Texture beets

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

Ng A, Harvey AJ, Parker ML, Smith AC and Waldron KW. 1998. Effect of oxidative coupling on the thermal stability of texture and cell wall chemistry of beet root (Beta vulgaris). J Agric Food Chem 46(8)3365-3370. 

Figure 8-26 Effect of Sample Weight on Maximum Force Registered with the Shear Press and Using the 10-Blade Standard Cell. (1) White bread and sponge cake, (2) raw apples and cooked white beans, (3) canned beets and peas and frozen peas. Source From A.S. Szczesniak, Instrumental Methods of Texture Measurements, in Texture Measurement of Foods, A. Kramer and A.S. Szczesniak, eds., 1973, D. Reidel Publishing Co.

Naturally, there are wide variations in the requirements of any specific colloidal function. For example, starch is employed as a thickening agent to provide a smooth creamy texture to the following products gravy, cream soups, sauces, chop suey, Harvard beets, salad dressings, prepared mustard, cream pie fillings, fruit pie fillings, pork and beans, cream-style corn, and baby foods. 

Products and Uses A defoaming agent and sequestrant (binds constituents) that affect the final product s flavor or texture. Useful for beet sugar, cooking oil, salad oil, vegetable oils, and yeast. It prevents crystal formation also. 

A deficiency of boron results in the death of the plant shoot tip because of the role boron plays in DNA synthesis. Leaves may develop a thick coppery texture, curl and become brittle. Flowers do not form and root growth is stunted, resulting in heart rot in sugar beets and cork formation in apples (71). 

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