Use of sugar beet molasses in processing of gingerbread type biscuits: Effect on quality characteristics, nutritional profile, and bioavailability of calcium and iron

In order to investigate the possibility of using sugar beet molasses in creating nutritionally improved gingerbread type biscuits, several biscuit variants were prepared in which 25%, 50%, or 100% of honey was replaced with molasses. The substituted biscuits were significantly higher in proteins and ash. Both partial and total replacement of honey with molasses resulted in significant increase of K, Ca, Mg, and Fe content in relation to the control. Total potassium and calcium contents in the enriched variants were in range of 409.1–1177.3 g/100 g d.b. (meeting 7.8–22.4% of DRIs for K) and 70–112 g/100 g d.m. (6–10% of DRIs for Ca), respectively, whereas control contained 150.4 g/100 g d.b. K and 31.17 g/100 g d.b. Ca. In the modified biscuits, iron content increased by 25–132%. Relative bioavailabilities varied from 26.58–39.37% for iron and approximately 28% for calcium. In relation to the control, relative Ca availability increased by 20%, whereas relative Fe bioavailability decreased by approximately 32% in the variant with totally replaced honey. Considering all investigated quality traits, substitution of up to 50% of honey in gingerbread biscuit formulation could be recommended