Effects of sugarbeet fiber on cookie quality

The effects of sugarbeet fiber on cookie quality have been investigated. Su garbeet fiber was produced from sugar beet pulp collected after pulp pressi ng. Cookies prepared with sugarbeet fiber of medium and coarse particle siz e resulted in better properties than those made with sugarbeet fiber of fin e particle size. Corn grits which were added to overcome color problems gen erally gave better cookie characteristics. The results indicate that sugarb eet fiber with its colorless and odorless properties, has potential as a so urce of dietary fiber.