Development of a beetroot juice (beta vulgaris l.)

Abstract

Beetroot (Beta vulgaris L.) is a versatile vegetable and its consumption as a vegetable or juice provides nutritional benefits since it is rich in antioxidant compounds and B vitamins, therefore the aim of this study was to formulate a juice from beet pulp. The I – Optimal mixture design of three components was used (beet pulp, sugar and water) and sensory acceptance was selected as response variable. The optimal formulation was characterized by chemical and sensory determinations and the product acceptance was evaluated with 90 potential consumers using a 9-point hedonic scale.            The optimal  formulation  had  the  succeeding  characteristics  12 °Brix of soluble solids, 0,35 % acidity, pH 4,0 and a  betalain content of 30,5 mg/L.  Population acceptance was satisfactory, the biggest mention percentage was among the categories of level of pleasure of “I like it” and “I like it a lot."