Element intakes through the consumption of different types of bread by Serbian population

The mineral composition of mercantile wheat samples and sunflower seed cultivars collected from all Serbian growing regions was determined by means of atomic absorption spectrophotometry. The mean element contents of wheat and sunflower seed samples (in mg kg−1 on a dry weight basis) were: 8127.5 and 5038.6 for K, 258.6 and 221.7 for Na, 1022.5 and 147.4 for Mg, 1457.2 and 432.3 for Ca, 56.5 and 35.2 for Fe, 33.9 and 15.2 for Mn, 4.1 and 19.5 for Cu, 23.8 and 64.2 for Zn (in μg kg−1 on a dry weight basis), 5.6 and 0.2 for Hg, 28.8 and 574.5 for Cd, 136.9 and 711.1 for Pb, 55.4 and 346.6 for As, respectively. The calculated mean and median levels of elements in the samples were compared with the regulated maximum levels according to the European Commission and the national legislation. On the basis of the obtained data, intakes of macro-, micro-and toxic elements by consuming white, wholegrain and speciality breads with sunflower seeds were calculated and compared to the Dietary Reference Intakes (DRI) values and Allowed Daily Intakes (ADI) for contaminants

Use of sugar beet molasses in processing of gingerbread type biscuits: Effect on quality characteristics, nutritional profile, and bioavailability of calcium and iron

In order to investigate the possibility of using sugar beet molasses in creating nutritionally improved gingerbread type biscuits, several biscuit variants were prepared in which 25%, 50%, or 100% of honey was replaced with molasses. The substituted biscuits were significantly higher in proteins and ash. Both partial and total replacement of honey with molasses resulted in significant increase of K, Ca, Mg, and Fe content in relation to the control. Total potassium and calcium contents in the enriched variants were in range of 409.1–1177.3 g/100 g d.b. (meeting 7.8–22.4% of DRIs for K) and 70–112 g/100 g d.m. (6–10% of DRIs for Ca), respectively, whereas control contained 150.4 g/100 g d.b. K and 31.17 g/100 g d.b. Ca. In the modified biscuits, iron content increased by 25–132%. Relative bioavailabilities varied from 26.58–39.37% for iron and approximately 28% for calcium. In relation to the control, relative Ca availability increased by 20%, whereas relative Fe bioavailability decreased by approximately 32% in the variant with totally replaced honey. Considering all investigated quality traits, substitution of up to 50% of honey in gingerbread biscuit formulation could be recommended

MINERAL SUBSTANCES IN SUGAR BEET MOLASSES

Molasses, a byproduct of the sugar industry, presents multicomponent system of complex chemical composition and a suitable raw material for a range of food technology. The composition of molasses is conditioned by the sugar beet quality, applied beet processing technology and used aids. The main parts of molasses consists carbohydrates, primarily sucrose. Significant percentage of nonsucroses presents the compounds whose qualitative and quantitative composition is essential for estimation the benefits of molasses as a raw material in the processing and fermentation industries. Non sucrose molasses substances are divided into inorganic (mineral) compounds, organic compounds with nitrogen and organic compounds without nitrogen. The research work has dealt with ivestigations of molasses mineral substances, which was produced in the sugar beet processing of Serbian factories. The analysis included the impact of the processing conditions on content and composition of molasses nonsucrose substances

Osmotic dehydration of carrot in sugar beet molasses: Mass transfer kinetics

The osmotic dehydration process of carrot in sugar beet molasses solutions (40, 60 and 80%), at three temperatures (45, 55 and 65°C) and atmospheric pressure, was studied. The main aim was to investigate the effects of immersion time, working temperature and molasses concentration on mass transfer kinetics during osmotic dehydration. The most important kinetic parameters were determined after 20, 40, 60, 90, 120, 180, 240 and 300 min of dehydration. Diffusion of water and solute was the most intensive during the first hour of the process and the maximal effect was observed during the first 3 hours of immersion. During the next two hours of dehydration, the process stagnated, which implied that the dehydration time can be limited to 3 hours

Osmotic dehydration of red cabbage in sugar beet molasses: Mass transfer kinetics

The paper describes a study of osmotic dehydration of red cabbage in sugar beet molasses of different concentrations (40, 60 and 80%) at 50°C and under atmospheric pressure. The best results were obtained at the sugar beet molasses of 80% as an osmotic medium. The most important kinetic parameters of the process were determined: water loss, solid uptake, weight reduction, normalized solid content and normalized moisture content. The kinetic parameters were determined after 1, 3 and 5 hours. Mass transfer coefficients were calculated using Hawkes and Flink's model and the results indicate that the diffusion of water and solids was the most intensive during the first three hours of dehydration

Effect of starch as an edible coating material on the process of osmotic dehydration of carrot in saccharose solution and sugar beet molasses

The effect of edible coatings was studied with the objective to increase the content of solids during osmotic dehydration of foods. This study encompassed treatments of carrot with 3% maize starch solution applied in the form of single and double coatings. Samples of carrot were dehydrated in saccharose solution or sugar beet molasses as osmotic agents during 5h, at 55°C and normal pressure. It was concluded that double coating performed best, increasing the content of solids in the samples by more than four times. The possibility of recycling the osmotic solutions after concentrating them to the initial solid content was also considered