G. R. Mesbahi, J. Jamalian,
Volume 6, Issue 2 (7-2002)
Abstract
Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Sugar-beet pulp, the residue left from sugar extraction, is a rich source of pectin. It was the purpose of this study to develop a procedure for the extraction of pectin from sugar-beet pulp and to improve the functional properties of this pectin for more potential uses. To extract pectin, pressed beet pulp was dried and powdered. Then, it was extracted under various conditions (pH 1 and 1.5, temperatures of 80oC and 90oC and extraction periods of 1, 2, 3 and 4 hr). The highest yield (22.35%) was obtained at 90oC after 4 hr at pH 1. Chemical composition of the extracted pectin and that of commercial citrus pectin were determined and compared. Also, the beet pulp pectin was used in certain foods and its functional properties were compared with those of the commercial citrus pectin. The effects of ammonium persulfate and high pH levels on the above mentioned properties were investigated. Finally, the effects of the beet pulp pectin and the commercial citrus pectin on the flavor of certain foods were evaluated. The results indicate that the extracted beet pulp pectin can be used in certain foods such as ketchup sauce as a thickener or as an agent increasing the viscosity however, it does not have the ability to form firm gels in food.
E Mahjoubi, H Amanlo, D Zahmatkesh,
Volume 13, Issue 47 (4-2009)
Abstract
In order to examine the effects of increasing concentrations of beet pulp (lipogenic nutrient) substituted for barley grain (glycogenic nutrient) on productive performance, body condition score loss, and blood metabolites, 18 Holstein cows were used in a randomized complete block design. The cows were blocked based on parity. The cows were 171 ± 16 d in pregnancy, 2.76 ± 1.14 parity, and 289 ± 35 d in milk at the beginning of the experiment. The cows' body condition scores were 4.12 ± 0.35 at the beginning of the trial. The cows were assigned randomly to three dietary treatments containing 1) 23.47% barley (0% beet pulp), 2) 14.87% barley (8.6% beet pulp), or 3) 6.27% barley (17.2% beet pulp). Substituting beet pulp for barley grain didn't affect FCM 3.5%, milk protein, lactose, total solid, and SNF percentage, but milk fat percentage (4.37, 4.91, and 5.18, P < 0.003) and milk energy (0.76, 0.82, and 0.84 Mcal/kg, P < 0.02) increased as beet pulp was replaced with barley, respectively. A tendency was detected for a more negative body condition score change (0.13, -0.09, and -0.12, P < 0.13) and back fat thickness (2.5, -0.4, and -1.6 mm, P < 0.13) with added beet pulp. Plasma glucose (65.83, 58, and 57.16 mg/dl, P < 0.01) and cholesterol (157.33, 122.4, and 120.8 mg/dl, P < 0.03) decreased as beet pulp was substituted for barley grain, respectively. No difference was found in the plasma content of insulin and NEFA between treatments. Considering these results, it appears that with inclusion of beet pulp in fat cows diet during late lactation may slightly reduce body condition score safely and inhibit concomitant low production with diet diluting.
