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https://open.uns.ac.rs/handle/123456789/15186
Nаziv: | Quality characteristics and antioxidant properties of breads supplemented with sugar beet molasses-based ingredients | Аutоri: | Filipčev, Bojana Lević L. Bodroža Solarov, Marija Mišljenovic N. Koprivica G. |
Dаtum izdаvаnjа: | 1-сеп-2010 | Čаsоpis: | International Journal of Food Properties | Sažetak: | 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). Copyright © 2010 Taylor & Francis Group, LLC. | URI: | https://open.uns.ac.rs/handle/123456789/15186 | ISSN: | 10942912 | DOI: | 10.1080/10942910902950526 |
Nаlаzi sе u kоlеkciјаmа: | FINS Publikacije/Publications |
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