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.
Highlights
Wild garlic (Allium ursinum L.), is very often used as a traditional medicine, acting as the body strength improver and regenerator
Since there is no available data regarding addition of osmotically dehydrated wild garlic to the biscuits, the goal of this research is to investigate the contribution of wild garlic osmotic dehydration process in sugar beet molasses on biscuits' quality parameters of texture, color, chemical and mineral composition in effort to obtain new type of wheat products enriched with different functional components
From consumers' point of view, texture is an important biscuit quality parameter determined by the application of breakage force [17]
Summary
Wild garlic (Allium ursinum L.), is very often used as a traditional medicine, acting as the body strength improver and regenerator. It helps in the treatment of diseases of the cardiovascular system, gastrointestinal tract or skin infections. Culinary uses of the wild garlic are limited mainly to use the leaves. They can be used as raw, pickled, salted or in brine with oil and added to salads, soups, potatoes, cabbage, stewed vegetables and meat dishes [1, 2]. There is no literature data regarding processed wild garlic addition in wheat products and no data regarding nutritive and physical characteristics of these types of products
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
