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Scientific paper - Original scientific paper
The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics
Sustainability, 13 (2021), 9; 5317. https://doi.org/10.3390/su13095317
Simić, Sonja; Petrović, Jovana; Rakić, Dušan; Pajin, Biljana; Lončarević, Ivana; Jozinović, Antun; Fišteš, Aleksandar; Nikolić, Sanja; Blažić, Marijana; Miličević, Borislav

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Simić, S., Petrović, J., Rakić, D., Pajin, B., Lončarević, I., Jozinović, A. ... Miličević, B. (2021). The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics. Sustainability, 13. (9). doi: 10.3390/su13095317

Simić, Sonja, et al. "The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics." Sustainability, vol. 13, no. 9, 2021. https://doi.org/10.3390/su13095317

Simić, Sonja, Jovana Petrović, Dušan Rakić, Biljana Pajin, Ivana Lončarević, Antun Jozinović, Aleksandar Fišteš, Sanja Nikolić, Marijana Blažić and Borislav Miličević. "The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics." Sustainability 13, no. 9 (2021). https://doi.org/10.3390/su13095317

Simić, S., et al. (2021) 'The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics', Sustainability, 13(9). doi: 10.3390/su13095317

Simić S, Petrović J, Rakić D, Pajin B, Lončarević I, Jozinović A, and sur.. The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics. Sustainability [Internet]. 2021 [cited 2025 January 01];13(9). doi: 10.3390/su13095317

S. Simić, et al., "The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics", Sustainability, vol. 13, no. 9, 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:665819. [Accessed: 01 January 2025]

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Metadata
Title (english)The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics
AuthorSonja Simić
AuthorJovana Petrović
AuthorDušan Rakić
AuthorBiljana Pajin
AuthorIvana Lončarević
AuthorAntun Jozinović
AuthorAleksandar Fišteš
AuthorSanja Nikolić
AuthorMarijana Blažić
AuthorBorislav Miličević
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleSustainability
Numberingvol. 13, no. 9, 5317
e-ISSN2071-1050
DOIhttps://doi.org/10.3390/su13095317
URN:NBNurn:nbn:hr:112:665819
Publication2021
Document URLhttps://www.mdpi.com/2071-1050/13/9/5317
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-04-18 06:14:22