Determining Some Quality Characteristics of Vegan Tarhana Added with Red Beet (Beta Vulgaris Var. Cruenta) Powder

Abstract

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.

Keywords

• functional product
• red beet powder
• tarhana
• vegan diet.