Applying beetroot as food ingredient in ice-cream production
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Kuupäev
2020
Kättesaadav alates
Autorid
Evstigneeva, T.
Iakovchenko, N.
Kuzmicheva, N.
Skvortsova, N.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
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%.
Kirjeldus
Märksõnad
ice cream, beetroot puree, betanines, articles