Effect of different drying methods on quality attributes of beetroot ( Beta vulgaris ) slices
PurposeThe purpose of this paper is to evaluate the effect of different drying methods on quality attributes of beetroot slices.Design/methodology/approachThree drying methods (sun, oven and freeze-drying) were applied to dry fresh slices of beetroot cultivar (Beta vulgaris). The chemical compositio...
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| Veröffentlicht in: | World Journal of Science, Technology and Sustainable Development Technology and Sustainable Development, 2018-07, Vol.15 (3), p.287-298 |
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| creator | Hamid, Manhal Gobara Mohamed Nour, Abdel Azim Ahmed |
| description | PurposeThe purpose of this paper is to evaluate the effect of different drying methods on quality attributes of beetroot slices.Design/methodology/approachThree drying methods (sun, oven and freeze-drying) were applied to dry fresh slices of beetroot cultivar (Beta vulgaris). The chemical composition, minerals, nitrate, betalains, total phenolic, total flavonoid and color were measured for fresh and dried slices.FindingsThe chemical composition, minerals, nitrate, bioactive compounds and color were measured for fresh and dried slices. Regardless of the drying method, the results showed that the chemical composition, total energy, minerals and nitrate of the dried slices were significantly (p=0.05) increased compared to that of fresh slices. Sun and oven drying of the slices significantly (p=0.05) reduced total betalain and betacynin. However, betaxanthin was significantly (p=0.05) increased. Total phenolics content of fresh beetroot was significantly (p=0.05) increased after sun and oven drying but total flavonoids were decreased. The 2,2,-diphenyl-2-picryl-hydrazyl (DPPH) of fresh beetroot was increased significantly (p=0.05) after sun and oven drying. The measurement of the color of the powder showed that there is a decrease in lightness (L) depending on the drying method applied. A maximum reduction in lightness was observed in powder of sun-dried slices. The color of the powder obtained from freeze-dried slices was stable compared to other drying methods.Practical implicationsBeetroot is a rich source of nutrients but with short shelf life. Dried beetroot has more keeping quality than the fresh one.Originality/valueThe study uses beetroot as a rich source of nutrients as well as natural antioxidant source. Betalain compounds are preserved in beetroot and a high source of phenolics and flavonoids. Flavonoids are a group of phenolic products of plant metabolism with high antioxidant properties to protect against diseases without side effects. |
| doi_str_mv | 10.1108/WJSTSD-11-2017-0043 |
| format | Article |
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The chemical composition, minerals, nitrate, betalains, total phenolic, total flavonoid and color were measured for fresh and dried slices.FindingsThe chemical composition, minerals, nitrate, bioactive compounds and color were measured for fresh and dried slices. Regardless of the drying method, the results showed that the chemical composition, total energy, minerals and nitrate of the dried slices were significantly (p=0.05) increased compared to that of fresh slices. Sun and oven drying of the slices significantly (p=0.05) reduced total betalain and betacynin. However, betaxanthin was significantly (p=0.05) increased. Total phenolics content of fresh beetroot was significantly (p=0.05) increased after sun and oven drying but total flavonoids were decreased. The 2,2,-diphenyl-2-picryl-hydrazyl (DPPH) of fresh beetroot was increased significantly (p=0.05) after sun and oven drying. The measurement of the color of the powder showed that there is a decrease in lightness (L) depending on the drying method applied. A maximum reduction in lightness was observed in powder of sun-dried slices. The color of the powder obtained from freeze-dried slices was stable compared to other drying methods.Practical implicationsBeetroot is a rich source of nutrients but with short shelf life. Dried beetroot has more keeping quality than the fresh one.Originality/valueThe study uses beetroot as a rich source of nutrients as well as natural antioxidant source. Betalain compounds are preserved in beetroot and a high source of phenolics and flavonoids. Flavonoids are a group of phenolic products of plant metabolism with high antioxidant properties to protect against diseases without side effects.</description><identifier>ISSN: 2042-5945</identifier><identifier>EISSN: 2042-5953</identifier><identifier>DOI: 10.1108/WJSTSD-11-2017-0043</identifier><language>eng</language><publisher>Brighton: World Association for Sustainable Development</publisher><subject>Antioxidants ; Beta vulgaris ; Bioactive compounds ; Blood pressure ; Chemical composition ; Color ; Dietary minerals ; Drying ovens ; Flavonoids ; Freeze drying ; Fruits ; Methods ; Minerals ; Nitrates ; Nutrients ; Organic chemistry ; Phenolic compounds ; Phenols ; Plant metabolism ; Plant protection ; Quality management ; Shelf life ; Side effects ; Stainless steel ; Sugar beets ; Sun ; Vegetables</subject><ispartof>World Journal of Science, Technology and Sustainable Development, 2018-07, Vol.15 (3), p.287-298</ispartof><rights>Emerald Publishing Limited 2018</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c250t-ff5e4318286666dfe31bb7d182e658d6549421d325d2b9c126013a36e3407eb93</citedby><cites>FETCH-LOGICAL-c250t-ff5e4318286666dfe31bb7d182e658d6549421d325d2b9c126013a36e3407eb93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,961,21674,27901,27902</link.rule.ids></links><search><creatorcontrib>Hamid, Manhal Gobara</creatorcontrib><creatorcontrib>Mohamed Nour, Abdel Azim Ahmed</creatorcontrib><title>Effect of different drying methods on quality attributes of beetroot ( Beta vulgaris ) slices</title><title>World Journal of Science, Technology and Sustainable Development</title><description>PurposeThe purpose of this paper is to evaluate the effect of different drying methods on quality attributes of beetroot slices.Design/methodology/approachThree drying methods (sun, oven and freeze-drying) were applied to dry fresh slices of beetroot cultivar (Beta vulgaris). The chemical composition, minerals, nitrate, betalains, total phenolic, total flavonoid and color were measured for fresh and dried slices.FindingsThe chemical composition, minerals, nitrate, bioactive compounds and color were measured for fresh and dried slices. Regardless of the drying method, the results showed that the chemical composition, total energy, minerals and nitrate of the dried slices were significantly (p=0.05) increased compared to that of fresh slices. Sun and oven drying of the slices significantly (p=0.05) reduced total betalain and betacynin. However, betaxanthin was significantly (p=0.05) increased. Total phenolics content of fresh beetroot was significantly (p=0.05) increased after sun and oven drying but total flavonoids were decreased. The 2,2,-diphenyl-2-picryl-hydrazyl (DPPH) of fresh beetroot was increased significantly (p=0.05) after sun and oven drying. The measurement of the color of the powder showed that there is a decrease in lightness (L) depending on the drying method applied. A maximum reduction in lightness was observed in powder of sun-dried slices. The color of the powder obtained from freeze-dried slices was stable compared to other drying methods.Practical implicationsBeetroot is a rich source of nutrients but with short shelf life. Dried beetroot has more keeping quality than the fresh one.Originality/valueThe study uses beetroot as a rich source of nutrients as well as natural antioxidant source. Betalain compounds are preserved in beetroot and a high source of phenolics and flavonoids. Flavonoids are a group of phenolic products of plant metabolism with high antioxidant properties to protect against diseases without side effects.</description><subject>Antioxidants</subject><subject>Beta vulgaris</subject><subject>Bioactive compounds</subject><subject>Blood pressure</subject><subject>Chemical composition</subject><subject>Color</subject><subject>Dietary minerals</subject><subject>Drying ovens</subject><subject>Flavonoids</subject><subject>Freeze drying</subject><subject>Fruits</subject><subject>Methods</subject><subject>Minerals</subject><subject>Nitrates</subject><subject>Nutrients</subject><subject>Organic chemistry</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Plant metabolism</subject><subject>Plant protection</subject><subject>Quality management</subject><subject>Shelf life</subject><subject>Side effects</subject><subject>Stainless steel</subject><subject>Sugar 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of different drying methods on quality attributes of beetroot ( Beta vulgaris ) slices</title><author>Hamid, Manhal Gobara ; Mohamed Nour, Abdel Azim Ahmed</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c250t-ff5e4318286666dfe31bb7d182e658d6549421d325d2b9c126013a36e3407eb93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Antioxidants</topic><topic>Beta vulgaris</topic><topic>Bioactive compounds</topic><topic>Blood pressure</topic><topic>Chemical composition</topic><topic>Color</topic><topic>Dietary minerals</topic><topic>Drying ovens</topic><topic>Flavonoids</topic><topic>Freeze drying</topic><topic>Fruits</topic><topic>Methods</topic><topic>Minerals</topic><topic>Nitrates</topic><topic>Nutrients</topic><topic>Organic chemistry</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Plant metabolism</topic><topic>Plant protection</topic><topic>Quality management</topic><topic>Shelf life</topic><topic>Side effects</topic><topic>Stainless steel</topic><topic>Sugar beets</topic><topic>Sun</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hamid, Manhal Gobara</creatorcontrib><creatorcontrib>Mohamed Nour, Abdel Azim Ahmed</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Environment Abstracts</collection><collection>Sustainability Science Abstracts</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science 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different drying methods on quality attributes of beetroot ( Beta vulgaris ) slices</atitle><jtitle>World Journal of Science, Technology and Sustainable Development</jtitle><date>2018-07-01</date><risdate>2018</risdate><volume>15</volume><issue>3</issue><spage>287</spage><epage>298</epage><pages>287-298</pages><issn>2042-5945</issn><eissn>2042-5953</eissn><abstract>PurposeThe purpose of this paper is to evaluate the effect of different drying methods on quality attributes of beetroot slices.Design/methodology/approachThree drying methods (sun, oven and freeze-drying) were applied to dry fresh slices of beetroot cultivar (Beta vulgaris). The chemical composition, minerals, nitrate, betalains, total phenolic, total flavonoid and color were measured for fresh and dried slices.FindingsThe chemical composition, minerals, nitrate, bioactive compounds and color were measured for fresh and dried slices. Regardless of the drying method, the results showed that the chemical composition, total energy, minerals and nitrate of the dried slices were significantly (p=0.05) increased compared to that of fresh slices. Sun and oven drying of the slices significantly (p=0.05) reduced total betalain and betacynin. However, betaxanthin was significantly (p=0.05) increased. Total phenolics content of fresh beetroot was significantly (p=0.05) increased after sun and oven drying but total flavonoids were decreased. The 2,2,-diphenyl-2-picryl-hydrazyl (DPPH) of fresh beetroot was increased significantly (p=0.05) after sun and oven drying. The measurement of the color of the powder showed that there is a decrease in lightness (L) depending on the drying method applied. A maximum reduction in lightness was observed in powder of sun-dried slices. The color of the powder obtained from freeze-dried slices was stable compared to other drying methods.Practical implicationsBeetroot is a rich source of nutrients but with short shelf life. Dried beetroot has more keeping quality than the fresh one.Originality/valueThe study uses beetroot as a rich source of nutrients as well as natural antioxidant source. Betalain compounds are preserved in beetroot and a high source of phenolics and flavonoids. Flavonoids are a group of phenolic products of plant metabolism with high antioxidant properties to protect against diseases without side effects.</abstract><cop>Brighton</cop><pub>World Association for Sustainable Development</pub><doi>10.1108/WJSTSD-11-2017-0043</doi><tpages>12</tpages></addata></record> |
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| subjects | Antioxidants Beta vulgaris Bioactive compounds Blood pressure Chemical composition Color Dietary minerals Drying ovens Flavonoids Freeze drying Fruits Methods Minerals Nitrates Nutrients Organic chemistry Phenolic compounds Phenols Plant metabolism Plant protection Quality management Shelf life Side effects Stainless steel Sugar beets Sun Vegetables |
| title | Effect of different drying methods on quality attributes of beetroot ( Beta vulgaris ) slices |
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