Propiedades fisicoquímicas y sensoriales de la infusión de remolacha (Beta Vulgaris L.)

Beetroot (Beta vulgaris L.) is a product appreciated for its versatility of uses and organoleptic characteristics, as well as for its anti-inflammatory properties and for preventing chronic diseases. However, the alternatives of products with added value derived from beets are still scarce. This work aimed to determine the physicochemical and sensory properties of beetroot tea. For this purpose, analyses of acidity, total soluble solids, ashes, density, moisture, unsaturations, carbonyl groups, phenols, tannins, triterpenes, sterols, flavonoids, carbohydrates, coumarins, and lactones were carried out to tea and extract of beetroot. Later, the sensory analysis (color, odor, taste, and texture) was carried out in three beetroot tea formulations (60, 70, and 80% of dehydrated beetroot). The sensory analysis results were analyzed using the ANOVA test. Physicochemical characterization shows that beetroot has good physical and chemical properties to prepare beetroot tea. Likewise, phenols, tannins, flavonoids, and carbohydrates were present in beetroot extract and infusion. The ANOVA of sensory analysis results showed no significant difference (p-value>0.05) between the color, odor, taste, and texture of the samples. However, it is suggested that beetroot tea formulated with 70% dehydrated beetroot presents the best balance between sensory characteristics and nutritional contribution.