Utilization of dietary fibers in the production of trahana

The effects of sugarbeet fiber (SBF), brewer?s spent grain (BSG) and bulgur by- products (bulgur flour: BF, bulgur bran: BB and simit: S) on the quality of tarhana were studied. SBF and BSG were added into the tarhana formulation at the levels of 3, 6, 9, and 12%. Bulgur by-products were used at the levels of 5, 10, 15, 20, 25, and 30%. Total dietary fiber (TDF) contents of SBF, BSG, BF, BB and S were 72.9, 65.2, 56.2, 69.0 and 21.1%, respectively. Chemical properties, color values, sensory scores and TDF contents of dietary fiber containing tarhana samples were investigated. Addition of SBF decreased the protein and crude fat values, while BSG caused a significant (p<0.01) increase in these values. Addition of SBF and BSG resulted in lower L*, a*, b* color 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. Addition of BF, BB and S increased protein and ash contents of tarhanas significantly (p<0.01). Color values ( L*, a*, b*) of BF, BB and S containing tarhana samples were also affected significantly (p<0.01). The TDF contents of organoleptically accepted 20% BF and 15% BB added tarhanas showed ? 4 fold higher TDF than the control groups. Utilization of SBF, BSG, BF, BB and S 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.