17D-16 |
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I. GONZÁLEZ HERNÁNDEZ1, N. E. Buitimea Cantua2, B. Partida Torres, A. I. Ledesma Osuna1, and B. Ramirez Wong4. (1) Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Rosales y Luis Encinas s/n, Col Centro, Hermosillo, 83000, Mexico, (2) chemistry biological science, universidad de sonora, Dr. N. Bourlang no. 81, hermosillo, 83260, Mexico, (3) Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Luis Encinas, Col Centro, Hermosillo, 83000, Mexico Beet is a “thickened bulb stem”, and it constitutes a storage organ, specially of sugar and starch. Besides the anticancer properties that are thought beet possess, it is also believed that it is rich in Vitamin K, Vitamin C, Ca and Fe, and is also a great source of folate. Since it is not very consumed by the population, it was considered to prepare a sweet and sour powder, which, due to its natural color, could be attractive to children and it will also provide a wide amount of nutrients. Beet was washed, peeled, and cut in small chunks to scalded at 95º C for 2 minutes (relation water: beet, 10:1). Then it was dehydrated at 95ºC for 10 hours in a tunnel dryer. The dried material was ground and blended with other ingredients, (beet 50%, sugar 12%, citric acid 13%, salt 24% and chili 1%). Beet an the final product were analyzed to determine moisture, protein and ash content. Besides the sweet and sour powder was sensorially evaluated using a graphic hedonic test with 60 untrained judges (kids under 12 years old). Fresh beet presented 86% of humidity, 8% of ash content, and 2% of protein content. The sensory evaluation showed that the prepared powder liked to dehydrated beet with a soaring 90% of acceptance. In conclusion, it is feasible to elaborate a sweet and sour chilly powder fron beet with good chemical (sugars, minerals, vitamins and pigments) composition and acceptable sensorial characteristics.
Session 17D, Food Chemistry: Chemical effects of food processing and preservation
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