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.