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

Soğuksulu, Sena; Külcü, Duygu Balpetek

doi:10.1590/1678-4324-2023220844

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 66 • 2023 • https://doi.org/10.1590/1678-4324-2023220844 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

HIGHLIGHTS

• The 'vegan tarhana' produced without yogurt can be consumed as a functional food.

• Addition of red beet powder to vegan tarhana increased antioxidant capacity.

• Vegan tarhana can be consumed as an alternative to traditional tarhana.

	Values
pH	6.62
Total acidity (%)	5.3
Ash (%)	6.8
Protein (%)	8.75
Fat (%)	0.99
Salt (%)	0.31
Total Dietary Fiber	16.58
Antioxidant Activity (mMol Trolox equiv/g dry sample)	1.98
Total Phenolic Compounds (mM gallic acid/g dry sample)	199.07
Color Value
L*	32.08
a*	18.9
b*	16.6

RP Addition Rate (%)	RPSVT				RPVT
RP Addition Rate (%)	L*	a*	b*	∆E*	L*	a*	b*	∆E*
Control	80.66±0.10^f	10.07±0.02^b	23.30±0.09^d	31.84±0.08^c	83.23±0.11^g	4.32±0.07^a	16.97±0.11^a	23.17±0.19^a
0.5	80.10±0.12^e	9.41±0.07^a	21.88±0.08^a	30.82±0.17^a	82.70±0.04^f	5.85±0.08^b	20.08±0.19^b	26.32±0.23^b
1.0	79.67±0.38^d	9.59±0.10^a	22.70±0.23^c	31.66±0.46^bc	81.14±0.16^e	6.81±0.00^d	21.20±0.01^c	28.38±0.09^c
1.5	79.59±0.16^d	9.54±0.16^a	22.03±0.31^a	31.25±0.41^ab	80.36±0.03^d	6.21±0.01^c	21.18±0.04^c	28.46±0.06^c
2.0	78.09±0.06^c	9.89±0.06^b	22.62±0.01^bc	32.62±0.08^d	77.57±0.11^c	6.49±0.05^e	24.14±0.22^d	32.13±0.29^d
2.5	77.71±0.20^b	10.32±0.12^c	22.55±0.22^bc	33.03±0.37^d	76.84±0.06^b	6.89±0.02^e	24.23±0.02^d	32.80±0.06^e
3.0	75.82±0.10^a	10.36±0.05^c	22.21±0.07^ab	33.93±0.16^e	73.73±0.05^a	6.83±0.03^e	24.73±0.09^e	34.98±0.05^f

	Water Holding Capacity (mL/g)		Foaming Capacity (mL/mL)
RP Addition Rate (%)	RPSVT	RPVT	RPSVT	RPVT
Control	1.07±0.01^a	1.08±0.01^a	0.13±0.02^d	0.15±0.02^a
0.5	1.10±0.02^ab	1.16±0.01^b	0.12±0.01^d	0.13±0.02^ab
1.0	1.10±0.02^ab	1.21±0.01^bc	0.09±0.01^cd	0.12±0.02^ab
1.5	1.14±0.05^abc	1.21±0.01^bc	0.08±0.01^bc	0.12±0.01^ab
2.0	1.16±0.03^bc	1.27±0.01^c	0.06±0.01^abc	0.12±0.01^ab
2.5	1.17±0.01^bc	1.32±0.02^d	0.04±0.00^ab	0.10±0.02^ab
3.0	1.19±0.00^c	1.33±0.02^d	0.03±0.02^a	0.09±0.01^b

RP Addition Rate (%)	Dry Matter (%)		Moisture (%)		Ash (%)
RP Addition Rate (%)	RPSVT	RPVT	RPSVT	RPVT	RPSVT	RPVT
Control	91.17±0.71^a	94.34±0.14^a	8.82±0.71^a	5.66±0.14^a	2.55±0.03^a	2.58±0.06^a
0.5	92.31±0.56^ab	94.76±0.25^a	7.69±0.38^ah	5.24±0.25^a	2.94±0.02^b	2.64±0.03^b
1.0	92.60±0.25^ab	94.64±0.10^a	7.40±0.25^ab	5.36±0.10^a	2.96±0.02^b	2.78±0.02^b
1.5	92.07±1.17^a	94.47±0.08^a	7.93±1.17^ab	5.53±0.09^a	3.20±0.15^c	2.92±0.03^c
2.0	91.70±0.72^a	94.51±0.38^a	8.30±0.72^ab	5.49±0.39^a	3.26±0.01^c	2.93±0.02^c
2.5	92.79±0.48^ab	94.71±0.60^a	7.21±0.48^ab	5.29±0.60^a	3.27±0.02^c	2.95±0.03^c
3.0	93.79±0.47^b	94.12±0.70^a	6.21±0.47^b	5.88±0.70^a	4.25±0.04^d	3.61±0.02^d

	a_w		pH		Total Acidity (%)
RP Addition Rate (%)	RPSVT	RPVT	RPSVT	RPVT	RPSVT	RPVT
Control	0.53±0.00^f	0.36±0.00^c	5.68±0.01^d	5.95±0.00^d	10.83±0.47^a	10.50±0.41^a
0.5	0.49±0.00^e	0.39±0.00^g	5.68±0.01^d	5.93±0.01^d	11.50±0.82^ab	10.83±0.24^ab
1.0	0.34±0.00^b	0.40±0.00^f	5.65±0.00^c	5.90±0.00^d	12.50±0.71^ab	12.33±1.03^abc
1.5	0.42±0.00^d	0.39±0.00^e	5.64±0.01^c	5.88±0.00^c	14.00±0.41^bc	12.33±1.65^abc
2.0	0.35±0.00^c	0.37±0.00^d	5.61±0.01^b	5.85±0.00^c	15.50±0.41^cd	12.33±1.03^abc
2.5	0.26±0.00^a	0.21±0.00^a	5.45±0.01^a	5.64±0.00^b	15.50±1.22^cd	13.00±0.41^bc
3.0	0.35±0.00^b	0.22±0.00^b	5.45±0.01^a	5.56±0.00^d	17.00±0.82^d	13.67±1.03^c

RP Addition Rate (%)	Protein (%)		Fat (%)		Salt (%)
RP Addition Rate (%)	RPSVT	RPVT	RPSVT	RPVT	RPSVT	RPVT
Control	9.68±0.03^a	10.38±0.02^a	4,23±0,26^a	2.40±0.16^a	2.31±0.07^a	2.24±0.12^c
0.5	11.21±0.08^b	10.51±0.03^b	3,14±0,03^b	1.19±0.01^b	2.57±0.01^b	2.05±0.03^b
1.0	11.78±0.02^c	11.46±0.03^c	2,99±0,01^b	1.16±0.02^b	2.75±0.03^c	1.91±0.01^b
1.5	11.96±0.07^d	11.62±0.02^d	1,95±0,03^c	0.72±0.06^c	2.94±0.01^d	1.51±0.01^a
2.0	12.86±0.02^e	11.71±0.03^r	1,36±0,02^d	0.59±0.01^cd	3.14±0.03^de	1.43±0.02^a
2.5	13.05±0.03^f	11.83±0.02^f	0,60±0,16^e	0.48±0.01^d	3.24±0.02^ef	1.40±0.00^a
3.0	13.18±0.02^f	12.48±0.02^g	0,13±0,05^f	0.38±0.02^d	3.34±0.03^f	1.35±0.02^a

RP Addition Rate (%)	Phenolic Substance (mg GAE/100 g)		Antioxidant Capacity (µM TE/g)		Total Dietary Fiber (%)
RP Addition Rate (%)	RPSVT	RPVT	RPSVT	RPVT	RPSVT	RPVT
Control	30.41±0.15^a	17.25±0.07^a	1.46±0.03^a	1.59±0.02^a	1.96±0.02^a	1.47±0.02^a
0.5	31.26±0.27^b	23.45±0.6^b	1.55±0.03^b	1.93±0.01^b	2.24±0.01^b	2.11±0.02^b
1.0	32.00±0.12^b	25.00±0.24^c	1.65±0.03^c	1.98±0.02^b	2.72±0.01^c	2.12±0.02^b
1.5	36.24±0.58^c	29.29±0.79^d	1.93±0.02^d	2.07±0.07^c	3.08±0.01^e	2.27±0.01^c
2.0	36.91±0.39^c	30.04±0.28^d	1.95±0.01^d	2.18±0.03^d	3.99±0.01^f	2.40±0.01^d
2.5	37.07±0.70^c	31.32±0.35^e	2.02±0.01^e	2.21±0.02^d	5.00±0.00^g	3.10±0.02^e
3.0	41.30±0.63^d	32.23±0.35^f	2.04±0.02^e	2.28±0.02^e	5.01±0.02^g	3.42±0.01^f

RP Addition Rate(%)	RPSVT		RPVT
RP Addition Rate(%)	TMAB	TYM	TMAB	TYM
Control	4.18±0.03^c	3.97±0.03^c	4.01±0.02^c	3.85±0.06^c
0.5	4.19±0.08^c	3.97±0.02^c	3.85±0.03^a	3.48±0.03^a
1.0	4.10±0.02^b	3.70±0.02^b	4.05±0.03^c	3.81±0.02^c
1.5	4.10±0.07^b	3.61±0.15^ab	3.85±0.02^a	3.69±0.03^bc
2.0	3.93±0.02^a	3.48±0.01^a	4.02±0.03^c	3.81±0.02^c
2.5	3.94±0.03^a	3.92±0.02^c	3.94±0.02^b	3.62±0.03^b
3.0	3.94±0.02^a	3.79±0.04^bc	3.82±0.02^a	3.61±0.02^b

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E-mail: babt@tecpar.br

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[1] *Correspondence: duygu.balpetek@giresun.edu.tr; Tel.: +90-4543101740 (D.B.K).