บทคัดย่องานวิจัย

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Chemical and technological studies on sugar beet roots.

Nezam El-Din, A. M. M.;

Egyptian Journal of Food Science Year: 1996 Vol: 24 Issue: 1 Pages: 1-14 Ref: 31 ref.

1996

บทคัดย่อ

Chemical and technological studies on sugar beet roots.

An attempt was made to overcome the chemical deterioration and to extend the storage life of sugarbeet roots after harvesting and before processing. Roots were sliced (1 cm thick) and dried at 60 deg C after treatment with either 0.05 M sodium hydroxide, 1% ascorbic acid, or sulfur dioxide (as sodium metabisulfite solution or SO2 gas produced by burning sulfur). Treatment with gaseous SO2 for 6 h had the best effect on the slices; the changes in colour and chemical composition were very small compared with those of fresh roots. Polyphenol oxidase and invertase were extracted from sugarbeet roots and their properties were studied. Different concentrations of SO2 (200 and 400 ppm) were tested for inhibition of chemical and enzymatic changes. The best treatments for sugarbeet slices to minimize sucrose hydrolysis during extraction involved 400 ppm SO2 (gaseous or liberated from Na2S2O5 solution); no discoloration was observed in the beet extract.