Abstract
The sugar beet powders were produced by oven drying, freeze drying and spray drying methods. Spray-dried powder had spherical particles with smooth surfaces while powders obtained from other methods exhibited flaky shape of particles with irregular surface properties. Freeze drying led to higher porosity, higher phenolic content (466.08 ± 52.71 mmol GAE/g sample) and better flowability (lower angle of repose value) while spray-dried powder depicted better solubility and higher score in overall acceptability in sensory analyses when compared to other powder samples. Oven dried sugar beet powders exhibited the darkest color and lowest score in overall acceptability in sensory analysis. When the sensory attributes and powder properties are considered, spray-dried sugar beet powders might be more appropriate as a functional ingredient to be used in food formulations. On the other hand, more dietary fibre (12.45 ± 2.42 g/100 g powder) and more phenolics containing freeze-dried powders with better color attributes might be better choice in terms of functional properties. This study might be an attractive proposal for developing confectionery products enriched with whole sugar beet powder which have natural bio active substances to fulfill today’s increasingly demanding consumer expectations.
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Acknowledgements
The authors would like to acknowledge valuable contributions from Dr. Omer Said Toker, Muhammed Ozgolet and Hatice Ebrar Kırtıl. This work was financially supported by The Scientific and Technological Research Council of Turkey (TUBITAK BIDEB) (Project No: 1139B411801033).
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Ermis, E., Özkan, M. Sugar beet powder production using different drying methods, characterization and influence on sensory quality of cocoa-hazelnut cream. J Food Sci Technol 58, 2068–2077 (2021). https://doi.org/10.1007/s13197-020-04715-9
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DOI: https://doi.org/10.1007/s13197-020-04715-9