EFFECTS OF DIFFERENT EXTRACTION TREATMENTS AND MICRONIZATION ON THE FUNCTIONAL PROPERTIES OF SUGAR BEET DIETARY FIBRE

The aim of this study is to determine the effect of dietary fibre (DF) extraction treatments and micronization on functional properties of sugar beet DF. Extraction of the insoluble DF fraction was performed with distilled water, ethyl alcohol (95%) and alkali solution. High pressure homogenizer (HPH) working at 100 MPa pressure was used to micronize the powder structure. Functional properties of micronized and lyophilized dietary fiber samples were investigated. The extraction treatments and micronization process were found to have significant differences on the functional properties of dietary fiber (P？ 0.05). The greatest HPH effect was observed in water extracted sample after 5 cycles in terms of particle size [d(0.9) value decreased from 1049 (pulp) to 156 μm and specific surface area increased from 0.0318 to 0.149 m2/g]. The swelling, water and oil retention capacities of the water extracted and HPH micronized sample were superior to those obtained with other applications. It can be suggested that this dietary fiber sample can be used as an additive in low-calorie foods