Effects of Sugarbeet Fiber on the Quality of Frankfurters

Abstract

The effects of sugarbeet fiber (SBF) on the quality and dietary fiber content of Frankfurters have been investigated. Dried and ground sugarbeet fiber was added to emulsions at addition rates of 1-3%. SBF preparations of fine (< 425 mm), medium (425-850 mm) and coarse (850-1000 mm) particle sizes were used in the production of Frankfurters. SBF was produced from beet 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. The dietary fiber content results on SBF samples indicate that the beet pulp may be used as an attractive dietary fiber source. The fat content of Frankfurters to which SBF had been added decreased significantly as the level of SBF increased. The water content of Frankfurters with SBF incorporated increased significantly (p < 0.05) as the percentage of SBF increased. As expected, with the total dietary fiber content of Frankfurters increased significantly (level of significance p < 0.05) as the SBF level increased. Frankfurters containing fine SBF gave higher consumer acceptability than batches to which coarse and medium SBF had been added especially at lower addition levels. The use of SBF as a fat substitute could be a good alternative to offer both high DF and low-fat food products.