Dehydration of Beet Bagasse with Subsequent Extrusion and Their Physico-Chemical Parameters Comparison

Abstract

Beetroot is a good source of minerals, fiber and biologically active components. The researchers carried on the investigation to study the quantitative changes in dietary fibers and sugars during the drying of red table beet with forced ventilation and subsequent extrusion. They run the comparative analysis of the physico-chemical parameters of beet processing products. To analyze the content of dietary fibers and sugars, a man took beet bagasse: fresh, dried in a drying cabinet with forced ventilation, dried and passed through an extruder. The authors examined drying method effect on the physico-chemical parameters and organoleptic characteristics of beets. The physico-chemical and organoleptic indicators analysis results showed that the extrusion technology use when drying beet bagasse increased the extractive substances yield, as well as the shelf life of dried samples. When drying with forced ventilation, the dietary fiber amount increased by 20 times; and when processing dried beet by extrusion – by 5%. The obtained results provide an understanding of the extrusion technology impact on the physico-chemical, organoleptic qualities of a dry semi-finished product that can be utilized as a natural ingredient in the production technology of functional food products.