Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins

BACKGROUND

Extraction of pectin from sugar beet pulp is a side production line to recover value-added by-products in a sugar refining company. We aimed to evaluate the influence of depectinized and non-treated fiber on the quality of food. Pectin was removed from sugar beet pulp, and sugar beet fiber with and without pectin extraction (F and FP respectively) were replaced with rice flour in gluten-free muffins. To achieve a consistent texture, different hydrocolloids (carrageenan, xanthan gum, guar gum, locust bean gum (LBG), and tara gum) were added to the batter formula.

RESULTS

The maximum batter viscosity was observed for the xanthan-containing formulation, followed by guar, tara, LBG, and carrageenan formulations. The highest hardness was recorded for baked muffins formulated with guar, followed by xanthan, carrageenan, tara, and LBG formula. Moisture retention was considerably increased in the presence of FP and LBG compared with muffins prepared by F and/or other hydrocolloids. However, muffins containing F showed the least hardness and highest cohesiveness, gumminess, springiness, and chewiness. The samples containing F represented lighter color, lower energy, and less porous in appearance compared with the FP formula. From a sensorial aspect, there was no significant difference between the F and FP formulas, but the control and sample with higher fiber content were not acceptable.

CONCLUSION

This study showed that depectinized sugar beet fiber a by-product of sugar factories, has the possible use in formulation of gluten-free muffins with no adverse effects on its quality. © 2022 Society of Chemical Industry.

Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis

BACKGROUND

Knowledge about specific functional characteristics, such as viscosimetric, conductometric, tensiometric and structural properties of polysaccharide aqueous solutions is highly important in the successful and adequate application in food emulsion formulation. For the first time detailed characterization of sugar beet fibers aqueous solutions in comparison to high molecular weight (sugar beet pectin) and low molecular weight [octenyl succinic anhydride (OSA) maltodextrin] hydrocolloids/stabilizers was performed through viscometry, conductometry, tensiometry and component analysis.

RESULTS

Sugar beet fibers and its water-soluble fraction were investigated. All sugar beet fiber samples showed substantial surface-active properties but different effect on the viscosity values of aqueous solutions. Sugar beet pectin had higher impact on aqueous solutions viscosity values compared to sugar beet fiber samples. Structural bonding between investigated polysaccharides were evaluated through conductometric measurements. Intermolecular linking and probable embedding of OSA maltodextrin molecules into the sugar beet fiber complex structure was detected in conductometric studies. The increased concentration of sugar beet fibers in the presence of sugar beet pectin led to the accelerated increase in specific conductivity values indicating effects of 'macromolecular crowding', intermolecular and intramolecular conformation changes and charge formation.

CONCLUSIONS

Detailed characterization of sugar beet fibers provided scientific insight towards fundamental characteristics of sugar beet fiber aqueous solutions. The presented characteristics are particularly applicable in the field of food emulsion stabilization due to the presented surface-active properties of sugar beet fibers as well as specific characteristics of investigated multi-polysaccharide systems. © 2022 Society of Chemical Industry.