Application of raw ingredients from beet roots in the food industry

Beet roots are a source of valuable nutritional components that have therapeutic and prophylactic properties and can be used as a raw material in the production of various types of food products. The biochemical indicators of the root crops of table beet varieties grown in the Amur region: Success, Detroit, Primorskaya 4, Tsilindra, Valenta and the hybrid Pablo F 1. The largest amount of sugar was found in the Primorskaya 4 variety (15,0%), titratable acidity in terms of malic acidity - in the Valenta variety (0,590%), vitamin C in the Detroit variety (10,90 mg/100g), dry matter in the Success variety (21,75%), ash content in the Cilindra variety (1,17%). The highest level of accumulation of coloring substances (betaxanthins and betanins) in beet roots was noted for the varieties Success (31,04% and 199,80%, respectively) and Valenta (26,56% and 169,91%, respectively). The resulting juice from beetroot variety Success, previously subjected to heat treatment, was added as a natural coloring and enriching component to the curd product in amounts of 1,0%, 1,5% and 2,0% by weight of the finished product. Organoleptic characteristics were determined in the obtained samples of curd products; the control was a sample without the addition of beet juice. Physico-chemical quality indicators were established in sample 2, which has the best organoleptic profile. In the finished product, the mass fraction of fat was 5,0%, the mass fraction of protein was 14,0%, sucrose was 3,26%, the titratable acidity value complies with the requirements of regulatory legal acts. Enrichment of various food products with food ingredients from beet roots will expand the range of products for therapeutic and prophylactic purposes.