Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Czarniecka-Skubina E. , Gołaszewska B. , Wachowicz I. 2003. EFFECT OF CULINARY PROCESS ON BEET ROOTS QUALITY , EJPAU 6(1), #06.
Available Online: http://www.ejpau.media.pl/volume6/issue1/food/abs-06.html

ABSTRACT

Effect of peeling and cooking methods on quality of beetroots were studied. Six different cooking methods were used: in pot starting with cold and boiling water, in pressure cooker in water and in steam, in acuthermal pot and in microwave oven. The best nitrates and nitrites elution were obtained during cooking beetroots in big amounts of water (in pot starting with cold and boiling water and in pressure cooker in water). Beetroots cooked by these methods received the lowest scores in sensory quality (especially colour). Because beetroots are very popular mostly for their colour these methods shouldn’t be used to cook this product. To save specific colour of beetroots it's better to use cooking methods with small amounts of water (in pressure cooker in steam, in acuthermal pot, in microwave oven).

Key words: beetroots, nitrates, nitrites, sensory quality, culinary process

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