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

Background and ObjectiveThis study has three main objectives: (1) to analyze the physical and nutritional properties, bioactive component concentrations, and in vitro digestibility of Bey & scedil;ehir 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 Bey & scedil;ehir tarhana. FindingsThe 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 Bey & scedil;ehir tarhana compared to the control (p < .05). ConclusionsThe production of Bey & scedil;ehir tarhana containing different parts of oleaster components led to highly encouraging outcomes, presenting an exciting opportunity for its future production. Significance and NoveltyBey & scedil;ehir 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.