- Beta vulgaris
(Linn.) is a native of South Europe, extensively cultivated as an
article of food and especially for the production of sugar, and presents
- The juice of the Red
Beetroot was recommended 'to stay the bloody flux' and 'to help the
yellow jaundice,' also the juice 'put into the nostrils, purgeth the
head, helpeth the noise in the ears and the toothache.'
- Beets are low in
calories and are a good source of vitamin C. A medium sized root has
only 50 calories, no fat, and supplies 4% of the daily vitamin C
requirement. Beet tops (greens) are an excellent source of vitamin A
provide more minerals and vitamins than the root.
- The red pigment in
beetroot - betaline is used as a natural food colouring for a wide range
of foods, including frozen pizzas, tomato paste and strawberry icecream.
- Beets are grown for
both the fresh market and the processing industry. The major beet
producers are Russia, France, the US, Poland, and Italy. In recent
years, the US has grown beets on 14,000 acres.
- Over 400,000
cwt. have been produced for the fresh market, with an additional volume
of 200,000 tons for the processing industry. Major production
areas in the US are New York, Wisconsin, Oregon, and Texas.
Betaine also plays an important
role in the health of the cardiovascular system. Like vitamin B6 and
folic acid, betaine helps reduce high blood levelsof theamino acid
homocysteine, which can be a risk factor for
The loss of color varies by
temperature, heat duration, pH and water activity of the product to be
colored. The color may survive HTST provided the cool-down time is fast.
Betanin reportedly survives pasteurization temperatures (but not
retorting) when used in a high sugar-containing product.
The impact of heating at 85 °C
during 8 h on overall color and betalain pattern of red beet
(Beta vulgaris L. ssp. vulgaris) juice was
investigated. Although the hue angle of 358° in fresh juice was
indicative of the typical red-purple appearance, heating for 8 h induced
an unexpected shift to 62° resulting in a yellow-orange solution.
The B. vulgaris hairy roots
used in the experiments were cultivated in a hormone-free liquid MS
nutrient medium, supplemented with 30 g/l sucrose. The cultivation was
carried out in Erlenmeyer flasks (200 ml) with 1/5 net volume on a
shaker (11.6 rad/s) at 26 ∞C in the dark. For
inoculation .5D1 g (for each flask) fresh hairy
roots, grown on solid MS medium for 7 days, were used. The obtained
hairy root cultures were sub cultured for more than one year.
Beetroots are processed into
vegetable juice in a manner similar to that used for fruit juice
production, using either pressing or diffusion techniques. The juice is
then centrifuged, pasteurized and concentrated to yield a viscous liquid
juice concentrate. This concentrated beetroot juice is widely used as a
food ingredient (regulated by FDA in 21CFR 73.260).
Stability of the standard solution
with respect to reaction and time was studied by means of observationson
solutions obtained by dilution of 1 ml. of the stock solution to20 ml.
with appropriate buffer solutions. The extinction coefficient obtained
immediately at pH 5.2 was taken as standard, and the observations in
Table II are expressed as percentages of this value.
Important benefit from consuming beets is it’s
potential for promoting fat metabolism and protein deposition leading to
a leaner, healthier body. Beta Beet™ is suitable for both adults and
children and the taste and color will appeal to every one. In addition,
Beta Beet is low in calories, carbohydrates and sugar. Beta Beet’s
nutrient sare quickly asborbed by your body.
Beet juice can be used successfully in hot, processed
candies if added at the end of the process. Beet powder has good to
excellent stability in the applications of coloring dry-mix beverages –
even in the presence of oxygen.
Redi Beets™ is best taken on an empty stomach: 30
minutes before or 2 hours after a meal. You may use more or less
depending on your or a health practitioner's assessment of your
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