Physical and biochemical characterization of Beta vulgaris (Beetroot) tubers: Insights of nutritional composition and juice extraction for 3D food printing

Abstract

This interrogation presents a comprehensive analysis of beetroot (Beta vulgaris) tubers, focusing on both their physical characteristics and biochemical composition, with a specific emphasis on juice extraction for 3D food printing applications. The beetroot tubers exhibited a mass of 176±2.84 gm, with a length and diameter measuring 8.13±1.64 cm and 7.5±1.28 cm, respectively. The tubers displayed a roughly spherical shape, other parameters estimated were edible index and waste index. The dark red color of the tubers and juice was quantified through color values. The extracted beetroot juice revealed a solid content of 9±1.78%, viscosity of 0.0036±0.00024 Pa.s, pH of 3.21±0.24, density of 1.02±0.048 g/cm3, and total soluble solids (TSS) of 12±1.5 °Brix. Furthermore, the biochemical analysis of the beetroot tubers revealed valuable nutritional information. The tubers contained water (88.25±3.5%), protein (1.55±0.048%), carbohydrates (8.51±1.38%), fat (0.12±0.036%), fiber (0.58±0.07%), ash (0.59±0.038%), saponins (10.841±0.97 mg/g), total phenols (110.74±5.38 Mg GAE/100 mL), betalains (40.89±1.37 mg/100 g), betaxanthin (16.669±1.04 mg/100 g), betacyanin (24.221±0.893 mg/100 g), iron (1.23±0.179 mg/100 g), calcium (27±1.48 mg/100 g), zinc (0.39±0.0024 mg/100 g), and potassium (448±15.60 mg/100 g).