Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts

Abstract

Background and Objective

This study has three main objectives: (1) to analyze the physical and nutritional properties, bioactive component concentrations, and in vitro digestibility of Beyşehir tarhana containing different parts of oleaster; (2) to investigate the effect of incorporating oleaster on textural properties; and (3) to evaluate the influence of the different parts of oleaster on the organoleptic characteristics of Beyşehir tarhana.

Findings

The control tarhana showed higher L* and b* values, while tarhana samples with various oleaster parts exhibited the highest a* value (p < .05). Incorporating oleaster components led to significant alterations in protein, ash, fat, dietary fiber, in vitro starch digestibility, total phenolic substance, antioxidant capacity, and the texture and organoleptic properties of Beyşehir tarhana compared to the control (p < .05).

Conclusions

The production of Beyşehir tarhana containing different parts of oleaster components led to highly encouraging outcomes, presenting an exciting opportunity for its future production.

Significance and Novelty

Beyşehir tarhana differs from traditional tarhana as it undergoes a less extensive fermentation process. It can be consumed as is, or after frying or baking. The addition of different ingredients is crucial due to the limited fermentation and frying processes.