RESEARCH TO IMPROVE THE PERFORMANCE OF SOLUTION RICH IN PHENOLIC, BETANIN ASCORBIC FROM THE MEAT OF BEED BEET (BETA VULGARIS L)

Abstract

The research team focused on investigating the mechanical, thermal,
ultrasonic, biological pretreatment solutions on the flesh of red beet to obtain
red beetroot juice with high solute recovery efficiency at 50.449 ± 1.334% and
high antioxidant content such as ascorbic acid 11.782 ± 0.116mg/g CK, phenolic
10.325 ± 0.120mg GAE/g CK, betanin 1.805 ± 0.012mg/g CK.