Nutrition profile, antioxidative potential and sensory quality of bread supplemented with sugar beet molasses

U radu je ispitivan efekat dodatka čiste melase i voda/povrda (jabuke, šljive, mrkva i crveni kupus), prethodno osmotski dehidriranih u melasi šederne repe, na kvalitet hleba. Ispitivane su sledede grupe suplemenata u dve doze: čista melasa (5 i 10%, računato na brašno), sveži (u obliku komadida osmotski dehidriranog voda/povrda, 10 i 30%, računato na brašno) sprašeni (osušeno i samleveno osmotski dehidrirano vode/povrde, 5 i 10%, računato na brašno). Dobijeni rezultati su pokazali da su ispitivani dodaci uticali na značajno poboljšanje mineralnog sastava hleba. Najznačajni je povedanje u odnosu na kontrolni je zabeleženo u sadržaju kalijuma: za niže doze dodataka, najvede povedanje se kretalo u opsegu 89.1% (hleb sa melasom)-94.1% (hleb sa šljivom u prahu) dok su za više doze dodataka zabeležena slededa maksimalna povedanja: 157.5% (hleb sa kupusom u prahu) i 167.5% (hleb sa melasom). Hlebovi sa dodacima su takođe imali značajno više sadržaje magnezijuma i kalcijuma u odnosu na kontrolni hleb. Najviši sadržaji Mg i Ca su određeni u hlebovima sa dodatkom više doze kupusa u prahu (58 i 100%, respektivno). Hlebovi sa dodacima su pokazivali značajno viši antioksidacioni potencijal, pri čemu su najviši potencijali zabeleženi u hlebu sa dodatkom šljive u prahu, 62.5-81.6% za 5 i 10% dodatak, respektivno. Dodaci na bazi melase su uticali na promenu fizičkih, teksturnih i senzorskih svojstava hleba u pravcu smanjenja specifične zapremine, povedanja čvrstode sredine i potamnjivanja boje. Međutim, pri nižim dozama dodataka, ove promene su bile manje izražene. Hlebovi sa dodatkom jabuke i šljive su ocenjeni kao najbolji po ukusu.Osmotical dehydration in sugar beet molasses as hypertonic medium was used to treat apples, plums, carrots and red cabbage. Following the treatment, the fruits/vegetables were dried and ground. The study was aimed at determining the quality parameters of bread supplemented with the following ingredients: The freshly treated fruits/vegetables (at 10% and 30% level, flour basis), The powders derived from them (at 5% and 10% level flour basis), Sugar beet molasses (at 5% and 10% level flour basis). The results showed that these ingredients significantly improved the mineral content of breads. The most marked was the increase in K content: for lower supplementation level, 89.1% (bread with molasses)-94.1% (bread with plum, powder). For higher supplementation level, the rise in K content was 157.5% (bread with cabbage, powder) and 167, 5% (bread with molasses). Contents of Mg and Ca were also significantly increased as compared to the control. The highest increase in Mg and Ca was obtained by supplementation with cabbage at higher applied dose (around 58% and 100%, respectively). Moreover, the supplemented breads showed significantly higher antioxidant potentials with the highest increase measured in the breads made with plum (62.5-81.6% for 5 and 10% levels, respectively). The molasses-based ingredients influenced the physical, textural and sensory properties of bread by lowering the specific volume, increasing the crumb firmness and changing the color and flavor. However, the lower supplementation levels had relatively mild effect on these properties. The breads made with apples and plums were scored highest for flavor

Comparative study of white cabbage, traditional variety and hybrid intended for biological fermentation

Traditional Serbian variety of white cabbage, cultivar “Futoski” (33 samples) and hybrid “Bravo” (10 samples) were investigated in this study for their applicability to biological fermentation. Different chemical, physical, texture and sensory characteristics of raw cabbage heads were investigated. Obtained experimental results were analyzed using descriptive statistics, while correlation analysis showed the relations between different assays. Also, Principal Component Analysis (PCA) has been applied to classify and discriminate between different cultivars cabbage heads. Furthermore, standard score has been introduced to enable more comprehensive comparison between the investigated samples, in order to find the optimum sample, regarding observed chemical, physical, texture and sensory properties. PCA analysis showed that the best sample for cabbage cultivar “Futoski” was sample 9, while sample 34 was the best for hybrid “Bravo”, regarding their chemical, morphological and sensory characteristics.

Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach

Osmotic treatment (OT) is a process applied for drying of fruits and vegetables where the hypertonic solution is osmotic medium. White cabbage (cultivar „Futoški“) shelf-life analysis was conducted after OT in three different hypertonic solutions: a mixture of commercial sucrose and NaCl (S1), a mixture of S1 and molasses in the ratio 1:1 (S2) and. pure sugar beet molasses (85.4% dry matter) (S3). After the OT, cabbage samples were packed in high barrier bags in the modified atmosphere packaging (MAP). The composition of two mix-tures of used gas (40:60/CO2:N2 and 80:20/CO2:N2) was imported into bags. The samples were analysed for L-ascorbic acid content, pH, acidity and a total number of microorganisms and sensorial attributes during 90 days of storage in a refrigerator at 4-8 °C in defined time intervals. During the 90-day storage in the MAP, microbiological analysis showed that the number of microorganisms decreased during the storage in the MAP. The highest retention of ascorbic acid (27.35%) was observed in OT cabbage dehydrated in pure molasses solution and 80:20/CO2:N2 gas mixture after 90 days of storage. Sensory analysis showed that osmodehydrated cabbage for 20 days in S1, and 45 days for OT cabbage in solutions S2 and S3 had acceptable consumable characteristics

Physicochemical Changes of the Gluten-Free Rice-Buckwheat Cookies during Storage – Artificial Neural Network Model

The influence of storage time, temperature, and packaging on some physicochemical characteristics of gluten-free rice-buckwheat cookies was studied. Shelf life markers, such as water activity (aw), hydroxymethylfurfural (HMF), firmness, and color parameters were modelled in relation to different storage conditions. Principal component analysis was applied to study the similarity among samples according to the observed parameters. The mathematical model in the form of an artificial neural network was developed to predict the physicochemical parameters of cookies during 6-month storage. The most evident differentiation among samples was observed for color coordinate a*, aw , and HMF. Regarding the methods for determination of the parameters, priority should be given to the instrumental determination of color as the most convenient method. The processing of experimental data allowed the creation of useful mathematical model to be used in predicting the behavior of physicochemical changes of cookies by different factor combinations during storage

Termo-mehanička i senzorna svojstva pšeničnog i ražanog hleba pripremljenih sa različitim koncentracijama aditiva

The effects of different concentrations of complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough and sensory properties of three groups of bread were investigated. The dough obtained from mixed wheat and rye flours had the best initial quality and the lowest degree of protein network weakening. The best expected baking properties were shown by the white wheat flour due to the least damage of its starch. The use of the additive had an effect on the absorption of water and on the majority of S-values of all sorts of flour. The amount of additive had a significant effect on the sensory properties of wheat bread crumb texture. Also, storage duration significantly affected (p lt 0.01) the sensory properties of integral wheat bread aroma-taste and the weighted mean score. The interaction of these two factors had no significant effect on any of sensory properties of the investigated groups of bread.Primenom klasičnih reoloških metoda moguće je ispitati kvalitet brašna i njegovu pogodnost za specifične namene, uglavnom na bazi osobina proteina i skorba. Upotrebom savremenih uređaja simuliraju se procesi koji se odvijaju tokom proizvodnje hleba i dobija se niz informacija o fizičkim parametrima testa (apsorpcija vode, razvoj i stabilnost testa, mehanička i termička razgradnja proteinske mreže), stanju skroba u testu (nivo želatinizacije, amilolitička aktivnost, stabilnost pri kuvanju) uz značajno skraćen postupka ispitivanja. U ovom radu, ispitivani su efekti različitih koncentracija kombinovanog aditiva na reološka svojstva testa i senzorne osobine tri grupe hleba. Najbolji početni kvalitet i najniži stepen slabljenja proteinske mreže je uočen kod testa dobijenog iz mešavine pšeničnog i ražanog brašna. Najbolja očekivana pecivna svojstva imalo je belo pšenično brašno, zbog najmanjeg oštećenja skroba. Upotreba aditiva uticala je na apsorpciju vode i na većinu C-vrednosti svih vrsta brašna. Koncentracija aditiva imala je značajan uticaj na senzorno svojstvo teksture, tj, mrvljivost pšeničnog hleba. Vreme skladištenja je veoma značajno (p lt 0,01) uticalo na senzorna svojstava arome tj. ukusa integralnog pšeničnog hleba i statistički značajno na ponderisanu srednju vrednost ocene ovog hleba. Interakcija ova dva faktora nema statistički značajan uticaj na bilo koje od senzornih svojstava ispitivanih grupa hleba

CaO&CaSO4 and CaO&Al2(SO4)3 as Pectin Precipitants–Model of Overlapping Diffuse Layers

This work is concerned with the theoretical basis of novel sugar beet juice purification method using binary systems CaO&CaSO4 and CaO&Al2(SO4)3. The Gouy–Chapman–Stern (GCS) model of overlapping of diffuse layers of EDLs on pectin surface and that on Ca2+ and Al3+ ions, theoretically explains this method. The change of the zeta potential was used to quantitatively indicate overlapping of diffuse layers. For the experiment two model solutions of pectin (0.1 % w/w) were prepared, while the concentrations of CaO&CaSO4 and CaO&Al2(SO4)3 in the range of 50–500 g dm-3 were used. The greater decrease in the absolute value of zeta potential indicated greater overlapping of diffuse layers between pectin particles and Ca2+ and Al3+ ions and faster coagulation of pectin. The overlapping degree increased with increased concentration of these binary systems. Pectin with a greater surface charge and multivalent Al3+ from CaO&Al2(SO4), exerted a greater impact on the zeta potential. Optimal quantities of the applied binary mixtures were as follows: 256–640 mg g-1 pectin. This is much lower than CaO commonly used in the conventional process of sugar beet juice purification (about 9 g g-1 pectin)

Trading quality and breadmaking performance of wheat treated with natural zeolite and diatomaceous earth

The aim of study was to investigate the influence of naturally occurring zeolite and diatomaceous earth, as inert dusts approved for insect pest control in certified organic crop production, on trading and breadmaking quality of treated wheat. The treatments significantly reduced the trading quality of wheat which was reflected through lowering of test weight. This effect was more marked in the case of low-vitreous wheat rather than in high-vitreous one. Investigation of rheological properties of flours made from the treated wheat demonstrated that treatments with natural zeolite and diatomaceous earth at all applied doses significantly increased the water absorption, which consequently increased the bread yield. However, these changes in the flour properties were not high enough to modify the quality attributes of bread as was shown by instrumentally measuring crumb hardness and springiness as well as sensory evaluation

Quality characteristics of tortilla chips based on dark red corn

Tortilla chips belong to the snack product group, which are popular foods in the diet of the widest population. However, they are characterized by an increased content of fat and salt, while the dietary fibers content is decreased. Snack products with such a nutritional composition can cause metabolic disorders cardiovascular and oncological diseases. The main goal of this research was to formulate nutritionally improved tortilla chips, with reduced fat and salt content and increased fiber content. This can be achieved by applying a basic raw material with functional properties such as dark red corn, as well as by modification in the final stage of processing tortilla chips. Dark red corn is a highly nutritional raw material with health effect derived from anthocyanins and other phenolic compounds. Flour from dark red corn was utilized for the production of tortilla chips. The proportions at the final mix were 80:20 mass percents (corn: wheat). Tortilla chips were moulded and baked in a preheated oven at 200°C for 10 min

Comparative study on the physico-chemical, textural and thermal properties of instant porridges based on spelt and oats

Changing of food habits and increased preference for healthy meals, along with the growth of breakfast industry has increased the size of 'ready-made' and instant porridge market in Serbia. Porridges dominantly marketed are those based on oats. However, there is a growing interest of local producers to use other cereals for porridge production. Therefore, this work was aimed to estimate the porridge-making ability of spelt wheat (Triticum aestivum spp. spelta) in comparison to that of oats. The studied porridges are instant products, based on extruded spelt or oat flour. The proximate composition, hydration properties (water absorption index-WAI and water solubility index-WSI), consistency and thermal properties were determined with the aim to compare the characteristics of the porridges. In general, the spelt-based porridge had more total and insoluble fibres, proteins, minerals and less available carbohydrates in comparison to the oat porridge. The spelt porridge may be eligible to bear the nutritional claim 'high-fibre' which is advantageous for the market viability of the product. Both porridges had >20% of damaged starch due to high initial content in the flours and extrusion processing of flours, though spelt-based extrudate and porridge were significantly higher in this parameter. Oat-based extrudate and porridge were higher in resistant starch content. The consistency was similar between the porridges, although spelt tended to form slightly firmer and cohesive porridge. Spelt porridge had better hydration properties (higher WAI) which are a featured attribute for this kind of product, similarly to higher consistency values. Spelt wheat, in its extruded form, is a suitable ingredient for porridge production

Brašno - Kruh '15

Proceedings contains 28 original research articles presented at 8th International Congress Flour – Bread ’15 and 10th Croatian Congress of Cereal Technologists Brašno – Kruh ’1