Quality Characteristics and Antioxidant Properties of Bread Supplemented with Iron Rich Black Strap Molasses

Authors

  • R. Balakrishnaraja1, P. Pavithra2, C. Sivapriya3, K. Saranya4, T. Vishnu5, J. Bindhu5

DOI:

https://doi.org/10.37506/ijphrd.v11i3.830

Keywords:

Sugar cane molasses, antioxidant, Iron, Bread.

Abstract

Aim: Sugar cane molasses is a rich source of various natural nutrients. The light molasses is concentrated to
dark molasses which is rich in antioxidants and iron. To analyze the compounds present it nuclear magnetic
resonance imaging is performed.
Methodology and Result: Preparation of blackstrap molasses was done, from that the antioxidants was
extracted through sonicaton, filtered and purified by column chromatography. Antioxidant assay and iron
determination for the molasses and the compounds present in molasses was identified by NMR spectroscopy.
Following the conversion of molasses, the wheat bread is made using different percentage of molasses.
Conclusion: Significance and impact of study: End product is performed and the result showed that the end
product is rich in iron. Molasses act as alternative sweetener, it has antioxidants which are used to destroy
the free radicals and also have high ion content. To provide the ion rich product to reduce the effect of iron
deficiency diseases.

Author Biography

  • R. Balakrishnaraja1, P. Pavithra2, C. Sivapriya3, K. Saranya4, T. Vishnu5, J. Bindhu5

    1Head of the Department, 2Assistant Professor, 3Faculty of the Department, 4M.Tech Final Year Student, 5Research
    Associate Come Assistant Professor, Department of BioTechnology, Bannari Amman Institute of Technology,
    Tamilnadu, India

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Published

2020-03-26

How to Cite

Quality Characteristics and Antioxidant Properties of Bread Supplemented with Iron Rich Black Strap Molasses. (2020). Indian Journal of Public Health Research & Development, 11(3), 269-274. https://doi.org/10.37506/ijphrd.v11i3.830