Correcting the attributes of sugar beet molasses by adding salt and smoke aroma
2006
Pribis, V. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Levic, Lj. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Svrzic, G. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Popovic, M. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Kuljanin, T. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro))
The beneficial properties of sugar beet molasses are well known and enable its application in functional food products. In order to obtain the desirable sensory profile of a product it is necessary to correct its taste, smell and colour. The possibility of correcting the sensory attributes of sugar beet molasses with the addition of 0.3% salt and 0.3% smoke aroma in water solution models and neutral sauces containing various amounts of molasses (1, 5, 10, 15 and 20% sugar beet molasses) was addressed in the paper. The addition of salt in water solutions masked the expressive sweet taste of each molasses dose and increased the pleasant taste. The smoke aroma enhanced these effects. In the neutral sauces this effect was less expressive with dominant influence of smoke aroma. The addition of these ingredients, salt and smoke aroma, did not significantly effect the colour of the samples which was confirmed with objective methods of colour measurements (CIELAB, CIE).
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Matica Srpska Library