Effects of sugar beet fiber on spaghetti quality

The effects of sugar beet fiber on spaghetti quality have been investigated . Sugar beet fiber was produced from sugar beet pulp collected after pulp p ressing. The semolina samples supplemented with sugar beet fiber at levels of 2, 4, 6, 8, 10 and 12% were processed into spaghetti separately. Althoug h the incorporation of sugar beet fiber into spaghetti adversely affected t he color and cooking loss properties of sugar beet fiber-supplemented spagh etties, the addition of sugar beet fiber into spaghetti did not adversely a ffect the sensory properties of the spaghetties. Many of the lower levels o f sugar beet fiber substitutions produced spaghetties that were rated as be ing as goad as the control. As expected, supplementation of semolina with s ugar bt:ct fiber in spaghetti formulations resulted in increases in the die tary fiber content. The result indicates a potential use for the sugar fact ory by-product (sugar beet pulp) as an alternative dietary fiber source.