Abubakar Sani Ali
University of Lincoln, UK
Title: The effect of oven drying, dehydrator drying and freeze-drying process on physicochemical properties of beetroot (Beta vulgaris L. Var. Pablo)
Biography
Biography: Abubakar Sani Ali
Abstract
Beetroot (Beta vulgaris L.) is a root vegetable with numerous nutritional and health benefits. However, processing such as drying can induce negative changes in some beneficial properties of beetroot. The aim of this study was to evaluate the effect different drying methods on physicochemical properties of beetroot. Fresh Pablo (FP) beetroot was sliced evenly and subjected to Oven Drying (OV) at 70ºC for 6h, Dehydrator (DH) at 70ºC for 9h and Freeze-Drying (FD) at -59ºC for 24h. Colour, moisture content, rehydration capacity, texture and water activity of the samples were determined. Total Antioxidant Capacity (TAC), Total Betalains Content (TBC), Total Phenolic Compounds (TPC) was also analyzed. Drying methods changed product physiochemical properties and decreased the level of bioactive compounds at different rates. Colour change was calculated as 3.35±1.69 (OV), 5.02±2.02 (DH) and 3.60±1.97 (FD) from 7.66±3.06 (FP). Moisture contents (g/100g dry matter) were 8.15±0.61 (OV), 7.50±0.51 (DH) and 14.36±4.77 (FD) from 473.06±208.25 (FP). Water activities were 0.329±0.026 (OV), 0.299±0.065 (DH) 0.375±0.004 (FD) from 0.983±0.008 (FP). Firmness (g) recorded were 10709±5646 (OV), 5925±3266 (DH) and 6031±1701 (FD) from 10280±5646 (FP). Further research is needed to optimize drying conditions and investigate the use of different pre-processing technologies and combinations of drying methodologies that will help to maintain product quality.