Effects of sugar beet fiber on the quality and dietary fiber content of extrusion products

Ozboy O., Koksel H.

ZUCKERINDUSTRIE, vol.125, no.11, pp.903-905, 2000 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 125 Issue: 11
  • Publication Date: 2000
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.903-905
  • Hacettepe University Affiliated: No


In this study, the commercial sugar beet fiber (Beta Fibre, British Sugar), was added into the corn grits to produce high fiber extruded products at the levels of 10, 20, 30 and 40%. The results obtained suggest that addition of sugar beet fiber into the corn grits decreased the expansion ratio, increased bulk density, and decreased both brittleness and hardness values. Addition of increasing levels of sugar beet fiber caused increases in dietary fiber contents. Although sugar beet fiber addition caused significant changes in various properties of extruded products, the products were acceptable at the addition levels of 10 and 20% according to sensory test results.