LAUSR

BACKGROUND Extraction of pectin from sugar beet pulp is a side production line to recover value-added byproducts in a sugar refining company. The influence of depectinized and non-treated fiber on the quality of food was aimed to be evaluated. Pectin was removed from sugar beet pulp (SBP), and sugar beet fiber with and without pectin extraction (F and FP, respectively) were replaced with rice flour in gluten-free muffins. To achieve consistent texture, different hydrocolloids including carrageenan, xanthan, guar, locust bean, and tara gums were added to the batter formula. RESULTS The maximum batter viscosity was observed for xanthan containing formulation followed by guar, tara, locust bean gum (LBG), and carrageenan containing formula, respectively. The highest hardness was recorded for baked muffins formulated with guar followed by xanthan, carrageenan, tara, and LBG formula, respectively. Moisture retention was considerably increased in presence of FP and LBG compared to 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 porosity in appearance compared to the FP formula. From a sensorial aspect, there was no significant difference between the F and FP formula but the control and sample with higher fiber content were not acceptable. CONCLUSION This study showed that the addition of depectinized sugar beet fiber a by-product of sugar factories, has the possibility to use in the formulation of gluten-free muffins with no adverse effects on its quality. This article is protected by copyright. All rights reserved.