| Autor: |
Maryana, D., Suriani, Maruddin, F., Dianasari, U., Syaggaf, A. W., Prahesti, K. I. |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2628 Issue 1, p1-4, 4p |
| Abstrakt: |
Beetroot is one of the natural ingredients to enhance the quality of conventional pasteurized milk due to its advantage to be a preservative and natural dye. One of the sources of phytochemical compounds in beetroot is the betalain. The content of the betalain in beetroot is well known to have antimicrobial, antioxidant, and antiviral effects. The study aimed to determine the organoleptic quality of pasteurized milk with an additional concentration of beetroot extract and different pasteurization methods. The research method used was a completely randomized design (CRD), with 2x4 factorial patterns with 5 replications, consisting of 2 factors, namely Factor A: Pasteurization Method (High-Temperature Short Time (HTST) dan Low-Temperature Long Time (LTLT)) and Factor B: Concentration of beetroot extract (0%, 1%, 2%, and 3%). The results showed that the pasteurization method and interaction treatments had no significant effect (P>0.05) on the level of preference, fragrance, and color of pasteurized milk while the concentration of beetroot extract had a significant effect (P<0.05). The content of the geosmin in beets caused the fragrance of pasteurized milk to decrease and the fragrance of beets to increase, whereas the color of pasteurized milk inclined due to the presence of betacyanin and betaxanthin compounds which were the typical red pigments in beets. The higher beet extract concentration, the lower panelists' preference for pasteurized milk. This condition triggered a decline in panelists' preference for pasteurized milk. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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