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The preparation of this novel product is a strategy to encourage consumption of beets, which has unique nutritional features such as, vitamins, minerals and fiber content. Furthermore it is also the way to leverage use of a common tropical product.
"This is also a contribution to the bread making industry which is constantly looking for new products," said Universidad Nacional de Colombia (UNal) in Medellín Food Science and Technology master"s candidate Norma Mejía.
To reach the final product it was necessary to carry out four experiments using beet pulp in portions of 30, 40, 50 and 60% with respect to the total mass of the bread.
"There were significant results when adding between 50 and 60% of beet pulp. Therefore they chose bread with beet percentage between 30 and 40% as it was much more similar to what bread consumers normally have," said UNal Food Science and Technology master"s candidate Manuela Gallón.
The purpose was to provide bread a moderate flavor and good appearance so it would not be repulsive for consumers as commonly people reject beets. The ingredients used apart from beets were flour, sugar, salt, olive oil, yeast, milk, and water.
Similarly, the students say they used 30% of the flour, the whole yeast, and 30% liquid. Through this process which is known a sponge, they hoped to increase the flavor and aroma of the yeast so the bread would be soft. After they mixed the rest of the ingredients and kneaded the dough. It was then left aside for an hour and later kneaded again and placed into a mold. Finally it was put in the oven for one hour at a temperature of 360° C (680° F).
To guarantee the quality of the product, the researchers analyzed the water activity, specific volume, texture and firmness measurement of the bread crumb and color tests using a spectrophotometer.
According to Gallón, the percentage of water in the control bread is 0%, and the beet bread had close to 0.89%, as it is estimated, this vegetable has 87.5% water.
Concerning the strength of the crumbs, the researchers discovered that it kept reducing. "This is because a number of solids it can have and the formation of gluten in the kneading process," said Gallón.