Applying beetroot as food ingredient in ice-cream production
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The development of new food products with functional ingredients of plant origin is highly promising and relevant direction in food industry. Assortment of products, including ice cream is constantly expanding due to the introduction of various plant ingredients into its composition, enriching the product with health beneficial nutrients. In this study, beetroot (Beta vulgaris) was selected as a plant component for ice cream production. The roots of common beets contain many useful inorganic and organic substances, such as carbohydrates, proteins, organic acids, mineral salts, betalaines, vitamins, folic acid and betaine. The influence of different thermal treatment techniques of beetroots on the content of dry substances and organoleptic properties of beetroot puree have been compared and analyzed. The heat exposure technique recommended for beetroots is microwave processing for 9 minutes at a power of 800 watts. This method of heat treatment ensures the culinary readiness of vegetable raw materials while preserving dry substances in it, including betanine. The effect of the beetroot puree dose on the formation of the ice cream quality was studied. The recommended dose of the beetroot puree was established as 20%.