THE INFLUENCE OF CULTIVAR AND DRYING TEMPERATURE ON THE CHEMICAL COMPOSITION OF BEETROOT CHIPS

Abstract

The study compared the chemical composition of dried chips of three different beetroot cultivars - white 'Avalance', yellow 'Boldor' and red 'Cylindra'. Considering that dried beetroot chips can be considered a healthier alternative to traditional snacks, research into their chemical composition is scientifically sound and relevant. In dried beetroot chips, the following chemical composition indicators were determined using standard methods: dry matter, protein and fiber content. After evaluating the chemical composition indicators of dried beetroot chips, it was found that the dry matter content was significantly higher in chips of the 'Avalance' cultivar, dried at a temperature of 50 °C. The same cultivar was also characterized by the highest fiber content. Meanwhile, the protein content was significantly higher in chips of the 'Cylindra' and 'Boldor' cultivars, also dried at a temperature of 50 °C.