Empirical Modeling of the Drying Kinetics of Red Beetroot ( L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging.

Despite the high global production of beetroot ( L.), its peel is often discarded. Transforming beetroot into flour can reduce waste, improve food security, and decrease environmental pollution.

Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp.

Unlabelled: Goat milk is considered a suitable matrix for the successful incorporation of probiotics, also obtaining new lactose-free fermented products can expand its use. This study aimed to develop and characterize formulations of lactose-free probiotic fermented goat dairy beverages as well as to determine the most appropriate concentration of red jambo pulp to be added. The beverages were developed with different concentrations of lactose-free goat milk and frozen jambo pulp (12, 15 and 18% w/v) and lyophilized (3, 6 and 9% w/v), corresponding to formulations F1 to F6, respectively, as source of bioactive compounds.