Effect of chemical treatments of sugar beet fibre on their physico‐chemical properties and on their in‐vitro fermentation

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Abstract
Chemically treated and dried sugar beet fibres were fermented in vitro in order to study the effects of chemical and physico‐chemical parameters of dietary fibre on their colonic fermentation. Sugar beet fibre was treated with dilute alkali, removing mainly acetyl and methyl ester groups, and/or with dilute acids eliminating arabinose, galactose and certain uronic acid residues. The chemical treatments led to an increase in the hydration properties and fermentability by improvement of the accessibility of the remaining polysaccharides. However, if the chemically treated fibres were dried under harsh conditions (100°C), their hydration properties and their fermentability were limited, probably because of structural collapse of the fibre matrix. Whatever the conditions for chemical treatments and drying of the sugar beet fibres, it was possible to predict their fermentability from the water‐binding capacity. Because of the relationship between the physiological effects of dietary fibres and the extent to which they are fermented, this result underlines the importance of the physico‐chemical characterisation of the fibre in order to acquire a better knowledge of their physiological effects.

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