Effects of sugarbeet fiber on the quality of Frankfurters

Basit Öğe Kaydı
dc.authorwosidJAVIDIPOUR, Issa/ABG-6466-2021
dc.contributor.authorÖzboy-Özbas, Ö
dc.contributor.authorVural, H
dc.contributor.authorJavidipour, I
dc.date.accessioned2024-08-04T20:13:18Z
dc.date.available2024-08-04T20:13:18Z
dc.date.issued2003
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.endpage175en_US
dc.identifier.issn0344-8657
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-0037457219en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage171en_US
dc.identifier.urihttps://hdl.handle.net/11616/93518
dc.identifier.volume128en_US
dc.identifier.wosWOS:000182658300005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVerlag Dr Albert Bartensen_US
dc.relation.ispartofZuckerindustrieen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectsugarbeet fiberen_US
dc.subjectdietary fiberen_US
dc.subjectFrankfurteren_US
dc.titleEffects of sugarbeet fiber on the quality of Frankfurtersen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu