Production of Red Beetroot (<i>Beta vulgaris</i> L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles

Production of Red Beetroot (<i>Beta vulgaris</i> L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles

Red beetroot (<i>Beta vulgaris</i> L.) is a nutritionally rich root vegetable. It is a potential alternative raw material for pestil, a traditional fruit-based snack. This study aimed to develop a healthy beetroot-based pestil using traditional boiling (95 °C) and novel pretreatment meth...

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Bibliographic Details
Main Authors: Neslihan Ersoyak, Busra Acoglu Celik, Elif Koc Alibasoglu, Erturk Bekar, Taha Turgut Unal, Ersin Yetan, Senem Kamiloglu, Arzu Akpinar Bayizit, Omer Utku Copur, Irmak Aral Baskaya, Perihan Yolci Omeroglu
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
red beetroot
pestil
healthy snack
thermosonication
microwave
phenolic
Online Access:https://www.mdpi.com/2304-8158/14/10/1784
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