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2011, vol. 38, iss. 2, pp. 95-100
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Sugar beet molasses: An ingredient to enhance micronutrients and functionality in bread
Melasa šećerne repe - sastojak koji poboljšava sadržaj mikronutrijenata i funkcionalnost hleba
Project: Projekat Ministarstva nauke Republike Srbije, br. TR-20112
Abstract
Osmotic dehydration in sugar beet molasses as hypertonic medium was used to treat apples, plums, carrots and red cabbage. The study was aimed at determining the quality parameters of bread supplemented with the following ingredients: freshly treated fruits/vegetables i.e. non-powdered form (at 10% and 30% level, flour basis), dried and grinded powders derived from them (at 5% and 10% level flour basis), sugar beet molasses (at 5% and 10% level flour basis). The results showed that these ingredients significantly improved the mineral content of breads. The most marked was the increase in K content: for lower supplementation level, 89.1% (bread with molasses)-94.1% (bread with plum, powder). For higher supplementation level, the rise in K content was 157.5% (bread with cabbage, powder) and 167, 5% (bread with molasses). Contents of Mg and Ca were also significantly increased as compared to the control. The highest increase in Mg and Ca was obtained by supplementation with cabbage at higher applied dose (around 58% and 100%, respectively). Moreover, the supplemented breads showed significantly higher antioxidant potentials with the highest increase measured in the breads made with plum (62.5-82% for 5 and 10% levels, respectively). The molasses-based ingredients influenced the physical, textural and sensory properties of bread by lowering the specific volume, increasing the crumb firmness and changing the color and flavor. However, the lower supplementation levels had relatively mild effect on these properties. The breads made with apples and plums were scored highest for flavor.
Sažetak
U radu je ispitivan efekat dodatka čiste melase i voća/povrća (jabuka, šljiva, mrkva i crveni kupus), prethodno osmotski dehidriranih u melasi šećerne repe, na kvalitet hleba. Ispitivane su sledeće grupe suplemenata u dve doze: čista melasa (5 i 10%, računato na brašno), sveži (u obliku komadića osmotski dehidriranog voća/povrća, 10 i 30%, računato na brašno), u prahu (osušeno i samleveno osmotski dehidrirano voće/povrće, 5 i 10%, računato na brašno). Dobijeni rezultati su pokazali da su ispitivani dodaci uticali na značajno poboljšanje mineralnog sastava hleba. Najznačajnije povećanje u odnosu na kontrolni je zabeleženo u sadržaju kalijuma: za niže doze dodataka, najveće povećanje se kretalo u opsegu 89.1% (hleb sa melasom) -94.1% (hleb sa šljivom u prahu), dok su za više doze dodataka zabeležena sledeća maksimalna povećanja: 157.5% (hleb sa kupusom u prahu) i 167.5% (hleb sa melasom). Hlebovi sa dodacima su takođe imali značajno više sadržaje magnezijuma i kalcijuma u odnosu na kontrolni hleb. Najviši sadržaji Mg i Ca su određeni u hlebovima sa dodatkom više doze kupusa u prahu (58 i 100%, respektivno). Hlebovi sa dodacima su pokazivali značajno viši antioksidacioni potencijal, pri čemu su najviši potencijali zabeleženi u hlebu sa dodatkom šljive u prahu, 62.5-820% za 5 i 10% dodatka, respektivno. Dodaci na bazi melase su uticali na promenu fizičkih, teksturnih i senzorskih svojstava hleba u pravcu smanjenja specifične zapremine, povećanja čvrstoće sredine i potamnjivanja boje. Međutim, pri nižim dozama dodataka, ove promene su bile manje izražene. Hlebovi sa dodatkom jabuke i šljive su ocenjeni kao najbolji po ukusu.
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