Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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1 st WorkshopXIII International Feed Technology SymposiumMolasses also contains B-complex vitamins but does not contain fats and fibrousmaterials. Molasses has the humectant and antioxidant properties and influences on theactivity of final products [10].Molasses, as feed for animal food, is very tasty and very good source of energy. Inaddition to use as energy source, molasses also has the following purposes: 1) asappetizer (for better appetite), 2) to reduce pulverulent of the meal, 3) as a binder, 4) tostimulate microbial activity in rumen of ruminants, 5) for providing necessary biogeniccompounds, 6) for supplying the animals with vitamins and microelements. Molassescontains over 250 important bioactive compounds, minerals and vitamins useful forhuman consumption. The pharmacology of natural and synthetic drugs there is no oneproduct with so much nutritive valuable and biologically active substances such as sugarbeet molasses [5].Rajčan et al. (1971) state that molasses, combined with stodgy food, may have morefavorable biological effect than grain has. Recommended amounts of molasses inmixtures for cattle were 5-10%, while for calves mixtures smaller amounts wererecommended, since laxative effect of molasses. Molasses was usually given to pigs andpoultry through molasses forage mixtures in quantities up to 6% [7].Molasses is used for correcting of taste for rough and many other feeds. For this purpose,molasses dissolves in warm water in ratio 1:4. Dissolved molasses is using for sprayingover the feeds. Feeds splashed with molasses become tastier and less powdered. So theanimals consume more corn, straw, malt sprouts and other less tasty feeds [2].Molasses is a good binder for pelleting industrial fodder mixtures in quantities up to 5%.It is also grateful as material for adding during silage [8].The largest amounts of molasses (90%) are used in alcohol industry and in production ofbakery yeast [2].Due to high dry matter content in sugar beet molasses and diversity in chemicalcomposition, imposed the idea of examining the possibilities of application of molassesas osmotic solution in the process of osmotic dehydration of fruits and vegetables as wellas examining its impact on the nutritional profile and quality characteristics ofosmodehydrated fruits and vegetable [3].Osmotic dehydration is the process for the partial removal of water from fruits andvegetables dipping them in different hypertonic solutions. Osmotic dehydration is oneeffective way to reduce the water content with minimal negative effect on sensorialproperties and nutritive value of final product. At the same time sugar beet molasses wasenriched with valuable components from fruits and vegetables.Driving force for diffusion of water is the difference in osmotic pressure between theplant tissue and the solution that surrounds it [4, 1].The aim of this study was to determine changes in chemical composition of sugar beetmolasses, after osmotic dehydration of apple, and to indicate the possibility of itsapplication as a component in food for animals.MATERIAL AND METHODSApples were purchased on a local market in Novi Sad, Serbia and stored at 4°C. Prior tothe treatment, the apples were thoroughly washed and cut into cylindrical shapes, 20 mmin height and diameter, with a sharp apple corer.231
1 st WorkshopXIII International Feed Technology SymposiumOsmotic dehydration was carried out at 55°C under atmospheric pressure. The materialto solution ratio was 1:4 (w/w). After osmotic dehydration the apple pieces wereremoved from osmotic solutions, washed with water and gently blotted to removeexcessive water.Finally, according to AOAC methods [6], we determined: content of dry matter, sucrosecontent, total content of reducing sugars, and invert sugar content, K, Na, Ca and Mg inthe molasses prior to osmotic dehydration and after 1, 3 and 5 hours of immersion.RESULTS AND DISCUSSIONQuantitative technological scheme of the osmotic dehydration process was shown inFigure 1.The starting moisture content of apple samples was 86.42%, while the osmodehydratedproduct had dry matter content (SM) increased by more than 3.5 times. Table 1 showsthe basic chemical composition of sugar beet molasses before and after osmoticdehydration (OD) of apple.Table 1. Basic chemical composition of molasses during osmotic dehydration of applesTime (h)0 1 3 5Dry matter (%) 81,4 76,36 73,95 71,35Saccahrose (%) 50,07 35,91 38,4 40,56Invert sugar (%) 0,57 0,65 1,16 0,85Total reducing sugars (%) 53,27 38,66 41,58 43,54K (mg/100g) 4100,3 4112,84 4122,39 4129,11Ca (mg/100g) 198,2 198,63 198,17 198,11Na (mg/100g) 590,2 592,04 592,94 593,51Mg (mg/100g) 95,6 95,73 95,65 95,42232
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Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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