Utilization of sugarbeet fiber and brewers' spent grain in the production of tarhana

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dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authorwosidgökbulut, incilay/ABG-8452-2020
dc.authorwosidgökbulut, incilay/AAA-7177-2021
dc.contributor.authorOzboy-Ozbas, Ozen
dc.contributor.authorHancer, Ayla
dc.contributor.authorGokbulut, Incilay
dc.date.accessioned2024-08-04T20:32:31Z
dc.date.available2024-08-04T20:32:31Z
dc.date.issued2010
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipInonu University Scientific Research Center [2008/47]en_US
dc.description.sponsorshipThe authors wish to thank Inonu University Scientific Research Center for financial support (Project no: 2008/47), Ankara sugar factory (Ankara, Turkey) for providing sugarbeet pulp, Anadolu Efes Brewing Co. (Ankara. Turkey) for providing brewers' spent grains.en_US
dc.identifier.endpage501en_US
dc.identifier.issn0344-8657
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-77956390184en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage496en_US
dc.identifier.urihttps://hdl.handle.net/11616/95121
dc.identifier.volume135en_US
dc.identifier.wosWOS:000283889900002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVerlag Dr Albert Bartensen_US
dc.relation.ispartofZuckerindustrieen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectsugarbeet fiberen_US
dc.subjectbrewers' spent grainen_US
dc.subjectdietary fiberen_US
dc.subjecttarhanaen_US
dc.titleUtilization of sugarbeet fiber and brewers' spent grain in the production of tarhanaen_US
dc.typeArticleen_US

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