Quality Characteristics and Antioxidant Properties of Breads Supplemented with Sugar Beet Molasses-Based Ingredients
Bojana Filipčev, Ljubinko Lević, Marija Bodroža‐Solarov, Nevena Mišljenović, Gordana Koprivica
International Journal of Food Properties
Abstract
Osmotic dehydration in sugar beet molasses as hypertonic medium was used to treat apples, plums, carrots and cabbage. Following the treatment, the fruits/vegetables were dried and ground. The obtained powders or pure beet molasses were incorporated into white wheat bread at 5 and 10% levels (flour basis). The results showed that the mineral content (K, Mg, Ca) and antioxidant potential of breads were significantly improved. The most marked was the increase in K content: 89.1% (bread with molasses)-94.1% (bread with plum), at 5% level. The highest increase in antioxidant potential was measured in the breads made with plum (62.5–81.6% for 5 and 10% levels, respectively).
Extracted Claims
3 claims extracted from this paper into the knowledge graph
plum increases antioxidant potential in bread
“The highest increase in antioxidant potential was measured in the breads made with plum (62.5–81.6% for 5 and 10% levels, respectively).”
plum increases K content in bread
“The most marked was the increase in K content: 89.1% (bread with molasses)-94.1% (bread with plum), at 5% level.”
sugar beet molasses improves mineral content (K, Mg, Ca) and antioxidant potential of breads
“The results showed that the mineral content (K, Mg, Ca) and antioxidant potential of breads were significantly improved.”