Utilization of Red Beet Vegetables in Production of Ready-to-use Concentrated Drink

Abstract

The main goal of this research was to study the suitability of red beet (Beta vulgaris) for production of ready-to-use concentrated drink, with high nutritional value, functional and organoleptic properties so as to encourage and to improve for the industrial utilization of plant beets in Sudan. The physical and chemical characteristics of red beet before and after processing were investigated. The results revealed that, red beets have a high percentage of Na (7.700 ppm) and contain estimated amounts of Ca (1.600 ppm), Mg (0.230 ppm), phosphorus (0.380 ppm ), potassium(0.305 ppm ) and iron( 0.090 ppm) per 100 g of dry matter. In addition to that, the fruits were easily extracted with reasonable total soluble solids (1.80%), hydrogen ion concentration (7.11), and yield percent (11.84%), when the fruits were boiled for only 30 minutes in hot water (100 °C) at a ratio of (1: 6). After the preparation of red beet extract, the recipe and processing method used in this study were found to produce a satisfactory ready-to-use red beet concentrated drink with reasonable total soluble solids (52%), titrable acidity (0.70%) and hydrogen concentration (2.96). Also, the product was found to contain reasonable amounts of sodium (8.000 ppm), potassium (4.760 ppm), magnesium (4.600 ppm), calcium (0.726 ppm) and iron (0.262 ppm). Finally, the results of the acceptability test that carried out for Red beet concentrate as diluted drinks (13%) clearly revealed the good quality and acceptability of the products (with and without flavour). But Red beet drink sample that made with strawberry flavour had the better taste, appearance and overall quality.