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-