Sugar beet pulp as biomass

The sugar beet industry produces considerable amounts of organic waste and by-products. Sugar beet pulp (SBP) is the residue that remains after sugar extraction. SBP is a ligno- cellulosic by-product of the sugar industry and generally used as animal feed at relatively low price. Instead of cattle feeding, SBP can be used as a raw material for industrial applications because it is low-cost and available in large amounts. Biomass is a clean and renewable energy source. The use of SBP for the production of ethanol, methanol, single cell protein, biofuels etc. is economically very attractive. This literature review evaluates the use of SBP as biomass

Utilization of sugarbeet fiber and brewers' spent grain in the production of tarhana

In this study, the effects of sugarbeet fiber (SBF) and brewers' spent grain (BSG) on the quality of tarhana, a fermented wheat flour-yoghurt product, were studied. SBF was produced from sugarbeet pulp collected after pressing. BSG was a malt-rice adjunct mash spent grain. SBF and BSG of particle sizes >425 µm were added into the tarhana formulation at levels of 3, 6, 9, and 12%. Total dietary fiber (TDF) contents of SBF and BSG were 72.9% and 65.2%, respectively. Chemical properties, color values, sensory scores and TDF contents of SBF- and BSG-containing tarhana samples were investigated. Addition of SBF decreased protein and crude fat values but BSG increased them significantly (p < 0.01). Addition of SBF and BSG resulted in lower L*a*b* color1 values giving slightly darker products. The TDF contents of organoleptically accepted 9% SBF and 6% BSG added tarhanas showed -3 and -2 fold higher TDF than the control groups, respectively. Utilization of SBF and BSG in tarhana production resulted in acceptable soup properties in terms of most of the sensory properties. Slightly lower values in some of the sensory properties (color, odor, and taste) could be compensated by the health benefits of fiber products

Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality

WOS: 000281513100016Utilization of resistant starch (RS) and apricot kernel flour (AKF) as fat replacers in cookies were examined and effects of fruit powders on the quality of low-fat cookies were investigated. A slight increase in the spread ratios of RS/AKF supplemented cookies were observed up to 20% level. The hardness of RS and RS/AKF supplemented cookies increased above 10% level. Sensory scores of RS and RS/AKF supplemented cookies were not different from the control. Total dietary fiber contents of RS and RS/AKF supplemented cookies increased with increasing level. Apricot powder (APR-P) supplemented cookies had higher spread ratios compared to the apple powder (APL-P) supplemented ones above 10% level. APL-P supplemented cookies had higher hardness and L* and lower a* than APR-P supplemented ones. APR-P appeared to be a more suitable replacer than APL-P up to 30% level.Inonu University Scientific Research Center [2002/10]The authors wish to thank Inonu University Scientific Research Center for financial support (Project no: 2002/10). The authors would also like to thank Ornek Flour Inc. (Nevsehir, Turkey) for providing soft wheat flour, Aytac Biscuit Co. (Kayseri, Turkey) for providing fine granulating sucrose, brownulated sugar, and all-purpose shortening, and Ulker Co. (Eskisehir, Turkey) for providing high-fructose corn syrup

Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production

WOS: 000330979000020PubMed: 24493897The effects of zero-trans chemically interesterified (in-es) and non-interesterified (non-in-es) cottonseed (CO), hazelnut (HO) and olive oil (OO) and their blends (25, 50 and 75%) with palm oil (PO) were studied in the production of cookies. All the experimental shortenings had zero-trans fatty acids (TFA) while the shortening contained 14.20% TFA. Incorporation of CO in PO considerably increased the linoleic acid content whereas the raising of HO and OO ratio in the blend increased the oleic acid content. Zero-TFA and lower saturated /unsaturated fatty acid ratio (SFA/UFA) of some of the experimental shortenings indicated an important in nutritional properties of cookies produced from these experimental shortenings. Cookies with in-es shortenings showed significantly higher (p < 0.05) spread ratios and L Hunter color than their non-in-es shortenings added counterparts. It can be concluded that chemical interesterification is a promising method to produce cookie shortenings with zero-TFA.Hacettepe University Research Fund [98 02 602 003]This study was supported by Hacettepe University Research Fund (98 02 602 003). We thank Ulker Group and Etsun Inc