The beetroot is typically on the table in winter in form of pickles or juice, but for its nutritional values it would deserve more common consumption. Its curative effect in great part is due to the several vitamins, minerals, and compounds with antioxidant activity. But the division of biological active compounds is very different in the parts of the root. Based on our results, we could compare the differences between the morphology and some inner contents (soluble solid content, colour, betacyanin, betaxanthin, and polyphenol contents, antioxidant activity, and some fl avonoids) of two beetroot cultivars. The results of the morphological investigations showed that the 'Cylindre' cultivar had more favourable crop parameters than the 'Alto F1' cultivar. In the 'Cylindre' cultivar the polyphenol content and the antioxidant capacity were signifi cantly higher than in the 'Alto F1' cultivar. By determination of the betanin contents of the investigated beetroots, our results showed both betacyanin and betaxanthin contents were higher in the 'Cylindre' cultivar. The chlorogenic acid, gallic acid, the cumaric acid have been identifi ed based on the peaks of HPLC in the studied beetroot cultivars.Keywords: beetroot, antioxidant capacity, polyphenol content, betacyanin, betaxanthin, fl avonoidsThe beetroot is native to the Mediterranean area and ancestor of the wild form of Beta vulgaris L. var. maritime. The Greeks and Romans knew and cultivated and consumed the beetroot in the 2 nd -3 nd centuries. It became known in Hungary in the 17 th . century. The beetroot is one of the ten most powerful vegetables regarding antioxidant capacity. The polyphenol content for the total dry matter is 50-60 mol g -1 (VINSON et al., 1998;KAHKONEN et al., 1999).Its curative effect in great part is due to the numerous vitamins (C-, B vitamins, folic acid and beta carotenes among others) and high mineral content (iron, copper, magnesium, and calcium). BERRADA and co-workers (2007) have determined the K, Cl, P, Mg, and Na contents in natural red beet by 14 MeV neutron activation analysis.KUJALA and his colleagues determined that the total phenol content of beetroot is decreasing towards the inside of the beet body. Fifty percent of the total phenol content is in the peel, 37% is in the crown, and 13% is in the body. Betalain content of the crown is 32% and of the root is 14% (KUJALA et al., 2000). The valuable colour contents of the beetroot are nitrogen-containing, water-soluble pigments, these are the betalains. These can be divided into two main groups; the red betacyanins and the yellow betaxanthins. The major betacyanin pigment in the beetroot is betanin, which is a betanidin-5-O-β-glucoside. The betanidin is the aglycolic form of the betanin. The major betaxanthin is the vulgaxanthin in the red beet (KUGLER et al., 2007). The beetroot also contains anthocyanins, which are responsible for the * To whom correspondence should be addressed. Phone: +36-1-482-6035, fax: +36-1-482-6327, e-mail: dora.szekely@uni-corvinus.hu SZÉKELY et al.: D...

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Present study introduces the previously not‐described rheological properties of a nondigestible oligosaccharide: xylo‐oligosaccharide which is a novel food ingredient in Europe. Significant differences were observed among viscosity of solutions of different formulas (liquid or powder) of XOS. Thickening potential of XOS in aqueous media compared to that of sucrose (Suc) or fructo‐oligosaccharides strongly depends on utilization level: At low concentration, XOS proved to be weaker while at high concentration to be stronger than fructo‐oligosaccharides. Differences in viscosity of XOS, FOS, and sucrose were much higher at below 60°C than at higher temperatures. Storage and loss modulii of xanthan gum gels were not influenced while those of locust bean gum were affected negatively by XOS addition. Addition of XOS at low concentrations did not decrease gelatin gel strength but increased gelatin gel stability against mechanical stress. XOS proved to have different rheological behavior from previously used oligosaccharides.

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Apple pomace contains a large amount of useful bioactive compounds that have wide application in the food industry. In this study the effect of drying temperature and pressure (high temperature 80 °C and low temperature 60 °C using a conventional oven and a combination of conventional plus vacuum drying oven) on the antioxidant capacity and phenolic compounds of apple pomace extract was investigated. For a combination of conventional and vacuum drying ovens, samples were first dried by a conventional oven to a moisture content of approximately 10% then vacuum dried to reach a final moisture content of 3–4%. After the drying processes, ethanolic extraction was performed and the amount of total polyphenol and the antioxidant capacity (FRAP) were evaluated to determine a best drying method. The drying curves were also determined. The drying temperature affects the duration of the drying, the rate of water loss, and the remaining amount of antioxidant compounds.

To overcome the problems of seasonality and geographical location in fruit production and processing, the production of aseptic semi-finished juice is an excellent solution. Even without refrigeration, aseptic pressing has a shelf life of more than a year, making it possible to produce finished products all year round. The production technology involves the addition of ascorbic acid to the pulp to fix or preserve colour. There is an increasing customer demand for ascorbic acid substitutes on the international market. In Hungary, one of the most important exports is aseptic sour cherry juice. In our work, ascorbic acid used for colour fixation was replaced by acerola concentrate. The anthocyanin content and colour coordinate values (L*, a*, b*, H, C) of aseptically filled sour cherry juice were determined and compared with the control sample during the 12 months of storage.

The goals of the present investigation are to study and to model pale lager beer dealcoholization via reverse osmosis (RO). Samples were dealcoholized at a temperature of 15 ± 1 °C. An Alfa Laval RO99 membrane with a 0.05 m2 surface was used. The flux values were measured during the separations. The ethanol content, extract content, bitterness, color, pH, turbidity, and dynamic viscosity of beer and permeate samples were measured. The initial flux values were determined using linear regression. The initial ethanol flux (JEtOH 0) values were calculated from the initial flux values and the ethanol content values. A 2P full factorial experimental design was applied, and the factors were as follows: transmembrane pressure (TMP): 10, 20, 30 bar; retentate flow rate (Q): 120, 180, 240 L/h; JEtOH 0 was considered as the response. The effect sizes of the significant parameters were calculated. The global maximum of the objective function was found using a self-developed Grid Search code. The changes in the analytical parameters were appropriate. The TMP had a significant effect, while the Q had no significant effect on the JEtOH 0. The effect size of the TMP was 1.20. The optimal value of the factor amounted to TMP = 30 bar. The predicted JEtOH 0 under the above conditions was 121.965 g/m2 h.

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