Dataset Information

Bleaching effects of massecuite on some properties of crystallized sugar beet and milk chocolate bars produced.

ABSTRACT: Four kinds of bleached, unbleached, second and third crystal sugars (BCS, UCS, SCS and TCS) were made from different massecuites in a sugar-beet factory, and their physiochemical (polarization, invert sugar, colorants, pH, ash and SO2), microbiological and functional properties were measured. While the polarization of UCS, SCS and TCS were lower than BCS; their invert sucrose, colorants, pH and ash contents were significantly higher than BCS. The phenols and betaine of BCS, UCS, SCS, and TCS were 144, 401, 384 and 673 (mg/100 g); and 244, 791, 4662, and 6589 (mg/100 g); respectively. Whereas the phenol of milk chocolate bars (MCB) made with UCS, SCS, and TCS were only 10% higher than MCB completed with BCS; their betaine contents were substantially (up to 16 times) higher than the ones finished with BCS. Sensory evaluation showed that the MCB prepared with three sugars including UCS, SCS and TCS had significantly higher glossiness, brittleness, flavor and mouth feel than those made with BCS. The greater colorants, ash content and inverted sugars of UCS, SCS and TCS (in comparison with BCS) made considerable improvements in the glossiness, flavor and brittleness of MCB, respectively. BCS had 8 ppm of toxic sulfur; whereas, UCS, SCS and TCS had no detectable sulfur and significantly higher beneficial copper content than BCS. No pathogenic microorganism were detected in UCS, SCS, TCS or their subsequent MCB. Our results highly recommend using UCS, SCS and TCS instead of BCS in food products (such as MCB) due to their higher health benefits.

SUBMITTER: Sadjadi FS

PROVIDER: S-EPMC5876190 | biostudies-literature | 2018 Apr

REPOSITORIES: biostudies-literature

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Bleaching effects of massecuite on some properties of crystallized sugar beet and milk chocolate bars produced.

Sadjadi F Seyed FS Honarvar M M Kalbasi-Ashtari A A Motaghian P P

Journal of food science and technology 20180216 4

Four kinds of bleached, unbleached, second and third crystal sugars (BCS, UCS, SCS and TCS) were made from different massecuites in a sugar-beet factory, and their physiochemical (polarization, invert sugar, colorants, pH, ash and SO<sub>2</sub>), microbiological and functional properties were measured. While the polarization of UCS, SCS and TCS were lower than BCS; their invert sucrose, colorants, pH and ash contents were significantly higher than BCS. The phenols and betaine of BCS, UCS, SCS, ...[more]

PMID: 29606737

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Project description:The continuous cropping of sugar beet can result in soil degradation and a decrease in the sugar beet yield and quality. However, the role of continuous sugar beet (Beta vulgaris L. var. saccharifera) cropping in shaping the structure and function of the rhizosphere microbial community remains poorly investigated. In this study, we comparatively investigated the impact of different numbers of years of continuous sugar beet cropping on structural and functional changes in the microbial community of the rhizosphere using high-throughput sequencing and bioinformatics analysis. We collected rhizosphere soils from fields continuously cropped for one-year (T1), five-year (T5), and thirty-year (T30) periods, as well as one bulk soil (T0), in the Xinjiang Uygur Autonomous Region. The results demonstrated that continuous sugar beet cropping resulted in a significant decline in the community diversity of soil bacterial and fungal populations from T1 to T5. With continuous change in the structure of the microbial community, the Shannon diversity and observed species were increased in T30. With an abundance of pathogenic microbes, including Acidobacteria, Alternaria, and Fusarium, that were highly enriched in T30, soil-borne diseases could be accelerated, deduced by functional predictions based on 16S rRNA genes. Continuous sugar beet cropping also led to significant declines in beneficial bacteria, including Actinobacteria, Pseudomonas spp., and Bacillus spp. In addition, we profiled and analyzed predictive metabolic characteristics (metabolism and detoxification). The abundance of phenolic acid decarboxylase involved in the phenolic acid degradation pathway was significantly lower in groups T5 and T30 than that in T0 and T1, which could result in the phenolic compounds becoming excessive in long-term continuous cropping soil. Our results provide a deeper understanding of the rhizosphere soil microbial community's response to continuous sugar beet cropping, which is important in evaluating the sustainability of this agricultural practice.

Dataset Information

Bleaching effects of massecuite on some properties of crystallized sugar beet and milk chocolate bars produced.

Publications

Bleaching effects of massecuite on some properties of crystallized sugar beet and milk chocolate bars produced.

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