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VOL. 9, ISSUE 3 (2024)
Physico-chemical and sensory properties of soft drinks made from the tuberous root of beetroot (Beta vulgaris)
Authors
Samito Lino Coutinho, Enoque Moiane, Domingos Afonso Domingos, José Sarmento Bunga, António Elísio José
Abstract
Beetroot soft drink is a drink that uses beetroot juice as the main
ingredient, which is extracted and mixed with water, sugar, acidulants and
flavourings during the manufacturing process. The aim of this study was to
produce beetroot-based soft drinks, evaluate the conformity of the
physico-chemical parameters and carry out a sensory analysis. Three (3) soft
drink formulations (A), 19% beetroot juice, 20% simple syrup; 1% lemon juice,
60% carbonated water; (B), 14% beetroot juice, 25% simple syrup; 1% lemon
juice, 60% carbonated water; (C), 9% beetroot juice, 30% simple syrup; 1% Lemon
juice, 60% carbonated water, were produced and characterised in the laboratory
of the Higher Polytechnic Institute of Gaza, in terms of total titratable
acidity by titration with NaOH at 0.1 M, using the electrometric procedure,
total soluble solids content by refractive index in a refractometer and sensory
analysis using affective methods. The data was statistically analysed using
MiniTab Version 18 statistical software and Excel to draw up tables. The
results showed variations in the physico-chemical parameters: 0.185±0.09 to
0.241±0.06% for total titratable acidity, 2.66±0.007 to 2.73±0.01 for pH and
9.36±0.14 to 12.34±0.16o Brix for total soluble solids content.
Sensorially, the soft drink with 9% Beetroot juice, 30% Simple syrup; 1% Lemon
juice, 60% carbonated water, showed the best appearance, flavour, aroma and
overall assessment with acceptance averages of over 7. The purchase intention
test showed that 45.3% of the tasters said they would "buy"
formulation C, and both formulations achieved the acceptability index with
71.2%, 79.2% and 88.2% for formulations A, B and C, respectively. the
production of beetroot-based soft drinks shows promise both in terms of
compliance with regulatory standards and sensory acceptance by consumers.
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Pages:13-19
How to cite this article:
Samito Lino Coutinho, Enoque Moiane, Domingos Afonso Domingos, José Sarmento Bunga, António Elísio José "Physico-chemical and sensory properties of soft drinks made from the tuberous root of beetroot (<i>Beta vulgaris</i>)". International Journal of Food Science and Nutrition, Vol 9, Issue 3, 2024, Pages 13-19
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