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The Republic of Turkey gave priority to agriculture and agro-industry in order to develop and build industry. Creating the necessary capital for industry depended on this policy. The problems experienced in the supply and price of sugar during the World War I and the National Struggle led the Republican administrators to establish an industry in this field. With the establishment of the Sugar Monopoly Administration in 1926, state control over production and consumption was established. In 1935, the four existing sugar factories were merged under the Turkish Sugar Factories İncorporated Company. In 1951, the Democratic Party Government decided to expand the sugar industry in Turkey. During the Democratic Party period, 11 sugar factories were established. Thus, sugar factories became an indispensable element of a strong economic system. Although the Democratic Party adopted private enterprise as a principle in the economy, the establishment process of sugar factories showed that such an industrial move could not be realized without state support. The aim of this study is to detail the economic performance of the Democratic Party in the sugar example. During the research, period reports, research works, archival documents, periodicals and official publications were examined. [ABSTRACT FROM AUTHOR]

Sugar beet fiber (SBF) is a by-product of the sugar industry that occurs during the production of sugar from sugar beet. This study aims to investigate the usability of sugar beet fiber prepared in different particle sizes in noodle production. The effects of dried sugar beet on dietary fiber content, color values (L *, a *, b *), chemical and sensory properties of noodles were investigated. Sugar beet fiber (SBF) preparations of fine (212 μm) and coarse (850 μm) particle sizes and their different proportions (%3, %6, %9, %12 and %15% w/w) were used in the production of noodles. It was determined that the addition of two dimensions to the noodle samples at different rates caused significant differences in the nutritional fiber properties of the noodles. The increase in the addition of sugar beet fibers added to the noodles as fine and coarse particles at different rates caused an increase in the nutritional fiber contents of the noodles (p < 0.05). In the color evaluation, as the fiber addition increased, "L" and "a" values increased, and the "b" value decreased. Color differences between the control noodle samples and fiber-added samples were found statistically significant (p <0.05). As a result of the sensory analysis, it found that the noodles with 212 μm SBF have the highest average score in terms of texture, flavor, and general taste. It concluded that sugar beet fiber could be added to the noodle, to increase fiber content without adversely affecting its sensory parameters. [ABSTRACT FROM AUTHOR]