| Abstract | Melasa je sporedni proizvod nastao preradom šećerne repe, a zbog prisutnosti nutritivno vrijednih komponenata u svom sastavu melasa postaje atraktivan i koristan nusproizvod industrije šećera. Kemijski sastav i količina nastale melase ovisiti će o primijenjenim metodama obrade šećerne repe te o njenoj kvaliteti. Zbog svog specifičnog okusa, tamnosmeđe boje i viskozne teksture teško se pronalazi na policama trgovina. Međutim danas, zbog visokog udjela šećera predstavlja odličnu sirovinu za fermentacijske procese. Koristi se u proizvodnji pekarskog kvasca, mliječne i limunske kiseline, etanola pa na kraju i alkohola. Razvojem napredne tehnologije, primjena melase pronalazi se i u proizvodnji goriva, što se pokazalo kao vrijedan alternativni obnovljivi izvor energije. Melasa se može koristiti kao hipertonična otopina u osmotskoj dehidrataciji voća, povrća, ribe i mesa uslijed visokog udjela suhe tvari. Osim saharoze, melasa sadrži i nesaharozne komponente u koje spadaju organski spojevi sa i bez dušika, anorganski spojevi te vitamini. Posljednjih godina razvijene su različite tehnike izolacije betaina koji se, zbog povoljnog učinka na ljudsko zdravlje, primjenjuje u različitim prehrambenim proizvodima ili kao dodatak prehrani. |
| Abstract (english) | Molasses is a by-product of sugar beet processing and due to the presence of nutritionally valuable components in its composition, molasses is becoming an attractive and useful byproduct of the sugar industry. The chemical composition and quantity of the resulting molasses will depend on the applied method of sugar beet processing and its quality. Due to its specific taste, dark brown color and viscous texture, it is difficult to find on store shelves. However today, beacuse of its high sugar content, it is an excellent raw material for fermentation processes. It is used in the production of baker's yeast, lactic and citric acid, ethanol and finally alcohol. With the development of advanced technology, the application of molasses is also found in fuel production, which has proven to be a valuable alternative renewable energy source. Molasses can be used as a hypertonic solution in the osmotic dehydration of fruits, vegetables, fish and meat because of the high dry matter content. In addition to sucrose, molasses also contains non-sucrose compounds, which include organic compounds with and without nitrogen, inorganic compounds and vitamins. In recent years, various techniques have been developed to isolate betaine, which, due to its beneficial effect on human health, is used in various food products or as a dietary supplement. |
