UTILIZATION OF SUGAR BEET PROCESSING WASTES

Abstract

Sugar beet wastes as a by- product from the sugar factories was subjected to evaluate the physico - chemicai functional and nutritional properties. Two main products were considered for food systems supplementation , i.e., sugar beet pulp protein isolate (SBPPI) and sugar beet pulp fiber (SBPF) . The SBPPI was used at different levels to supplement beef meat in burgers and sausages, while the SBPF was used to supplement wheat flour in bakery products (biscuit and cake).

Sugar beet pulp protein isolate contained higher level of protein being 92%, however, physically the colour was observed in the light yellow. The isolate was deficient in lysine amino acid and had higher values of essential amino acids index , biological value, and protein efficiency ratio indicating the high protein quality. The obtained results of the functional properties concluded that beet wastes products had a good stability and can be readily mixed with the aqueous and oily systems . Sugar beet products were found to be higher nutritional values and the sensory evaluation proved that it can be used to replace beef meat up to 25 % for SBPPI, however, bakery products can be fortified with SBPF up to 20 % .