Open AccessThe effects of baking on the quality attributes of dried beetroot (Beta vulgaris L.)
Author(s) -
Indrie Ambarsari,
Gama Noor Oktaningrum,
Budi Hartoyo,
Adam Hermawan
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/807/2/022072
Subject(s) - lightness , anthocyanin , sugar , food science , chemistry , pigment , horticulture , biology , physics , organic chemistry , optics
In the vegetable preservation process, baking treatment is commonly applied to enhance the end-product quality. This study was carried out to observe baking influences as an alternative pretreatment toward dried beetroot quality. A completely randomized design with different baking times (0, 15, 30, and 45 min) at 200°C was adjusted on beetroot before sliced and dried (50±5°C, 24 h). The result showed that baking treatments significantly affected the whole quality attributes of dried beetroot. There was an increase in anthocyanin, total phenolic, total sugar, and pigment intensity of dried beetroots with the more prolonged baking treatment. Dried beetroot prepared by 45 min baking treatment contained total anthocyanin 109.57 mg/100 g, total phenolic 8.66 mg/100 g, and total sugar 5.13%. Baking treatment for 45 min also resulted in intense color development of redness (a*) and yellowness (b*), although the lightness (L*) reduced due to dark color formation.