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

Abstract

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 mm 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* color1 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.