The effect of drying process on the pigment content and composition of table beet varieties

A tétel rövid nézete
dc.creatorTakácsné Hájos, M.
dc.date2011-12-04
dc.date.accessioned2021-06-28T10:01:59Z
dc.date.available2021-06-28T10:01:59Z
dc.descriptionThe food industry requires natural colouring agents in increasing quantities. Beet root is highly adapted to this purpose with its red (betacyanin) and yellow (betaxanthin) pigments suitable for numerous products. The two pigments are, however, very heat-sensitive depending not only on the method of drying as well. In our experiment we tested 6 table beet varieties with vacuum drying (instrument: Eurovac KIT-150) and obtained very big differences in the suitability of varieties for drying. The less colour loss was measured in Bordó (16.84%), while Rubin and Cylindra indicated 45.15 and 47.18% loss respectively. During the drying raw material with higher colour content produced higher rate of pigment loss (r = 0.880). In our experiment we found adverse effects on colour material and dry matter content in the fresh beet root. The variety with higher solids (mainly sugar) resulted in higher pigment loss (r = -0.847) during the vacuum drying process. Furthermore, we stated that the yellow pigments (betaxanthin) were less heat sensitive during drying than the red (betacyanin) ones. For the production of beet root powder varieties of high pigment content but low water soluble solids content (sugar) are needed.
dc.formatapplication/pdf
dc.identifierhttps://ojs.lib.unideb.hu/IJHS/article/view/982
dc.identifier10.31421/IJHS/17/4-5/982
dc.identifier.urihttp://hdl.handle.net/2437/314691
dc.languageeng
dc.publisherUniversity of Debrecen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/982/980
dc.rightsCopyright (c) 2018 International Journal of Horticultural Science
dc.sourceInternational Journal of Horticultural Science; Vol. 17 No. 4-5 (2011); 115-117.
dc.source2676-931X
dc.source1585-0404
dc.source10.31421/IJHS/17/4-5
dc.subjecttable beet
dc.subjectvacuum drying
dc.subjectnatural pigment
dc.subjectwater soluble solids content
dc.subjectbetacyanin
dc.subjectbetaxanthin
dc.subjectheat sensitivity
dc.subjectpigment loss
dc.titleThe effect of drying process on the pigment content and composition of table beet varieties
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
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International Journal of Horticultural Science