Beet Research Articles

The effect of exogenous N-acetylcysteine on the phenolic profile and antioxidant enzyme activities in two betalainic red beet (Beta vulgaris L.) leaves under salt stress

The effect of exogenous N-acetylcysteine on the phenolic profile and antioxidant enzyme activities in two betalainic red beet (Beta vulgaris L.) leaves under salt stress

Modification of the existing maximum residue levels for cycloxydim in various crops.

In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant BASF SE submitted a request to the competent national authority in the Netherlands to modify the existing maximum residue levels (MRLs) for the active substance cycloxydim in pome fruits, apricots/peaches, peas (with pods), maize/corn, sugar beet roots and milk (sheep). The data submitted in support of the request were found to be sufficient to derive MRL proposals for pome fruits, peas (with pods), maize/corn and sugar beet roots while for apricots, peaches and sheep milk no changes to the existing MRLs were considered necessary. Adequate analytical methods for enforcement are available to control the residues of cycloxydim according to the current enforcement residue definition in the commodities under consideration. Based on the risk assessment results, EFSA concluded that the short-term and long-term intake of residues resulting from the uses of cycloxydim according to the reported agricultural practices is unlikely to present a risk to consumer health.

Development of rational compositions for multicomponent juices based on melon crops

This study objects are juices from melon, watermelon, and pumpkin, as well as additives from apples, plums, pears, bell peppers, beets, carrots, aloe, melissa, and nettle. The problem addressed is minimizing melon crop losses. The research relevance stems from the need to reduce these losses. The development of multicomponent juices is aimed at the more efficient utilization of melon crops, contributing to the minimization of crop losses. Optimal component proportions were determined using sensory evaluation of organoleptic characteristics on a 5-point scale. The results showed that juice compositions with optimal component proportions have high organoleptic qualities and functional orientation. For melon juice, the optimal ratio was as follows: melon juice – 55 %, apple juice – 30 %, green bell pepper juice – 10 %, aloe juice – 5 %. For watermelon juice: watermelon juice – 65 %, plum juice – 25 %, beet juice – 5 %, melissa juice – 5 %. For pumpkin juice: pumpkin juice – 60 %, pear juice – 20 %, carrot juice – 15 %, nettle juice – 5 %. Critical control point (CCP) analysis was conducted at each production stage, from raw material acceptance to packaging and storage of the final product. This analysis identified potential risks and established control measures to minimize them. Developing multicomponent juices based on melon crops with plant-based enriching additives allows the creation of products with high organoleptic qualities and functional orientation, contributing to efficient use of melon crops and reducing crop losses. Implementing the HACCP system at all production stages ensures product safety and high quality. This research offers a practical approach for the food industry to produce high-quality, functional beverages that maximize crop yields and ensure consumer safety

The Use of Beetroot Juice as an Impregnating Solution to Change Volatile Compounds, Physical Properties and Influence the Kinetics of the Celery Drying Process.

The effect of different methods of drying celery root enriched with beet juice by vacuum impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze drying was carried out. Compared to dried indigenous celery, dry impregnated tissue was characterized by lower values of dry matter, L* and b* color parameters, as well as higher values of water activity, density and a* color parameter. In addition, VI reduced the drying time. Forty Volatile Organic Compounds (VOCs) were found in celery, while fifty-one VOCs were found in the profile of celery with beetroot juice. The innovative method of vacuum impregnation made it possible to produce a new type of product with changed properties and a variable VOCs profile. The best fit of the drying process kinetics was achieved by using the logistic model. Increasing the temperature during convection drying resulted in shorter drying time, increased values of dry matter, reduced the water activity value and altered VOCs.

Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis

Marinating is a technique applied to soften, flavor and extend the shelf life of meat before cooking. In this study, it was aimed to determine the changes in physico-chemical quality parameters of beef marinated with juice and powder forms of red beet, black carrot and purple onion vegetables, which are rich in antioxidants, and to determine the level of consumer appreciation. Meat samples were marinated for 24 h at +4 °C using 1:1 immersion technique for vegetable juices and 10% massage technique for powder forms. Experimental and mixed methods were used in the study. As a result of the marinating process applied in the study, the interactions of color, cooking loss, texture (TPA), pH, dry matter, total phenolic matter and antioxidant activity content of meat samples in different forms of different materials (juice-powder), physico-chemical analyzes in different applications (raw-cooked) were examined. In addition, sensory analysis was carried out with a group of 28 semi-trained panelists for cooked meat samples. SPSS (26.0) statistical package program was used to analyze the data obtained. As a result of the research, all of the materials used in the marination process (red beet, black carrot and purple onion) showed acidic properties. In terms of total phenolic matter content, it was measured that the powder forms of the vegetables contained more total phenolic matter compared to the juice forms. The antioxidant activity content of the powdered vegetables was found to be higher than the juice formed ones.

Effects of using pomegranate peel, beet leaf, and broccoli flower extracts on oxidative stability and physicochemical properties of cooked ground beef during refrigerated storage.

Plant extracts gained attention in the meat industry for their role in preventing microbial growth and oxidative deterioration. Antioxidant efficiency of various ratios (0.125, 0.25, 0.5, and 1%) of ethanolic or methanolic pomegranate peel (PP), beet leaf (BL), and broccoli flower (BF) extracts on cooked ground beef was investigated during refrigerated storage. Thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), p-anisidine, cooking loss (CL), pH, and color analysis were performed. Results revealed that CL increased (p < .05) with 0.5 and 1% PE or 1% BF extracts, whereas no CL change was observed in other extract applications. Although using 0.5% and 1% of ethanolic or methanolic PP extracts caused lower pH than control (p < .05), no pH difference was found among other treatments. L* values were not affected by extract applications, whereas a* decreased and increased with PP and BL extract addition, respectively (p < .05). Meantime, a* values decreased and b* values increased by elevation in extract ratio (p < .05). In terms of solvent impact, methanolic PP and ethanolic BL extracts caused higher b* (p < .05), whereas no difference in b* was obtained between ethanolic or methanolic BL extracts. TBARS, LPO, and p-anisidine analysis revealed that the highest lipid oxidation was obtained in control (p < .05). PP extract treatments exhibited the lowest lipid oxidation (p < .05). Lipid oxidation gradually increased in control and all extract-incorporated samples during storage (p < .05). In extract-incorporated samples, lipid oxidation decreased with increasing the extract ratio (p < .05). Lipid oxidation was inhibited more by all incorporation ratios for each tested extract compared to control (p < .05). Moreover, using 0.125% PP, 0.5% BL, or 1% BF extracts was more effective in lipid oxidation inhibition than BHT (p < .05). It may be concluded that PP, BL, and BF extracts may be utilized by the meat processors to achieve prolonged shelf life and improved quality features.

MicroRNAs Participate in Morphological Acclimation of Sugar Beet Roots to Nitrogen Deficiency.

Nitrogen (N) is essential for sugar beet (Beta vulgaris L.), a highly N-demanding sugar crop. This study investigated the morphological, subcellular, and microRNA-regulated responses of sugar beet roots to low N (LN) stress (0.5 mmol/L N) to better understand the N perception, uptake, and utilization in this species. The results showed that LN led to decreased dry weight of roots, N accumulation, and N dry matter production efficiency, along with damage to cell walls and membranes and a reduction in organelle numbers (particularly mitochondria). Meanwhile, there was an increase in root length (7.2%) and branch numbers (29.2%) and a decrease in root surface area (6.14%) and root volume (6.23%) in sugar beet after 7 d of LN exposure compared to the control (5 mmol/L N). Transcriptomics analysis was confirmed by qRT-PCR for 6 randomly selected microRNAs, and we identified 22 differentially expressed microRNAs (DEMs) in beet root under LN treatment. They were primarily enriched in functions related to binding (1125), ion binding (641), intracellular (437) and intracellular parts (428), and organelles (350) and associated with starch and sucrose metabolism, tyrosine metabolism, pyrimidine metabolism, amino sugar and nucleotide sugar metabolism, and isoquinoline alkaloid biosynthesis, as indicated by the GO and KEGG analyses. Among them, the upregulated miR156a, with conserved sequences, was identified as a key DEM that potentially targets and regulates squamosa promoter-binding-like proteins (SPLs, 104889216 and 104897537) through the microRNA-mRNA network. Overexpression of miR156a (MIR) promoted root growth in transgenic Arabidopsis, increasing the length, surface area, and volume. In contrast, silencing miR156a (STTM) had the opposite effect. Notably, the fresh root weight decreased by 45.6% in STTM lines, while it increased by 27.4% in MIR lines, compared to the wild type (WT). It can be inferred that microRNAs, especially miR156, play crucial roles in sugar beet root's development and acclimation to LN conditions. They likely facilitate active responses to N deficiency through network regulation, enabling beet roots to take up nutrients from the environment and sustain their vital life processes.

Enhancing Soil Resilience and Sugar Beet (Beta vulgaris L.) Yield: Mid‐Term Effects of Compost and Glauconite Integration

ABSTRACTSugar beet (Beta vulgaris L.) is a globally significant crop, valued for its economic importance in sugar production. Saline‐sodic soil environments negatively impact sugar beet productivity. This study investigates the effects of using compost, glauconite enriched‐K and their combinations in mitigating the saline‐sodic soil environment, sugar beet productivity and extracted sugar quality. A two‐season field experiment in split‐plot design with the main plots is three doses of compost: control (C0), recommended (100%) dose (C1) and 150% recommended dose (C2). Each group divided into four subplots of glauconite treatments arranged according to the recommended dose of potassium (K) as follows: G0 (no glauconite), G1 (50% K), G2 (100% K, 480 Kg glauconite Fed−1) and G3 (150% K). The results showed that compost and glauconite mitigated adverse soil effects caused by salinity and sodicity. The C2G3 treatment reduced electrical conductivity (EC) and exchangeable sodium percentage (ESP), improved organic matter and enhanced soil bulk density, porosity and penetration resistance. This combination also increased soil nutrients (N, K, Fe, Mn, Zn and Cu). Regarding the sugar beet yield, C2G3 improved root yield, top yield, sugar yield and extracted sugar. The application of glauconite increased root diameter by 20% and root length by 23%, enhanced sugar quality with minimal sugar losses to molasses (2.43%), and reduced impurities of K, α‐amino N and Na. Principal component analysis showed positive correlations between root yield and soil potassium, organic matter, cation exchange capacity and soil porosity, with negative correlations to bulk density, EC, pH and ESP. Two‐way analysis of main (ANOM) illustrated significant effects of compost and glauconite on soil–plant interactions. Multivariate analysis indicated that higher glauconite doses significantly enhanced root yield. The Gag run charts confirmed that compost (100%) and G3 levels explored more homogeneity reducing the ESP%, increasing sugar beet root yield, sugar yield and quality.

Formulation and Evaluation of Lip balm prepared using beet root extract

Beetroot lip balm presents a natural and wholesome solution for lip care, harnessing the inherent benefits of beetroot extract. This lip balm stands out for its dual function of imparting a subtle tint to the lips while delivering essential moisture and nourishment. The formulation relies on basic yet effective ingredients like beeswax and coconut oil, supplemented optionally by shea butter or essential oils for added benefits and fragrance. By utilizing beetroot powder for color, this lip balm eliminates the need for synthetic dyes, appealing to those seeking a more natural approach to lip care.

Nighttime Applications of Germicidal UV Light to Suppress Cercospora Leaf Spot in Table Beet.

Cercospora leaf spot (CLS), caused by the hemibiotrophic fungus Cercospora beticola, is a destructive disease affecting table beet. Multiple applications of fungicides are needed to reduce epidemic progress to maintain foliar health and enable mechanized harvest. The sustainability of CLS control is threatened by the rapid development of fungicide resistance, the need to grow commercially acceptable yet CLS-susceptible cultivars, and the inability to manipulate agronomic conditions to mitigate disease risk. Nighttime applications of germicidal UV light (UV-C) have recently been used to suppress several plant diseases, notably those caused by ectoparasitic biotrophs such as powdery mildews. We evaluated the efficacy of nighttime applications of UV-C for suppression of CLS in table beet. In vitro lethality of UV-C to germinating conidia increased with increasing dose, with complete suppression at 1,000 J/m2. Greenhouse-grown table beet tolerated relatively high doses of UV-C without lethal effects despite some bronzing on the leaf blade. A UV-C dose >1,500 J/m2 resulted in phytotoxicity severities greater than 50%. UV-C exposure to ≤750 J/m2 resulted in negligible phytotoxicity. Older (6-week-old) greenhouse-grown plants were more susceptible to UV-C damage than younger (2- and 4-week-old) plants. Suppression of CLS by UV-C was greater when applied within 6 days of C. beticola inoculation than if delayed until 13 days after infection in greenhouse-grown plants. In field trials, there were significant linear relationships between UV-C dose and CLS control and phytotoxicity severity, and a significant negative linear relationship between phytotoxicity and CLS severity at the final assessment. Significant differences between UV-C doses on the severity of CLS and phytotoxicity indicated an efficacious dose near 800 J/m2. Collectively, these findings illustrate significant and substantial suppression by nighttime applications of UV-C for CLS control on table beet, with potential for incorporation in both conventional and organic table beet broadacre production systems.

Влияние параметров сушки некоторых видов овощей на продолжительность процесса и органолептическую оценку

Abstract. Vegetables are an important part of the people's diet, and their production is also increasing as the population grows. However, vegetables have a relatively short shelf life and are also sensitive to storage and transportation conditions. Because of this, losses of the harvested crop can reach significant values, and in order to reduce them, a quality preservation method such as drying can be used. There are various drying methods with their own advantages and disadvantages, therefore, when organizing the process, it is important to select optimal conditions that would quickly achieve the required humidity and microbiological safety indicators, and would not be accompanied by excessive energy consumption and excessive deterioration in the quality of raw materials. In the course of the study, the influence of drying parameters of certain types of vegetables (red beet, carrots, courgettes, eggplants, tomatoes, white cabbage, parsley) on the duration of the process and the organoleptic assessment of the resulting product was studied. Optimal drying parameters were determined (allowing to obtain a product with the best organoleptic characteristics and minimal process time) of vegetables of selected varieties / hybrids, depending on the drying method: for example, for carrots – drying in a dehydrator for 180 minutes at a temperature of 65 °C and 150 minutes at a temperature of 70 °C; for eggplants – drying for minutes at a temperature of 60 °C; for tomatoes – drying in a dehydrator for 220 minutes at a temperature of 60 °C and for 200 minutes at a temperature of 65 °C. The data obtained can be used to improve existing methods of drying the abovementioned vegetables. Key words: red beet, carrot, courgettes, eggplants, tomatoes, white cabbage, parsley, drying, organoleptic characteristics

Genomic characterization of bZIP gene family and patterns of gene regulation on Cercospora beticola Sacc resistance in sugar beet (Beta vulgaris L.).

Sugar beet (Beta vulgaris L.) is one of the most important sugar crops, accounting for nearly 30% of the world's annual sugar production. And it is mainly distributed in the northwestern, northern, and northeastern regions of China. However, Cercospora leaf spot (CLS) is the most serious and destructive foliar disease during the cultivation of sugar beet. In plants, the bZIP gene family is one of important family of transcription factors that regulate many biological processes, including cell and tissue differentiation, pathogen defense, light response, and abiotic stress signaling. Although the bZIP gene family has been mentioned in previous studies as playing a crucial role in plant defense against diseases, there has been no comprehensive study or functional analysis of the bZIP gene family in sugar beet with respect to biotic stresses. In this study, we performed a genome-wide analysis of bZIP family genes (BvbZIPs) in sugar beet to investigate their phylogenetic relationships, gene structure and chromosomal localization. At the same time, we observed the stomatal and cell ultrastructure of sugar beet leaf surface during the period of infestation by Cercospora beticola Sacc (C. beticola). And identified the genes with significant differential expression in the bZIP gene family of sugar beet by qRT-PCR. Finally we determined the concentrations of SA and JA and verified the associated genes by qRT-PCR. The results showed that 48 genes were identified and gene expression analysis indicated that 6 BvbZIPs were significantly differential expressed in C. beticola infection. It is speculated that these BvbZIPs are candidate genes for regulating the response of sugar beet to CLS infection. Meanwhile, the observation stomata of sugar beet leaves infected with C. beticola revealed that there were also differences in the surface stomata of the leaves at different periods of infection. In addition, we further confirmed that the protein encoded by the SA signaling pathway-related gene BVRB_9g222570 in high-resistant varieties was PR1, which is closely related to systemic acquired resistance. One of the protein interaction modes of JA signal transduction pathway is the response of MYC2 transcription factor caused by JAZ protein degradation, and there is a molecular interaction between JA signal transduction pathway and auxin. Despite previous reports on abiotic stresses in sugar beet, this study provides very useful information for further research on the role of the sugar beet bZIP gene family in sugar beet through experiments. The above research findings can promote the development of sugar beet disease resistance breeding.

Complete genome sequence of Sporomusa sphaeroides DSM 2875T isolated from mud of the Leine river and Sporomusa ovata DSM 2662T isolated from sugar beet leaf silage.

We report the closed genome sequences of the acetogen Sporomusa sphaeroides ET (DSM 2875T) and of Sporomusa ovata H1T (DSM 2662T). The S. sphaeroides ET genome harbors a chromosome (4,956,256 bp) and a plasmid (59,087 bp). The genome of S. ovata H1T harbors one chromosome (5,433,971 bp).

Sensory and Nutritional Evaluation of Fermented and Unfermented Beetroot-ginger- garlic Beverages

The study was carried out to produce beetroot-ginger-garlic drink. The drink was produced with the mixture of beetroot, ginger and garlic at the ratio of 4:2:1 respectively. Two different drinks were produced, one was fermented for 24 hrs while the other unfermented, was soaked in water for 2hrs. The fermented and unfermented drinks were divided into two and poured into four separate 75 cl containers. Sugar (4 g) was added into one fermented and one of unfermented 75 cl containers while no sugar was added to the others. Bacteriological examination, proximate analysis, and micronutrient content were determined. Sensory evaluation was carried out using hedonic rating test. The results obtained were analyzed statistically using degree of freedom. Isolated organisms from the drinks was Lactobacillus sp. which was only isolated from fermented beet root ginger- garlic beverage. Proximate analysis showed very minimal variations in moisture, ash, fiber, protein, fat, and carbohydrate content between fermented and unfermented drinks. Micronutrient content showed significant differences in selenium, calcium, zinc, copper, iron, magnesium, sodium, lead, cadmium, and potassium. Sensory evaluation showed significant differences in taste, mouth feel, flavor, and overall acceptability. The sensory showed that fermented beetroot-ginger-garlic drink with sweetener have highest overall acceptability (5.67±0.58) followed by fermented beetroot-ginger-garlic beverage without sweetener (5.33±0.58) and unfermented beetroot-ginger-garlic beverage without sweetener (2.33±0.58) have the least overall acceptability. Fermented and unfermented beetroot-ginger- garlic drinks have potential nutritional benefits and acceptable sensory properties. This study provides insights into the production and evaluation of functional beverages from beetroot-ginger-garlic and the beverage is better fermented before drinking.

Characteristics of the Fatty Acid Composition of the Vacuolar Membrane Lipids Under the Conditions of Stress Induced by Copper Ions

The effect of different concentrations of copper ions (100 and 500 µM) on the fatty acid composition of the vacuolar membrane lipids of beet root tissues (Beta vulgaris L.) was studied. Exposure to 100 μM copper led to an increase in the content of FAs by 57 μg/mg of total lipids as compared to the control. Stearoyl desaturase (SDR) activity decreased from 0.87 in the control to 0.77 at 100 μM copper. Exposure to 500 μM copper caused an increase in the SDR activity up to 0.93, but the proportion of FAs decreased by 50 μg/mg of total lipids compared with 100 μM copper. In addition, there was an increase in the saturation of tonoplast lipids to 44 and 40% at 100 and 500 μM Cu²⁺, respectively. The results suggest that FAs of tonoplast lipids are involved in the stress response mechanisms induced by excessive Cu²⁺ concentrations.

Pre-harvest application of sodium nitroprusside enhances storage root quality in red beet cultivated under normal and drought conditions.

The role of nitric oxide (NO) in plant stress tolerance, as well as in increasing post-harvest quality, has been extensively demonstrated in several fruits and vegetable crops; however, the effects of its pre-harvest application on post-harvest quality are still poorly documented. Therefore, the pre-harvest application of NO in red beet (Beta vulgaris subsp. vulgaris) plants cultivated under well-watered and drought conditions was evaluated to assess whether it improves the post-harvest quality of their storage roots. Red beet plants cultivated under well-watered (80% of water holding capacity) or drought condition (15% of water holding capacity) were sprayed weekly with water (control) or 100 μmol L-1 sodium nitroprusside (SNP), an NO donor. Sixty-six days after sowing, red beet roots were harvested, and root yield, total sugar yield, reducing sugars, non-reducing sugars, proteins, lipids, root ashes, root moisture, soluble solids, titratable acidity, pH, vitamin C, total phenolics, total betalains, betacyanins, betaxanthins and antioxidant capacity were determined. While drought led to a reduction in root yield, sugars, lipids and titratable acidity, it increased phenolic compounds, betalains and the antioxidant capacity of beets. SNP reversed the negative effects of drought on sugar, lipid and organic acid contents and increased antioxidant capacity independent of stress. Pre-harvest SNP treatment reversed drought-induced yield reductions in beets, while boosting bioactive compounds and antioxidant capacity. It also enhanced vitamin C content independently, indicating its dual role in stress mitigation and beet quality improvement. Future research should explore other crops and stress conditions. © 2024 Society of Chemical Industry.

Evaluation of the Impact of an Enzymatic Preparation Catalyzing the Decomposition of Raffinose from Poor-Quality Beets during the White Sugar Production Process.

The study investigates the efficacy of an enzymatic preparation primarily with α-galactosidase activity for improving the quality of white sugar from poor-quality sugar beets. Focused on overcoming raffinose accumulation challenges in sugar beets, especially those harvested prematurely or stored for extended periods, an innovative exploration of enzymatic application in an industrial setting for the first time was conducted. By integrating theoretical calculations and experimental data, the findings reveal that α-galactosidase preparation notably diminishes raffinose content in beet juice, thus enhancing the sucrose yield and overall sugar quality. A reliable method to process lower-quality beets, promising enhanced efficiency in sugar production, was presented. The study also highlights the economic benefits of incorporating enzyme preparation into the production process, demonstrating a notable return on investment and underscoring the potential of enzymatic treatments to address industry challenges.

The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging.

Edible films containing anthocyanin and betacyanin as indicators of freshness are promising systems for food smart packaging. This research aimed to develop a smart color film for food packaging using gelatin/hydroxypropylmethyl cellulose (HPMC) and red beet betalain. In this study, edible films with different ratios of gelatin to HPMC were prepared successfully, and the ratio of 3:1 was determined as optimal samples based on water vapor permeability (WVP) and mechanical properties. Betalain with different concentrations was then added to the optimal film, and the physical and mechanical properties of the resulting films were evaluated. Also, TVB-N test to assess their ability to detect beef meat and shrimp spoilage was studied. The addition of betalain improved the solubility, WVP, mechanical properties, and 2,2-diphenyl-l-picrylhydrazyl free radical scavenging activity of the film. As a final point, the incorporation of betalain into the gelatin/HPMC films can be used to indicate the freshness of food.

Development of functional probiotic yogurt from buffalo milk supplemented with red beetroot (Beta vulgaris L.) as an antioxidant, natural colorant, and starter growth stimulant

The physicochemical, sensorial, and probiotics viability properties of supplemented probiotic yogurt with beet juice (BJ) at various ratios (0–5)% in fresh and stored yogurts were determined. 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (%) and minerals content of BJ-yogurts were increased. The color aspects (ΔE) were improved with the increasing of BJ. BJ-yogurts at 1 and 3 % were color-stable when stored in the refrigerator (5 ± 1 °C) for 9 days. The syneresis reached of 42.9, 43.0, 43.5, and 43.5 mL for control, 1 %, 3 %, and 5 % BJ, respectively in stored yogurts for 12 days. Moreover, the probiotic yogurt viability in BJ-yogurts treatments was found to be higher (p < 0.05) than control which recorded of 7.0 ± 0.08, 7.22±0.04, 7.34±0.002 log cfu/mL for streptococci, lactobacilli, and bifidobacteria counts respectively in 5 % BJ treatment, on the other hand, in control recorded of 6.76±0.07, 7.11±0.06, 6.66±0.030 log cfu/mL for streptococci, lactobacilli, and bifidobacteria counts respectively; indicating that BJ had a stimulating effect on the additive starter. Fresh yogurts with 1 % BJ had superior sensorial scores than other treatments, and generally maintained desirable organoleptic attributes for up to 9 days. This study provides a nutritious, low-cost, stable, and attractive colored yogurts from buffalo milk without negative impact on physiochemical qualities.

Suitable Model for Rehydration of Dried Red Beets: Effect of Solid-to-Liquid Ratio on Rehydration Characteristics

Rehydration of food products was carried out in various amounts of liquid. The effects of the solid-to-liquid ratio on rehydration characteristics of dried red beets were investigated. Six values of the solid-to-liquid ratio (1:20, 1:15, 1:10, 1:5, 1:3, and 1:1) were taken into consideration. Red beets cubes (10 mm) were dried in a forced convection (2 m/s; 60 °C) and then rehydrated in distilled water at a temperature of 20 °C. The kinetics of mass gain, dry matter loss, water gain, moisture content increase, and volume increase were modeled using the empirical Peleg model which parameters have physical meanings. Equations were formulated to make the Peleg model parameters dependent on the solid-to-liquid ratio. The obtained results indicated that the amount of rehydrating water influenced the values of the model parameters and the course of dried red beets rehydration and helped explain the rehydration kinetics. The Peleg model can be recommended for describing the kinetics of mass gain (R2 = 0.9662–0.9895), dry matter loss (R2 = 0.7042–0.9881), water gain (R2 = 0.9732–0.9913), moisture content increase (R2 = 0.9770–0.9929), and volume increase (R2 = 0.9374–0.9847) during the rehydration of dried red beet cubes at all considered values of the solid-to-liquid ratio.