Author(s):

Gadhe KS, Shere DM and Jarupla Surendar

Abstract: The application of fibers from various sources in food production is increasing due to their beneficial effects on human health. The aim of this paper is to investigate the effects of non-modified and modified sugar-beet fibers on dough and cookie shelf life, cookie texture and cookie crumb quality. Dry sugar-beet fibers were ground, sieved through a laboratory sieve and a fraction with particles less than 95 μm was used for further treatment. It was hydrated for 24 h and pressed for removing excess water. In such a way, hydrated but non-modified fibers were obtained. Part of the non-modified fibers was exposed to a further treatment with H₂O₂, at the pH values: 3.5, 7 and 11 for the additional 24 h. Treated blends were neutralised, washed with tap and distilled water, pressed and blended to a homogenous mass with fine particles. In such a way modified fibers were obtained. Dough and cookie were made from white flour, powdered vital gluten, salt and yeast (as it is used in regular cookie production), without fibers, with non-modified fibers and with modified fibers. Experiments were planned so that the quantity of the applied fibers in the blends varied from 0% to 15%, while gluten quantity varied from 0% to 5%. An enrichment of cookie with less than 10% of non-modified fibers, accompanied with a few percent of gluten, is highly recommended.

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