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Browsing Conference paper by Author "Cvetković, Biljana"
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Item Effect of freeze-drying on long-term storage and nutritional characteristics of sugar beet molasses(2022-06) Peić Tukuljac, Lidija; Jevtić-Mučibabić, Rada; Krulj, Jelena; Đermanović, Branislava; Kojić, Jovana; Cvetković, BiljanaSugar beet molasses (SBM) as nutritionally valuable product can easily be transformed from byproduct to bioproduct. SBM represents rich source of minerals (Na, K, Ca, Mg) and bioactive compounds (betaine). Although, molasses consists of high amount of sugar (≤50.0 oS), aw value is still high (≤0.600). Freeze-drying technique represents one step where biological material was treated before finalization of the product. SBM was lyophilized at 1 Pa, corresponding temperature -60oC until dry. Mineral composition of SBM molasses before and after applied freeze-drying process were determined according to ISO 6869:2008. Quantitative HPLC method revealed presence of betaine. Influence of freeze-drying on molasses was expressed in relation to changes of the dry matter, aw value, mineral composition (Na, K, Ca, Mg, Fe, Zn) and betaine content. Lyophilized SBM with very high content of dry matter (97.5%) and reduced aw value (from 0.587 to 0.287) implicated material long-term storage, reduced packaging cost, easier handling and transport instead of high viscous molasses. All analysed minerals were more concentrated in the lyophilized molasses expressed on dry matter content, from 4.4% for K to 23.1% for Mg. Dehydrated molasses concentrated in minerals and betaine represents nutritive favourable compound for further manipulation and enriching of food products.Item Fermentation efficiency of intermediates and by-product of sugar beet processing(UNIVERSITY OF EAST SARAJEVO FACULTY OF TECHNOLOGY, 2023-03) Jevtić-Mučibabić, Rada; Bajić, Bojana; Vučurović, Damjan; Dodić, Siniša; Perović, Lidija; Cvetković, Biljana; Ćurčić, NatašaSugar beet is a highly selected crop that accumulates 70% of sugar in the roots, while the other 30% is made up of non-sugars, of which more than 20% are water-insoluble cell walls. The applied processing technology affects the chemical composition of intermediate products and by-products. Therefore, all major global sugar industry concerns pay special attention to regular monitoring of the quality of intermediate production products (juices) and by-products (molasses), whether viewed from the aspect of technological process control or the aspect of an application in fermentation processes. The intermediate products of sugar beet processing contain fermentable sugars, which can be directly used for fermentation without any additional modification, and compared to all other sources of carbohydrates, very suitable raw materials for the production of bioethanol, both from a technological and an economic point of view. Based on the above, this research aimed to determine the fermentation efficiency in bioethanol production using the intermediate products and by-product of sugar beet processing. Therefore, the experiments were performed using raw, thin, and thick juice and molasses. Furthermore, since molasses is a traditional raw material for bioethanol production, it was used as a "reference" in analyzing the fermentation efficiency of raw, thin, and thick juice. The intermediate products used to prepare the fermentation medium were diluted with water to the final concentrations of fermentable sugars. Raw and thin juice were used as fermentation media with the maximum sugar concentration contained in the juice delivered from the factory and with dilutions of 50 and 100 grams of fermentable sugars per liter of fermentation medium. Thick juice and molasses were diluted to final concentrations of fermentable sugars of 50, 100, 150, 200, and 250 g/L. Fermentation efficiency (%) was defined as the amount of consumed fermentable sugars per 100 g of the initial amount of sugar. With raw juice, the fermentation efficiency has higher values than those obtained with molasses for all three applied initial concentrations of fermentable sugars. The highest fermentation efficiency was achieved using thin juice at an initial concentration of fermentable sugars of 13% (m/v). The fermentation efficiency of a medium with thick juice is significantly higher than that of a medium with molasses in the examined interval of initial concentrations of fermentable sugars from 5 to 25% (m/v).Item Physicochemical and nutritional properties of chokeberry pomace(2022) Cvetković, Biljana; Kojić, Jovana; Šimurina, Olivera; Peić Tukuljac, Lidija; Jevtić-Mučibabić, Rada; Krulj, Jelena; Ilić, NebojšaChokeberry (Aronia melanocarpa) pomace is a valuable by-product obtained during juice manufacturing. This by-product is very poorly utilized despite its high nutritional value. To facilitate application in foods, a detailed knowledge of its composition and physicochemical properties is essential. Chokeberry fruit and products have great antioxidant and health-promoting potential as they reduce the occurrence of free radicals. Chokeberry pomace was sampled from SME juice producer, after the extraction operation. Domestic juice producers still do not have solution of pomace utilization, so its characterization is needed in order to achieve better by-product valorisation. Chokeberry pomace after pressing contains 37.38 g/100g of dry matter. Nutrition compounds makes up 10.39%, 5.56%, and 0.46% for carbohydrates, proteins and fat, respectively. Pomace contains 8.37% of total sugars. Application of chokeberry pomace in other food products supports claiming as ‘source’ of fiber or ‘high fiber’, given that chokeberry pomace contains 19.34 g/100g of dietary fiber. Vitamin A and vitamin D3 were not detected in the chokeberry pomace sample, while the vitamin E content was 4.65 mg/100g, which represent about 30% of RDA for adults. The results obtained in the present study provide an overview of the properties of chokeberry pomace and allow conclusions to be made regarding their applicability for use in complex food systems.