Chelyabinsk, Russian Federation
employee from 01.01.2010 until now
Chelyabinsk, Russian Federation
The article discusses the possibility of using beetroot powder as both a natural dye and a functional additive in the egg white-erythritol system for the production of meringue. It has been shown that the complete replacement of sucrose with erythritol leads to changes in the rheological properties and stability of the foam. The hypothesis suggests that the betalains and pectins found in beetroot can precipitate at the interfacial boundary and influence the process of foam formation. Based on a literature review, possible types of interactions between components are described: preferential hydration, hydrogen bonds, electrostatic attraction, and competitive adsorption. Additionally, safety aspects related to microbiological risks, nitrates, and HACCP critical point control are considered. It has been noted that when using beetroot powder, it is necessary to monitor the level of nitrates in the raw materials, as beetroot can accumulate these compounds from the soil. It is also important to control the moisture content of the finished meringues, as excessive moisture can lead to the development of mold. By following proper hygiene practices at all stages of production, these risks can be minimized. It is concluded that beetroot powder can be used not only for coloring, but also as a structure modifier in low-calorie confectionery products, provided that safety requirements are met.
beetroot powder, erythritol, egg albumin, meringue, betalains, pectins, structure formation, food safety, HACCP
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