Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters

  • Kosana Šobot Department of Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade - Zemun, Serbia
  • Jovanka Laličić-Petronijević Department of Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade - Zemun, Serbia
  • Vladimir Filipović Department of Chemical Engineering, Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21101 Novi Sad, Serbia
  • Milica Nićetin Department of Chemical Engineering, Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21101 Novi Sad, Serbia
  • Jelena Filipović Scientific Insitute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21101 Novi Sad, Serbia
  • Ljiljana Popović Department of Chemical Engineering, Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21101 Novi Sad, Serbia

Abstract

Wild garlic generally improves strengths and regenerates the body and also helps in the treatment of various diseases. In this study the contribution of wild garlic osmotic dehydration process in sugar beet molasses on biscuits' quality parameters is investigated. Presented results showed that addition of osmotically dehydrated wild garlic in molasses impoved textural characteristics of biscuits by lowering hardness and increasing fracturability and also changed colour characteristics of biscuits. Chemical composition of biscuits with added osmotically dehydrated wild garlic was improved in comparison to the biscuits with added fresh wild garlic, where proteins, total sugars, celulose and ash compositions were increased in amounts of 1.86, 3.2, 15.8 and 5.76 % respectively. Addition of osmodehydrated wild garlic had provided higher Zn, Cu and Fe biscuits' content in comparison to the addition of fresh wild garlic, in amounts of 2.75, 15.33 and 15.84 % respectively. Developed mathematical models of biscuits quality parameters were statistically significant, while predicted and observed responses corresponded very well. In effort of obtaining new types of products, new application of known ingredients was proposed, allowing incorporation of sugar beet molasses' rich nutrient content in wheat products formulation.

Keywords: wild garlic, osmotic dehydration, sugar beet molasses, biscuits
Published online
2019-04-08
How to Cite
Šobot, K., Laličić-Petronijević, J., Filipović, V., Nićetin, M., Filipović, J. and Popović, L. (2019) “Contribution of Osmotically Dehydrated Wild Garlic on Biscuits’ Quality Parameters”, Periodica Polytechnica Chemical Engineering, 63(3), pp. 499-507. doi: https://doi.org/10.3311/PPch.13268.
Section
Articles