The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

نویسندگان

چکیده

Sugar beet pulp (SBP) is a by-product of the sugar industry in which dietary fiber content ranges from 73% to 80%. Compared cereal fibers mainly used biscuit production, are gluten free and have perfect ratio 2/3 insoluble fiber. In this work, was extruded with corn grits (ratios extrudates were 85:15, 70:30, 55:45), obtained (SBPEs) for improving nutritional quality cookies. The wheat flour cookies replaced SBPEs amount 5, 10, 15%. influence three factors (the percentage SBPEs, size SBPE particles, substituted SBPEs) their interactions on cookies, as well physical sensory characteristics examined using Box–Behnken experimental design. addition significantly increased total mineral matter On whole, cookie hardness, but hardness decreased an increase extrudate particle size. Sensory (except taste) most influenced by

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ژورنال

عنوان ژورنال: Sustainability

سال: 2021

ISSN: ['2071-1050']

DOI: https://doi.org/10.3390/su13095317