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

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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.

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Acknowledgements

The authors acknowledge Dr. Hossein Bakhoda (Azad University, Science and Research Branch, Department of Agricultural Mechanization) for his sincere assistance in statistical analysis of data obtained for manufactured sugars and resulting MCB.

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Authors and Affiliations

  1. College of Food Science and Technology, Science and Research Center, Islamic Azad University, Tehran, Iran

    F. Seyed Sadjadi & M. Honarvar

  2. Food Science and Engineering Department, College of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran

    A. Kalbasi-Ashtari

  3. Research & Development Department, Pars Minoo Confectionary Company, Tehran, Iran

    P. Motaghian

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  1. F. Seyed Sadjadi
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  2. M. Honarvar
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  3. A. Kalbasi-Ashtari
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  4. P. Motaghian
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Correspondence to A. Kalbasi-Ashtari.

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Sadjadi, F.S., Honarvar, M., Kalbasi-Ashtari, A. et al. Bleaching effects of massecuite on some properties of crystallized sugar beet and milk chocolate bars produced. J Food Sci Technol 55, 1224–1233 (2018). https://doi.org/10.1007/s13197-017-3007-8

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  • DOI: https://doi.org/10.1007/s13197-017-3007-8

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