COMPARISION OF CHEMICAL COMPOSITION OF THE DIFFERENT VARIETIES OF BEETROOTS (BETA VULGARIS L.)
Keywords:beetroots, variety, betalains, color
The aim of this study is to determine and compare the influence of the processing method on the chemical composition of beetroots of different varieties. The research was carried out in 2022 – 2023 at Vytautas Magnus university Agriculture Academy, The faculty of Agronomy, Department of Plant Biology and Food Science, and Open Access Joint Research Center for Agriculture and Forestry, in the Laboratory of Raw Plant Materials Quality. Research object were fresh, roasted and boiled 'Pablo F₁' and 'Cylindra' beetroots. Dry content matters, amount of Betalains and color were investigated by standardized methods. The significant difference of dry content matters determined in roasted 'Pablo F₁' beetroots. Compared different varieties of beetroot and processing method, the significant amount of betacyanins did not differ. The significantly increased amount of betacyanins were in fresh and processed 'Cylindra' beetroots. Studies have shown that highest blue and red color intensivity had 'Cylindra' beetroots.