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

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dc.authorwosidJAVIDIPOUR, Issa/ABG-6466-2021
dc.contributor.authorVural, H
dc.contributor.authorÖzboy-Özbas, Ö
dc.contributor.authorJavidipour, I
dc.date.accessioned2024-08-04T20:14:55Z
dc.date.available2024-08-04T20:14:55Z
dc.date.issued2004
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.endpage253en_US
dc.identifier.issn0344-8657
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-2342544735en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage249en_US
dc.identifier.urihttps://hdl.handle.net/11616/94050
dc.identifier.volume129en_US
dc.identifier.wosWOS:000221477300004en_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.subjectSBFen_US
dc.subjectdietary fiberen_US
dc.subjectsalami qualityen_US
dc.titleUtilization of sugarbeet fiber in low-fat Turkish-type salamien_US
dc.typeArticleen_US

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