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

Sonja Simić,Sanja Nikolić,Antun Jozinović,Jovana Petrović,Borislav Miličević,Aleksandar Fišteš,Marijana Blažić,Ivana Lončarević,Dušan Rakić,Biljana Pajin

doi:10.3390/su13095317

Abstract

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

Highlights

IntroductionFood waste in the food industry is up to 40%
In developed countries, food waste in the food industry is up to 40%
The rise in these parameters with increasing particle size can be explained by the fact that, while the obtained corn–sugar beet pulp extrudates were ground, corn particles were crushed more than the sugar beet pulp

Summary

Introduction

Food waste in the food industry is up to 40%. There is a large number of byproducts; if not used in animal food production, these are considered as waste, which greatly pollute the environment [1]. Components that can be found in the food by-products (protein, minerals, fiber, antioxidants) may increase the nutritional value of the new products and reduce the overall waste [3]. There have been a lot of studies that investigated the influence of food industry by-product on the nutritional characteristics of different food products. Jozinovic et al concluded that the addition of brewer’s spent grain, sugar beet pulp (SBP), and apple pomace increased the total phenolic content, antioxidant activity, and dietary fiber of snack products based on corn grits [4].

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Conclusion