Šuput Danijela, Rakita Slađana, Spasevski Nedeljka, Tomičić Ružica, Dragojlović Danka, Popović Senka, Hromiš Nevena
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Foods. 2024 May 11;13(10):1494. doi: 10.3390/foods13101494.
In this study, beetroots were osmotically dehydrated in sugar beet molasses. The input parameters of the drying process were varied: temperature (20 °C, 40 °C, and 60 °C), time (1 h, 3 h, and 5 h), and concentration of sugar beet molasses (40%, 60%, and 80%). Basic quality indicators were determined for the dried beetroot samples: dry matter content, water loss, solid gain, mineral and betaine content, and phenols and flavonoids, as well as antioxidant potential. After optimizing the results, favorable drying parameters were selected: temperature 60 °C, molasses concentration 70%, and processing time 5 h. According to the optimal drying conditions, the beetroots were dried and stored at 4 °C for 28 days. Half of the dried samples were coated with an edible biopolymer coating based on oilcake, while the other half of the samples remained uncoated. The sustainability study aimed to confirm the effects of the biopolymer coating on the quality and sustainability of the osmotically dried beetroots.
在本研究中，甜菜根在甜菜糖蜜中进行了渗透脱水。干燥过程的输入参数有所变化：温度（20℃、40℃和60℃）、时间（1小时、3小时和5小时）以及甜菜糖蜜浓度（40%、60%和80%）。对干燥后的甜菜根样品测定了基本质量指标：干物质含量、水分损失、固形物增加量、矿物质和甜菜碱含量、酚类和黄酮类物质以及抗氧化潜力。对结果进行优化后，选择了有利的干燥参数：温度60℃、糖蜜浓度70%和处理时间5小时。按照最佳干燥条件，将甜菜根干燥并在4℃下储存28天。一半干燥样品用基于油饼的可食用生物聚合物涂层进行包衣，而另一半样品保持未包衣状态。可持续性研究旨在确认生物聚合物涂层对渗透干燥甜菜根的质量和可持续性的影响。
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