Sugar Beet Molasses: Properties and Applications in Osmotic Dehydration

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Jasna Lj. Stevanović et al., Traditional products – base for the sustainable development of Serbian animal origin products, Food and Feed Research, 43 (2), 127-134, 2016 ter Management of the Republic of Serbia, Bel- Đ., Jokanović, M., Džinić, N., Parunović, N., DOI: 10.5937/FFR1602135Š UDK 664.151.2:664.8.047[635.1/.8+634.1 grade. Trbović, D. (2011). Colour and texture pro- Review article 6. Pravilnik o deklarisanju, označavanju i rekla- perties of traditionally fermented 'Sremska' miranju hrane (2013). Službeni glasnik RS, sausage. Tehnologija mesa, 52, 245-251. 85/13. 12. Vuković, I., Saičić, S., Vasilev, D. (2011) Con- tribution to knowledge of major quality para- 7. Pravilnik o kvalitetu usitnjenog mesa, polu- meters of traditional (domestic) kulen. Tehno- SUGAR BEET MOLASSES: PROPERTIES AND APPLICATIONS IN proizvoda od mesa i proizvoda od mesa (2012). logija mesa, 52 (1), 134-140. OSMOTIC DEHYDRATION OF FRUITS AND VEGETABLES Službeni glasnik RS, 31/12. 13. Vuković I., Vasilev, D., Saičić, S., Ivanković, S. 8. Pravilnik o metodama organske stočarske pro- (2012). Investigation of major changes during Ljubiša Ć. Šarić*, Bojana V. Filipčev, Olivera D. Šimurina, Dragana V. Plavšić, Bojana M. Šarić, izvodnje (2002). Službeni list SRJ, 51/2002. ripening of traditional fermented sausage Jasmina M. Lazarević, Ivan Lj. Milovanović 9. Stevanović, J., Mirilović, M., Okanović, Đ., Lemeški kulen. Tehnologija mesa, 53, 140-147. Karabasil, N., Pupavac, S. (2016). Traditional 14. Zakon o zaštiti potrošača (2002). Službeni list University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1 SRJ, 37/02. and recognizable products of animal origin from 21000 Novi Sad, Serbia Serbia. 23rd International Conference „KRMIVA 15. Zakon o organskoj poljoprivredi (2000). 2016“, Opatija, Croatia, Book of Abstracts, p. 92 Službeni list SRJ, 28/00. 16. Zakon o bezbednosti hrane (2009). Službeni 10. UNESCO (n.d.) Human rigts. International glasnik RS, 41/09. * Education Server for Democracy, Peace and Corresponding author: Human Rights Education (www.dadalos.org). 17. Zakon o oznakama geografskog porekla. Phone: +381 21 485 38 22 11. Vesković-Moračanin, S., Karan, D., Okanović, Službeni glasnik RS, 18/2010. Fax: +381 21 450-725 e-mail address: [email protected]

ТРАДИЦИОНАЛНИ ПРОИЗВОДИ – ОСНОВE ЗА ОДРЖИВИ РАЗВОЈ ABSTRACT: 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 ПРОИЗВОДА ЖИВОТИЊСКОГ ПОРЕКЛА У СРБИЈИ 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 Јасна Љ. Стевановић1, Ђорђе Г. Окановић2, Славица В. Стеванетић1, Милорад Д. Мириловић3, 3 4 human diet, primarily because of its strong smell and taste of the beet, which makes it unattractive for Неђељко Р. Карабасил , Сњежана Р. Пупавац 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 1Привредна комора Србије, Ресавска 15, 11000 Београд, Србија 2 objective of this work was to review recently studied sugar beet molasses in terms of its applications in Универзитет у Новом Саду, Научни институт за прехрамбене технологије у Новом Саду, osmotic dehydrations of fruits and vegetables. Previous studies showed that sugar beet molasses is 21000 Нови Сад, Булевар цара Лазара 1, Србија 3 an excellent medium for osmotic dehydration of fruits and vegetables (apple, carrot, plum, etc.) Универзитет у Београду, Факултет ветеринарске медицине, Бул. oслобођења 18, 11000 primarily due to a high content of dry matter (80%, w/w) and specific nutrient content. An important Београд, Србија 4 advantage of using sugar beet molasses as a hypertonic solution is an enrichment of the dehydrated ЕКО ЛАБ доо Падинска Скела, Индустријско насеље бб, Србија material in minerals and vitamins, which penetrate from molasses into the plant tissue. Concentration Сажетак: Резултати многобројних истраживања о разноврсности традиционалних of sugar beet molasses solution and immersion time had the biggest influence on the process of производа животињског порекла са одређених подручја Републике Србије, пружају могућност osmotic dehydration of fruit and vegetables, while the temperature of the solution was the least да постану део одрживог развоја квалитета, који би био заснован на њиховој промоцији и influential parameter. The effect of immersion time on the kinetics of osmotic dehydration in sugar beet заштити локалних ресурса. Традиционални производи животињског порекла, међусобно се molasses increases with an increase in concentration of hypertonic solution. Fruit and vegetables разликују, неодвојиви су део локалног идентитета, типични за народ и њихову културу у dehydrated in sugar beet molasses had a higher dry matter content compared to samples treated in припремању хране. Полазећи од чињенице да је Република Србија богата разноврсношћу ових sucrose solutions. Besides, application of sugar beet molasses in osmotic dehydration of fruits and производа, уочавамо њихове предности и специфичности, које доносе предност избoра vegetables had some other advantages such as lower cost of molasses compared to sugar and its домаћем и страном потрошачу. Кроз стицање поверења, али и заштиту од заборава, вредност liquid aggregate state. Molasses caused darkening of osmotically treated materials due to transfer of домаћих производа, сачувала је вековну традицију, препознатљив укус и поднебље Србије из colouring compounds (melanoidins) from molasses solution to plant tissue. The intensity of this којег долази. darkening depended on immersion time and concentration of molasses solution. An increasing trend in Универзално прихваћени модели руралних институционалних структура не постоје, већ се tissue firmness observed in dehydrated samples after 1 h of immersion was proportional to the прилагођавају и развијају према потребама, могућностима и специфичностима одређеног concentration of molasses solution. подручја. Ефикасном заштитом, постају подстицај за инвестирање и допринос укупном Key words: sugar beet molasses, food, hypertonic solution, fruits, vegetables економском и привредном напретку друштва.

Кључне речи: традиционални производи животињског порекла, региони Србије, заштита порекла INTRODUCTION Received: 3 November 2016 Molasses is an important by-product of from the raw crop. Molasses was one of Accepted: 29 November 2016 sugar beet (Beta vulgaris var. saccha- the first sweeteners used in human nutri- rifera) or sugar cane (Saccharum L.) re- tion which has been used very often in the fining industry. Cane and beet molasses diet of poor population due to its lower are viscous, dark-colored runoff syrups price in comparison to refined sugar or ho- that remain when no more sugar can be ney. Cane sugar was introduced in Europe economically extracted by crystallization in the 7th century and continued to be the

135 Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Food and Feed Research, 43 (2), 135-144, 2016 main source of sugar in Europe until the Beet molasses contains remarkable 19th century (Sugar History, n.d.). Since amounts of potassium (around 3.6%) the tropical sugar cane was mainly used (Higginbotham and McCarthy, 1998). for the production, refined sugar was very Šušić and Sinobad (1989) emphasized expensive in Europe (Sugar History, n.d.). that the minerals in molasses are Sugar beet was introduced as a sucrose dissolved and thus able to be readily ab- source by German chemist Andreas sorbed in the organism. They stated that Margraff and became the main source of the high potassium content makes molas- sugar in Europe due to good climate con- ses particularly attractive for use in human ditions for cultivation (Cook and Scott, nutrition. Beet molasses has marked anti- 1993). Along with growing trend for cultiva- oxidative potential and has been recog- tion of this crop, sugar beet molasses, as nized as suitable to be exploited on a large a by-product of sugar refining industry be- scale as a source of antioxidants and as came the dominant type of molasses in an ingredient in functional foods (Chen et Europe. al., 2015; Chou, 2003). High antioxidant capacity of molasses is attributable to the Chemical composition of molasses presence of phenolic compounds, their Molasses is a polycomponent system with derivatives, melanins, melanoidins and wide variations in composition mainly due products of sugar caramelization (Filipčev to differences in composition of starting et al., 2016). raw material, variation in technological One of the most intriguing compound, processes during juice purification stage abundant in beet but absent in cane and sucrose crystallization process (Hig- molasses, is betaine. Though not essen- ginbotham and McCarthy, 1998). Molas- tial, betaine became interesting since it ses mainly consists of fermentable sugars was discovered to contribute to normal ho- (sucrose, glucose, fructose) and non-su- mocysteine metabolism and thus lowered gar substances originating from the com- risk from a range of non-communicable pounds that are not precipitated during the diseases related to Western life style purification stage, as well as substances (Craig, 2004). Beet molasses is one of derived by chemical or enzymatic reac- most excellent sources of betaine, suitable tions during processing such as D- and L- to increase betaine content in, for exam- lactic acid, short-chain fatty acids and pro- ple, baked food (Filipčev et al., 2015; ducts of Maillard reaction and Strecker de- 2016). gradation (Higginbotham and McCarthy, 1998). In production and trade, the content of sucrose, dry matter, volatile acids, invert Molasses is characterized with high con- sugar and pH value are the most important tent of solids (dry matter). Schiweck (1977, parameters for the assessment of mo- 1995) and Schiweck and Haberl (1973) lasses quality. These factors influence the reported solid content of sugar beet mo- stability of molasses and their values may lasses at 74-77%, while Filipčev and Lević indicate changes in molasses quality du- (2014) reported higher value of this para- ring storage. Beet and cane molasses meter (82%). Molasses solids consist of exhibit significant differences regarding to 47-48% of total sugar in which sucrose is nitrogenous compounds, fermentable su- the most abundant, whereas other sugars gars, ash and vitamin content (Higginbo- are present in lower amounts: raffinose tham and McCarthy, 1998). Chemical (1%), glucose (0.25%) and fructose composition of molasses of different origin (0.25%) (Schneider, 1968; Petrov and Pet- is shown in Table 1. rov, 1980). Non-sugar part of molasses encompasses mineral and trace elements There is a difference between the USA such as potassium, sodium, calcium, ma- and European standards regarding the gnesium, iron, and copper followed by a content of total sugars and dry matter. range of important bioactive compounds European standard requires total sugar such as crude proteins, non-nitrogen sub- content to range from 47 to 48% (w/w) and stances, vitamin B complex, biotin, etc. dry matter content of 74-77% (w/w).

136 Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Food and Feed Research, 43 (2), 135-144, 2016 Food and Feed Research, 43 (2), 135-144, 2016 main source of sugar in Europe until the Beet molasses contains remarkable 19th century (Sugar History, n.d.). Since amounts of potassium (around 3.6%) Table 1. the tropical sugar cane was mainly used (Higginbotham and McCarthy, 1998). Chemical composition of molasses of different origin Dry Total Invert for the production, refined sugar was very Šušić and Sinobad (1989) emphasized Sucrose Proteins Ash Molasses origin matter sugars sugar pH expensive in Europe (Sugar History, n.d.). that the minerals in molasses are % % % % % % Sugar beet was introduced as a sucrose dissolved and thus able to be readily ab- 83.3 50.8 49.7 1.15 - 12.6 7.1 source by German chemist Andreas sorbed in the organism. They stated that 75.7 46.6 - - 11 9.8 - Margraff and became the main source of the high potassium content makes molas- Sugar 75.1 45.5 - - 11 10 - sugar in Europe due to good climate con- ses particularly attractive for use in human beet 77.0 48.0 - - 6.0 8.7 - ditions for cultivation (Cook and Scott, nutrition. Beet molasses has marked anti- 81.0 50.0 51 0.5 12-13 11-12 - 1993). Along with growing trend for cultiva- oxidative potential and has been recog- 84.0 52.0 tion of this crop, sugar beet molasses, as nized as suitable to be exploited on a large 83.5 52.5 - - 5.0 11.5 - a by-product of sugar refining industry be- scale as a source of antioxidants and as 73.7 47.1 - - 4.0 10.3 - came the dominant type of molasses in an ingredient in functional foods (Chen et Sugar 79.5 53.0 34 19 2.2 9.5 5.0 Europe. al., 2015; Chou, 2003). High antioxidant cane 75.0 46.0 - - 3.0 8.1 - capacity of molasses is attributable to the Blackstrap 71.3 60.7 - - 0.0 8.2 - Chemical composition of molasses presence of phenolic compounds, their Blackstrap 74.0 46.0 - - 4.0 10.1 - Molasses is a polycomponent system with derivatives, melanins, melanoidins and Adopted from Filipčev and Lević (2014) wide variations in composition mainly due products of sugar caramelization (Filipčev to differences in composition of starting et al., 2016). On the other hand, the USA standard sets the aroma of vanilla, chocolate, coffee, raw material, variation in technological contents of total sugars and dry matter in anise, maple, pralines, roasted peanuts One of the most intriguing compound, processes during juice purification stage range 48-50 and 80-84% (w/w), respect- and rum (Filipčev and Lević, 2014; Filipčev abundant in beet but absent in cane and sucrose crystallization process (Hig- tively (Higginbotham and McCarthy, 1998). et al., 2015). Owing to its dark colour, mo- molasses, is betaine. Though not essen- ginbotham and McCarthy, 1998). Molas- In Serbia, the minimum value of dry matter lasses can be used as a natural colouring tial, betaine became interesting since it ses mainly consists of fermentable sugars of sugar beet molasses should be agent to mask grey nuances in rye or was discovered to contribute to normal ho- (sucrose, glucose, fructose) and non-su- 76.3°Bx, while its sugar content determi- whole wheat bread. Beside these charac- mocysteine metabolism and thus lowered gar substances originating from the com- ned by polarimetry should have minimum teristics, it could also be considered as risk from a range of non-communicable pounds that are not precipitated during the value of 46% (SRPS, 1963); pH value food with high nutritional value. Since mo- diseases related to Western life style purification stage, as well as substances should be in the range from 7.0 to 8.0 lasses is rich source of macro elements (Craig, 2004). Beet molasses is one of derived by chemical or enzymatic reac- (SRPS, 1963). According to current na- (potassium, calcium, magnesium, iron) it most excellent sources of betaine, suitable tions during processing such as D- and L- tional regulative (Pravilnik, 2013) sulphur can successfully be used for fortification of to increase betaine content in, for exam- lactic acid, short-chain fatty acids and pro- dioxide content in sugar beet molasses different food products. ple, baked food (Filipčev et al., 2015; ducts of Maillard reaction and Strecker de- should not exceed the limit of 70 mg/kg. Among all types of molasses, sugar cane 2016). gradation (Higginbotham and McCarthy, molasses is the most commonly used in Application of molasses in food in- 1998). In production and trade, the content of confectionery and bakery applications (Hi- dustry sucrose, dry matter, volatile acids, invert ckenbottom, 1996). Molasses is characterized with high con- sugar and pH value are the most important tent of solids (dry matter). Schiweck (1977, According to the regulations of the US On the contrary, sugar beet molasses has parameters for the assessment of mo- 1995) and Schiweck and Haberl (1973) Food and Drug Administration (FDA) sugar not had greater application in the human lasses quality. These factors influence the reported solid content of sugar beet mo- cane molasses is classified in the category diet, primarily because of its distinct earthy stability of molasses and their values may lasses at 74-77%, while Filipčev and Lević of GRAS (Generally Recognized as Safe) taste, which makes it unattractive for con- indicate changes in molasses quality du- (2014) reported higher value of this para- as natural, harmless extract. Since the sumption per se (Filipčev and Lević, ring storage. Beet and cane molasses meter (82%). Molasses solids consist of global food market recognized refined su- 2014). However, numerous studies have exhibit significant differences regarding to 47-48% of total sugar in which sucrose is gar as too processed and concentrated shown that it is possible to incorporate nitrogenous compounds, fermentable su- the most abundant, whereas other sugars substance, there is a trend for its sub- sugar beet molasses in various food pro- gars, ash and vitamin content (Higginbo- are present in lower amounts: raffinose stitution with less processed and more ducts without negatively affecting their tham and McCarthy, 1998). Chemical (1%), glucose (0.25%) and fructose natural sweetener (Hickenbottom, 1996). palatability. Food enriched with beet mo- composition of molasses of different origin (0.25%) (Schneider, 1968; Petrov and Pet- Although not realized by many, cane molasses showed enhanced mineral and an- is shown in Table 1. rov, 1980). Non-sugar part of molasses lasses is suitable for application in food tioxidant profile (Filipčev et al., 2010, encompasses mineral and trace elements There is a difference between the USA industry, especially in confectionery and 2012, 2016). It can be used to supplement such as potassium, sodium, calcium, ma- and European standards regarding the bakery industry (Hickenbottom, 1996). Its wheat bread at 5-10% level (flour basis), gnesium, iron, and copper followed by a content of total sugars and dry matter. unique aroma of caramels, bitter and at up to 25% in semi-sweet biscuits, and range of important bioactive compounds European standard requires total sugar sweet taste could be very useful in mas- as honey replacer at up to 50% in for- such as crude proteins, non-nitrogen sub- content to range from 47 to 48% (w/w) and king of unpleasant, raw aroma of bran and mulations of ginger bread-type biscuits (Fi- stances, vitamin B complex, biotin, etc. dry matter content of 74-77% (w/w). linseeds in bakery products (Filipčev and lipčev et al., 2010, 2012; Šimurina et al., Lević, 2014). Furthermore, it fits well with 2006).

137 Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Food and Feed Research, 43 (2), 135-144, 2016 Food and Feed Research, 43 (2), 135-144, 2016

Molasses contains compounds which can goals of the food industry sector. The mi- be promoters or inhibitors of microbial crobiological quality of fruits and vege- Considering the cell membrane is not in the cells can diffuse into the osmotic growth such as pantothenic acid, inositol, tables is limited and mainly related to perfectly selective, other solutes present solution (Mišljenović et al., 2011). and trace elements and, to a lesser extent, their high water content and aw value For fruits and vegetables dehydration, the gregate state, and specific nutrient con- biotin. Therefore, it is used as a substrate (Yadav and Singh, 2014). Osmotic de- most commonly used osmotic agents are tent: 51% saccharose, 1% raffinose, in biochemical transformations (Higgin- hydration is an effective way to reduce sucrose and sodium chloride and their 0.25% glucose and fructose, 5% proteins, botham and McCarthy, 1998). On in- moisture content and increase the shelf combinations. Glucose, fructose, malto- 6% betaine, 1.5% nucleosides, purine and dustrial-scale, sugar beet molasses is wi- life of fruits and vegetables with minimal dextrin and sorbitol can also be used as pyrimidine bases, organic acids and dely used as a substrate in fermentations changes of their quality (Lazarides, osmotic agents in osmotic dehydration bases; which subsequently results in a during production of baker’s and brewer’s 2001). It is a water removal process, (Yadav and Singh, 2014). Examples of high osmotic pressure of the solution. yeasts, ethanol, citric acid, lysine and mo- which is based on soaking foods in a hy- osmotic dehydration of different fruits and From nutrient point of view, an important nosodium glutamate (Filipčev and Lević, pertonic solution. Concerning the fact that vegetables are shown in Table 2. advantage of sugar beet molasses as a 2014). osmotic dehydration is a process which in- hypertonic solution is its ability to enrich Osmotic dehydration of fruits and vege- cludes mild product treatment at relatively the treated food material with minerals and Recent investigations showed that sugar tables consists of several stages: wa- low process temperatures (Lazarides, vitamins, which penetrate from molasses beet molasses can be used as a hy- shing, peeling and slicing or cubing (if re- 2001), it enables retention of vitamins and into the plant tissue (Mišljenović et al., pertonic solution in osmotic dehydration of quired), sulphiting (optional), immersing in minerals, colour, flavour and taste of star- 2011). From technological point of view, fruits and vegetables owing to its high con- heated osmotic solution, rinsing, draining, ting material in the final product. the main asset of molasses would be its tent of dry matter (Filipčev and Lević, further processing (vacuum drying, air liquid state and high solid content since 2014). It was also found efficient in the drying, freeze drying, freezing) and pa- Conventional preservation methods (con- this ensures advance in comparison to, for osmotic dehydration of fish and pork meat ckaging. After size reduction of fruits the vective drying, candying, freezing etc.) example, usage of high concentration (Filipović et al., 2012). Molasses is liquid different pretreatments such as curing or often cause decreasing in nutritional and sucrose solutions which is associated to despite the high dry matter content, which chlorination can be performed, while ve- sensory quality of treated fruits and ve- numerous problems such as slow dis- can be very important from the techno- getables should always be blanched by getables (loss of vitamins, changes in co- solution of sucrose and its continuous re- logical point of view regarding its imple- dipping the pieces in heated water (Fa- lour, altered taste and texture, bad rehy- crystallization during the process (Filipčev mentation in osmotic dehydration process. lade and Igbeka, 2007). Factors that in- dration) (Mišljenović et al., 2011). and Lević, 2014). On the other hand, high fluence the osmotic dehydration process Application of sugar beet molasses in viscosity of molasses at lower tempe- The driving force for the osmotic dehy- can be classified into two groups: product osmotic dehydration of fruits and vege- ratures may require a use of higher quality dration process is the difference in os- parameters and process parameters (La- tables and more expensive pumps to ensure ef- motic pressure between the food material zarides, 2001). Following factors fall into ficient circulation of osmotic solution du- Osmotic dehydration of fruit and vege- (hypotonic solution) and osmotic solution the first group: porosity and structure of ring osmotic dehydration. tables (hypertonic media).The diffusion of water material (that depend on its maturity, Preserving food products in order to is accompanied by the simultaneous cultivation and climate conditions, etc.), Temperature, immersion time and concen- extend their shelf-life, with ensuring their counter diffusion of solute from the os- size and shape of material as well as pre- tration of hypertonic solution primarily safety and quality, is one of the main motic solution into the tissue. treatment (peeling, blanching, freezing). affect the osmotic dehydration process. The process parameters are concentration Higher values of these parameters induce Table 2. and type of osmotic solution, temperature intensification of water removal and in- Examples of osmotic dehydration of fruits and vegetables of osmotic solution, applied pressure, im- crease in dry matter content. Higher con- Material Hypertonic solution Description mersion time, a weight ratio of solution to centrations of hypertonic solution facilitate Sucrose Apple Peeled material and agitation (Lazarides, 2001). the removal of water from material tissues, (50, 60, 70 °Bx) while higher temperatures of hypertonic Sucrose Osmotic dehydration of fruits and ve- Pineapple Peeled solution increase membrane permeability (50, 60, 70 °Bx) getables in sugar beet molasses as hy- Sucrose and decrease the viscosity of concentrated Banana Peeled, cylinders 25 x 45 mm pertonic solution (40, 50, 60, 70 °Bx) solutions, thereby reducing resistance to 10, 25% (w/w) NaCl The most commonly used hypertonic the mass transfer. However, previous Cherry tomato Needle-perforated fruits NaCl : sucrose (3 : 2) solutions in the processes of osmotic research has shown that these factors do Sucrose dehydratation are concentrated solutions not always equally influence the process Melon Peeled (45-50 °Bx) of sucrose, NaCl or their combinations parameters. According to Mišljenović Glucose Chestnut Peeled (Mišljenović et al., 2011). Recent research (2012), concentration of sugar beet mo- (40, 50, 60 °Bx) data have shown that use of sugar beet lasses solution and immersion time had Mushrooms 10, 15% (w/w) NaCl Halves 3 molasses as hypertonic solution improves the biggest influence on the process of os- Pear Sucrose (55 °Bx) Cubes 1cm osmotic dehydration processes. Sugar motic dehydration of apple and carrot, Peach Sucrose (65-80 °Bx) - Blueberries Sucrose (60-80 °Bx) - beet molasses is an excellent medium for while the temperature of the solution was Mango Sucrose (60 °Bx) Pieces, 10 mm osmotic dehydration, primarily due to a the least influential parameter. Comparing Adopted from Filipčev and Lević (2014) high solid content (80%, w/w), liquid ag- the kinetics of osmotic dehydrations of

138 Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Food and Feed Research, 43 (2), 135-144, 2016 Food and Feed Research, 43 (2), 135-144, 2016

139 Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Food and Feed Research, 43 (2), 135-144, 2016 Food and Feed Research, 43 (2), 135-144, 2016 apple and carrot in the sugar beet mo- 2012). The reduction of water activity of ple were determined in both sucrose and observed during osmotic dehydration of lasses and sucrose solutions, Koprivica osmotic treated samples indicates that os- sugar beet molasses solutions (Filipčev potato and strawberry. Plasmolysis is ac- (2013) observed that, in the case of mo- motic dehydration process can be effective and Lević, 2014). Furthermore, the darke- companied with a loss in the turgor lasses, the immersion time had a greater against microbial growth. On the other ning of apple dehydrated in sugar beet pressure, shrinkage and deformation of impact on kinetics than the concentration hand, application of lower concentrations molasses solutions was more intensive cells (cell wall and plasma membrane), of hypertonic solution, while in the expe- of hypertonic solution (30 and 40% w/w than darkening of the apple samples and concentration of the protoplasmatic riment with sucrose, concentration of hy- did not lead to decrease in water activity treated in sucrose solutions. This could be liquid phase. Cellular shrinkage has been pertonic solution was the predominant enough to affect microbial growth. Mišlje- explained by transfer of coloured com- observed during osmotic dehydration of factor. The impact of immersion time on nović (2012) reported that application of pounds (melanoidins) from molasses so- apple (Mayor et al., 2008). Koprivica the kinetics of osmotic dehydration in su- sugar beet molasses as hypertonic solution to plant tissue. In the experiments (2013) reported changes of the apple gar beet molasses increases with an in- lution in osmotic dehydration of apple and performed with sucrose solutions, the dar- tissue firmness during osmotic dehydration crease in concentration of hypertonic so- carrot was more effective than using suc- kening of apple and carrot occurred grain hypertonic solutions of sucrose and lution. This could be explained by the high rose solution. Namely, samples dehy- dually over all 5 h of the process, while sugar beet molasses. Significant (p<0.05) viscosity of sugar beet molasses solution. drated in sugar beet molasses had a significant (p<0.05) darkening of this fruits reduction of apple tissue firmness (in The circulation of osmotic solution in- higher dry matter content compared to in sugar beet molasses solutions occurred comparison to fresh fruit) was observed creases mass transfer rates between the samples treated in sucrose solutions un- after just 1 h (Filipčev and Lević, 2014). Si- after 1 h of immersion in both types of so- treated samples of apple/carrot and the der the same experimental conditions. As milar was observed even in the solutions lutions. After that period, an increasing hypertonic solution. This is particularly ap- already mentioned above, additional ad- of low molasses concentration. There was trend in tissue firmness was recorded. This parent in highly concentrated solutions vantage of sugar beet molasses applica- no statistically significant difference in the phenomenon was particularly pronounced due to their high viscosity. tion in osmotic dehydration of fruits and lightness between samples dehydrated for in samples dehydrated in sugar beet mo- vegetables is improvement in the nutri- 1 and 3 h in solutions of different concen- lasses solution due to transfer of calcium The ratio of water loss to solids gain tional value of the treated samples. Na- trations of sugar beet molasses (Koprivica, ions from molasses to the apple tissue. (WL/SG) is a good index of the efficiency mely, the sugar beet molasses represents 2013), which indicates that an increase in This increasing trend was proportional to of the osmotic dehydration process. Ap- a natural source of bioactive elements and molasses concentration did not affect the concentration of molasses solution. At the plication of sugar beet molasses as hy- compounds such as vitamins, minerals value of L* parameter under these expe- end of the osmotic dehydration process, pertonic solution in osmotic dehydration of and antioxidants, which can migrate from rimental conditions. The concentration of with immersion time of 5 h, apple tissue apple resulted in higher WL/SG ratios in hypertonic solution to plant tissues. In line molasses solution had significant (p<0.05) firmness was nearly equal to the firmness comparison to application of 70% sucrose with that, Filipčev et al. (2008) reported an impact on the lightness of treated samples of fresh apple tissue (Koprivica, 2013). solution. Considering the WL/SG ratio, the increased content of K, Na, Mg and Ca in only for immersion time of 5 h. In this case, best parameters for osmotic dehydration apple samples dehydrated in sugar beet an increase in immersion time significantly CONCLUSIONS of apple and plum in sugar beet molasses molasses solution. Similarly, Koprivica (p<0.05) decreases lightness of apple were undiluted molasses heated to 45 °C It can be concluded that sugar beet mo- (2013) observed a higher content of mi- dehydrated in highly concentrated molas- and immersion time of 3 h (Koprivica et al., lasses could be successfully used as a nerals (particularly K, Mg and Ca) in apple ses solutions. On the other hand, the im- 2010; Koprivica et al., 2014). The best hypertonic solution in osmotic dehydration and carrot samples treated in sugar beet mersion time increase did not affect the results regarding final dry matter content in of fruits and vegetables, owing to its high molasses. On the contrary, significant loss lightness of the samples treated in molas- osmotically treated red cabbage were content of dry matter. The osmotic solu- of minerals was determined in the samples ses solutions of low concentration. The achieved by using undiluted sugar beet tions of sugar beet molasses markedly of apple and carrot osmotically treated in circulation of molasses solution stimulates molasses with immersion time of 5 h increased the amount of mineral sub- sucrose solution (Koprivica, 2013). transfer of colouring compounds from mo- (Mišljenović et al., 2009; Mišljenović et al., stances in the treated fruits/vegetables, lasses to sample tissue and darkening of 2010). The highest increase in dry matter As a semi-permeable system, the cell and therefore enhanced their nutritive pro- dehydrated samples. content in osmodehydrated carrot was membrane of plant tissue is a barrier to file. Higher solution concentration and lon- achieved with 80% (w/w) molasses most, but not all molecules. Many different When a fruit or vegetable is submitted to a ger immersion time resulted in higher wa- solution in water, temperature of 45 °C molecules, including molecules of vita- dehydration process, associated heat and ter loss and solid gain, while solution tem- and immersion time of 5 h (Mišljenović et mins, minerals and organic acids can pass mass transfer gradients produce changes perature showed to be the least influential al., 2011). At the end of the osmotic de- through the membrane by diffusion into in the physical and structural character- parameter in the osmotic dehydration pro- hydration process, the dry matter content osmotic solution. The reduction in nutritive ristics of the plant tissue, such as changes cess. Due to high viscosity of beet mo- (63.4% w/w) in treated apple was 5 times value of samples dehydrated in sucrose in volume and porosity, as well as chan- lasses, immersion time exerts higher higher than in fresh apple (Mišljenović et solution is a result of this diffusion pro- ges in mechanical properties (Mayor et al., impact on osmotic dehydration than does al., 2010). cesses. 2008). When the plant tissue is placed in the concentration of hypertonic solution. The osmotic agents also reduce water The dark colour of molasses causes dar- hypertonic solution, water will leave the Circulation of the molasses solution sho- activity of the dehydrated samples. For kening of osmotically treated materials cell by osmosis. As a result, the vacuole wed important influence on the final dry example, water activity of carrot pieces which can affect quality of the final pro- and the rest of the protoplasm will shrink, matter content in the osmodehydrated dehydrated in sugar beet molasses so- ducts and their acceptance by consumers. causing the plasma membrane to pull plant material. Fruits, osmotically dehy- lution under optimal conditions was re- Changes in L* parameter (lightness) du- away from the cell wall. This phenomenon drated in pure sucrose solution, had a lo- duced from 0.99 to 0.86 (Mišljenović et al., ring osmotic dehydration of carrot and ap- is known as plasmolysis, and it has been wer dry matter content as well as softer

140 Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Food and Feed Research, 43 (2), 135-144, 2016 Food and Feed Research, 43 (2), 135-144, 2016 apple and carrot in the sugar beet mo- 2012). The reduction of water activity of ple were determined in both sucrose and observed during osmotic dehydration of lasses and sucrose solutions, Koprivica osmotic treated samples indicates that os- sugar beet molasses solutions (Filipčev potato and strawberry. Plasmolysis is ac- (2013) observed that, in the case of mo- motic dehydration process can be effective and Lević, 2014). Furthermore, the darke- companied with a loss in the turgor lasses, the immersion time had a greater against microbial growth. On the other ning of apple dehydrated in sugar beet pressure, shrinkage and deformation of impact on kinetics than the concentration hand, application of lower concentrations molasses solutions was more intensive cells (cell wall and plasma membrane), of hypertonic solution, while in the expe- of hypertonic solution (30 and 40% w/w than darkening of the apple samples and concentration of the protoplasmatic riment with sucrose, concentration of hy- did not lead to decrease in water activity treated in sucrose solutions. This could be liquid phase. Cellular shrinkage has been pertonic solution was the predominant enough to affect microbial growth. Mišlje- explained by transfer of coloured com- observed during osmotic dehydration of factor. The impact of immersion time on nović (2012) reported that application of pounds (melanoidins) from molasses so- apple (Mayor et al., 2008). Koprivica the kinetics of osmotic dehydration in su- sugar beet molasses as hypertonic solution to plant tissue. In the experiments (2013) reported changes of the apple gar beet molasses increases with an in- lution in osmotic dehydration of apple and performed with sucrose solutions, the dar- tissue firmness during osmotic dehydration crease in concentration of hypertonic so- carrot was more effective than using suc- kening of apple and carrot occurred grain hypertonic solutions of sucrose and lution. This could be explained by the high rose solution. Namely, samples dehy- dually over all 5 h of the process, while sugar beet molasses. Significant (p<0.05) viscosity of sugar beet molasses solution. drated in sugar beet molasses had a significant (p<0.05) darkening of this fruits reduction of apple tissue firmness (in The circulation of osmotic solution in- higher dry matter content compared to in sugar beet molasses solutions occurred comparison to fresh fruit) was observed creases mass transfer rates between the samples treated in sucrose solutions un- after just 1 h (Filipčev and Lević, 2014). Si- after 1 h of immersion in both types of so- treated samples of apple/carrot and the der the same experimental conditions. As milar was observed even in the solutions lutions. After that period, an increasing hypertonic solution. This is particularly ap- already mentioned above, additional ad- of low molasses concentration. There was trend in tissue firmness was recorded. This parent in highly concentrated solutions vantage of sugar beet molasses applica- no statistically significant difference in the phenomenon was particularly pronounced due to their high viscosity. tion in osmotic dehydration of fruits and lightness between samples dehydrated for in samples dehydrated in sugar beet mo- vegetables is improvement in the nutri- 1 and 3 h in solutions of different concen- lasses solution due to transfer of calcium The ratio of water loss to solids gain tional value of the treated samples. Na- trations of sugar beet molasses (Koprivica, ions from molasses to the apple tissue. (WL/SG) is a good index of the efficiency mely, the sugar beet molasses represents 2013), which indicates that an increase in This increasing trend was proportional to of the osmotic dehydration process. Ap- a natural source of bioactive elements and molasses concentration did not affect the concentration of molasses solution. At the plication of sugar beet molasses as hy- compounds such as vitamins, minerals value of L* parameter under these expe- end of the osmotic dehydration process, pertonic solution in osmotic dehydration of and antioxidants, which can migrate from rimental conditions. The concentration of with immersion time of 5 h, apple tissue apple resulted in higher WL/SG ratios in hypertonic solution to plant tissues. In line molasses solution had significant (p<0.05) firmness was nearly equal to the firmness comparison to application of 70% sucrose with that, Filipčev et al. (2008) reported an impact on the lightness of treated samples of fresh apple tissue (Koprivica, 2013). solution. Considering the WL/SG ratio, the increased content of K, Na, Mg and Ca in only for immersion time of 5 h. In this case, best parameters for osmotic dehydration apple samples dehydrated in sugar beet an increase in immersion time significantly CONCLUSIONS of apple and plum in sugar beet molasses molasses solution. Similarly, Koprivica (p<0.05) decreases lightness of apple were undiluted molasses heated to 45 °C It can be concluded that sugar beet mo- (2013) observed a higher content of mi- dehydrated in highly concentrated molas- and immersion time of 3 h (Koprivica et al., lasses could be successfully used as a nerals (particularly K, Mg and Ca) in apple ses solutions. On the other hand, the im- 2010; Koprivica et al., 2014). The best hypertonic solution in osmotic dehydration and carrot samples treated in sugar beet mersion time increase did not affect the results regarding final dry matter content in of fruits and vegetables, owing to its high molasses. On the contrary, significant loss lightness of the samples treated in molas- osmotically treated red cabbage were content of dry matter. The osmotic solu- of minerals was determined in the samples ses solutions of low concentration. The achieved by using undiluted sugar beet tions of sugar beet molasses markedly of apple and carrot osmotically treated in circulation of molasses solution stimulates molasses with immersion time of 5 h increased the amount of mineral sub- sucrose solution (Koprivica, 2013). transfer of colouring compounds from mo- (Mišljenović et al., 2009; Mišljenović et al., stances in the treated fruits/vegetables, lasses to sample tissue and darkening of 2010). The highest increase in dry matter As a semi-permeable system, the cell and therefore enhanced their nutritive pro- dehydrated samples. content in osmodehydrated carrot was membrane of plant tissue is a barrier to file. Higher solution concentration and lon- achieved with 80% (w/w) molasses most, but not all molecules. Many different When a fruit or vegetable is submitted to a ger immersion time resulted in higher wa- solution in water, temperature of 45 °C molecules, including molecules of vita- dehydration process, associated heat and ter loss and solid gain, while solution tem- and immersion time of 5 h (Mišljenović et mins, minerals and organic acids can pass mass transfer gradients produce changes perature showed to be the least influential al., 2011). At the end of the osmotic de- through the membrane by diffusion into in the physical and structural character- parameter in the osmotic dehydration pro- hydration process, the dry matter content osmotic solution. The reduction in nutritive ristics of the plant tissue, such as changes cess. Due to high viscosity of beet mo- (63.4% w/w) in treated apple was 5 times value of samples dehydrated in sucrose in volume and porosity, as well as chan- lasses, immersion time exerts higher higher than in fresh apple (Mišljenović et solution is a result of this diffusion pro- ges in mechanical properties (Mayor et al., impact on osmotic dehydration than does al., 2010). cesses. 2008). When the plant tissue is placed in the concentration of hypertonic solution. The osmotic agents also reduce water The dark colour of molasses causes dar- hypertonic solution, water will leave the Circulation of the molasses solution sho- activity of the dehydrated samples. For kening of osmotically treated materials cell by osmosis. As a result, the vacuole wed important influence on the final dry example, water activity of carrot pieces which can affect quality of the final pro- and the rest of the protoplasm will shrink, matter content in the osmodehydrated dehydrated in sugar beet molasses so- ducts and their acceptance by consumers. causing the plasma membrane to pull plant material. Fruits, osmotically dehy- lution under optimal conditions was re- Changes in L* parameter (lightness) du- away from the cell wall. This phenomenon drated in pure sucrose solution, had a lo- duced from 0.99 to 0.86 (Mišljenović et al., ring osmotic dehydration of carrot and ap- is known as plasmolysis, and it has been wer dry matter content as well as softer

141 Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Food and Feed Research, 43 (2), 135-144, 2016 Food and Feed Research, 43 (2), 135-144, 2016 and gentler texture in comparison to fruits cuits: effect on quality characteristics, nutri- Journal on Processing and Energy in Agricul- 26. Mišljenović, N., Koprivica, G., Lević, Lj., dehydrated in high concentrated molasses tional profile, and bioavailability of calcium and ture, 14 (1), 27-31. Filipčev, B., Kuljanin, T. (2009). Osmotic iron. Acta Alimentaria Hungarica, 41 (4), 494- dehydration of red cabbage in sugar beet mo- solutions. Sugar beet molasses caused 19. Koprivica, G., Pezo, L., Ćurčić, B., Lević, Lj., 505. Šuput, D. (2014). Optimization of osmotic dehy- lasses-mass transfer kinetics. Acta Periodica darkening of osmotically dehydrated fruits 8. Filipčev, B., Lević, Lj., Bodroža-Solarov, M., dration of apples in sugar beet molasses. Jour- Technologica (APTEF), 40, 145-154. and vegetables, which intensity depended Mišljenović, N., Koprivica, G. (2010). Quality nal of Food Processing and Preservation, 38 27. Petrov, S., Petrov, L. (1980). Priručnik za in- on immersion time and concentration of characteristics and antioxidant properties of (4), 1705-1715. dustriju šećera (Tom. Knjiga I, Deo III), molasses solution. breads supplemented with sugar beet mo- 20. Lazarides, H. (2001). Reasons and possibilities Štamparija PTT, Beograd. lasses-based ingredients. International Journal to control solid uptake during osmotic treatment 28. Pravilnik (2013). Pravilnik o prehrambenim Low cost of molasses and the unique of Food Properties, 13, 1035-1053. of fruits and vegetables. In Osmotic dehydration aditivima. Sl. glasnik RS, 63/2013. & vacuum impregnation: Applications in food in- association of liquid aggregate state and 9. Filipčev, B., Šimurina, O., Dapčević Hadnađev, 29. Schiweck, H. (1977). Die Konzentration einiger dustries. Eds. U.P. Fito, A. Chiralt, J.M. Barat, high solid content represent the major T., Jevtić-Mučibabić, R., Filipović, V., Lončar, B. Melasseinhaltsstoffe in Melassen verschieden D. Behsnilian, Technomic Publ., Lancaster, advantages of sugar beet molasses appli- (2015). Effect of liquid (native) and dry mo- Provenienz. Branntweinwirtschaft, 117, 87-93. lasses originating from sugar beet on physical USA, pp. 33-42. cation in osmotic dehydration process. and textural properties of gluten-free biscuit and 21. Mayor, L., Pissarra, J., Sereno A.M. (2008). Mi- 30. Schiweck, H. (1995). Zuckerindustrie, 120, 273- The major hindrances would be higher biscuit dough. Journal of Textural Studies, 46, crostructural changes during osmotic dehy- 282. initial costs for circulating pumps due to 353-364. dration of parenchymatic pumpkin tissue. Jour- 31. Schiweck, H., Haberl, L. (1973). Branntwein- wirthschaft, 113, 76-83. higher viscosity of molasses and intensive 10. Filipčev, B., Lević, Lj., Pribiš, V., Kabić, D. nal of Food Engineering, 85, 326-339. colouring of the treated material and (2008). Melasa šećerne repe kao pogodan hi- 22. Mišljenović, N. (2012). Osmotska dehidratacija 32. Schneider, F. (1968). Technologie des Zuckers, Verlag, M. and H. Schaper, Hannover. impact on its palatability which may largely pertoničan rastvor za osmotski predtretman u melasi šećerne repe i rastvorima saharoze jabuke. XIII savetovanje o biotehnologiji, kao energetski efikasan i ekološki prihvatljiv 33. SRPS (1963). Određivanje šećera u melasi affect the further use of the osmode- Čačak, Srbija, Zbornik radova, 13 (14), 323- tehnološki postupak povećanja održivosti voća i (polarimetrijski). SRPS E.L3.020:1963. hydrated material. To illustrate a possible 329. povrća, Doktorska teza, Tehnološki fakultet, 34. Sugar History (n.d.). Sugar Beet History and way to utilize osmodehydrated fruits/ve- 11. Filipčev, B., Lević, Lj. (2014). Primena melase Univerzitet u Novom Sadu, Srbija. Facts. getables in beet molasses, it was reported šećerne repe i poluproizvoda od osmotski 23. Mišljenović, N., Koprivica, G., Jevrić, L., Lević, (www.sugarhistory.net/sugar-making/sugar- a successful incorporation of wet and dehidriranog voća - povrća u melasi kao nu- Lj. (2011). Mass transfer kinetics during osmotic beet). dehydration of carrot cubes in sugar beet mo- powdered osmodehydrated apple, plum, tritivno vrednih dodataka za obogaćivanje pe- 35. Šimurina, O., Filipčev, B., Lević, Lj., Pribiš, V., karskih i finih pekarskih proizvoda, Mono- lasses. Romanian Biotechnological Letters, 16 carrot and red cabbage in wheat bread (6), 6790-6799. Pajin, B. (2006). Sugar beet molasses as an grafija, Univerzitet u Novom Sadu, Naučni ingredient in tea-cookie formulation. Journal on (Filipčev et al., 2010). institut za prehrambene tehnologije u Novom 24. Mišljenović, N., Koprivica, G., Lević, Lj. (2010). Processing and Energy in Agriculture, 10 (3-4), Sadu, Novi Sad. Comparison of the kinetics of osmotic drying 93-96. ACKNOWLEDGMENTS 12. Filipčev, B., Mišan, A., Šarić, B., Šimurina, O. apples in sugar beet molasses and sucrose 36. Šušić, S., Sinobad, V. (1989). Ispitivanja u cilju (2016). Sugar beet molasses as an ingredient solutions. Journal on Processing and Energy in unapređenja industrije šećera Jugoslavije. He- This work is a part of the National Project to enhance the nutritional and functional pro- Agriculture, 14 (1), 32-35. mijska Industrija, 43 (1-2), 10-21. (TR–31055) financially supported by the perties of gluten-free cookies. International 25. Mišljenović, N., Koprivica, G., Pezo, L., Lević, Ministry of Education, Science and Tech- Journal of Food Sciences and Nutrition, 67, L., Ćurčić, B., Filipović, V., Nićetin, M. (2012). 37. Yadav, A.K., Singh, S.V. (2014). Osmotic dehy- nological Development, Republic of Ser- 249-256. Optimization of the osmotic dehydration of dration of fruits and vegetables: a review. carrot cubes in sugar beet molasses. Thermal Journal of Food Science and Technology, 51, bia. 13. Filipčev, B.V., Brkljača, J.S., Krulj, J.A., Bod- roža-Solarov, M.I. (2015). The betaine content Science, 16 (1), 43-52. 1654-1673. in common cereal-based and gluten-free food REFERENCES from local origin. Food and Feed Research, 42, 1. Chen, M., Zhao, Y., Yu, S. (2015). 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5. Curtin, L.V. (1983). Molasses-General Conside- 973-992. ration, National Feed Ingredients Association, 17. Koprivica, G. (2013). Nutritivni profil i senzorski West des Moines, Iowa, USA. kvalitet osmotski dehidriranog voća i povrća u rastvorima melase šećerne repe i saharoze. 6. Falade, K.O., Igbeka, J.C. (2007). Osmotic dehydration of tropical fruits and vegetables. Food Doktorska teza, Tehnološki fakultet, Univerzitet u Novom Sadu, Srbija. Reviews International, 23 (4), 373-405. 7. Filipčev, B., Bodroža-Solarov, M., Šimurina, O., 18. Koprivica, G., Mišljenović, N., Lević, Lj., Jevrić, Cvetković, B. (2012). Use of sugar beet mo- L. (2010). Mass transfer kinetics during osmotic lasses in processing of gingerbread type bis- dehydration of plum in sugar beet molasses.

142 Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Food and Feed Research, 43 (2), 135-144, 2016 Food and Feed Research, 43 (2), 135-144, 2016 and gentler texture in comparison to fruits cuits: effect on quality characteristics, nutri- Journal on Processing and Energy in Agricul- 26. Mišljenović, N., Koprivica, G., Lević, Lj., dehydrated in high concentrated molasses tional profile, and bioavailability of calcium and ture, 14 (1), 27-31. Filipčev, B., Kuljanin, T. (2009). Osmotic iron. Acta Alimentaria Hungarica, 41 (4), 494- dehydration of red cabbage in sugar beet mo- solutions. Sugar beet molasses caused 19. Koprivica, G., Pezo, L., Ćurčić, B., Lević, Lj., 505. Šuput, D. (2014). Optimization of osmotic dehy- lasses-mass transfer kinetics. Acta Periodica darkening of osmotically dehydrated fruits 8. Filipčev, B., Lević, Lj., Bodroža-Solarov, M., dration of apples in sugar beet molasses. Jour- Technologica (APTEF), 40, 145-154. and vegetables, which intensity depended Mišljenović, N., Koprivica, G. (2010). Quality nal of Food Processing and Preservation, 38 27. Petrov, S., Petrov, L. (1980). Priručnik za in- on immersion time and concentration of characteristics and antioxidant properties of (4), 1705-1715. dustriju šećera (Tom. Knjiga I, Deo III), molasses solution. breads supplemented with sugar beet mo- 20. Lazarides, H. (2001). Reasons and possibilities Štamparija PTT, Beograd. lasses-based ingredients. International Journal to control solid uptake during osmotic treatment 28. Pravilnik (2013). Pravilnik o prehrambenim Low cost of molasses and the unique of Food Properties, 13, 1035-1053. of fruits and vegetables. In Osmotic dehydration aditivima. Sl. glasnik RS, 63/2013. & vacuum impregnation: Applications in food in- association of liquid aggregate state and 9. Filipčev, B., Šimurina, O., Dapčević Hadnađev, 29. Schiweck, H. (1977). Die Konzentration einiger dustries. Eds. U.P. Fito, A. Chiralt, J.M. Barat, high solid content represent the major T., Jevtić-Mučibabić, R., Filipović, V., Lončar, B. Melasseinhaltsstoffe in Melassen verschieden D. Behsnilian, Technomic Publ., Lancaster, advantages of sugar beet molasses appli- (2015). Effect of liquid (native) and dry mo- Provenienz. Branntweinwirtschaft, 117, 87-93. lasses originating from sugar beet on physical USA, pp. 33-42. cation in osmotic dehydration process. and textural properties of gluten-free biscuit and 21. Mayor, L., Pissarra, J., Sereno A.M. (2008). Mi- 30. Schiweck, H. (1995). Zuckerindustrie, 120, 273- The major hindrances would be higher biscuit dough. Journal of Textural Studies, 46, crostructural changes during osmotic dehy- 282. initial costs for circulating pumps due to 353-364. dration of parenchymatic pumpkin tissue. Jour- 31. Schiweck, H., Haberl, L. (1973). Branntwein- wirthschaft, 113, 76-83. higher viscosity of molasses and intensive 10. Filipčev, B., Lević, Lj., Pribiš, V., Kabić, D. nal of Food Engineering, 85, 326-339. colouring of the treated material and (2008). Melasa šećerne repe kao pogodan hi- 22. Mišljenović, N. (2012). Osmotska dehidratacija 32. Schneider, F. (1968). Technologie des Zuckers, Verlag, M. and H. Schaper, Hannover. impact on its palatability which may largely pertoničan rastvor za osmotski predtretman u melasi šećerne repe i rastvorima saharoze jabuke. XIII savetovanje o biotehnologiji, kao energetski efikasan i ekološki prihvatljiv 33. SRPS (1963). Određivanje šećera u melasi affect the further use of the osmode- Čačak, Srbija, Zbornik radova, 13 (14), 323- tehnološki postupak povećanja održivosti voća i (polarimetrijski). SRPS E.L3.020:1963. hydrated material. To illustrate a possible 329. povrća, Doktorska teza, Tehnološki fakultet, 34. Sugar History (n.d.). Sugar Beet History and way to utilize osmodehydrated fruits/ve- 11. Filipčev, B., Lević, Lj. (2014). Primena melase Univerzitet u Novom Sadu, Srbija. Facts. getables in beet molasses, it was reported šećerne repe i poluproizvoda od osmotski 23. Mišljenović, N., Koprivica, G., Jevrić, L., Lević, (www.sugarhistory.net/sugar-making/sugar- a successful incorporation of wet and dehidriranog voća - povrća u melasi kao nu- Lj. (2011). Mass transfer kinetics during osmotic beet). dehydration of carrot cubes in sugar beet mo- powdered osmodehydrated apple, plum, tritivno vrednih dodataka za obogaćivanje pe- 35. Šimurina, O., Filipčev, B., Lević, Lj., Pribiš, V., karskih i finih pekarskih proizvoda, Mono- lasses. Romanian Biotechnological Letters, 16 carrot and red cabbage in wheat bread (6), 6790-6799. Pajin, B. (2006). Sugar beet molasses as an grafija, Univerzitet u Novom Sadu, Naučni ingredient in tea-cookie formulation. Journal on (Filipčev et al., 2010). institut za prehrambene tehnologije u Novom 24. Mišljenović, N., Koprivica, G., Lević, Lj. (2010). Processing and Energy in Agriculture, 10 (3-4), Sadu, Novi Sad. Comparison of the kinetics of osmotic drying 93-96. ACKNOWLEDGMENTS 12. Filipčev, B., Mišan, A., Šarić, B., Šimurina, O. apples in sugar beet molasses and sucrose 36. Šušić, S., Sinobad, V. (1989). Ispitivanja u cilju (2016). Sugar beet molasses as an ingredient solutions. Journal on Processing and Energy in unapređenja industrije šećera Jugoslavije. 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143 Ljubiša Šarić et al., Sugar beet molasses: properties and applications in osmotic dehydration of fruits and vegetables, Food and Feed Research, 43 (2), 135-144, 2016

МЕЛАСА ШЕЋЕРНЕ РЕПЕ: СВОЈСТВА И ПРИМЕНА У ОСМОТСКОЈ DOI: 10.5937/FFR1602145T UDK 664.68:664.641.4]:635.64 ДЕХИДРАТАЦИЈИ ВОЋА И ПОВРЋА Original research paper Љубиша Ћ. Шарић, Бојана В. Филипчев, Оливера Д. Шимурина, Драгана В. Плавшић, Бојана М. Шарић, Јасмина М. Лазаревић, Иван Љ. Миловановић THE INFLUENCE OF ADDITION OF DRIED TOMATO POMACE ON THE Универзитет у Новом Саду, Научни институт за прехрамбене технологије у Новом Саду, 21000 Нови Сад, Булевар цара Лазара бр. 1, Србија PHYSICAL AND SENSORY PROPERTIES OF WHOLE GRAIN RYE FLOUR COOKIES Сажетак: Меласа је важан споредни производ индустрије производње шећера из Jelena M. Tomić*1, Miona M. Belović1, Aleksandra M. Torbica1, Biljana S. Pajin2, шећерне репе или шећерне трске и један од првих заслађивача који је коришћен у људској 2 2 2 исхрани. Меласа шећерне трске има јединствене карактеристике које је чине погодном за Ivana S. Lončarević , Jovana S. Petrović , Aleksandar Z. Fišteš примену у индустрији хране, посебно у кондиторској и пекарској индустрији. Насупрот томе, 1University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia меласа шећерне репе до сада није имала већу примену у исхрани људи, пре свега због 2 израженог мириса и укуса на репу, који је чини непривлачном за конзумацију. С обзиром да су University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia скорија истраживања показала да се меласа шећерне репе може користити као хипертонични раствор у осмотској дехиратацији различитих материјала биљног и животињског порекла, циљ овог рада је био преглед новијих истраживања меласе шећерне репе у смислу њене примене у *Corresponding author: Phone: +381214853780 осмотској дехидратацији воћа и поврћа. Претходне студије су показале да је меласа шећерне Fax: +38121450725 репе изврстан супстрат за осмотску дехидратацију воћа и поврћа (јабука, шаргарепа, шљива, E-mail address: [email protected] итд.), првенствено због високог садржаја суве материје (80% м/м) и специфичног нутритивног састава. Значајна предност коришћења меласе шећерне репе као хипертоничног раствора је у обогаћењу дехидрисаног материјала минералима и витаминима, који пенетрирају из меласе у биљно ткиво. Концентрација раствора меласе шећерне репе и време имерзије су имали највећи ABSTRACT: One of the potential raw materials which could be used for production of food with added утицај на процес осмотске дехидратације воћа и поврћа, док је температура раствора била nutritional value is tomato pomace, a by-product from tomato processing. On the other hand, најмање утицајан параметар. Ефекат времена имерзије на кинетику осмотске дехидратације у requirements of consumers for diverse food with potential for health benefits impose the need for меласи шећерне репе расте са порастом концентрације хипертоничног раствора. Узорци воћа и creation of products made from different cereals. In this respect, the aim of this study was to evaluate поврћа дехидрисани у меласи шећерне репе су имали већи садржај суве материје у поређењу the influence of addition of dried tomato pomace on the physical and sensory properties of whole grain са узорцима третираним у растворима шећера. Осим тога, примена меласе шећерне репе у rye flour cookies. The whole grain rye flour was substituted with tomato pomace powder in two levels осмотској дехидратацији воћа и поврћа је имала и друге предности, као што су нижа цена у (15% and 25%) in the standard formulation of short-dough cookie. The quality of final products was односу на шећер и њено течно агрегатно стање. Меласа je узроковала тамњење осмотски evaluated by instrumental and sensory methods. The results clearly demonstrated that redness (+a*) третираног материјала због трансфера бојених материја (меланоидина) из раствора меласе у and yellowness (+b*) were highly influenced by level of tomato pomace in the cookie formulations due биљно ткиво. Интензитет тамњења је зависио од времена имерзије и концентрације раствора to its content of carotenoid pigments.The spread factor of the cookies made with addition of tomato меласе. Тренд пораста чврстоће ткива забележен у дехидрираним узорцима након 1 сата pomace powder was higher than the control sample. Hardness of the cookie samples decreased for имерзије је био пропорционалан концентрацији раствора меласе. approximately 50% for the cookie sample with 25% tomato pomace level substitution when compared with control sample. According to the results of sensory analysis, substitution level of 15% caused Кључне речи: меласа шећерне репе, храна, хипертонични раствор, воће, поврће decrease of surface roughness, fracturability, and granularity, as well as increase of caramel flavour Received: 17 November 2016 intensity. Substitution level of 25% caused higher degree of cookie softening and more pronounced tomato flavour. Accepted: 23 December 2016 Key words: tomato pomace, whole grain rye flour, cookies, texture, sensory analysis

INTRODUCTION Tomato pomace, a by-product of industrial contamination (Al-Wandawi et al., 1985; processing of tomato, comprise about 4- Lenucci et al., 2013). Drying process (con- 7% (w/w) of the total tomato processed vection or freeze drying) has been shown into tomato products (Del Valle et al., to be the most favourable pre-treatment 2006; Kalogeropoulos et al., 2012). To- for the preservation of fruit and vegetable mato pomace consists mostly of skin, processing industry by-products (O'Shea seeds, and vascular tissue, containing up et al., 2012). Tomato pomace also repre- to 60% of dietary fibre per dry weight (Al- sents a source of bioactive phytoche- Wandawi et al., 1985; Del Valle et al., micals, such as lycopene, β-carotene and 2006; Lenucci et al., 2013). By-product of phenolic compounds, predominantly hy- tomato processing is characterized by the droxycinnamic acids and flavonols (Chan- high moisture content (about 80%), which foran et al., 2012; Kalogeropoulos et al., makes it susceptible to microbiological 2012).

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