Acta Alimentaria
Volume/Issue:
Volume 41: Issue 4
Use of sugar beet molasses in processing of gingerbread type biscuits: Effect on quality characteristics, nutritional profile, and bioavailability of calcium and iron
Authors:
B. Filipčev University of Novi Sad Institute of Food Technology Bul. cara Lazara 1 21000 Novi Sad Serbia

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M. Bodroža-Solarov University of Novi Sad Institute of Food Technology Bul. cara Lazara 1 21000 Novi Sad Serbia

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O. Šimurina University of Novi Sad Institute of Food Technology Bul. cara Lazara 1 21000 Novi Sad Serbia

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B. Cvetković University of Novi Sad Institute of Food Technology Bul. cara Lazara 1 21000 Novi Sad Serbia

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Pages:
494–505
Online Publication Date:
29 Nov 2012
Publication Date:
01 Dec 2012
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.41.2012.4.11
Keywords:
biscuit; sugar beet molasses; quality; Ca bioavailability; Fe bioavailability
Restricted access

In order to investigate the possibility of using sugar beet molasses in creating nutritionally improved gingerbread type biscuits, several biscuit variants were prepared in which 25%, 50%, or 100% of honey was replaced with molasses. The substituted biscuits were significantly higher in proteins and ash. Both partial and total replacement of honey with molasses resulted in significant increase of K, Ca, Mg, and Fe content in relation to the control. Total potassium and calcium contents in the enriched variants were in range of 409.1–1177.3 g/100 g d.b. (meeting 7.8–22.4% of DRIs for K) and 70–112 g/100 g d.m. (6–10% of DRIs for Ca), respectively, whereas control contained 150.4 g/100 g d.b. K and 31.17 g/100 g d.b. Ca. In the modified biscuits, iron content increased by 25–132%. Relative bioavailabilities varied from 26.58–39.37% for iron and approximately 28% for calcium. In relation to the control, relative Ca availability increased by 20%, whereas relative Fe bioavailability decreased by approximately 32% in the variant with totally replaced honey. Considering all investigated quality traits, substitution of up to 50% of honey in gingerbread biscuit formulation could be recommended.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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