Determination of Mould and Aflatoxin Contamination in Tarhana, a Turkish Fermented Food

Table 4

pH, moisture, and water activity results of analyzed tarhana samples.

Parameters	Minimum	Maximum	Average
pH	3.25	4.50	3.82
Moisture (%); (Dry matter %)	10.35 (89.65)	17.85 (82.15)	12.71 (87.29)
Water activity (𝑎𝑤)	0.658	0.895	0.695