Importance of the problem of obtaining natural food range colorant from red beet

Authors

  • Tamila Sheiko Institute of Food Resources NAAS
  • Liubomyr Khomichak Institute of Food Resources NAAS
  • L. Melnyk National University of Food Technologies
  • S. Matko National University of Food Technologies

Keywords:

adsorption, microflora, natural food colorant, red beet juice

Abstract

The article presents the structure of red food colorant. Technology of red beet juice purification for further production of food supplement E162 was examined. The impact of natural carbonic adsorbent Shungite on juice microflora is described in detail and its organoleptic assessment is given.

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References

Красочкин, В.Т. Столовая свекла / В.Т. Красочкин, А.К. Станкевич. Л.: Колос, 1969 .– 56 с.

Шейко Т.В. Удосконалення процесу адсорбційного очищення соку столового буряка природними сорбентами: Автореф. дис. канд. техн. наук: 05.18.12 / Т.В. Шейко. – НУХТ. – К., 2012. – 23 с.

Sheiko T. Utilization of Shungite for improving qualiti and safeti of juices / Sheiko T., Melnik L. // The Annual World Conference on Carbon” – Clemson, South Carolina, USA, 2010, – Р. 16.

Бурдо А.К. Разработка технологии стабилизированного свекольного концентрата: дис. канд. техн. наук: 05.18.13 / А.К.Бурдо. – ОДАХТ. – Одеса., – 2000. – 185 с.

Sheiko T. Adsorption of Pectic Substances from Vegetable Juices with the Help of Carbon and Natural Sorbents,/ Sheiko T., Melnik L. // Fabritication, Modification and investigations of novel Forms of Carbon, The 8 Torunian Carbon Symposium, 2-5 september 2009, – Torun, – Р. 106.

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Published

2021-11-06

How to Cite

Sheiko, T., Khomichak, L., Melnyk, L. ., & Matko, S. (2021). Importance of the problem of obtaining natural food range colorant from red beet. FOOD RESOURCES, 3(05), 6–10. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/365

Issue

Vol. 3 No. 05 (2015): Food Resources

Section

Технічні науки

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