Beet Powder Research Articles

Engineering plant-based chicken substitutes: Application of fava bean (Vicia Faba) and wheat gluten blend (Triticum Aestivum) via novel layering technique

This study explores feasibility of producing a plant-based chicken analogue using an innovative layering method with sprouted fava bean flour, wheat gluten and beet powder. Analyses of raw and cooked samples were conducted to mimic conventional chicken properties. Results indicate that sprouting process significantly improve protein and amino acid profile of meat analogue from 22 % to 45 % respectively, outperforming conventional chicken. The meat analogue has higher unsaturated fatty acids (UFA) compared to chicken's higher saturated fatty acids (SFA). Prominent enhancements in colour and vitamin B12 enrichment were observed in the meat analogue, underlining the significance of this research. Scanning electron microscopic examination revealed fibrous structures in the meat analogue, with a complex matrix in arrangement. Flavor, texture, and chewiness significantly influenced the organoleptic evaluation, correlating with the texture profile and beany flavor. Ongoing refinements are necessary to address limitations in mimicking chicken and to align with evolving consumer preferences.

Puff drying in the production of gluten-free meatball snacks: Impacts of formulation and pre-drying methods

Meat and meat products, which are significant in human nutrition, are consumed with pleasure, as well as their rich essential nutrients, sensory properties, and taste in adequate and balanced nutrition. Within the scope of the study, gluten-free flour alone (20% (w/w)) and vegetable powders (5% (w/w)) were used in the production of meatball snacks using the explosive puff drying (EPD) method. The effects of two different pre-drying processes (hot air drying (HAD) and freeze drying (FD)) on the final product properties were discussed. While using chickpea flour as gluten-free flour; we preferred adding vegetable powders with high fiber and prebiotic content, such as Jerusalem artichoke, and red beetroot powders. The physical and chemical properties of the samples dried by both methods (HAD + EPD and FD + EPD) containing chickpea flour and red beetroot powder were found suitable for consumption as snack products. However, the expansion rate (94.27%), total phenolics content (100.07 µg GAE/g DM), textural hardness value (1053.65 N), textural crispness (24 peak number), and sensory impression (8.4) values of products containing chickpea flour and beet powder dried with FD + EPD dried gave the best results among the groups (p < 0.05). In addition, the sensory analysis showed that this sample was preferable to the other samples. The pre-drying processes we applied, and the moisture content of pre-dried samples had a significant effect on puffed dried product quality. Oil losses, shrinkage, and the formation of cracks with the HAD method were observed. It was determined that FD as a pre-drying method before EPD minimized the nutrient losses (total protein content, total fat content, total phenolics content) and preserved the physical (ΔE < 15) properties of the snack samples.

РАЗРАБОТКА РЫБОРАСТИТЕЛЬНЫХ ПИЩЕКОНЦЕНТРАТОВ (СНЕКОВ) ИЗ РЫБ ВНУТРЕННИХ ВОДОЕМОВ

Introduction. Concentrated food products are in great demand for their lengthy storage time, high nutritional value and full readiness for consumption. The range of existing concentrated food products derived from fish is limited by the presence of intermuscular bones, high rates of fish oil oxidization, and by pronounced specific taste and flavor, usually undesirable by the consumers. These reasons contribute to the relevance of the exploration of possible ways to improve marketability and consumer appeal of minced fish and the development of recipes for the mixed fish- and plant-based concentrated food products derived from it. This work is aimed at the development of formulations for the mixed fish- and plant-based concentrated food products (snacks) derived from preprocessed fish mince with improved organoleptic and rheological properties. Over the course of this research, established and currently accepted research methods have been used. Results. It has been found out that rinsing fish mince with 1 % aqueous solution (aqueous system) based on mustard powder allows for the improvement of its texture, color, flavor and taste. With the use of mathematical modeling, optimal proportions (by weight) for the main components of the mixed fish- and plant-based concentrated food products have been identified: fish mince (70–85 %), wheat bran (9–10 %), carrot powder (5 %), and beet powder (10 %). Conclusion. It has been established that 1 % aqueous solution (aqueous system) of mustard powder can be used as a rinsing solution for fish mince to ensure its fresh flavor with pleasant mustard undertones, as well as vastly improved color and texture. The optimized weight percentages of the main components (fish mince, wheat bran, powdered carrot and beet) made it possible to obtain concentrated food products with attractive organoleptic properties.

Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking.

In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L*, CIE a*, and CIE b* were selected as the responses for RSM. After optimization, myoglobin-free beef patties were prepared with three optimized levels of BP and CC. When raw, all the patties had the same color as natural beef; however, CIE L*, CIE a*, and CIE b* were statistically different from those of beef after cooking (p<0.05). Moreover, the use of BP and CC induced "browning" after the cooking process, with no excessive yellow color. Therefore, based on the overall desirability in the color optimization using RSM, the combination of BP (1.32%) and CC (1.08%) with the highest overall desirability can be used to simulate the color change of beef in meat analogs.

Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

The production of confectionery products is one of the most in-demand industries. Due to this, various assortments of confectionery products and production technologies have expanded. Following modern requirements, the product's appearance, taste, aroma, and nutritional value should be appropriate. Accordingly, to create a new range of gingerbread products, chickpea and bean flour, and sugar beet powder as a sugar substitute were introduced into the recipe: 10%, 15%, and 20% of the wheat flour in the original recipe were replaced by chickpea flour and bean flour; also, 30 and 60 g of the 125 g of sugar in the recipe was replaced by beet powder. A fully factorial experimental design was created to perform the work. According to this plan, control and 8 research samples of gingerbread were cooked and prepared. Organoleptic and physicochemical analysis of these finished products was performed. Sample No. 6, the sample with 5% chickpea flour, 10% bean flour, and 30 g of sugar beet powder, had the best organoleptic indicators. It is evenly light golden in colour, smooth in shape, undamaged, and well cooked. The taste and smell are sweet and are not inferior to the control sample in all parameters. Moisture content, water absorption properties, ash, acidity, fat, vitamins, toxic elements, and microbiological indicators were determined from the physicochemical parameters. Analysing the research results, gingerbread product No. 6 was the optimal regimen, because it contained a high amount of mineral elements and vitamins, and no toxic elements or microbiological indicators were found. In addition, the density and water absorption were relatively close to the control sample.

Value Addition of Beetroot

Abstract: Beetroot (Beta vulgaris) is a root vegetable packed with nutrients and medicinal value. Beets are rich in fibers, folate (Vitamin B9), manganese, potassium, iron, vitamins A and C. It is an immunity booster that gives a wonderful source of iron. It protects against heart diseases. It treats &amp; cures boils &amp; abscesses. It also has unique phytoconstituents having therapeutic importance such as anti-oxidant, antidepressant, antimicrobial, anti-inflammatory, diuretic, and expectorant. But beetroots are not available in every season. So, there is a requirement to preserve this highly nutritious crop for the round-the-year availability of consumers. So, the objective of the present study was to develop some value-added storable products from beetroot and assess their shelf life. In our experiment, we prepared 3 value-added products from beetroot viz. beet jam, beet pickle, and beet powder, followed by their sensory evaluation for appearance, taste, flavour, texture, aroma as well as overall acceptability. Beetroot jam was found to be the best product which was highly accepted by the panellists. Hence, beetroot jam can be explored for the commercial market

Novel carbon nanozymes with enhanced phosphatase-like catalytic activity for antimicrobial applications

In this work, Sulfur and Nitrogen co-doped carbon nanoparticles (SN-CNPs) were synthesized by hydrothermal method using dried beet powder as the carbon source. TEM and AFM images indicated that these SN-CNPs form a round-shape ball with an approximate diameter of 50 nm. The presence of Sulfur and Nitrogen in these carbon-based nanoparticles was confirmed by FTIR and XPS analyses. These SN-CNPs were found to have strong phosphatase-like enzymatic activity. The enzymatic behavior of SN-CNPs follows the Michaelis–Menten mechanism with greater vmax and much lower Km values compared to alkaline phosphatase. Their antimicrobial properties were tested on E. coli and L. lactis, with MIC values of 63 μg mL−1 and 250 μg mL−1, respectively. SEM and AFM images of fixed and live E. coli cells revealed that SN-CNPs strongly interacted with the outer membranes of bacterial cells, significantly increasing the cell surface roughness. The chemical interaction between SN-CNPs and phospholipid modeled using quantum mechanical calculations further support our hypothesis that the phosphatase and antimicrobial properties of SN-CNPs are due to the thiol group on the SN-CNPs, which is a mimic of the cysteine-based protein phosphatase. The present work is the first to report carbon-based nanoparticles with strong phosphatase activity and propose a phosphatase natured antimicrobial mechanism. This novel class of carbon nanozymes has the potential to be used for effective catalytic and antibacterial applications.Graphical abstract

The Investigation of the Use Red Beet Powder (Beta Vulgaris) As A Natural Colorant on Color and Antioxidant Properties of Heat Treated Sucuk

The purpose of this study was to assess red beet as a natural colorant in heat treated sucuks and to investigate the effect of red beet on some quality characteristics of heat treated sucuks during 30 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite (nitrite 50 and 100 ppm) at 1% levels in heat treated sucuks. Both treatment and storage periods had significant (P

Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage

This study was conducted to evaluate the effects of nitrite-rich (celery powder; CP) and pigment-rich (purple sweet potato powder, PSP; red beet powder, RB) substitutes for synthetic sodium nitrite (CON) on the quality characteristics of emulsion-type pork sausages during four weeks of cold storage. Natural substitutes decreased the pH, lightness, and textural properties of pork sausages during storage (P < 0.05). Pigment-rich substitutes showed a decreased antioxidant effect after two weeks of storage when compared to the nitrite-rich groups (CON and CP; P < 0.05). Pigment-rich substitutes also accelerated the discoloration of pork sausages by increasing yellowness (RB and PSP) and decreasing redness (PSP) during storage (P < 0.05). However, these two pigment-rich substitutes showed different trends in redness (higher in PSP and lower in RB) and yellowness (higher in RB and lower in PSP) when compared to the nitrite-rich groups (CON and CP). Different types (nitrite-rich and pigment-rich) of natural substitutes for sodium nitrite had different effects on the quality characteristics of emulsion-type pork sausages throughout the four weeks of storage evaluated in this study.

Reuse of vegetable wastes in animal feed: the influence of red beet powder supplementation on performance, egg quality, and antioxidant capacity of layer quails

The survey was carried out to establish the impact of red beet powder (RBP) on performance parameters and egg quality in laying quails. One twenty hundred (120) female laying quails aged 22 weeks were randomly assigned into five groups of 4 females each, and six replicates. Treatments diets were formed by adding 0, 0.2, 0.4, 0.6, and 0.8% RBP to the basal diet. The dietary inclusion of RBP did not affect performance parameters and egg production (P > 0.05) except feed conversion ratio, which was quadratically affected (P < 0.05). The feed conversion ratio was improved in the 0.4% group with concerning control. The inclusion of RBP did not modify the yolk color (L*, a*, b*) or egg quality (P > 0.05). However, the yolk index showed the highest value (P < 0.05) in quails fed 0.2% RBP. Free radical scavenging capacity (DPPH) of the yolk decreased (P < 0.05) when RBP levels increased above 0.6%. In contrast, the 0.6% RBP group had the highest level of thiobarbituric acid reactive substances (TBARS). Data from the present study provide valuable information to include RBP as an ingredient without affecting performance and egg production. It is an interesting option within the framework of the circular economy and of reusing vegetable products to use this ingredient in animal feed.

Effect of Temperature and Packaging Method on Bioactive Compounds of Freeze-dried Red Beet Powder during Storage

In this study, the effect of two different storage temperatures (4 and 25°C) and two different packaging techniques (normal atmosphere (NAP) and modified atmosphere (MAP)) on some quality properties of freeze-dried red beet powder during storage for 28 days. Color, total phenolic content, total antioxidant activity and betanin analyses were performed weekly during storage. The L*, a*, b*, chroma and hue angle values of all samples stored at low temperature and room temperature decreased during storage while their ΔE values increased. At the end of the storage, a loss between 1.20 and 2.30% occurred in the total phenolic contents of powder samples. The highest antioxidant activity value was determined in MAP samples stored at low temperature, and the lowest antioxidant activity value in NAP samples stored at room temperature. Losses in the betanin contents of NAP and MAP samples stored at room temperature were 12.02 and 10.14%, respectively. In samples stored at low temperature, their loss rates were 2.03 and 0.81%, respectively. In general, the storage condition in which the bioactive compounds of freeze-dried red beet powder suffered the least loss was at low temperature and in samples packaged with a MAP technique.

Enriched pasta incorporating typical vegetables of mediterranean diet: in vitro evaluation of inhibitory potential on digestive enzymes and predicted glycaemic index

Swiss chard (Beta vulgaris L.) and chicory (Cichorium intybus L.) contain biologically active compounds with proven health benefits. Durum wheat noodle-shaped pasta enriched with dried and powder leaves of chard or chicory, at two different levels of supplementation (3%, 6%) was prepared on a laboratory scale. The content of polyphenols, pigments, carotenoids, in vitro inhibition of digestive enzymes and the predicted glycaemic response of the fortified pasta were evaluated. All formulations showed in vitro enzyme inhibition of amylase, glucosidase, and lipase and a low pGI <43. The lowest predicted glycaemic index (pGI = 34 ± 1.1) was found for pasta enriched with 3% beet powder. The incorporation of Beta vulgaris and Cichorium intybus leaf powders improved the nutritional properties of the pasta and also imparted an attractive natural colour to the products.

Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna.

The combined effect of beet powder (BP; 0.1%, 0.3%, and 0.5%) and 6% lentil flour (LF) as a partial nitrite substitute on quality attributes of pork bologna incorporated with 7.5% mechanically separated pork during 12weeks of cold storage was evaluated. A randomized block experimental design with nine treatments and five storage times (0, 3, 6, 9, and 12weeks) was used for pH, thiobarbituric acid reactive substance, protein oxidation (carbonyl and sulfhydryl), and color parameters. Bologna preparation at a pilot plant scale was replicated three times. LF addition resulted (p<0.05) in higher viscosity, emulsion stability, and lower expressible drip. Together BP and LF decreased protein oxidation during storage but were not as effective as nitrite with respect to lipid oxidation. Bologna with BP addition showed lower lightness and higher redness, whereas LF increased lightness and decreased redness. A consumer panel rated color acceptability of bologna lower with LF addition, whereas BP raised color acceptability. However, addition of the highest BP level alone to the bologna was negatively perceived as a result of the low acceptability of purge color of the vacuum-packaged bologna slices. Consequently, the combination of BP and LF could be used to improve eating quality and stability attributes when used as a potential nitrite substitute.

Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder

The recipe composition of confectionary glaze determines its high caloricity upon the low content of physiologically significant substances. Introduction of fruit and vegetable raw materials makes it possible to increase a content of dietary fibers, vitamins, macro- and microelements in a product, as well as to reduce an amount of added sugar. This paper considers a technological possibility of introducing vegetable powders into the confectionary glaze recipe by the example of the beet powder. Physico-chemical indicators of the beet powder were studied in comparison with the classic recipe components of confectionary glaze. An effect of an amount of the beet powder (3–15%) introduced instead of part of sugar on the organoleptic, rheological and crystallization properties of glaze was studied. Organoleptic evaluation revealed that addition of the beet powder into the confectionary glaze recipe in an amount of more than 15% led to appearance of floury off-flavor. It was found that yield strength of glaze increased in the direct proportion to the content of beet powder in its composition (from 3.601 Pа to 4.446 Pa) and its value was in a range of the optimal values of 3÷7 Pа. Therefore, addition of the beet powder in an amount of up to 15% will not lead to technological difficulties. The study of the kinetics of the process of confectionary glaze structuring showed that addition of the beet powder led to a decrease in the solidification point and an increase in the time of glaze crystallization. The main crystallization parameters of the developed glaze were established: solidification point Tmax=28.0÷28.3°C, crystallization time τmax=8.2÷8.6 min. Based on the performed research, the following recipes were developed: vegetable-containing confectionary glaze with the beet powder content of 3 to 10%; vegetable confectionery glaze with the beet powder content of 13%.

추출 조건에 따른 제주산 레드비트(Beta vulgaris L.) 색소의 항산화 활성 비교

Purpose: This study evaluates the antioxidant activities of natural pigment extracted from Jeju red beet under different extraction conditions. Methods: Betacyanin and total phenolic contents of red beet pigment extracted with varying concentrations of beet powder (2.5, 3.75, 5.0%), extraction temperature (30, 40, 50℃), and extraction time (6, 9, 12 hr) were analyzed. Additionally, in vitro antioxidant activities were measured, including DPPH free radical scavenging activity, ABTS⁺ radical scavenging activity, hydrogen peroxide scavenging activity, and the reducing power of the extracted pigment. Results: After extraction, the red beet pigment contained 0.51-4.12 mg/g betacyanin and 29.87-32.82 mg GAE/g total phenolics. The highest betacyanin content was obtained when extracted with the beet powder concentration of 2.5% to water at 30℃ for 6 hr. The DPPH and ABTS⁺ radical scavenging activities of the extract revealed proportionally higher antioxidant activities with higher total phenolic contents. Conclusion: These results indicate that red beet extract can be used in the food industry as a natural food colorant having antioxidative activity.

Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder.

The research was aimed at developing recipes for buns studying the nutritional value of securities. In the work, an assortment of bakery products was developed from flour, composite mixtures of leguminous crops and dry powders of sugar beets. As a result, bakery products with useful properties and improved qualities were obtained. In the recipe, sugar was completely replaced by dry powders of sugar beet. The optimal combination for making a bun from composite flour and dry sugar beet powder was 10% chickpea and 5% mung bean flour with 9.23 g of dry sugar beet powder added per 100 g flour. Physical and chemical indicators, including mineral elements, vitamin composition, and safety indicators, were determined. It was proven that the use of composite flour from leguminous crops contributes to a contraction of the technological process of the production of bakery products, reducing the time needed for dough preparation and baking. The use of technology for obtaining bakery products and recipes in production allows expanding the range of bakery products, reducing the duration of the technological process of production, improving the quality of finished products, and increasing labour productivity. It also helps to improve the socioeconomic indicators of bakery and confectionery enterprises.

The effectiveness of using hydrated carrot and beet powders inthe production of round cracknels sourdough

Two methods of adding carrot and beet powders to the sourdough of round cracknel products have been studied, such as adding the dry powders and adding the pre-hydrated ones. The water-retaining properties of carrot and beet powders and the change in the lifting force of yeast when applying non-hydrated and hydrated powders before fermentation were investigated. For the experiment, we used Vitbiokor LLC carrot and beet powders. The average integral particle size in carrot powder was 85-95 microns, in beet powder —95-105 microns. We also used the flour of the highest grade Predportovaya(produced by Saint Petersburg Mill Plant, JSC) and the pressed baking yeast produced by Food Combine, JSC. The particle size of the powders was determined by a Malvern Mastersizer 2000 laser diffraction analyzer. The water-holding capacity of the powders was determined by a hydromodule of 1:10 by centrifugation with the rotational speed 6000rpm-1,for 20 minutes (the carrot powder samples) and for 15 minutes (the beet powder samples). The lifting force of the yeast has been determined with the help of the "pop-up ball" method. The powders were hydrated at a hydromodule of 1:5, at a temperature of 30°C for 60 minutes. The results show that carrot powders aged for 40 minutes and beet powders (33%) aged for 40 minutes have the maximum water retention capacity (43%). It was found that the quantity of carrot and beet powders added does not correlate with the lifting force of the yeast in the sourdough samples. It is higher in the samples with the hydrated powders added, rather than in the ones with the non-hydrated powders. Moreover, this difference was more pronounced in the beet powder samples. The study shows the importance of carrot and beet powders hydration before adding them to the sourdough. It’s also significant to conduct the experiments to evaluate the effectiveness of carrot and beet powders hydration before adding them to the round cracknel products sourdough

Anti-hyperurisemic Activity of Combination of Beetroot Powder (Beta vulgaris L.) And Allopurinol in Potassium Oxonate-Induced White Rats

Introduction: Hyperuricemia is an abnormally high quantity of uric acid in the blood. Allopurinol is a type of xanthine oxidase inhibitor commonly used to lower uric acid levels in the general population. However, large doses of allopurinol can produce harmful effects, one of which being hepatotoxicity. The antioxidant activity of beetroot powder is high, and it has an antihyperuricemic effect. Giving beetroot powder and allopurinol together is intended to minimize allopurinol's adverse effects and give a positive increase in lowering uric acid levels. This study aims to evaluate the anti hyperuricemia effect of beetroot powder (Beta vulgaris L.) and allopurinol combination in white rats (Rattus novergicus strain Sprague Dawley) induced by potassium oxonate.Methods: This an experimental study with a randomized pre and post-test control group design. In this experiment, twenty rats were placed into four treatment groups; KP = Positive Control (hyperuricemic rats) + standard feed and drink; G1 = hyperuricemic rats + allopurinol 1,8 mg/Kg BW/day); G2 = Hyperuricemic rats + beet powder 1.56 g/Kg BW/day; G3 = hyperuricemic rats + allopurinol 1,8 mg/Kg BW/day and beetroot powder 1,56 g/Kg BW/day. On day 0 and day 28, the amounts of uric acid were measured. Data obtained were analyzed using SPSS version 23 for windows.Results: The mean pre-post changes in uric acid levels in each group were KP = 8.97 ± 0.48 mg/dl, G1 = 2.06 ± 0.15 mg/dl, G2 = 2.24 ± 0.10 mg/dl, and G3 = 2.11 ± 0.86 mg/dl. The mean pre-post changes in MDA levels in each group were KP = 8.14 ± 0.39 nmol/mL, G1 = 2.01 ± 0.38 nmol/mL, G2 = 3.13 ± 0.30 nmol/mL, and G3 = 2.35 ± 0.19 nmol/mL.Conclusion: Beetroot powder and allopurinol combination given for 28 days significantly reduced uric acid and MDA levels in potassium oxonate-induced white rats.

Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet

The composition of legumes and sugar beet contains a large number of useful mineral and vitamin substances. The use of composite flour from leguminous crops for the preparation of bakery products helps increase food and biochemical properties. The main objects of this research are chickpea flour, bean flour, dry sugar beet powder, and wheat flour of the first grade. The main problem is an insufficient amount of minerals and vitamins, so the purpose of this work is to enrich bakery products and replace sugar in the recipe with sugar beet powder. The results showed that composite flour and sugar beet increased calcium content by 13.54 mg/100 g, iron ‒ by 0.57 mg/100 g, potassium ‒ by 141.03 mg/100 g, phosphorus ‒ by 38.89 mg/100 g, vitamin A ‒ by 0.002 mg/100 g, vitamin B2 ‒ by 0.016 mg/100 g, vitamin E ‒ by 0.32 mg/100 g, and vitamin PP ‒ by 0.405 mg/100 g. Microbiological indicators meet the established norms and requirements; the amount of mesophilic aerobic and facultative-anaerobic microorganisms, yeast, and mold in the test bun was the least compared to the control sample. As a result, it was proved that the use of composite flour of leguminous crops contributes to an increase in the nutritional and biological values of bakery products, and the application of dried sugar beet powder makes it possible to completely exclude sugar from the formulation of the resulting product. Employing this technology and formulations for obtaining bakery products makes it possible to expand the range of bakery products, reduce the duration of the manufacturing process, improve the quality of finished products, increase labor productivity. That also contributes to the improvement of the socio-economic indicators of bakery and confectionery enterprises

Pengaruh Suhu dan Lama Pengeringan Terhadap Sifat Kimia dan Fisik Serbuk Bit Merah (Beta vulgaris L.)

Beetroot plant or Beta vulgaris L. is one of the horticultural plants which is widely cultivated in various regions of Indonesia. It is because the advantage of the beet plant and its use as a natural red dye powder for food ingredients. Beetroot powder can be produced through the drying or withering method using a draying oven and the use of a drying agent to maintain the quality product during drying. This study aims to determine the effect of temperature treatment and drying time on betasianin,% water level,% yield, vitamin C and organoleptic tests (color and aroma) for the natural dye of beetroot powder. This research used a randomized block design with two (2) factors treatment with 4 replications in order to obtain 24 trials. The treatment factors used were (S) temperature (60°C and 70°C) and (T) drying time (10, 11, and 12 hours). The results of the research of the treatment interaction between temperature and drying time obtained the yield content of the average value was 13% with the water level for the material with the highest average value of 7% at 600C for 10 hours and the lowest was 5% at 700C for 12 hours. For the vitamin C content of beet powder obtained the highest average value on 1.35 mg at 600C for 10 hours. At 600C for 10, the highest betasianin content was 0.151 mg / L. From the organoleptic results, the preferred color of beet powder was at 600C (11 hours) and the preferred aroma was 700C (10 hours).