Quality of Life (Banja Luka) 5(1-2): 39-45

INFLUENCE OF HEAT TREATMENT PROCESS ON THE ACCEPTABILITY OF PASTEURIZED BEETROOT

DRAGAN P. VUJADINOVIĆ¹, BOŽANA V. ODŽAKOVIĆ², RADOSLAV D. GRUJIĆ¹,
MILIJA PERIĆ³, MIRJAN B. PAVLOVIĆ^4
1University of East Sarajevo, Faculty of Technology, Zvornik, Bosnia and Herzegovina, draganvjd@gmail.com
²University of Banja Luka, Faculty of Technology, Banja Luka, Bosnia and Herzegovina
³D.O.O. Sava Bijeljina, Raje Banjičića, Bijeljina, Bosnia and Herzegovina
⁴D.O.O Voćar, Glumine, Zvornik, Bosnia and Herzegovina

Abstract: A heat-treated beet is defined as a food that is subject to a temperature, high enough to destroy microorganisms and to preserve all the nutrients. The aim of the study presented in this paper was to investigate the effect by cooking on the properties of heat threated beetroot in the temperature range between 75 °C and 115 °C during the 40, 50 and 60 minutes of cooking. In order to determine the optimal conditions for the implementation of various heat treatment procedures consequently, was followed the influence of heat treatment conditions (temperature/time) on the composition, rheological properties, pH, color change (L*, a*, b*) and sensory characteristics during the development of the “pasteurized/sterilized” beet product. This study has shown that the optimum time and temperature for processing of beetroot is 105 °C at 50 minutes. Samples of beetroot, processed under these conditions had the best softness, the most acceptable taste and color (sensory and instrumentally determined).

Keywords: beetroot, beetroot color, cooking of beetroot