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Physico-chemical and technological studies on sugar beet roots
M M Kamil1, S A Salem, H A el-Mansy
1Food Technology and Dairy Department, Dokki, Cairo, Egypt.
Die Nahrung
|September 21, 2000
Summary
This study evaluated sugar beet varieties for sugar yield and chemical traits. Beet syrup proved more stable than cane syrup, offering a promising new product.
Area of Science:
- Agricultural Science
- Food Science
Background:
- Sugar beet (Beta vulgaris) is a key crop for sugar production.
- Varietal differences impact root morphology, chemical composition, and sugar yield.
- Exploring new sugar beet products like beet syrup is of commercial interest.
Purpose of the Study:
- To assess morphological and chemical characteristics of ten sugar beet varieties.
- To determine the technological sugar yield of different sugar beet varieties.
- To evaluate the suitability of sugar beet juice for beet syrup production and compare its stability with sugar cane syrup.
Main Methods:
- Morphological and chemical analyses of ten sugar beet varieties.
- Determination of technological sugar yield.
- Preparation and stability testing of purified beet-syrup and sugar cane syrup under various storage conditions and packaging materials.
Main Results:
- Top, Ito, and Pamela varieties exhibited superior morphological characteristics.
- Pamela and Top varieties showed the highest expected technological sugar yield.
- Purified beet-syrups demonstrated enhanced storage stability compared to sugar cane syrup, irrespective of concentration method (vacuum or atmospheric pressure).
Conclusions:
- Specific sugar beet varieties (Pamela, Top) are optimal for high sugar yield.
- Beet syrup is a stable alternative to sugar cane syrup.
- Storage conditions and packaging significantly influence the properties of both beet and sugar cane syrups.