Application of sugar beet molasses in the production of tea biscuits
2008
Šimurina, O.D., Institute for Food Technology, Novi Sad (Serbia) | Filipčev, B.V., Institute for Food Technology, Novi Sad (Serbia) | Lević, Lj.B., Faculty of Technology, Novi Sad (Serbia) | Pribiš, V.D., Faculty of Technology, Novi Sad (Serbia)
Tea biscuits are representatives of concetrated food because of significant energy content and nutritional value. The application of new ingredients in the production of biscuits can expand the product range giving products with new flavours and higher nutritional values. Such an ingredient, containing many important nutrients, is sugar beet mollasses, by-product in sugar beet processing. Different doses of sugar beet molasses (5, 10, 15, 20% on dough) were applied. The aim of the paper was to enrich the dough formulation and to investigate the effect of molasses on physical and sensory properties of tea biscuits.
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