Rheological modeling of non-depectinized beetroot juice concentrates

Godara, Sachin Kumar; Kumar, Praveen

doi:10.1007/s11694-015-9257-0

Cited by 8 publications

(2 citation statements)

References 23 publications

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“…Vacuum concentration aids in the substantial reduction in nutrients losses by lowering the water activity, reducing the mobility of reactants and solubility of oxygen in juices. It involves changes in the organoleptic properties of the product, due to thermal effects as well as rheological properties (Kumar and Kumar ). Also, the fouling growth reduces the rate of heat transfer and hence checks the efficient working of the evaporator.…”

Section: Introductionmentioning

confidence: 99%

Compositional Changes in Functional Attributes of Vacuum Concentrated Beetroot Juice

Bazaria

Kumar

2016

Journal of Food Processing and Preservation

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Beetroot was processed into juice and concentrate was obtained using rotary vacuum evaporation. The study investigated the effects of concentration temperature (45C, 50C, 55C and 60C) and time (5–30 min) on total solids, betalain, color, total phenolic content (TPC), antioxidant activity and nitrate content of concentrated beetroot juices. Betalain (composed of betacyanin + betaxanthin) and color value changed significantly (P < 0.05) with processing temperature and time. Betacyanin and betaxanthin of beetroot juice concentrate (BJC) increased up to concentration temperature of 55C thereafter it decreased notably. Same trends have been followed by total phenolic and nitrate content of BJC. Also, nitrate content varied significantly over vast range nevertheless below the safety range defined by WHO. “L” and “a” value of BJC decreased substantially due to loss of the red color as heat destroyed betacyanin pigments. A highly significant correlation (r2 = 0.9775) was demonstrated between TPC and radical scavenging activity (%RSA) of BJC samples. Practical Applications Preservation of vegetables for consumption exposes the physicochemical, color, antioxidant characteristics to detrimental factors that may lead to alterations in their concentrations and health‐related quality. Beetroot (Beta vulgarius) juice contains antioxidants along with nitrates with potential health benefits and hence has an aptitude as functional ingredients. Moreover, pigment (Betalains) found in beetroot juices are well‐established colorant for various food uses under regulation, having E.No.‐162. Preferably, this study is focused on the determination of the effects of processing temperature and time on the quality components of beetroot juice. The results can be a guide to having a processing method under vacuum that can be used in producing beetroot juice concentrate with good sensory properties and high bioactive compounds.

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Section: Introductionmentioning

confidence: 99%

Compositional Changes in Functional Attributes of Vacuum Concentrated Beetroot Juice

Bazaria

Kumar

2016

Journal of Food Processing and Preservation

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“…The influence of temperature on the rheological behavior of juices has been previously demonstrated by different studies. In beetroot juice, increasing temperature resulted in lower values of yield stress, consistency index, and flow behavior [18]. Similarly, tomato juice had resulted in a decrease in such parameters when subjected to temperatures between 0-80°C [19].…”

Section: Mango Juicementioning

confidence: 95%

Influence of Temperature on the Rheological Properties of Selected Mango Products with ‘Saba’ Banana (Musa acuminata x Musa balbisiana BBB Group) Peel Pectin

T. Coloma,

T. Castillo-Israel,

V. Gaban

et al. 2024

Mal. J. Fund. Appl. Sci.

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Saba banana peel pectin (BPP) was applied to mango jelly and mango juice. The rheological characteristics (flow curve, viscosity curve) of mango products at different temperatures (15°C, 25°C, 35°C, 45°C and 55°C) were then evaluated. The rheological data were fitted using the Hershel-Buckley model and the yield stress, consistency index, and flow behavior were identified. Values obtained from BPP mango products were compared to those with commercial low methoxyl pectin (LMP) and high methoxyl pectin (HMP). Results showed that all types of pectin resulted in non-Newtonian mango jelly and mango juice at all temperatures. For both mango jelly and mango juice, the yield stress contributed by BPP was similar to that of HMP. For the consistency, BPP and LMP had same effects on mango jelly while BPP and HMP had the same effects on mango juice at lower temperatures. For the flow behavior, BPP and HMP showed shear thinning effects for most of the temperatures tested.

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Betalains: Application in Functional Foods

Choo¹

2017

Reference Series in Phytochemistry

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Rheological modeling of non-depectinized beetroot juice concentrates

Cited by 8 publications

References 23 publications

Compositional Changes in Functional Attributes of Vacuum Concentrated Beetroot Juice

Compositional Changes in Functional Attributes of Vacuum Concentrated Beetroot Juice

Influence of Temperature on the Rheological Properties of Selected Mango Products with ‘Saba’ Banana (Musa acuminata x Musa balbisiana BBB Group) Peel Pectin

Betalains: Application in Functional Foods

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