Optimization of the process of osmotic dehydration of wild garlic (Allium ursinum L.) leaves in sugar beet molasses and their influence on the quality properties of biscuit

[K. Šobot]

123 str.

Biotehničke nauke - Prehrambena tehnologija / Biotechnical sciences - Food technology

Predmet ove doktorske disertacije je ispitivanje mogućnosti dobijanja inovativnog prehrambenog proizvoda, koji bi doprineo proširenju postojećeg asortimana konditorskih proizvoda u tipu keksa za potrošače koji vode računa o ishrani, uz istovremeno pronalaženje upotrebne vrednosti nusproizvoda prehrambene industrije, u cilju iskorišćenja njihovih preostalih nutritivnih benefita i smanjenja otpada. Kreiran je novi, nutritivno obogaćen keks na bazi speltinog brašna, sa dodatkom osmotski dehidrisanih listova sremuša (Allium ursinum L.), kroz čiju proizvodnju je revalorizovan sporedni proizvod industrije šećera –melasa šećerne repe. Sremuš (Allium ursinum L.) je od davnina poznat kao lekovita biljka, izuzetnih antimikrobnih i antioksidativnih svojstava. Sumporna i fenolna jedinjenja su u listovima sremuša prisutna u velikoj meri, a njihovom značajnom bioaktivnom i nutritivnom potencijalu doprinosi i prisustvo brojnih minerala, dijetnih vlakana, isparljivih jedinjenja, pigmenta itd. Kao dodatak keksu, pre svega u nutritivnom smislu, listovi sremuša su obećavajuća sirovina, pri čemu su ograničavajući faktori visok sadržaj vode i kratka sezonska dostupnost ove biljke. Osmotskom dehidracijom listova sremuša dobija se dehidrisani poluproizvod produžene održivosti, znatno većeg sadržaja suve materije, koji se može dodati u većoj količini u sirovinski sastav keksa ne narušavajući strukturu testa i koji je dostupan tokom dužeg vremenskog perioda za proizvodnju slanog keksa. Osmotska dehidracija, pored toga što je efikasan metod za smanjenje sadržaja vode u prehrambenim sirovinama (i preko 50%), ima prednosti i sa ekonomskog, ekološkog i nutritivnog aspekta kao što su: odvijanje pri niskim procesnnim temperaturama, niska potrošnja energenata i minimalno tretiranje polazne sirovine. Melasa šećerne repe, visokokoncentrovana tečna mešavina šećera i mnogobrojnih vrednih jedinjenja poput minerala, betaina, polifenola i dr., se može jednostavno implementirati kao sredstvo za osmotsku dehidraciju. Zbog svoje dostupnosti i povoljnog nutritivnog sastava kojim obogaćuje dehidrisani materijal, se pokazala kao odlična alternativa uobičajenim osmotskim rastvorima. Tokom prve faze eksperimentalnog rada sproveden je postupak osmotske dehidracije listova sremuša u dva osmotska rastvora: vodenom rastvoru mešavine saharoze i natrijum hlorida i melasi šećerne repe pri temperaturama od 20ºC, 35ºC i 50ºC i vremenu trajanja procesa od 1, 2,5 i 4 sata. Ispitan je uticaj primenjenog osmotskog rastvora, temperature i dužine osmotske dehidracije na parametre koji opisuju prenos mase tokom procesa. Definisani su optimalni uslovi za izvođenje procesa, a potom analiziran njihov uticaj na mikrobiološka, nutritivna i antioksidativna svojstva osmotski dehidrisanih listova sremuša. Na osnovu ispitivanja uticaja osmotske dehidracije pri izabranim optimalnim uslovima (20°C, 4 h) i upotrebljenog rastvora na osnovni hemijski sastav, sadržaj ukupnih fenola i tiosulfinata, kao i na mikrobiloški profil listova sremuša, melasa šećerne repe se pokazala kao superiorniji osmotski rastvor u odnosu na vodeni rastvor saharoze i natrijum hlorida. Prema usvojenom eksperimentalnom planu formulisan je sirovinski sastav slanog keksa od integralnog speltinog brašna, koji je uključivao dodavanje svežih i osmotski dehidrisanih listova sremuša na 20ºC, u trajanju od 4 sata, u vodenom rastvoru saharoze i natrijum hlorida i melasi šećerne repe, u količini od 0%, 1,25% i 2,5%, računato na brašno, kao i dodavanje origana u količini 0%, 0,5% i 1%, računato na brašno...

The subject of this doctoral dissertation is the possibility of obtaining an innovative food product, which would contribute to the expansion of the existing assortment of confectionery products in the type of biscuits for consumers who care about nutrition, while at the same time finding the use value of the by-products of the food industry, in order to use its remaining nutritional benefits and reduce it. A new, nutritionally enriched biscuit based on spelt flour was created, through the production of which the secondary product of the sugar industry, sugar beet molasses, was revalued. Wild garlic (Allium ursinum L.) has long been known as a medicinal plant with exceptional antimicrobial and antioxidant properties. Sulfuric and phenolic compounds are present in wild garlic leaves to a large extent, and the presence of numerous minerals, dietary fibers, volatile compounds, pigments, etc. also contributes to their great bioactive and nutritional importance. Asan addition to biscuits, primarily in terms of nutrition, wild garlic leaves are a potentially good raw material, with the limiting factor being the high water content and short seasonal availability of this plant. By osmotic dehydration of wild garlic leaves, a dehydrated semi-product of prolongedsustainability is obtained, with a significantly higher content of dry matter, which can be added in a larger amount to the raw composition of biscuits without damaging the structure of the dough and which is available for a longer period of time for the production of salty biscuits. Osmotic dehydration, an effective method for reducing the water content in food raw materials (over 50%), has advantages from the economic, ecological and nutritional aspects, such as: low process temperature, low energy consumption and minimum treatment of raw material. Sugar beet molasses, a highly concentrated liquid mixture of sugar and numerous valuable compounds such as minerals, betaine, polyphenols, can be easily implemented in the osmotic dehydration process, and due to its favorable nutritional composition, which enriches the dehydrated material, it has proven to be an excellent alternative to the usual osmotic solutions. During the first phase of the experimental work, the procedure of osmotic dehydration of wild garlic leaves was carried out in two osmotic solutions: an aqueous solution of sucrose and sodium chloride and sugar beet molasses, at the following process parameters: temperature 20ºC, 35ºC and 50ºC and a duration of the process of 1, 2.5 and 4 hours. The influence of the applied osmotic solution, temperature and duration of osmotic dehydration on the parameter describing the mass transfer during the process was examined. Based on the examination of the effect of osmotic dehydration(20°C, 4 h) and the used solution on the content of chemical and mineral components, total phenols and thiosulfinates, as well as on the microbiological profile of wild garlicosmotically dehydrated leaves, sugar beet molasses proved to be a superior osmotic solution compared to an aqueous solution of sucrose and sodium chloride. According to the adopted experimental plan, the composition of salty biscuit from spelt wholegrain flour was formulated, which included the addition of fresh and osmotic dehydrated leaves of wild garlic at 20ºC, for 4 hours, in an aqueous solution of sucrose and sodium chloride and sugar beet molasses, in the amount of 0 %, 1.25% and 2.5%, based on flour, and the addition of oregano in the amount of 0%, 0.5% and 1%, based on flour...

listovi sremuša, osmotska dehidracija, melasa šećerne repe, keks, fenolna jedinjenja, antioksidativnost, betain, minerali, dijetna vlakna

wild garlic leaves, osmotic dehydration, sugar beet molasses, biscuit,phenolic compounds, antioxidant, betaine, minerals, dietary fiber

664.151.2:664.681(043.3) 664.844:664.151(043.3)

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