Sugar beet molasses: Properties and applications in osmotic dehydration of fruits and vegetables
Molasses is an important by-product of sugar beet or sugar cane refining industry and it was one of the first sweeteners used in human nutrition. Sugar cane molasses has unique characteristics that can make it suitable for application in food industry, especially in confectionery and bakery products...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Institute for Food Technology, Novi Sad
2016-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2016/2217-53691602135S.pdf |
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| author | Šarić Ljubiša Ć. Filipčev Bojana V. Šimurina Olivera D. Plavšić Dragana V. Šarić Bojana M. Lazarević Jasmina M. Milovanović Ivan Lj. |
| author_facet | Šarić Ljubiša Ć. Filipčev Bojana V. Šimurina Olivera D. Plavšić Dragana V. Šarić Bojana M. Lazarević Jasmina M. Milovanović Ivan Lj. |
| author_sort | Šarić Ljubiša Ć. |
| collection | DOAJ |
| description | Molasses is an important by-product of sugar beet or sugar cane refining industry and it was one of the first sweeteners used in human nutrition. Sugar cane molasses has unique characteristics that can make it suitable for application in food industry, especially in confectionery and bakery products. On the other hand, sugar beet molasses has not had greater application in the human diet, primarily because of its strong smell and taste of the beet, which makes it unattractive for consumption. Since recent investigations showed that sugar beet molasses can be used as a hypertonic solution in osmotic dehydration of different materials of plant and animal origin, the objective of this work was to review recently studied sugar beet molasses in terms of its applications in osmotic dehydrations of fruits and vegetables. Previous studies showed that sugar beet molasses is an excellent medium for osmotic dehydration of fruits and vegetables (apple, carrot, plum, etc.) primarily due to a high content of dry matter (80%, w/w) and specific nutrient content. An important advantage of using sugar beet molasses as a hypertonic solution is an enrichment of the dehydrated material in minerals and vitamins, which penetrate from molasses into the plant tissue. Concentration of sugar beet molasses solution and immersion time had the biggest influence on the process of osmotic dehydration of fruit and vegetables, while the temperature of the solution was the least influential parameter. The effect of immersion time on the kinetics of osmotic dehydration in sugar beet molasses increases with an increase in concentration of hypertonic solution. Fruit and vegetables dehydrated in sugar beet molasses had a higher dry matter content compared to samples treated in sucrose solutions. Besides, application of sugar beet molasses in osmotic dehydration of fruits and vegetables had some other advantages such as lower cost of molasses compared to sugar and its liquid aggregate state. Molasses caused darkening of osmotically treated materials due to transfer of colouring compounds (melanoidins) from molasses solution to plant tissue. The intensity of this darkening depended on immersion time and concentration of molasses solution. An increasing trend in tissue firmness observed in dehydrated samples after 1 h of immersion was proportional to the concentration of molasses solution. |
| first_indexed | 2024-12-11T01:41:43Z |
| format | Article |
| id | doaj.art-b82d4687122240cda8911d930a3ff6f6 |
| institution | Directory Open Access Journal |
| issn | 2217-5369 2217-5660 |
| language | English |
| last_indexed | 2024-12-11T01:41:43Z |
| publishDate | 2016-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj.art-b82d4687122240cda8911d930a3ff6f62022-12-22T01:25:02ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602016-01-0143213514410.5937/FFR1602135Š2217-53691602135SSugar beet molasses: Properties and applications in osmotic dehydration of fruits and vegetablesŠarić Ljubiša Ć.0Filipčev Bojana V.1Šimurina Olivera D.2Plavšić Dragana V.3Šarić Bojana M.4Lazarević Jasmina M.5Milovanović Ivan Lj.6Institute for Food Technology, Novi Sad, Novi Sad, SerbiaInstitute for Food Technology, Novi Sad, Novi Sad, SerbiaInstitute for Food Technology, Novi Sad, Novi Sad, SerbiaInstitute for Food Technology, Novi Sad, Novi Sad, SerbiaInstitute for Food Technology, Novi Sad, Novi Sad, SerbiaInstitute for Food Technology, Novi Sad, Novi Sad, SerbiaInstitute for Food Technology, Novi Sad, Novi Sad, SerbiaMolasses is an important by-product of sugar beet or sugar cane refining industry and it was one of the first sweeteners used in human nutrition. Sugar cane molasses has unique characteristics that can make it suitable for application in food industry, especially in confectionery and bakery products. On the other hand, sugar beet molasses has not had greater application in the human diet, primarily because of its strong smell and taste of the beet, which makes it unattractive for consumption. Since recent investigations showed that sugar beet molasses can be used as a hypertonic solution in osmotic dehydration of different materials of plant and animal origin, the objective of this work was to review recently studied sugar beet molasses in terms of its applications in osmotic dehydrations of fruits and vegetables. Previous studies showed that sugar beet molasses is an excellent medium for osmotic dehydration of fruits and vegetables (apple, carrot, plum, etc.) primarily due to a high content of dry matter (80%, w/w) and specific nutrient content. An important advantage of using sugar beet molasses as a hypertonic solution is an enrichment of the dehydrated material in minerals and vitamins, which penetrate from molasses into the plant tissue. Concentration of sugar beet molasses solution and immersion time had the biggest influence on the process of osmotic dehydration of fruit and vegetables, while the temperature of the solution was the least influential parameter. The effect of immersion time on the kinetics of osmotic dehydration in sugar beet molasses increases with an increase in concentration of hypertonic solution. Fruit and vegetables dehydrated in sugar beet molasses had a higher dry matter content compared to samples treated in sucrose solutions. Besides, application of sugar beet molasses in osmotic dehydration of fruits and vegetables had some other advantages such as lower cost of molasses compared to sugar and its liquid aggregate state. Molasses caused darkening of osmotically treated materials due to transfer of colouring compounds (melanoidins) from molasses solution to plant tissue. The intensity of this darkening depended on immersion time and concentration of molasses solution. An increasing trend in tissue firmness observed in dehydrated samples after 1 h of immersion was proportional to the concentration of molasses solution.http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2016/2217-53691602135S.pdfsugar beet molassesfoodhypertonic solutionfruitsvegetables |
| spellingShingle | Šarić Ljubiša Ć. Filipčev Bojana V. Šimurina Olivera D. Plavšić Dragana V. Šarić Bojana M. Lazarević Jasmina M. Milovanović Ivan Lj. Sugar beet molasses: Properties and applications in osmotic dehydration of fruits and vegetables Food and Feed Research sugar beet molasses food hypertonic solution fruits vegetables |
| title | Sugar beet molasses: Properties and applications in osmotic dehydration of fruits and vegetables |
| title_full | Sugar beet molasses: Properties and applications in osmotic dehydration of fruits and vegetables |
| title_fullStr | Sugar beet molasses: Properties and applications in osmotic dehydration of fruits and vegetables |
| title_full_unstemmed | Sugar beet molasses: Properties and applications in osmotic dehydration of fruits and vegetables |
| title_short | Sugar beet molasses: Properties and applications in osmotic dehydration of fruits and vegetables |
| title_sort | sugar beet molasses properties and applications in osmotic dehydration of fruits and vegetables |
| topic | sugar beet molasses food hypertonic solution fruits vegetables |
| url | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2016/2217-53691602135S.pdf |
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