engleski

The influence of extruded sugar beet pulp on cookies colour

In this work, wheat flour is replaced with extruded sugar beet pulp (SBPEs) in the amount of 5, 10 and 15% during the production of cookies. The influence of the percentage of sugar beet pulp in the SBPEs (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), the size of the SBPE particles (<250 µm, 250-1000 µm and 1000-2000 µm) and the percentage of wheat flour substituted with SBPEs on the cookies' colour was examined using a MINOLTA Chroma Meter CR-400, 24 after baking. The CIEL*, a*, b* colour coordinates (L* - lightness, a* - redness to greenness, and b* - yellowness to blueness) were determined. As the particle size of the extrudate increased, the colour of cookie surface became darker, however, with the increase in the proportion of extrudate in cookies, the L* value decreased. Although the addition of sugar beet pulp in bakery products can lead to a decrease in parameters a* and b*, as was the case with the addition of sugar beet pulp to cookies, pasta, and bread (which had a slightly greyish colour), the cookie samples with SBPEs had positive a* values and b* values similar to the control cookie sample.

cookies ; sugar beet pulp ; extrusion ; by-product ; colour

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