Dehydration of sugar beet molasses with starch and starch based preparations | Dehidratacija melase šećerne repe sa skrobom i preparatima na bazi skroba
2009
Koprivica, G., Tehnološki fakultet, Novi Sad (Serbia) | Mišljenović, N., Tehnološki fakultet, Novi Sad (Serbia) | Lević, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Pribiš, V., Tehnološki fakultet, Novi Sad (Serbia)
Sugar beet molasses is a concentrated, dark liquid extract with high viscosity, obtained in the last degree of crystallization, which there is no longer possibility to get a quality sugar. It has extremely high content of dry matter (80%) and it is still in the liquid state. Because of its viscosity, there are many difficulties in the application of sugar beet molasses in the food industry (baking, confectionery, meat). In order to achieve easier manipulation, it would be desirably to transform sugar beet molasses from liquid form in the form of powder, and as such, use it in the food industry. This paper examines the possibility of dehydration of sugar beet molasses with starch and starch based preparations. Pure maize starch, wheat flour (type-500) and maize flour in different concentrations (5%, 10%, 15%, 20% and 30%) were used. Various concentration of starch and starch based preparations significantly changed the texture and sensory characteristics of sugar beet molasses. The best results were obtained when wheat flour in the concentration of 30%, was used.
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