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Sustainability (Switzerland)Volume 13, Issue 9, 1 May 2021, Article number 5317

The influence of extruded sugar beet pulp on cookies’ nutritional, physical and sensory characteristics(Article)(Open Access)

  • Simić, S.,
  • Petrović, J.,
  • Rakić, D.,
  • Pajin, B.,
  • Lončarević, I.,
  • Jozinović, A.,
  • Fišteš, A.,
  • Nikolić, S.,
  • Blažić, M.,
  • Miličević, B.
  • View Correspondence (jump link)
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  • aFaculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, Novi Sad, 21000, Serbia
  • bFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, Osijek, 31000, Croatia
  • cElementary School “Dositej Obradović”, Zmaj Jovina 59, Irig, 22406, Serbia
  • dDepartment of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, Karlovac, 47000, Croatia
  • eUniversity College Aspira, Mike Tripala 6, Split, 21000, Croatia
  • fDepartment of Agriculture, Polytechnic in Požega, Vukovarska 17, Požega, 34000, Croatia

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. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Author keywords

Box–Behnken designCookie qualityExtrusionFood waste valorizationSugar beet pulp

Indexed keywords

GEOBASE Subject Index:byproductdetection methodexperimental studyhardnesssensory systemsugar beet
Species Index:Beta vulgaris subsp. vulgaris

Funding details

Funding sponsor Funding number Acronym
European Commission
See opportunities by EC		EC
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja200134,451-03-9/2021-14/200134MPNTR
European Regional Development FundKK.01.1.1.02.0005,KK.01.1.1.04.0096ERDF

  • 1

    This research was funded as part of the \u201CAtrium of Knowledge\u201D project, co-financed by the European Union through the European Regional Development Fund and the Operational Programme Competitiveness and Cohesion 2014\u20132020, Contract No: KK.01.1.1.02.0005, and as part of the \u201CModification of cheese ripening process and development of whey based products-SIRENA\u201D project, co-financed by the European Union through the European Structural and Investment Funds in the financial period 2014\u20132020 and the Operational Programme Competitiveness and Cohesion, Contract No: KK.01.1.1.04.0096.

  • 2

    Funding: This research was funded as part of the \u201CAtrium of Knowledge\u201D project, co-financed by the European Union through the European Regional Development Fund and the Operational Programme Competitiveness and Cohesion 2014\u20132020, Contract No: KK.01.1.1.02.0005, and as part of the \u201CModification of cheese ripening process and development of whey based products-SIRENA\u201D project, co-financed by the European Union through the European Structural and Investment Funds in the financial period 2014\u20132020 and the Operational Programme Competitiveness and Cohesion, Contract No: KK.01.1.1.04.0096.

  • 3

    Acknowledgments: This research was supported by the program of the Ministry of Education, Science and Technological Development, Republic of Serbia (451-03-9/2021-14/200134). Authors also gratefully acknowledge to University College Aspira for technical and financial support.

  • ISSN: 20711050
  • Source Type: Journal
  • Original language: English
  • DOI: 10.3390/su13095317
  • Document Type: Article
  • Publisher: MDPI AG

  Petrović, J.; Faculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, Novi Sad, Serbia;
© Copyright 2021 Elsevier B.V., All rights reserved.

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