Determining Some Quality Characteristics of Vegan Tarhana Added with Red Beet (Beta Vulgaris Var. Cruenta) Powder
Abstract The present study aims to increase the number of tarhana versions, which have traditionally had a place in our culture, in order to increase the range of vegan products. In the present study, it was aimed to diversify the versions of tarhana, which has had a place in our traditional culture...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2023-10-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100521&lng=en&tlng=en |
| _version_ | 1827778315121852416 |
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| author | Sena Soğuksulu Duygu Balpetek Külcü |
| author_facet | Sena Soğuksulu Duygu Balpetek Külcü |
| author_sort | Sena Soğuksulu |
| collection | DOAJ |
| description | Abstract The present study aims to increase the number of tarhana versions, which have traditionally had a place in our culture, in order to increase the range of vegan products. In the present study, it was aimed to diversify the versions of tarhana, which has had a place in our traditional culture. For this purpose sauced and sauce-free vegan tarhana (yogurt-free) samples added with red beet (Beta vulgaris var. Cruenta) powder at different concentrations (control, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%) samples were produced. Several physicochemical, microbiological, and sensorial properties of tarhanas produced were examined. Vegan tarhana with tomato sauce with 1.0% red beet powder had the highest score for consistency, taste, aroma and general acceptability. The highest score of color and odor properties was determined in vegan tarhana with tomato sauce added with 2.0% red beet powder. Ash, total acidity, protein, water-holding capacity, total dietary fiber, total phenolic content, and antioxidant capacity increased in parallel with red beet powder concentration. It was found that microbiological characteristics met the standards for tarhana, that the total number of mesophilic aerobic bacteria was higher than that of total yeast-mold. Staphylococcus aureus and coliform-group bacteria could not be detected in vegan tarhanas with red beet powder. In conclusion, it can be stated that all the vegan tarhanas with red beet powder samples had equivalent physicochemical and bioactive characteristics in comparison to the tarhana samples examined in the literature. |
| first_indexed | 2024-03-11T14:32:23Z |
| format | Article |
| id | doaj.art-8ba49899ae61428aafe4ca26115db416 |
| institution | Directory Open Access Journal |
| issn | 1678-4324 |
| language | English |
| last_indexed | 2024-03-11T14:32:23Z |
| publishDate | 2023-10-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-8ba49899ae61428aafe4ca26115db4162023-10-31T07:50:14ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1678-43242023-10-016610.1590/1678-4324-2023220844Determining Some Quality Characteristics of Vegan Tarhana Added with Red Beet (Beta Vulgaris Var. Cruenta) PowderSena Soğuksuluhttps://orcid.org/0000-0002-3138-5842Duygu Balpetek Külcühttps://orcid.org/0000-0001-7108-2654Abstract The present study aims to increase the number of tarhana versions, which have traditionally had a place in our culture, in order to increase the range of vegan products. In the present study, it was aimed to diversify the versions of tarhana, which has had a place in our traditional culture. For this purpose sauced and sauce-free vegan tarhana (yogurt-free) samples added with red beet (Beta vulgaris var. Cruenta) powder at different concentrations (control, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%) samples were produced. Several physicochemical, microbiological, and sensorial properties of tarhanas produced were examined. Vegan tarhana with tomato sauce with 1.0% red beet powder had the highest score for consistency, taste, aroma and general acceptability. The highest score of color and odor properties was determined in vegan tarhana with tomato sauce added with 2.0% red beet powder. Ash, total acidity, protein, water-holding capacity, total dietary fiber, total phenolic content, and antioxidant capacity increased in parallel with red beet powder concentration. It was found that microbiological characteristics met the standards for tarhana, that the total number of mesophilic aerobic bacteria was higher than that of total yeast-mold. Staphylococcus aureus and coliform-group bacteria could not be detected in vegan tarhanas with red beet powder. In conclusion, it can be stated that all the vegan tarhanas with red beet powder samples had equivalent physicochemical and bioactive characteristics in comparison to the tarhana samples examined in the literature.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100521&lng=en&tlng=enfunctional productred beet powdertarhanavegan diet. |
| spellingShingle | Sena Soğuksulu Duygu Balpetek Külcü Determining Some Quality Characteristics of Vegan Tarhana Added with Red Beet (Beta Vulgaris Var. Cruenta) Powder Brazilian Archives of Biology and Technology functional product red beet powder tarhana vegan diet. |
| title | Determining Some Quality Characteristics of Vegan Tarhana Added with Red Beet (Beta Vulgaris Var. Cruenta) Powder |
| title_full | Determining Some Quality Characteristics of Vegan Tarhana Added with Red Beet (Beta Vulgaris Var. Cruenta) Powder |
| title_fullStr | Determining Some Quality Characteristics of Vegan Tarhana Added with Red Beet (Beta Vulgaris Var. Cruenta) Powder |
| title_full_unstemmed | Determining Some Quality Characteristics of Vegan Tarhana Added with Red Beet (Beta Vulgaris Var. Cruenta) Powder |
| title_short | Determining Some Quality Characteristics of Vegan Tarhana Added with Red Beet (Beta Vulgaris Var. Cruenta) Powder |
| title_sort | determining some quality characteristics of vegan tarhana added with red beet beta vulgaris var cruenta powder |
| topic | functional product red beet powder tarhana vegan diet. |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100521&lng=en&tlng=en |
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