The effects of sugarbeet fiber on cookie quality have been investigated. Sugarbeet fiber was produced from sugar beet pulp collected after pulp pressing. Cookies prepared with sugarbeet fiber of medium and coarse particle size resulted in better properties than those made with sugarbeet fiber of fine particle size. Corn grits which were added to overcome color problems generally gave better cookie characteristics. The results indicate that sugarbeet fiber with its colorless and odorless properties, has potential as a source of dietary fiber.
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