Effects of thawing methods on physicochemical properties of microwave-dried beetroots

Authors

LIU Yan, School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899, China;Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, China;Research Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China
TANG Xiaoxian, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, China;Research Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China
GAO Dan, School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899, China;Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, China
DUAN Zhenhua, School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899, China;Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, ChinaFollow
REN Aiqing, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, China;Research Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China

Corresponding Author(s)

段振华（1965—），男，贺州学院教授，博士。E-mail：dzh65@163.com

Abstract

Objective: This study aimed to explore the best thawing method for beetroots in freeze-thaw pretreatment. Methods: The frozen beetroots were thawed using different thawing methods （room temperature thawing, running water thawing, refrigeration thawing, microwave thawing, and ultrasonic thawing）, and then the thawed beetroots were subjected to microwave drying. The effects of different thawing methods on the microwave drying time, rehydration ratio, color, betalains content, total phenolic content, and total flavonoids content of microwave-dried beetroots were evaluated. Results: The results showed that refrigeration thawing required the longest thawing time, but the thawing loss rate was the smallest and the rehydration ratio of microwave-dried beetroots was the largest, which was 4.82. Meanwhile, running water thawing could better maintain the color of microwave-dried beetroots. There was no significant difference in microwave drying time among different thawing methods. It was found that the microwave-dried beetroots prepared by ultrasonic thawing showed the highest betacyanins content, and the microwave-dried beetroots obtained by microwave thawing displayed the highest betaxanthins content. Compared with other thawing methods, running water thawing resulted in higher total phenolic content and total flavonoids content of microwave-dried beetroots, which was 8.15 mg GAE/g and 16.50 mg RE/g, respectively. Conclusion: Running water thawing was a more suitable method for the thawing of frozen beetroots, which could provide better physicochemical properties of microwave-dried beetroots.

Publication Date

12-26-2023

First Page

166

Last Page

172

DOI

10.13652/j.spjx.1003.5788.2023.80259

Recommended Citation

Yan, LIU; Xiaoxian, TANG; Dan, GAO; Zhenhua, DUAN; and Aiqing, REN (2023) "Effects of thawing methods on physicochemical properties of microwave-dried beetroots," Food and Machinery: Vol. 39: Iss. 11, Article 26.
DOI: 10.13652/j.spjx.1003.5788.2023.80259
Available at: https://www.ifoodmm.cn/journal/vol39/iss11/26

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