Utilization of sugarbeet fiber and brewers' spent grain in the production of tarhana
Küçük Resim Yok
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Verlag Dr Albert Bartens
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the effects of sugarbeet fiber (SBF) and brewers' spent grain (BSG) on the quality of tarhana, a fermented wheat flour-yoghurt product, were studied. SBF was produced from sugarbeet pulp collected after pressing. BSG was a malt-rice adjunct mash spent grain. SBF and BSG of particle sizes >425 mu m were added into the tarhana formulation at levels of 3, 6, 9, and 12%. Total dietary fiber (TDF) contents of SBF and BSG were 72.9% and 65.2%, respectively. Chemical properties, color values, sensory scores and TDF contents of SBF- and BSG-containing tarhana samples were investigated. Addition of SBF decreased protein and crude fat values but BSG increased them significantly (p < 0.01). Addition of SBF and BSG resulted in lower L*a*b* color(1) values giving slightly darker products. The TDF contents of organoleptically accepted 9% SBF and 6% BSG added tarhanas showed 3 and 2 fold higher TDF than the control groups, respectively. Utilization of SBF and BSG in tarhana production resulted in acceptable soup properties in terms of most of the sensory properties. Slightly lower values in some of the sensory properties (color, odor, and taste) could be compensated by the health benefits of fiber products.
Açıklama
Anahtar Kelimeler
sugarbeet fiber, brewers' spent grain, dietary fiber, tarhana
Kaynak
Zuckerindustrie
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
135
Sayı
8
