Molasses is a thick and sweet syrup produced by boiling sugary fruits or food products that can turn into sugar, such as sugar beets.

Production

Molasses grapes are squeezed in various ways, such as pestle and press, and grape juices are obtained. Add molasses soil after boiling the sour juice for 10-15 minutes at temperatures such as 50-60 degrees. This white-colored soil should be included in the process without crushing the grapes. This process is also called shorting. With the addition of soil, the stillness of the syringe, sediment formation and sourness from grapes are reduced. Molasses, which is not joined to the soil, has a sour and blurred appearance. The Ministry of Agriculture and Forestry considers it appropriate to add soil in the range of 1-5 kg to 100 kg of grape wort. Taking foams formed during molasses boiling contributes to the clear appearance. In this way, a more delicious molasses is obtained. Cut wort is left in resting containers. During this rest, particles in the soil and grape juice added to the bottom of the container collapse. The clear part remaining at the top is separated from the sediment and the sediment is excreted. The separated clear part is transferred to boiling boilers. The process that gives molasses its consistency is boiling. During the boiling process, the sugars contained in the juice are caramelized. The mixture gets a dark consistency when the water decreases with boiling.

Nutritional Values

The nutritional values of molasses vary according to the fruit in which it is made, but it is a good source of energy due to its high carbohydrate content. it contains vitamins B1 B2 and various minerals so its a good nutrition.

Benefits

Molasses meets most of the daily calcium, potassium and magnesium requirements. It is recommended by experts that pregnant and lactating people take part in the nutrition of these people in the recovery of TB patients with high amounts of minerals and high absorption. One of the elements where molasses is a good source is chromium. The chromium content of tissues is greatly reduced during pregnancy and with age. Chromium is the structure of the glucose tolerance factor and affects glucose metabolism with the use of insulin. Research shows that molasses are more rich than honey in terms of thiamine, riboflavin. Because molasses, which increases the formation of blood cells in the body, is rich in iron content, it is also good for anemia. It also increases body resistance and immunity.