The Use of Red Beet Powder As A Colorant in Ice Cream Formulation

Abstract

In this study, the chemical and sensory properties of ice creams prepared with the addition of red beet powder were investigated. Red beet juice was dried using two different methods, vacuum oven (V) and lyophilizer (L), and the resulting powders were added to ice cream formulations as colorants. The pH, dry matter, and viscosity values of the ice cream mixtures, as well as the overrun, initial and final dripping time, color, dry matter, and sensory properties of the ice cream samples produced from these mixtures, were determined. The pH values of the ice cream mixtures ranged between 6.36 and 6.38. The highest dry matter content was observed in samples containing 12% red beet powder (V12 and L12), with values of 43.73% and 43.78%, respectively. The addition of red beet powder increased the viscosity of the mixtures. Overrun was highest in the control sample (42%) and lowest in the L12 sample (18%). As the amount of red beet powder increased, the L* value decreased, while a* and b* values increased. According to sensory evaluation results, the L12 sample was the most preferred in terms of color, appearance, taste, aroma, and mouthfeel.