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Şeker pancarı lifi (ŞPL), şeker pancarından şeker üretimi esnasında ortaya çıkan şeker endüstrisinin bir yan ürünüdür. Bu çalışma farklı partikül boyutlarında hazırlanan şeker pancarı lifinin, erişte üretiminde kullanılabilirliğinin araştırılmasını amaçlamaktadır. Çalışmada kurutulmuş şeker pancarının kimyasal özellikleri, besinsel lif (BL) içerikleri, renk değerleri ( L*, a*, b*) ve duyusal özellikleri araştırılmıştır. Şeker pancarı lifi (ŞPL) ince (212 μm) ve kaba (850 μm) olmak üzere 2 farklı partikül boyutlarında hazırlanarak, farklı oranlarda (%3, %6, %9, %12 ve %15 (w/w) erişte üretiminde kullanılmıştır. Erişte örneklerine iki boyutun farklı oranlardaki ilavesinin, eriştelerin besinsel lif özelliklerinde önemli farklılıklar oluşturduğu saptanmıştır (p˂ 0.05). Erişte örneklerine ince ve kaba partikül olarak katılan şeker pancarı liflerinin farklı oranlardaki ilavesinin artışı, eriştelerin besinsel lif içeriklerinde artışa neden olmuştur. Renk değerlendirmesinde, lif ilavesi arttıkça “L” ve “a” değerlerinin arttığı, “b” değerinin azaldığı saptanmıştır. Kontrol erişte örneği ile lif ilavesi yapılan örnekler arasındaki renk farklılıkları istatistiksel olarak anlamlı bulunmuştur (p<0.05). Yapılan duyusal analizler sonucunda doku, lezzet ve genel beğeni yönünden 212 μm ŞPL ilaveli eriştelerin en yüksek ortalama puanı aldığı saptanmıştır. Şeker pancarı lifinin, duyusal parametrelerini olumsuz bir şekilde etkilemeden, lif içeriklerini arttırmak için erişteye ilave edilebileceği sonucuna varılmıştır
Sugar pancreatic lifi (SPL) is a side product of the sugar industry that arises from the sugar pancreatic during the sugar production. This study aims to investigate the availability of sugar pancreatic fiber prepared in different particle sizes in access production. The study examined the chemical properties of the dry sugar pancreate, the nutrient fiber (BL) content, the color values (L*, a*, b*) and the sensual properties. Sugar pancreatic fiber (SPL) is prepared in 2 different particle sizes, thin (212 μm) and crude (850 μm), and is used in different proportions (%3,%6,%9,%12 and 15% (w/w) access production. The addition of the two dimensions in different proportions to their samples has been found to make significant differences in the nutritional fiber properties of the samples (July 0.05). The increase in the addition of different proportions of sugar pancreatic fiber, which participates in the samples in fine and crude particles, has caused an increase in the nutrient fiber content of the samples. In the color assessment, it was found that the value of "L" and "a" increased, the value of "b" decreased as the fiber additives increased. The color differences between the control access sample and the fiber add-on samples have been statistically significant (p<0.05). The result of the sensual analysis was found that 212 μm SPL extra accesses received the highest average score in terms of tissue, taste and general taste. It is concluded that sugar pancreatic fiber can be added to access to increasing its fiber content, without negatively affecting its sensory parameters.
Sugar beet fiber (SBF) is a by-product of the sugar industry that occurs during the production of sugar from sugar beet. This study aims to investigate the usability of sugar beet fiber prepared in different particle sizes in noodle production. The effects of dried sugar beet on dietary fiber content, color values (L *, a *, b *), chemical and sensory properties of noodles were investigated. Sugar beet fiber (SBF) preparations of fine (212 μm) and coarse (850 μm) particle sizes and their different proportions (%3, %6, %9, %12 and %15% w/w) were used in the production of noodles. It was determined that the addition of two dimensions to the noodle samples at different rates caused significant differences in the nutritional fiber properties of the noodles. The increase in the addition of sugar beet fibers added to the noodles as fine and coarse particles at different rates caused an increase in the nutritional fiber contents of the noodles (p < 0.05). In the color evaluation, as the fiber addition increased, “L” and “a” values increased, and the “b” value decreased. Color differences between the control noodle samples and fiber-added samples were found statistically significant (p <0.05). As a result of the sensory analysis, it found that the noodles with 212 μm SBF have the highest average score in terms of texture, flavor, and general taste. It concluded that sugar beet fiber could be added to the noodle, to increase fiber content without adversely affecting its sensory parameters.
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