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 fibe...

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Veröffentlicht in:	Journal of the science of food and agriculture 2023-02, Vol.103 (3), p.1404-1411
Hauptverfasser:	Saeidy, Sima, Nasirpour, Ali, Barekat, Sorour
Format:	Artikel
Sprache:	eng
Schlagworte:	Beta vulgaris Bread Carrageenan Carrageenans Colloids - chemistry Food quality Formulations Gluten Guar gum Hardness Locust bean gum Moisture effects Pectin Pectins Production lines Pulp Rheological properties sensory properties sugar beet fiber Sugar beets Sugar industry Sugars texture Vegetables water‐binding capacity Xanthan Xanthan gum
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