Application of Mineral Water from Geothermal Source for Fermentation of Beetroot

Abstract

The aim of the study was evaluation of water from geothermal source Uniejów for spontaneous fermentation of red beetroot, assuming that beetroot values in combination with highly mineralized water will lead to innovative products with excellent organoleptic properties and potentially higher pro-health activity in comparison to the products available in the market. In the result, the use of geothermal water allowed to obtain fermented beet cubes and juice characterized by high sensory quality, unique mineral aftertaste, very good flesh firmness and viscosity. A significant impact on the physicochemical characteristics and sensory quality had the original quality of cultivar, which was evaluated higher for ‘Wodan F1’ than for ‘Alto F1’. There were no significant differences in the contents of the selected compounds depending on the type of water, except for cubic texture, which was higher evaluated after fermentation in geothermal water.

Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features

“…The hardness of the fermented beetroot was also tested in the work by Wrzodak and Szwejda-Grzybowska [42], who obtained similar values with significant differences between the two varieties analysed. However, the hardness of the raw product was almost double (70.2-89.3 N) than that measured in our study, probably due to the varietal differences.…”