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Preparation and characterisation of dietary fibre from sugar beet pulp
Author(s) -
Michel Florence,
Thibault JeanFrançois,
Barry JeanLuc,
de Baynast Régis
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740420109
Subject(s) - chemistry , sugar beet , beet pulp , pulp (tooth) , sugar , cellulose , lignin , dietary fibre , xylose , sucrose , food science , cation exchange capacity , raw material , chemical composition , agronomy , organic chemistry , fermentation , medicine , pathology , biology , environmental science , soil water , soil science
Dried sugar beet pulp was ground and washed with 95% ethanol in order to obtain a colourless and odourless product which could be used as dietary fibre after drying and sieving. Sugar beet fibre had the same chemical composition as the initial pulp: 26–32% of hemicelluloses, 22–24% cellulose, 21.5–23% uronic acids, ∼1–2% lignin, ∼7–8% protein, 7.5–12% ash and ∼0.5% residual sucrose. The main physicochemical properties such as density, cation exchange capacity (∼0.6 meq g −1 ) and water holding capacity (24–32 g g −1 ) were determined. The water holding capacity of sugar beet fibre was only slightly affected by pH and ionic strength (adjusted by NaCl or CaCl 2 ) but it held less water in the H + form than in the salt form, Na + or Ca 2+ .