Influence of the nutrients present in sugar beet molasses and saccharose solutions on the quality of osmodehydrated carrot
2009
Koprivica, G., Tehnoloski fakultet, Novi Sad (Serbia) | Misljenovic, N., Tehnoloski fakultet, Novi Sad (Serbia) | Levic, Lj., Tehnoloski fakultet, Novi Sad (Serbia) | Kuljanin, T., Tehnoloski fakultet, Novi Sad (Serbia)
The effect of the bioactive substances (carbohydrates and minerals) from osmotic solutions on the quality of osmodehydrated carrot was analysed. Saccharose solutions and sugar beet molasses, in different concentrations, were used as osmotic mediums. Osmotic dehydration was conducted at constant temperature at 55 deg C and atmospheric pressure. At first, the content of the analysed nutrients was examined in fresh and in osmodehydrated samples, after 1, 3 and 5 hours of immersion. During osmotic dehydration, in the samples which were treated in sugar beet molasses, the content of minerals was increased to a great extent and whereas the carbohydrate content was also increased, but slightly. Nutritively and sensorially high-quality product was made. In the carrot which was dehydrated in the saccharose solutions mineral content was greatly decreased and, at the same time, content of analysed carbohydrates was increased. Based on the obtained results, it was shown that sugar beet molasses is the more advantageous osmotic solution. The nutritive and sensory properties of osmodehydrated carrot were improved.
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