Molasses is a thick, dark syrup produced during the production of sugar from beets or sugar cane. The juice squeezed from the plants is filtered, then the water is evaporated and crystallized until white crystals separate. The liquid that remains after this stage – viscous, rich in sucrose residues, minerals and plant compounds – is ready molasses. It contains less sugar than the table equivalent, but is still clearly sweet, with a predominance of carbohydrates, trace amounts of protein and a characteristic, slightly bitter aftertaste reminiscent of caramel and licorice.
There are several varieties of molasses available for sale, which may be important when choosing a product for the kitchen. Light molasses from the first stage of cooking is thinner and sweeter, dark molasses is thicker, less sweet, but has more minerals. In addition to cane and beet molasses, carob and fruit products, such as pomegranate, are increasingly used in the cuisines of southern Europe and the Middle East. On Polish shelves you can most often find cane molasses in jars or bottles with a capacity of about 350-450 g, usually at a price a dozen or so zlotys.
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Molasses remains a carbohydrate-rich product, although its caloric value is slightly lower than that of regular sugar. One hundred grams provides on average about 290-320 kcal, so its impact on the energy balance it is still noticeable. The glycemic index of molasses is usually within the range of 55-70, i.e. at a level similar to that of refined sugar, so it cannot be treated as a sweetener that is completely neutral to the glucose-insulin metabolism. Nevertheless, it is distinguished by a higher content of bioactive substances (especially polyphenols), which slow down the breakdown of carbohydrates and reduce sugar spikes after a meal. For this reason, moderate consumption of molasses may create a more favorable metabolic environment for the pancreas than pure sugar, among other things by reducing oxidative stress, which is responsible for cell overload. responsible for insulin secretion.
However, the biggest difference between molasses and sugar is the micronutrient content. Dark cane molasses, especially the blackstrap type, provides significant amounts of calcium, magnesium, iron and potassium, as well as small doses of selenium and vitamin B6. These ingredients support work nervous and hormonal systems. In everyday nutrition, however, this product should be treated as a slightly richer version of sweet powder, and not as a medicinal product. It can replace some of the regular sugar in coffee, oatmeal or baked goods, but still provides a portion of carbohydrates that need to be taken into account especially if you are overweight, have glycemic disorders or elevated triglycerides.
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Molasses is useful in the kitchen wherever it is needed both sweetness and distinctive flavor. A small amount added to coffee, cocoa, grain infusions or spiced teas gives the drinks a darker color and aroma associated with caramel and spices. It also goes well with smoothies based on plant milk and oatmeal, improving their density and giving them creamier consistency.
It is also popularly used in baking. In gingerbread, rye bread, pumpernickel and spiced cakes is responsible for the dark color, deep aroma and longer humidity. In Anglo-Saxon cuisine, it is the basis of many marinades and barbecue sauce, because it caramelizes during baking and gives the dishes a slightly smoky flavor. At home, it can replace maple syrup or honey in granola, sauces for baked vegetables or oat bars, where it acts as natural binder connecting dry ingredients.
Source: Terazgotuje.pl
