The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products.

ABSTRACT: Vegetable processing pomace contains valuable substances such as natural colors that can be reused as functional ingredients. Due to a large amount of water, they are an unstable material. The aim of our research was to assess how the pretreatment method (thermal or nonthermal) affects the properties of powders obtained from beet juice and pomace after the freeze-drying process. The raw material was steamed or sonicated for 10 or 15 min, and then squeezed into juice and pomace. Both squeezed products were freeze-dried. The content of dry substance; L*, a*, and b* color parameters; and the content of betalain pigments were analyzed. Pretreatments increased the proportion of red and yellow in the juices. Steam and ultrasound caused a significant reduction in parameter b* in the dried pomace.

SUBMITTER: Janiszewska-Turak E 

PROVIDER: S-EPMC8235720 | biostudies-literature | 2021 Jun

REPOSITORIES: biostudies-literature