Determination of the quality parameters of beetroot chips produced by using different spice

Beetroot is commonly consumed as fresh vegetable or processed food in our country and in the world. In this study beetroot chips without any treatment were produced and the effects of spices usedin this research on some physical, chemicals, sensory and textural properties. In this way, it is aimed to obtain a healthy snack with high functionality. For this purpose, the sliced beets were dipped in 2% citric acid and 0,5% starch solutions and then blended with 3% olive oil and 0,6% salt of red beet weight. Then slices flavored with spices (thyme, oriander, garlic powder and powdered red pepper) at a ratio of 0,2% of red beet weigh were dried in a tray drier at 60°C for 390 minutes. In this study the effects of spices added to beetroot chips on some physical, chemical, sensory and textural properties of beet chips were investigated. It was determined that the moisture values of the flavored red beet chips were higher and the ash values were lower than the control group. The antioxidant activity values of the samples (DPPH and FRAP) were found to be higher than the control group. According to the results of the other analysis, it was found that spices added to red beet chips had a statistically significant effect on the total phenolic content (p<0,01), total sugar content (p<0,01), a value (p<0,05), textural value (p<0,01) and aroma (p<0,05). When the results of sensory analysis were examined, it was seen that the beetroot chips containing garlic powder received the highest score in terms of overall acceptability. Keywords: Red beet chips, spices, drying, antioxidant, phenolic compound, betalain