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

Abstract

Osmotic dehydration in sugar beet molasses as hypertonic medium was used to treat apples, plums, carrots and cabbage. Following the treatment, the fruits/vegetables were dried and ground. The obtained powders or pure beet molasses were incorporated into white wheat bread at 5 and 10% levels (flour basis). The results showed that the mineral content (K, Mg, Ca) and antioxidant potential of breads were significantly improved. The most marked was the increase in K content: 89.1% (bread with molasses)-94.1% (bread with plum), at 5% level. The highest increase in antioxidant potential was measured in the breads made with plum (62.5–81.6% for 5 and 10% levels, respectively).