2,318
Views
34
CrossRef citations to date
0
Altmetric
Original Articles

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

, , , &
Pages 1035-1053 | Received 19 Jul 2008, Accepted 07 Apr 2009, Published online: 06 May 2010

REFERENCES

  • Ranhotra , G. and Gelroth , J. 1998 . Bakery products as functional foods (nutraceuticals) . AIB Technical Bulletin , XX ( 10 ) : 1 – 8 .
  • Šušić , S. and Sinobad , V. 1989 . Researches aimed at advancing the sugar industry of Yugoslavia – About chemical compositions of bee honey and sugar beet molasses and their biological values in human diet (Istraživanja u cilju unapređenja industrije šećera Jugoslavije – o hemijskim sastavima pčelinjeg meda i melase šećerene repe i o njihovim biološkim vrednostima za ljudsku ishranu) . Hemijska Industrija , 43 ( Suppl. 1–2 ) : 10 – 21 . (In Serbian)
  • NOVUS, International . 1996 . Raw material compendinum , 2nd , 1 – 26 . Brusseles, Belgium : Novus Europe .
  • Curtin , L.V. 1983 . “ Molasses-general considerations ” . In Molasses in animal nutrition , 1 – 11 . Des Moines, Iowa : National Feed Ingredients Association .
  • Nagai , Y. , Mizutani , T. , Iwabe , H. , Araki , S. and Suzuki , M. Physiological functions of sugar cane extracts . Proceedings of the International Meeting of Sugar Industry Technologists . New York. pp. 97 – 104 .
  • Takara , K. , Ushijima , K. , Wada , K. , Iwasaki , H. and Yamashita , M. 2007 . Phenolic compounds from sugarcane molasses possessing antibacterial activity against cariogenic bacteria . Journal of Oleo Science , 56 : 611 – 614 .
  • Guimarães , C.M. , Gião , M.S. , Martinez , S.S. , Pintado , A.I. , Bento , L.S. and Malcata , F.X. 2007 . Antioxidant activity of sugar molasses, including protective effect against DNA oxidative damage . Journal of Food Science C: Food Chemistry and Toxicology , 72 : 39 – 43 .
  • Maestro-Durán , R. , Borja , R. , Jiménez , A. M. and León , M. M. 1996 . Phenolic compounds in sugar beet molasses . Agrochimica , 40 : 173 – 179 .
  • Andrejević , M. and Stevanović , M. 1967 . Old age and ageing , 117 – 118 . Zagreb, Croatia : Medicinska knjiga . (In Croatian)
  • Morita , N. , Maeda , T. , Watanabe , M. and Yano , S. 2007 . Pre-germinated brown rice substituted bread: dough characteristics and bread structure . International Journal of Food Properties , 10 : 779 – 789 .
  • Sharif , K. and Butt , M.S. 2006 . Preparation of fiber and mineral enriched pan bread by using defatted rice bran . International Journal of Food Properties , 9 : 623 – 636 .
  • Sogi , D.S. , Sidhu , J.S. , Arora , M.S. , Garg , S.K. and Bawa , A.S. 2002 . Effect of tomato seed meal supplementation on the dough and bread characteristics of wheat (PBW 343) flour . International Journal of Food Properties , 5 : 563 – 571 .
  • Francis , D. and Phelps , S.K. 2003 . Fruit and vegetable juice powders add value to cereal products . Cereal Foods World , 48 : 244 – 246 .
  • Jongaroontaprangsee , S. , Tritrong , W. , Chokanaporn , W. , Mathacanon , P. , Devahastin , S. and Chiewchan , N. 2007 . Effects of drying temperature and particle size on hydration properties of dietary fiber powder from lime and cabbage by-products . International Journal of Food Properties , 10 : 887 – 897 .
  • Filipčev , B. , Lević , Lj. , Pribiš , V. and Kabić , D. 2008 . “ Sugar beet molasses as a suitable hypertonic medium for osmotical pretreatment of apples (Melasa šećerne repe kao pogodan hipertoničan rastvor za osmotski predtretman jabuke) ” . In Proceedings of the XIII Meeting on Biotechnology , Edited by: Mandić , L. Vol. 13 (14) , 323 – 331 . Čačak, , Serbia : Faculty of Agronomy . (In Serbian)
  • Lević , Lj. , Filipović , V. and Kuljanin , T. 2007 . Osmotical treatment of shaped carrot in saccharose solution and molasses (Osmotski tretman oblikovanog korena mrkve u saharozi i melasi) . Journal of Processing and Energy in Agriculture , 11 ( 3 ) : 132 – 135 . (In Serbian)
  • Filipčev , B. , Lević , Lj. , Šimurina , O. and Kuljanin , T. 2006 . Preparation of fruits by osmotic dehydration in sugar beet molasses for bakery applications . Journal of Processing and Energy in Agriculture , 10 ( 5 ) : 154 – 157 . (In Serbian)
  • International Organization for Standardization . 1994 . Sensory analysis-General guidance for the selection, training and monitoring of accessors – Part II: Experts, ISO , 8586-2 Geneva, , Switzerland : ISO .
  • International Organization for Standardization . 1985 . Sensory analysis-Methodology-Flavour Profile Methods, ISO , 6564 Geneva, , Switzerland : ISO .
  • International Organization for Standardization . 1988 . “ Sensory analysis ” . In General guidance for the design of test rooms, ISO , 8589 Geneva, , Switzerland : ISO .
  • American Association of Cereal Chemists . 2003 . “ Method 74-10A ” . In Approved Methods of the American Association of Cereal Chemists (AACC) , 10th , St. Paul, MN : AACC .
  • AOAC International . 2000 . “ Methods No. 950.36, 935.38, 950.37, 975.14, 930.22, 926.5, ” . In Official Methods of Analysis of AOAC International , 17th , Edited by: Horwitz , W. Maryland, , USA : AOAC .
  • International Code Councel Determination of Starch Content by Hydrochloric Acid Dissolution, ICC Standard No. 123/1 ICC 1994 http://www.icc.or.at/methods3.php#ICC123 (http://www.icc.or.at/methods3.php#ICC123)
  • Kaluđerski , G. and Filipović , N. 1990 . Methods of analysis of flour, bakery products and pastas , 59 – 62 . 216 – 218 . Novi Sad, , Serbia : Cvetnik .
  • Miller , H. E. , Rigelhof , F. , Marquart , L. , Prakash , A. and Kanter , M. 2000 . Antioxidant content of whole grain breakfast cereals, fruits and vegetables . Journal of the American College of Nutrition , 19 : 312S – 319S .
  • Roginsky , V. and Lissi , E. A. 2005 . Review of methods to determine chain-breaking antioxidant activity in food . Food Chemistry , 92 : 235 – 254 .
  • Seidel , C. , Boehm , V. , Vogelsang , H. , Wagner , A. , Persin , C. , Glei , M. , Pool-Zobel , B.L. and Jahreis , G. 2007 . Influence of prebiotics and antioxidants in bread on the immune system, antioxidative status and antioxidative capacity in male smokers and non-smokers . British Journal of Nutrition , 97 : 349 – 356 .
  • Lindsay , D. G. 2000 . “ Maximizing the functional benefits of plant foods. Developing functional food products (Part III) ” . In Functional foods—Concept to product , Edited by: Gibson , G. R. and Williams , C. M. 1 – 6 . Cambridge, England : CRC Press .
  • Fan , L. , Zhang , S. , Yu , L. and Ma , L. 2006 . Evaluation of antioxidant property and quality of breads containing Auricularia auricular polysaccharide flour . Food Chemistry , 101 : 1158 – 1163 .
  • Hsu , C.-L. , Hurang , S.-L. , Chen , W. , Weng , Y.-M. and Tseng , C.-Y. 2004 . Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation . International Journal of Food Science and Technology , 39 : 231 – 238 .
  • Wagner , K.H. , Derkits , S. , Herr , M. , Schuh , W. and Elmadfa , I. 2002 . Antioxidative potential of melanoidins isolated from roasted glucose-glycine model . Food Chemistry , 78 : 375 – 382 .
  • Halvorsen , B.L. , Holte , K. , Myhrstad , M.C.W. , Barikmo , I. , Hvattum , E. , Remberg , S.F. , Wold , A.-B. , Haffner , K. , Baugerød , H. , Andersen , L.F. , Moskaug , J.Ø. , Jacobs , D.R. Jr. and Blomhoff , R. 2002 . A systematic screening of total antioxidants in dietary plants . The Journal of Nutrition , 132 : 461 – 471 .
  • Boyer, J.; Liu, R.H. Apple phytochemicals and their health benefits. Nutr. J. 2004, 3 (5), 1–10. (doi: 10.1186/1475-2891-3-5 http://www.dietaryfiberfood.com/apple-fruit-benefits.php (http://www.dietaryfiberfood.com/apple-fruit-benefits.php) (Accessed: 17 August 2007 ).
  • Tomas-Barberan , F.A. , Gill , M. I. , Cremin , P. , Waterhouse , A.L. , Hess-Pierce , B. and Kader , A.A. 2001 . HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums . Journal of Agriculture and Food Chemistry , 49 : 4748 – 4760 .
  • Vinson , J.A. , Xuehui , S. , Ligia , Z. and Bose , P. 2001 . Phenol antioxidant quantity and quality in foods: fruits . Journal of Agriculture and Food Chemistry , 49 : 5315 – 5321 .
  • Hou , D.X. 2003 . Potential mechanism of cancer chemoprevention by anthocyanin . Current Molecular Medicine , 3 : 149 – 159 .
  • Tall , J.M. , Seeram , N.P. , Zhao , C.S. , Nair , M.G. , Meyer , R.A. and Raja , S.N. 2004 . Tart cherry anthocyanins suppress inflammation-induced pain behavior in rat . Behavioral Brain Research , 153 : 181 – 192 .
  • Lau , F.C. , Shukitt-Hale , B. and Joseph , J.A. 2006 . Beneficial effects of berry fruit polyphenols on neuronal and behavioral aging . J. Sci. Food Agr. , 86 : 2251 – 2255 .
  • Li , W. , Pickard , M.D. and Beta , T. 2007 . Effect of thermal processing on antioxidant properties of purple wheat bran . Food Chemistry , 104 : 1080 – 1086 .
  • Clarke , M.A. , Blanco , R.S. , Godshall , M.A. and To , T.B.T. Color components in sugar refinery processes . Proceedings of the International Meeting of Sugar Industry Technologists . New York. pp. 53 – 87 .
  • McDougall , G.J. , Fyffe , S. , Dobson , P. and Stewart , D. 2007 . Anthocyanins from red cabbage – stability to simulated gastrointestinal digestion . Phytochemistry , 68 : 1285 – 1294 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.