The effect of drying process on the pigment content and composition of table beet varieties
The 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...
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| Format: | Article |
| Language: | English |
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University of Debrecen
2011-12-01
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| Series: | International Journal of Horticultural Science |
| Subjects: | |
| Online Access: | https://ojs.lib.unideb.hu/IJHS/article/view/982 |
| _version_ | 1818789636311351296 |
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| author | M. Takácsné Hájos |
| author_facet | M. Takácsné Hájos |
| author_sort | M. Takácsné Hájos |
| collection | DOAJ |
| description | The 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. |
| first_indexed | 2024-12-18T14:42:43Z |
| format | Article |
| id | doaj.art-7c4ccb6b7996426fa5e70426af73cdba |
| institution | Directory Open Access Journal |
| issn | 1585-0404 2676-931X |
| language | English |
| last_indexed | 2024-12-18T14:42:43Z |
| publishDate | 2011-12-01 |
| publisher | University of Debrecen |
| record_format | Article |
| series | International Journal of Horticultural Science |
| spelling | doaj.art-7c4ccb6b7996426fa5e70426af73cdba2022-12-21T21:04:20ZengUniversity of DebrecenInternational Journal of Horticultural Science1585-04042676-931X2011-12-01174-510.31421/IJHS/17/4-5/982The effect of drying process on the pigment content and composition of table beet varietiesM. Takácsné Hájos0University of Debrecen, Centre of Agricultural Science and Engineering, Faculty of Agriculture, Institute of Horticulture, 138. Böszörményi str., Debrecen, H-4032, HungaryThe 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.https://ojs.lib.unideb.hu/IJHS/article/view/982table beetvacuum dryingnatural pigmentwater soluble solids contentbetacyaninbetaxanthin |
| spellingShingle | M. Takácsné Hájos The effect of drying process on the pigment content and composition of table beet varieties International Journal of Horticultural Science table beet vacuum drying natural pigment water soluble solids content betacyanin betaxanthin |
| title | The effect of drying process on the pigment content and composition of table beet varieties |
| title_full | The effect of drying process on the pigment content and composition of table beet varieties |
| title_fullStr | The effect of drying process on the pigment content and composition of table beet varieties |
| title_full_unstemmed | The effect of drying process on the pigment content and composition of table beet varieties |
| title_short | The effect of drying process on the pigment content and composition of table beet varieties |
| title_sort | effect of drying process on the pigment content and composition of table beet varieties |
| topic | table beet vacuum drying natural pigment water soluble solids content betacyanin betaxanthin |
| url | https://ojs.lib.unideb.hu/IJHS/article/view/982 |
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