Quality Characteristics and Antioxidant Properties of Breads Supplemented with Sugar Beet Molasses-Based Ingredients

Figures & data

Table 1 Typical micronutrient content of sugar beet molasses

Nutrient (mg/100 g)	Reference	K	Na	Ca	Mg	Fe	Niacin	Ribo-flavin	Thiamin	Folic acid
Sugar beet molasses (83.5% solids)	Šušić & Sinobad (1989) (2)	4060	590	185	85	3	2.90	0.08	0.04	0.01
Sugar beet molasses	Curtin (1983) (4)	4700	1000	200	–	11.7	–	0.14	–	–
Sugar beet molasses (73–79% solids)	NOVUS (1996) (3)	3200–4700	600–1900	100–500	10–300	–	–	–	–	–
Sugar beet molasses (80% solids)	Our study	4090.0	572.0	201.1	92.6	–	–	–	–	–

Table 2 Bread texture profile descriptors

Attribute	Description
Color (crust)
Color intensity	Perceiving the intensity of crust color
	Scale: 1 – extremely pale or burned 9 – deep golden brown
Color (crumb)
Color intensity	Perceiving the intensity of crumb color
	Scale: 1 – white, creamy 9 – light brown
Texture (crumb)
Elasticity (palpatory)	Evaluation of crumb spring back after applying force produced by lightly pressing the crumb center with thumbs of both hands
	Scale: 1 – extremely firm (very unacceptable) 9 – extremely soft (very acceptable, excellent)
Crumb grain structure (visually and palpatory)	Feeling perceived by combining the sense of touch and sight, by lightly rubbing the fingers against the cut surface and observing the thickness of pore walls Scale: 1 – coarse, thick-walled grains (non-acceptable) 9 – wooly, very thin-walled grains (very acceptable)
Flavor (oral, nasal)	The acceptance of flavor impression as a combination of odor, taste and their overall roundness
	Scale: 1 - dislike extremely 9 – like extremely

Table 3 Composition of powdered OD apples, plums, carrots, and red cabbage

	Composition of powdered OD fruits/vegetables
Parameter (g/100 g d.m.)	Apples	Plums	Carrots	Red cabbage
Moisture content	2.91 ± 0.07^a	3.14 ± 0.04^b	2.80 ± 0.05^a	2.92 ± 0.05^a
Ash content	4.09 ± 0.08^a	3.97 ± 0.06^a	6.74 ± 0.07^b	7.26 ± 0.05^c
Crude fibre content	3.73 ± 0.05^b	2.05 ± 0.02^a	4.82 ± 0.04^c	6.00 ± 0.05^d
Protein content	8.44 ± 0.08^a	8.26 ± 0.10^a	12.32 ± 0.15^b	17.32 ± 0.11^b
Reducing sugar content	61.45 ± 0.61^d	28.28 ± 0.42^a	52.82 ± 0.50^c	38.79 ± 0.40^b
Saccharose content	41.57 ± 0.5^c	16.58 ± 0.45^a	46.48 ± 0.40^d	31.78 ± 0.48^b
K content	1.78 ± 0.04^a	2.43 ± 0.07^b	3.28 ± 0.10^c	3.82 ± 0.06^c
Na content	0.21 ± 0.005^a	0.30 ± 0.003^b	0.65 ± 0.007^c	0.92 ± 0.007^d
Mg content	0.02 ± 0.00^a	0.03 ± 0.00^b	0.06 ± 0.00^c	0.13 ± 0.01^d
Ca content	0.10 ± 0.001^a	0.16 ± 0.001^b	0.35 ± 0.003^c	0.41 ± 0.003^d
^a,b,c,dDifferent superscripts in the same raw indicate that means were significantly different (p<0.05).

Table 4 Proximate chemical compositions of specialty breads

	Specialty breads enriched with
		Powdered osmotically dehydrated (OD) fruits and vegetables in sugar beet molasses
Parameter (g/100 g d.m.)	Control bread	Pure sugar beet molasses		Apple		Plum		Carrot		Red cabbage
Supplementation level, g/100 g flour	–	5	10	5	10	5	10	5	10	5	10
Total moisture content	32.78 ±0.51^a	32.35 ±0.67^a	32.74 ±0.92^a	33.14 ±0.34^a,b	33.62 ±0.62^a,b	33.08 ±0.77^a,b	34.75 ±0.42^b	33.36 ±0.64^a,b	33.35 ±0.62^a,b	34.06 ±0.61^a,b	34.60 ±0.66^b
Crumb moisture content	40.47 ±1.57^a	42.92 ±0.67^a,b	41.63 ±0.19^a	43.20 ±0.64^a,b	43.49 ±1.06^a,b	44.82 ±0.74^b	44.96 ±0.37^b	43.29 ±0.54^a,b	43.04 ±0.89^a,b	43.23 ±0.23^a,b	43.65 ±1.10^a,b
Ash content	1.41 ±0.18^a	1.92 ±0.14^b,c,d	2.04 ±0.14^b,c,d	1.62 ±0.19^a,b	1.79 ±0.12^a,b,c	1.65 ±0.11^a,b	1.92 ±0.15^b,c,d	1.94 ±0.15^b,c,d	2.18 ±0.14^c,d	2.00 ±0.13^b,c	2.32 ±0.13^d
Protein content	12.39 ±0.07^a,b	13.15 ±0.14^c,d	13.18 ±0.14^c,d	12.67 ±0.12^b,c	12.09 ±0.17^a	12.14 ±0.25^a	11.96 ±0.23^a	13.05 ±0.27^c,d	13.19 ±0.12^c,d	13.16 ±0.26^c,d	13.26 ±0.26^d
Crude fibre content	1.00 ±0.05^a	0.99 ±0.02^a	1.01 ±0.01^a,b	1.10 ±0.05^a,b,c	1.18 ±0.03^c,d	1.02 ±0.04^a,b	1.05 ±0.01^a,b	1.12 ±0.04^b,c	1.24 ±0.03^d	1.18 ±0.01^c,d	1.36 ±0.02^d
Fat content	3.44 ±0.18^a	3.34 ±0.11^a	3.22 ±0.01^a	3.40 ±0.14^a	3.34 ±0.09^a	3.41 ±0.06^a	3.19 ±0.09^a	3.41 ±0.08^a	3.30 ±0.04^a	3.44 ±0.04^a	3.28 ±0.11^a
Starch content	71.73 ±0.78^d	67.55 ±1.45^a,b,c	64.96 ±1.62^a,b	69.14 ±1.62^c,d	63.68 ±1.54^a	66.98 ±1.59^a,b,c	64.18 ±1.47^a	68.89 ±1.16^b,c,d	65.34 ±1.49^a,b,c	66.77 ±1.52^a,b,c	64.96 ±1.53^a,b
Reducing sugar content	8.63 ±0.17^a,b	9.02 ±0.25^b	11.44 ±0.60^c,f	9.13 ±0.55^b,c	11.89 ±0.25^f	10.12 ±0.22^c,d	10.42 ±0.08^c	8.34 ±0.44^a,b	11.87 ±0.19^f	7.88 ±0.41^a	10.62 ±0.66^d,e
^a,b,c,d,fDifferent superscripts in the same raw indicate that means were significantly different (p < 0.05).

Figure 1 Mineral content (K, Na, Mg, Ca) of breads supplemented with molasses and OD fruits/vegetables.

Figure 2 Antioxidative activity of breads supplemented with molasses and OD fruits/vegetables.

Figure 3 Specific volume of specialty breads.

Figure 4 Color parameters (CIELab system) of specialty breads. 5% and 10% - supplementation levels at 5 g/100 g flour and 10 g/100 g flour, respectively.

Table 5 Textural characteristics of specialty breads

Bread type		Supplementation level, g/100 g flour	Firmness (Force, g)	Resilience (%)
Control		–	341.08 ± 22.12^a	30.17 ± 1.67^c,d,e
Supplemented with pure molasses		5	399.99 ± 24.29^b,c	28.76 ± 0.661^b,c,d
		10	703.18 ± 40.86^e	25.57 ± 2.68^a
Supplemented with powdered OD fruits and vegetables in sugar beet molasses	Apple	5	375.67 ± 21.95^a,b	30.23 ± 0.96^c,d,e
		10	663.97 ± 50.60^e	28.34 ± 0.96^b,c
	Plum	5	432.14 ± 18.55^b,c	31.95 ± 0.52^b,c
		10	556.93 ± 30.18^d	29.62 ± 0.48^b,c,d,e
	Carrot	5	380.31 ± 42.48^a,b,c	30.33 ± 1.24^c,d,e
		10	504.11 ± 16.36^d	27.69 ± 0.79^a,b
	Red cabbage	5	436.90 ± 22.13^c	29.01 ± 0.41^b,c,d
		10	544.72 ± 24.81^d	31.02 ± 0.91^d,e
^a,b,c,d,eDifferent superscripts in the same column indicate that means were significantly different (p < 0.05).

Table 6 Sensory and physical characteristics of specialty bread

Bread samples	Supplementation level, g/100 g flour	Crumb elasticity	Crumb grain structure	Crust colour	Crumb colour	Flavour
Control	–	8.63 ± 0.08^f	7.50 ± 0.40^c	4.50 ± 0.74^a	2.05 ± 0.15^a	7.50 ± 0.48^c,f
Molasses	5	7.28 ± 0.32^c,d,e	4.67 ± 0.58^a,b	7.20 ± 0.45^b,c,d	4.40 ± 0.08^b	6.00 ± 0.10^a,b,c,d
	10	5.33 ± 0.58^a	3.82 ± 0.27^a	7.50 ± 0.32^b,c,d	5.58 ± 0.20^c	5.00 ± 0.00^a,b
OD apple	5	8.02 ± 0.45^e,f	6.72 ± 0.33^d,e	6.25 ± 0.48^b	7.10 ± 0.30^e	8.10 ± 0.53^f
	10	6.15 ± 0.20^a,b	5.65 ± 0.20^b,c,d	8.00 ± 0.08^c,d	8.00 ± 0.11^g,h	6.72 ± 0.47^c,d,e
OD plum	5	7.87 ± 0.48^d,e,f	6.57 ± 0.52^d,e	6.67 ± 0.32^b,c	7.00 ± 0.12^d,e	8.50 ± 0.35^f
	10	6.80 ± 0.20^b,c	5.40 ± 0.31^b,c	8.50 ± 0.30^d	8.31 ± 0.05^h	7.25 ± 0.35^d,e,f
OD carrot	5	7.25 ± 0.34^c,d,e	6.45 ± 0.47^c,d,e	6.20 ± 0.18^b	6.50 ± 0.22^d	6.32 ± 0.37^b,c,d,e
	10	6.92 ± 0.15^b,c	5.21 ± 0.37^b	6.87 ± 0.78^b,c,d	7.69 ± 0.30^f,g	5.82 ± 0.41^a,b,c
OD cabbage	5	7.00 ± 0.28^b,c,d	5.68 ± 0.25^b,c,d	7.38 ± 0.45^b,c,d	7.18 ± 0.12^e,f	5.50 ± 0.74^a,b,c
	10	6.79 ± 0.30^b,c	4.82 ± 0.31^a,b	8.25 ± 0.58^c,d	8.20 ± 0.30^g,h	4.87 ± 0.49^a
^a,b,c,d,e,fDifferent superscripts in the same column indicate that means were significantly different (p < 0.05).