Utilization of sugarbeet fiber in low-fat Turkish-type salami

Vural H., Ozboy-Ozbas O., Javidipour I.

ZUCKERINDUSTRIE, vol.129, no.4, pp.249-253, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 129 Issue: 4
  • Publication Date: 2004
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.249-253
  • Hacettepe University Affiliated: No


In this study, the effects of sugarbeet fiber (SBF) on the quality and dietary fiber content of Turkish type salami have been investigated. Dried and ground sugarbeet fiber was added to emulsions at addition rates of 2, 4 and 6%. SBF preparations of fine (<425 pm), medium (425-850 mu m) and coarse (850-1000 mu m) particle sizes were used in the production of Turkish type salami. SBF was produced from sugarbeet pulp collected after pressing. The protein and the dietary fiber contents (acid detergent fiber, neutral detergent fiber and total dietary fiber) increased, as the particle size of the SBF samples increased. Turkish type salami formulated with SBF had a higher (p < 0.05) water content and water holding capacity values and lower fat content, color and texture values than those of the control. The results showed that 2, 4 and 6% of fine SBF can be used to replace fat because it offset some of the changes brought about by fat reduction. Sugarbeet fiber is also found to be suitable for fiber-enrichment of salami products.