Texture of bread supplemented with fruits and vegetables treated by osmotic dehydration in sugar beet molasses

Pribis, V., Faculty of Technology, Novi Sad; Levic, Lj., Faculty of Technology, Novi Sad; Misljenovic,  N., Faculty of Technology, Novi Sad; Koprivica, G., Faculty of Technology, Novi Sad; Kuljanin, T., Faculty of Technology, Novi Sad; Popovic, M., Institute for Food Technology, Novi Sad

Texture of bread supplemented with fruits and vegetables treated by osmotic dehydration in sugar beet molasses

2009

Pribis, V., Faculty of Technology, Novi Sad (Serbia) | Levic, Lj., Faculty of Technology, Novi Sad (Serbia) | Misljenovic, N., Faculty of Technology, Novi Sad (Serbia) | Koprivica, G., Faculty of Technology, Novi Sad (Serbia) | Kuljanin, T., Faculty of Technology, Novi Sad (Serbia) | Popovic, M., Institute for Food Technology, Novi Sad (Serbia)

Texture of bread (crust and crumb) with addition of fruits (apple, plum) and vegetables (carrot, cabbage) dehydrated in sugar beet molasses was examined for sensory properties (chewiness, grain structure, elasticity) and instrumentally (Warner Vratzler, penetrometer). Sensory and instrumental properties were correlated. It found differences between textures of breads in relation to the kinds and quantity of fruits and vegetables osmotically dehydrated in sugar beet molasses. The breads supplemented with 5 and 10% of molasses or fruits/vegetables treated by osmotic dehydration in sugar beet molasses were found satisfactory regarding the texture attributes. According to the majority of parameters, crust and crumb of the control sample appeared to be the softest. The bread samples at lower supplementation levels were similar to the control as compared to those with higher supplementation level. The results pointed that the investigated supplements can be incorporated as an ingredient in bread without marked adverse changes in the texture.

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