USE OF BEET SYRUP IN KETCHUP TECHNOLOGY THE WAY TO HEALTHY NUTRITION

Authors

DOI:

https://doi.org/10.31073/foodresources2021-16-11

Keywords:

beet, beet syrup, ketchup, healthy nutrition, diet

Abstract

Interest of consumers to products with improved nutritional value, which contribute to eliminating vitamin deficiency, micro- and macroelements, other essential substances is due to the expansion of knowledge and understanding of biochemical functions of these nutrients. Subject: use of beet syrup and beets in ketchup technology has been substantiated in a work; a comparative analysis of the chemical composition of sugar and beet syrup, tomatoes and beets has been conducted; formulations of ketchups with replacement of sugar for beet syrups and tomatoes for beets have been developed; the advantages of new formulations for human health have been substantiated; sensorial, physical and chemical parameters of finished ketchup have been investigated. Results: beet syrup is an unconventional sugar source. Beet syrup contains 93.5% of dry matter, 47-48% of which of total sugar, the most of which is sucrose. Content of beet syrup sugars has been determined by the method of high-performance liquid chromatography, which is, g/100 g: fructose‑13.99; glucose‑14.18; sucrose‑20.39; maltose‑0.20.At a temperature of 20 ºС, beet syrup has a high viscosity that is 29.0 Pa•s, which, when heated, decreases and at a temperature of 60 ºC and is about 2.0 Pa•s. The developed samples had the same thick consistency, sweet-sour taste inherent to the control sample. The content of dry matter in the samples was: №1‑29.99 %, №2‑31.86 %, control‑28.66 %, with a normative value of not less than 25 %. The active acidity of samples № 1 and № 2 was 4.2 and 4.1 respectively, which corresponds to the established norms for ketchup. According to the chemical composition, the sugar content was, g/100 g: in the sample №1‑13.7, №2‑11.8, control‑23.9; protein content in the sample №1‑1.2, №2‑1.4, in the control‑0.9. According to the content of vitamin C and fiber, sample number 2, which contains beets and beet syrup, significantly exceeds the control sample. In addition to reduced sugar content by 42.7% and 50,6%, the salt content was also reduced in the developed samples of ketchup, this being a criterion for healthy food products.

Downloads

Download data is not yet available.

References

Gammidulaev S., Ivanova E., Nikolaeva S., Simonova V. (2000). Tovarovedeniie i ekspertiza plodoovoschnykh tovarov:Uchebnoie posobiie [Commodity science and examination of fruits and vegetables]. SPb.: Alfa. 432 p. [Russian]

Gujral H. S., Sharma A., Singh N. (2002). Effect of hydrocolloids, storage temperature, and duration on the consistency of tomato ketchup. International Journal of food Properties. Vol. 5, Issue 1. P. 179-191. doi.org/10.1081/JFP-120015600

Diakonova A. , Stepanova V. (2015). Perspektyvni napriamky rozvytku I rozshyrennia asortymentu sousnoi produktsii na emulsiinii osnovi. [Perspective directions of development and expansion of the range of sauce products on an emulsion basis]. Kharchova nauka ta tekhnolohiia. [Food Science and Technology]. T .9. № 4. P. 3-8. URL doi.org/10.15673/2073-8684.4/2015.55862 [in Ukrainian]

Ditte A. Hobbs, Nedi Kaffa, Trevor W. George, Lisa Methven and Julie A. Lovegrove (2012). Blood pressure-lowering effects of beetroot juice and novel beetrootenriched bread products in normotensive male subjects. British Journal of Nutrition. Vol.108 (11).

doi.org/10.1017/S0007114512000190

Likuvalni vlastyvosti buriaka. [Medicinal properties of beets] (29.25.2012) URL https://rivne1.tv/news/114039-likuvalni-vlastivosti-buryaka [in Ukrainian]

Nasir M. U., Hussain S., Jabbar S. (2015). Tomato processing, lycopene and health benefits. Journal SCIENCE LETTERS. Vol. 3 (1). Р.1-5.

Pezhman Zolfaghari, Neda Imani Payandeh, Mortaza Golizadeh, Afzal Karimi, Amirali Ebadi Fard Azar. (2020). Decolourisation of beet sugar syrup using activated carbon and glucose oxidase enzyme. Chemistry Journal of Moldova. Vol. 15. no.2. P. 54-61. URL dx.doi.org/10.19261/cjm.2020.775

Ceclu L, Oana-Viorela N. (2020). Red Beetroot: Composition and Health Effects – A Review. J Nutri Med Diet Care. 6:043. doi.org/10.23937/2572-3278.1510043

Kryzhova Yu. P., Antoniuk M. M. (2020). Vareni kovbasy z amarantovym boroshnom I ovochevymy sokamy. [Boiled sausages with amaranth flour and vegetable juices]. International scientific publication «Global science and education in the modern realities’2020». P. 19-22. August 26 27. 2020 Washington USA. URL DOI: 10.30888/2709-2267.2020-3 [in Ukrainian]

Downloads

Published

2021-06-07

How to Cite

Kryzhova, Y., & Деяк, О. (2021). USE OF BEET SYRUP IN KETCHUP TECHNOLOGY THE WAY TO HEALTHY NUTRITION. FOOD RESOURCES, 9(16), 109–116. https://doi.org/10.31073/foodresources2021-16-11

Issue

Vol. 9 No. 16 (2021): Продовольчі ресурси

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.