New research may add to antioxidant & shelf life benefits in biscuits
New research from Serbia has raised hopes on the antioxidant benefits and shelf
life extension properties of a sugar beet fibre derived ingredient, Fibrex, when
added to biscuits.

Fibrex, produced by Nordic Sugar, is produced by a
clean-drying process. Building on previous research, the Serbian research team
compared it with treated sugar beet fibre (TF) that had been extracted with
sulphurous acid and treated with hydrogen peroxide, according to the portal
bakeryandsnacks.com.

Earlier research, said the authors, indicated that
the particle size and colourless and odourless properties of sugar beet fibre
made it a \'promising ingredient\' in the formulation of biscuits.

The
Serbian team\'s findings, published in the journal Sugar Industry, indicate that
the substitution of wheat flour with commercially available Fibrex in
formulation upgraded the antioxidant activity and could prolong their shelf
life.

There was no impact on the shelf life of biscuits produced with
the hydrogen peroxide- treated fibre, observed the team.

\"The better
antioxidant activities of Fibrex-enriched cookies could be attributed to the
presence of ferulic acid,\" concluded the researchers.

According to
Nordic Sugar, prior to the outcome of this research, it had not been aware of
the antioxidant properties of Fibrex. Anneli Martensson, a spokesperson for the
company, said that its R&D team would collaborate with its bakery customers
on establishing how much dosage of Fibrex would be required per product to
generate the antioxidant benefits.

The biscuits were prepared by the
addition of 0, 7, 9 and 11 per cent of sugar beet dietary fibre as a substitute
for wheat flour in the product, and the antioxidant properties of the cookies
were tested every seven days using a DPPH (1,1-diphe-nyl-2-picrylhydrazyl-)
radical scavenging activity test during 6 weeks of storage at room temperature
(23 1).

And the Serbian team members point out that previous studies
in the literature have demonstrated that sugar beet dietary fibres were good
sources of antioxidants.

\"Ferulic, gentisic and p-coumaric acid have
been identified and reported to be predominant phenolic acids in the ethanolic
extract of sugar beet pulp and have proved to be relative potent antioxidants,\"
they observed.

Source: www.FnBNews.com