Effect of oat bran and sugar beet fiber on tarhana quality

Oat bran (OB) and sugar beet fiber (SBF) are important high-fiber sources. The aim of this study is to examine the effects of OB and SBF on tarhana quality. 4%, 8%, 12%, 16% and 20% were added to the OB tarhana formulation (by weight, based on flour). In addition, OB was added to the tarhana formulation containing 10% SBF in the same proportions by adding flour and preserving all other ingredients. Some chemical properties (moisture, ash, protein, pH, titratable acid) and color values (L *, a *, b *), total dietary fiber (TDF) content and the sensory properties of tarhana samples, which contained both OB and OB and SBF, were investigated. The addition of both OB and OB-SBF significantly increased the ash and protein content of tarhana samples (p <0.01). The addition of OB-SBF caused higher L * a *, and b values .The addition of OB-SBF caused higher TDF content than the addition of OB. The addition of OB to tarhana formulations of up to 12% and OB-SBF of up to 12% have been accepted in terms of both of the many cooking properties and the sensory properties (color, smell, texture, texture left in the mouth, general acceptance). It is therefore concluded that OB and SBF can be successfully used to enrich tarhana formulation with dietary fiber.