<abstract xmlns="http://www.w3.org/1999/xhtml">The aim of the study was evaluation of water from geothermal source Uniejów for spontaneous fermentation of red beetroot, assuming that beetroot values in combination with highly mineralized water will lead to innovative products with excellent organoleptic properties and potentially higher pro-health activity in comparison to the products available in the market. In the result, the use of geothermal water allowed to obtain fermented beet cubes and juice characterized by high sensory quality, unique mineral aftertaste, very good flesh firmness and viscosity. A significant impact on the physicochemical characteristics and sensory quality had the original quality of cultivar, which was evaluated higher for ‘Wodan F1’ than for ‘Alto F1’. There were no significant differences in the contents of the selected compounds depending on the type of water, except for cubic texture, which was higher evaluated after fermentation in geothermal water.</abstract>

The aim of the study was evaluation of water from geothermal source Uniejów for spontaneous fermentation of red beetroot, assuming that beetroot values in combination with highly mineralized water will lead to innovative products with excellent organoleptic properties and potentially higher pro-health activity in comparison to the products available in the market. In the result, the use of geothermal water allowed to obtain fermented beet cubes and juice characterized by high sensory quality, unique mineral aftertaste, very good flesh firmness and viscosity. A significant impact on the physicochemical characteristics and sensory quality had the original quality of cultivar, which was evaluated higher for ‘Wodan F1’ than for ‘Alto F1’. There were no significant differences in the contents of the selected compounds depending on the type of water, except for cubic texture, which was higher evaluated after fermentation in geothermal water.

Application of Mineral Water from Geothermal Source for Fermentation of Beetroot

Department of Storage and Processing of Fruit and Vegetables

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Application of Mineral Water from Geothermal Source for Fermentation of Beetroot"}

The aim of the study was evaluation of water from geothermal source Uniejów for spontaneous fermentation of red beetroot, assuming that beetroot values in...

Application of Mineral Water from Geothermal Source for Fermentation of Beetroot

Article Category: Short communication

Online veröffentlicht: 30. Juni 2020

Seitenbereich: 123 - 130

Eingereicht: 01. März 2020

Akzeptiert: 01. Mai 2020

DOI: https://doi.org/10.2478/johr-2020-0012

Schlüsselwörter
fermented beetroot, geothermal water, physicochemical analysis, sensory quality

© 2020 Anna Wrzodak et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Application of Mineral Water from Geothermal Source for Fermentation of Beetroot

Article Category: Short communication

Online veröffentlicht: 30. Juni 2020

Seitenbereich: 123 - 130

Eingereicht: 01. März 2020

Akzeptiert: 01. Mai 2020

DOI: https://doi.org/10.2478/johr-2020-0012

Schlüsselwörterfermented beetroot, geothermal water, physicochemical analysis, sensory quality

© 2020 Anna Wrzodak et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
fermented beetroot, geothermal water, physicochemical analysis, sensory quality