Volume 19, Issue 132 (2023)
FSCT 2023, 19(132): 397-409 |
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Navidi Far H, Agha Farmani B, Derakhshan S, Kazemzadeh B, Kahorian A. The effect of the concentration process on the bioactive compounds of dilute sugar beet syrup: investigation of its physical and chemical characteristics. FSCT 2023; 19 (132) :397-409
URL: http://fsct.modares.ac.ir/article-7-65337-en.html
URL: http://fsct.modares.ac.ir/article-7-65337-en.html
Habib Navidi Far 
1, Byuk Agha Farmani2 , Shayesteh Derakhshan3 , Behrouz Kazemzadeh4 , Amin Kahorian5
1, Byuk Agha Farmani2 , Shayesteh Derakhshan3 , Behrouz Kazemzadeh4 , Amin Kahorian5
1- Master's Degree in Food Science and Engineering, Faculty of Agriculture, Mahabad Branch, Islamic Azad University, Mahabad, Iran , artanbay@yahoo.com
2- Assistant Professor, Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, Tabriz University, Iran
3- Bachelor's degree in English, Department of English, Faculty of Literature and Humanities, Urmia University, Urmia, Iran
4- Master's degree in Applied Chemistry, Department of Chemistry, Faculty of Basic Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran
5- Master's Degree in Food Science and Engineering, Faculty of Agriculture, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran
2- Assistant Professor, Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, Tabriz University, Iran
3- Bachelor's degree in English, Department of English, Faculty of Literature and Humanities, Urmia University, Urmia, Iran
4- Master's degree in Applied Chemistry, Department of Chemistry, Faculty of Basic Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran
5- Master's Degree in Food Science and Engineering, Faculty of Agriculture, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran
Abstract: (432 Views)
In this research, the effect of condensation process (evaporation) on bioactive compounds and qualitative characteristics of thin syrup and thick syrup during beet harvest was investigated. The phenolic and anthocyanin properties of the dilute syrup and the quality characteristics investigated were brix, purity and color of the solution. For this purpose, from the beginning of October to the end of January 2019, samples were taken for thin syrup from the last stage of the purification process and for thick syrup from the last stage of the concentration process, and all the chemical tests related to measuring the characteristics The qualitative data of this study was based on ICUMSA reference book. In dilute syrup, the amount of bioactive compound anthocyanin was constant during the time of beet harvest, there was a significant difference in the amount of total phenol in the first and fourth months, but there was a significant difference in the amount of protein in the first, third and fourth months. He didn't have either. The highest brix of dilute syrup was 13.14% in the first and second months, and its degree of purity increased from the beginning to the end of the harvest season. The highest color of dilute syrup solution was observed in the third and fourth months of harvesting. Thick syrup had the highest Brix (53% on average) in the first and second months, and this syrup had a high soluble color at the time of harvesting, except for the second month. The results of this research show the accuracy of the filtration and evaporation processes in order to remove as much impurities as possible in the raw syrup extracted from sugar beet.
Article Type: Original Research |
Subject:
Sugar and products technology
Received: 2022/11/9 | Accepted: 2022/12/15 | Published: 2023/03/1
Received: 2022/11/9 | Accepted: 2022/12/15 | Published: 2023/03/1
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