Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability
Danijela Šuput,
Slađana Rakita,
Nedeljka Spasevski
et al.
Abstract:In this study, beetroots were osmotically dehydrated in sugar beet molasses. The input parameters of the drying process were varied: temperature (20 °C, 40 °C, and 60 °C), time (1 h, 3 h, and 5 h), and concentration of sugar beet molasses (40%, 60%, and 80%). Basic quality indicators were determined for the dried beetroot samples: dry matter content, water loss, solid gain, mineral and betaine content, and phenols and flavonoids, as well as antioxidant potential. After optimizing the results, favorable drying … Show more
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