Abstract
This paper discusses the physicochemical properties of powders obtained by spray drying of cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet air temperature was 130 °C or 90 °C, and the addition of the carriers was at a ratio of juice to carrier solids of 3:2. In the obtained powders, the following physicochemical properties were determined: water content and water activity, apparent density, loose and tapped density, porosity, flowability, particle size and morphology, and the content and retention of betalains. It was possible to dry cloudy beetroot juice without the use of carriers at low temperatures (90 or 130 °C). The 100% beetroot powders were characterized by satisfactory physicochemical properties, often better than those with carriers (including lower hygroscopicity and higher color saturation and yield). A lower loss of betalains was found for the powders with the addition of carriers. The best process yields were obtained for the powder without carriers at 130 °C and 90 °C.
Highlights
Beetroot (Beta vulgaris L.) is a part of the Chenopodiaceae family and is considered as one of the ten vegetables with the best antioxidant properties because of its high polyphenol content (50–60 mol/g solids) [1,2]
The highest powder recovery (RP ) was observed for the variants obtained without a carrier at the temperatures of 130 ◦ C and 90 ◦ C (J130 and J90), while the lowest was observed for the powder with milk powder as a carrier (JM130) (Table 2)
The physical and chemical properties of the obtained 100% beetroot powders were satisfactory and often better than properties of the obtained 100% beetroot powders were satisfactory and often better than those obtained with the addition of carriers
Summary
Beetroot (Beta vulgaris L.) is a part of the Chenopodiaceae family and is considered as one of the ten vegetables with the best antioxidant properties because of its high polyphenol content (50–60 mol/g solids) [1,2]. Betacyanins, in turn, belong to the group of betalaines, which include yellow betaxanthins, the most important of which are vulgaxanthins [3,4]. Dyes are commonly used in the form of powders and the most popular method to obtain food powders is spray-drying, due to the short, single-step operation that enables the production of powders from liquid feeds. This method is suitable for materials that may lose their properties due to high temperatures following brief contact with hot air [7]. The growing trend of “clean labels” among consumers makes it necessary to seek different approaches
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