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In this study, red beet juice (RBJ) was produced by lacto-fermented method in order to facilitate preservation and enhance the flavor of beet juice. RBJ was inoculated with Lactobacillus plantarum L2-1 and incubated at 30 °C for 72 hours. The viable cell counts of L. plantarum culture reached 1.3x10 CFU/ml after fermentation. Quality characteristics such as pH, titratable acidity, total soluble solids, total sugar, invert sugar, sucrose content and color of fermented RBJ were determined. In order to extend the shelf life of product, the powder of RBJ was produced by using a spray and drum dryer. The effects of maltodextrins with different dextrose equivalent (25% and 50%) were evaluated during drying process. Then, the total dry matter, particle size, and bulk density were analyzed to determine the quality of powder product. According to sensory analysis of reconstituted products, powder product which was produced with drum dryer was most preferred product than other products.

PRODUCTION OF FERMENTED RED BEET JUICE POWDER BY USING SPRAY AND DRUM DRIER