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Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study

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Abstract

The kinetics of colour (measured as Hunter ‘a/b’ value) degradation in beetroot puree (Beta vulgaris L.) was studied over a temperature range of 50–120 °C (isothermal process), and also during normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient ‘EcoCooker’ (non-isothermal heating process). The degradation of visual colour as measured as Hunter ‘a/b’ value was found to follow a first order kinetics, where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modeled by Arrhenius equation. A mathematical model has been developed using the kinetic parameters obtained from the isothermal experiments to predict the losses of color in the non-isothermal heating/processing method based on the time-temperature data for each of the methods. The results obtained indicate a colour degradation of similar magnitude in all the three modes of cooking used in the study.

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Acknowledgement

The authors gratefully acknowledge the financial support provided by Land Research Institute, Mumbai in carrying out this work.

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Authors and Affiliations

  1. Agro-Processing and Natural Products Division, National Institute for Interdisciplinary Science and Technology (NIIST), CSIR, Thiruvananthapuram, 695019, Kerala, India

    Janu Chandran & P. Nisha

  2. Department of Food Engineering and Technology, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, 400 019, India

    Rekha S. Singhal

  3. Chemical Engineering Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, 400 019, India

    Anirudha B. Pandit

Authors
  1. Janu Chandran
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  2. P. Nisha
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  3. Rekha S. Singhal
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  4. Anirudha B. Pandit
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Correspondence to P. Nisha.

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Chandran, J., Nisha, P., Singhal, R.S. et al. Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study. J Food Sci Technol 51, 2678–2684 (2014). https://doi.org/10.1007/s13197-012-0741-9

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  • DOI: https://doi.org/10.1007/s13197-012-0741-9

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