View More View Less
  • 1 University of Novi Sad Institute of Food Technology Bul. cara Lazara 1 21000 Novi Sad Serbia
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

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.

  • A.O.A.C. (2000): Official Methods of Analysis of AOAC International. 17th ed. A.O.A.C., Maryland, USA

    '', in Official Methods of Analysis of AOAC International , (2000 ) -.

  • Eichholzer, M. (2003): Micronutrient deficiencies in Switzerland: causes and consequences. J. Fd Engng, 56, 171–179.

    Eichholzer M. , 'Micronutrient deficiencies in Switzerland: causes and consequences ' (2003 ) 56 J. Fd Engng : 171 -179.

    • Search Google Scholar
  • Filipčev, B. (2009): Nutrition profile, antioxidative potential and sensory quality of bread supplemented with sugar beet molasses [dissertation]. Faculty of Technology, University of Novi Sad, Novi Sad, Serbia, pp. 75–79.

    Filipčev B. , '', in Nutrition profile, antioxidative potential and sensory quality of bread supplemented with sugar beet molasses [dissertation] , (2009 ) -.

  • Filipčev, B., Šimurina, O., Sakač, M., Sedej, I., Jovanov, P., Pestorić, M. & BodroŽa-Solarov, M. (2011): Feasibility of use of buckwheat flour as an ingredient in gingernut biscuit formulation. Fd Chem., 125, 164–170.

    BodroŽa-Solarov M. , 'Feasibility of use of buckwheat flour as an ingredient in gingernut biscuit formulation ' (2011 ) 125 Fd Chem. : 164 -170.

    • Search Google Scholar
  • Hickenbottom, J. (1996): Use of molasses in bakery products. AIB Technical Bull., XVIII(6), 1–6.

    Hickenbottom J. , 'Use of molasses in bakery products ' (1996 ) XVIII AIB Technical Bull. : 1 -6.

    • Search Google Scholar
  • Higginbotham, J.D. & McCarthy, J. (1998): Quality and storage of molasses. -in: Van Der Poel, P. W., Schiweck, H. & Schwartz, T. (Eds) Sugar technology — Beet and cane sugar manufacture. Verlag Dr. Albert Bartens KG, Berlin, Germany, pp. 973–992.

    McCarthy J. , '', in Sugar technology — Beet and cane sugar manufacture , (1998 ) -.

  • Hooda, S. & Jood, S. (2005): Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Fd Chem., 90, 427–435.

    Jood S. , 'Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour ' (2005 ) 90 Fd Chem. : 427 -435.

    • Search Google Scholar
  • Hurrell, R.F. (2002): Fortification: overcoming technical and practical barriers. J. Nutr., 132, 806S–812S.

    Hurrell R.F. , 'Fortification: overcoming technical and practical barriers ' (2002 ) 132 J. Nutr. : 806S -812S.

    • Search Google Scholar
  • ICC (1994): Determination of starch content by hydrochloric acid dissolution. ICC Standard No. 123/1

  • Jood, S., Yadav, S.K., Gupta, M. & Khetarpaul, N. (2001): Effect of storage on organoleptic characteristics and nutritional evaluation of β-carotene and iron-rich products. J. Fd Comp. Anal., 14, 591–600.

    Khetarpaul N. , 'Effect of storage on organoleptic characteristics and nutritional evaluation of β-carotene and iron-rich products ' (2001 ) 14 J. Fd Comp. Anal. : 591 -600.

    • Search Google Scholar
  • Mesías, M., Seiquer, I. & Navarro, M.P. (2009): Influence of diets rich in Maillard reaction products on calcium bioavailability. Assays in male adolescens and in Caco-2 cells. J. Agric. Fd Chem., 57, 9532–9538.

    Navarro M.P. , 'Influence of diets rich in Maillard reaction products on calcium bioavailability. Assays in male adolescens and in Caco-2 cells ' (2009 ) 57 J. Agric. Fd Chem. : 9532 -9538.

    • Search Google Scholar
  • Mesías-García, M., Seiquer, I., Delgado-Andrade, C., Galdo, G. & Navarro, M.P. (2009): Intake of Maillard reaction products reduces iron bioavailability in male adolescents. Mol. Nutr. Fd Res., 53, 1551–1560.

    Navarro M.P. , 'Intake of Maillard reaction products reduces iron bioavailability in male adolescents ' (2009 ) 53 Mol. Nutr. Fd Res. : 1551 -1560.

    • Search Google Scholar
  • Morales, F.J., Fernández-Fraguas, C. & Jiménez-Pérez, S. (2005): Iron-binding ability of melanoidins from food and model systems. Fd Chem., 90, 821–827.

    Jiménez-Pérez S. , 'Iron-binding ability of melanoidins from food and model systems ' (2005 ) 90 Fd Chem. : 821 -827.

    • Search Google Scholar
  • Olbrich, H. (1963): The molasses. Fermentation Technologist, Institut für Zuckerindustrie, Berlin, Germany, pp. 6–35.

    Olbrich H. , '', in The molasses , (1963 ) -.

  • Singh, G., Sehgal, S., Kawatra, A. & Preeti, P.Y. (2006): Mineral profile, anti-nutrients and in-vivo digestibility of biscuit prepared from blanched and malted pearl millet flour. Nutr. Fd Sci., 36, 231–239.

    Preeti P.Y. , 'Mineral profile, anti-nutrients and in-vivo digestibility of biscuit prepared from blanched and malted pearl millet flour ' (2006 ) 36 Nutr. Fd Sci. : 231 -239.

    • Search Google Scholar
  • Suliburska, J., Krejpcio, Z. & Kołaczyk, N. (2011): Evaluation of the content and the potential bioavailability of iron from fortified with iron and non-fortified food products. Acta Sci. Pol. Technol. Aliment., 10, 233–243.

    Kołaczyk N. , 'Evaluation of the content and the potential bioavailability of iron from fortified with iron and non-fortified food products ' (2011 ) 10 Acta Sci. Pol. Technol. Aliment. : 233 -243.

    • Search Google Scholar
  • Šušić, S. & Sinobad, V. (1989): Istraživanja u cilju unapređenja industrije šećera Jugoslavije — o hemijskim sastavima pčelinjeg meda i melase šećerene repe i o njihovim biološkim vrednostima za ljudsku ishranu. (Research to improve the sugar industry of Yugoslavia — the chemical composition of bee honey and sugar beet molasses and their biological value for human consumption.) Hem. Ind., 43, 10–21.

    Sinobad V. , 'Istraživanja u cilju unapređenja industrije šećera Jugoslavije — o hemijskim sastavima pčelinjeg meda i melase šećerene repe i o njihovim biološkim vrednostima za ljudsku ishranu ' (1989 ) 43 Hem. Ind. : 10 -21.

    • Search Google Scholar
  • U.S. Department of Agriculture & U.S. Department of Health and Human Services (2010): Dietary guidelines for Americans. (7th Ed.) U.S. Government Printing Office, Washington, DC, pp. 40–45.

    '', in Dietary guidelines for Americans , (2010 ) -.

  • Vitali, D., Vedrina Dragojević, I., Šebeščić, B. & Vujić, L. (2007): Impact of modifying tea-biscuit composition on phytate levels and iron content and availability. Fd Chem., 102, 82–89.

    Vujić L. , 'Impact of modifying tea-biscuit composition on phytate levels and iron content and availability ' (2007 ) 102 Fd Chem. : 82 -89.

    • Search Google Scholar
  • Vitali, D., Radić, M., Cetina-Čižmek, B. & Vedrina Dragojević, I. (2011): Caco-2 cell uptake of Ca, Mg and Fe from biscuits as affected by enrichment with pseudocereal/inulin mixtures. Acta Alimentaria, 40, 480–489.

    Vedrina Dragojević I. , 'Caco-2 cell uptake of Ca, Mg and Fe from biscuits as affected by enrichment with pseudocereal/inulin mixtures ' (2011 ) 40 Acta Alimentaria : 480 -489.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

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

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

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)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Aug 2021 10 0 0
Sep 2021 4 0 0
Oct 2021 7 0 0
Nov 2021 9 0 0
Dec 2021 6 1 0
Jan 2022 2 2 0
Feb 2022 0 0 0