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Our country is rich in agricultural land and agriculture is carried out throughout the year. In winter, free water in plant cells freezes at temperatures below 0 oC depending on cold stress. Plants exposed to frost and cold experience leaf tip reduction, wilting, aeration yellowing, and tissue death. Farmers consume fuel to protect the greenhouse temperature for herbal products they grow from frost. This increases both the cost and the need for labor. In this study, 8 different plant solutions (beet juice, liquid vermicompost and herbal mixture) were applied separately to prevent freezing in cabbage plants under cold stress. Considering the damage of the chemicals both to the plant and to the beneficial effect, a solution was sought for frost stress with 8 different herbal solutions in an environment of -26oC. These solutions were applied before the frost event and the 2nd, 4th and 6th day reactions of the rules were measured. The solutions enabled the cabbage plant to respond positively to root, stem and cold stress. H solution applied to cabbage seedlings promoted root and stem elongation in the plant. It also prevented plant losses under cold stress. As a result of this research, while the loss of yield caused by frost in cabbage plant decreased, the elongation of the body length increased. [ABSTRACT FROM AUTHOR]

The article considers the possibility of using beet juice in the production of white flour bread. The use of beetroot juice in the recipe will not only enrich the product with vitamins, minerals, dietary fiber, pectin, fiber, but also improve and make the appearance of the product noticeable.The purpose of the research is to study the technology of white flour bread production with the addition of table beet juice.The tasks are the following: to substantiate the use of beet juice in the technology of wheat bread; to investigate the effect of beet juice on the lifting power of baker's yeast; to determine the effect of beet juice on the quality indicators of wheat bread; to develop a technical and technological map for white flour bread with the addition of beet juice.To evaluate raw materials, semi-finished products and finished products, modern methods of analysis have been used to determine the chemical composition, nutritional and biological value, physicochemical and organoleptic characteristics of the samples under study. Trial baking was carried out on the basis of the Maikop State Technological University at the Department of Food Technology and Catering, the Faculty of Agricultural Technologies. To knead the dough, a blend of juices obtained from Bordeaux and Krasny shar beet varieties was used. The dough was prepared using straight dough method, long straight dough method and sourdough methods. In the course of the study, a positive effect of table beet juice on the technological properties of the dough, the lifting power of yeast, as well as the quality of the finished bread was established. The use of juice during kneading has shown an acceleration of the lifting force of the yeast and an improvement in its technological properties.

Background & Aims: Athletes use variety of compounds to improve athletic performance and are constantly striving to improve capacity and performance. Various supplements are used by the masses and regularly by athletes in exercise to take advantage of the energizing properties as well as to prevent or delay fatigue (1). Dietary supplements, in addition to proper exercise and nutrition to improve athletic performance, are recognized, including caffeine and nitrate supplements. Since both beet juice and caffeine supplements are safe, effective, and legal, it seems that combining these two supplements and using them by athletes can have an increasing effect on improving athletic performance. Caffeine is used by many athletes as an ergogenic supplement, and low and moderate doses of caffeine (3 to 6 mg/kg) are very useful for a variety of exercise (2). Also, the use of beet juice supplementation in speed runners increased the concentration of lactate in the blood, while there was no difference in the amount of oxygen consumed (7). According to the results of other studies, it seems that the use of nitrate supplementation can reduce the time required to run 10 km and maintain lactate levels in the constant range. However, it seems that 30 days of nitrate supplementation combined with continuous aerobic exercise can improve the performance of running 10 km compared to running alone, one of the mechanisms for which is stability at the surface Blood lactate (8). The results of a study showed that the use of nitric oxide as supplement can accelerate the clearance of lactate from the body after exercise and thus accelerate recovery (9). In study of Bescós et al. (2011) two randomized blinds stated that the use of nitrate supplementation as a single dose of 10 mg per kg of body weight 3 hours before exercise had an effect on athletic performance and arrival time. Also, it did not cause fatigue and the use of this supplement and with this dose did not affect the heart rate (10). Belbis et al. (2018) examined the effect of 200 mg of caffeine on repetitive running activity on heart rate and lactate levels. The results of this study showed that caffeine supplementation at dose of 200 mg can increase performance in repetitive doses compared to counterparts in the control group (11). Due to the very limited studies of supplementation of caffeine and beet juice and the lack of comparison of doses used in professional runners with field protocol and considering the conditions of intense aerobic and anaerobic training subsequently and in a short time in most sports to Improves anaerobic power and lactate threshold, as well as strengthens cardiovascular endurance during training and tournaments that probably have more than one training session per day, and considering that running is used as one of the pillars of training to increase the performance of athletes by coaches., Therefore, the aim of this study was to investigate the effect of short-term caffeine-beet juice supplementation on catecholamine changes, lactate and Rating of Perceived Exertion following intense anaerobic activity in elite male runners. Methods: In this quasi-experimental study, 30 elite male runners (age 27.5±3.8 y, height: 176.7±7 cm, body fat: 9.9±1.7 %) were randomly divided into three exercise groups with 1) high dose supplement (9.6 mmol Beet extract and 400 mg caffeine), 2) low-dose supplement (4.8 mmol beet extract and 200 mg caffeine) and 3) placebo group (natural beet juice). total of 36 sessions were performed in three stages and two stages of six-day wash out between the first and second stages and the second and third stages. Levels of epinephrine and norepinephrine, lactate and pressure perception were measured. Data were analyzed using analysis of variance with repeated measures at the P<0.05. Results: The results showed that supplementation and exercise no significant changes in epinephrine levels (p = 0.93), norepinephrine (p = 0.89) and lactate (p = 0.37), but has had a significant effect on the perception of runner pressure (p<0.001). Also, supplementation and exercise caused significant changes in catecholamine levels (p<0.001). As the time elapsed after running, lactate levels decreased more than at baseline (p<0.001). Also, with increasing running distance, the rate of pressure perception increased (p<0.001). Conclusion: The results of the present study showed that short-term supplementation with beet juice and caffeine was not able to significantly change the levels of catecholamines, lactate in elite runners, but was significantly reduce the pressure perception. The findings of this study were consistent with the results of Previous research (14-19). It has been shown that nitrate supplements for 15 days can reduce the perception of pressure, increase oxygen saturation and also increase the time to reach fatigue (23). Nitrate is an organic ion found in many foods, especially vegetables such as celery, beets, lettuce and spinach (24, 25). Following consumption, nitrate enters the bloodstream and has a shelf life of about 5 hours. Once absorbed into the bloodstream, nitrate is converted to nitrite and then nitric oxide, which can dilate blood vessels, increase blood flow, reduce muscle energy expenditure, improve nutrient delivery to muscle, and increase calcium ion release, and ultimately Improve runners' performance (26,27). Short-term nitrate supplementation appears to increase nitric oxide bioavailability and inhibit sympathetic vasoconstriction in resting or contracting muscle, however, some studies have shown conflicting results. Nitrate supplementation has been shown to be unable to alter vascular contraction due to sympathetic effects in young male athletes (27). also, the physiological effects of caffeine supplementation are not well understood, but it appears that the effects of caffeine on heart rate are influenced by the intensity of exercise and caffeine supplementation can reduce heart rate and blood pressure perception (32). It seems that the lack of significance in high and low doses of caffeine and beet juice supplementation on catecholamine variables indicates the lack of sympathetic effect of this combined supplement or that the presence of caffeine and nitrate together can neutralize each other. In relation to the exercise pressure perception index, the difference in the dose received by this combined supplement had a significant effect, which indicates that by increasing the amount, the pain perception threshold can be increased. Possible mechanisms include vasodilation, increased blood flow, improved delivery of nutrients and oxygen to the muscle, and increased calcium ion release and reduced fatigue. One of the limitations of this study is the lack of precise control of subjects in terms of food intake between the second to seventh day and also in the rest period between each stage. It also seems that individual differences in athletes' eating habits and body reactions may affect the response to variables due to the short duration of the intervention, especially in the case of caffeine, which despite the relative control during the study but the body Athletes show different responses to it, or the duration of the research is limited due to the professionalism of the athletes and the time that coaches allow them to participate in applied research. One of the strengths of this research is the use of supplements that are extracted from natural and daily foods. It is suggested that in future research on the recommended amounts of supplements with several different doses or in combination with other ergogenic supplements, preferably with a nutritional nature and not chemical and with a synergistic effect similar to this study and with longer use or in non-professionals. As well as other sports with the nature of endurance, strength or speed and skill to be considered. The results of this study showed that short-term supplementation with caffeine and beetroot juice as a source of nitrate did not cause significant changes in catecholamine, lactate and heart rate, but caused significant changes in runners' perception of pressure. Further studies are also needed to investigate possible mechanisms involved in athletes' anaerobic performance and more effective doses. It does not seem to combine these two supplements with each other or in higher doses compared to smaller amounts. [ABSTRACT FROM AUTHOR]

In this study, triazoloquinazolinone and benzimidazoquinazolinone derivatives have been synthesized via a suitable and efficient procedure using one-pot multicomponent reactions of 3-amino-1,2,4-triazole or 2-aminobenzimidazole, dimedone and aromatic aldehydes in the presence of TiO2@ILs as an efficient nanocatalyst. In the presented approach all of the products were prepared with good to excellent yields using TiO2@ILs nanostructures. Moreover, the TiO2 NPs were prepared using beet juice extract and functionalized with ILs based on imidazole. TiO2@ILs nanocatalyst has been characterized by different techniques such as Fourier transforms infrared, thermogravimetric analysis, X-ray diffraction, scanning electron microscope and energy-dispersive X-ray spectroscopy. Moreover, this ionic liquid presented itself as a good protective and activator agent for nanocatalyst. [ABSTRACT FROM AUTHOR]

Nitric oxide (NO) is a physiologically important signaling molecule that promotes the expansion of blood vessels and thus facilitates the transport of oxygen (O2) and energy substrates to the muscles. Research shows that nitric oxide (NO) also improves the effectiveness of mitochondrial respiration, which is manifested by reduced oxygen consumption during exercise. Until recently, it was thought that nitric oxide (NO) could only be formed as a result of the endogenous pathway of oxidative transformations L-arginine. Recent research results indicate, however, that an alternative to the endogenous pathway of nitric oxide (NO) formation may be the exogenous supply of inorganic nitrates (NO3-) with food. The aim of the study was to review the current literature on the properties of beetroot juice as an important source of nitrates (NO3-) and its effectiveness in improving the exercise capacity of physically active people. A systematic review of the research, published from 2005 to January 31, 2021, was made on the basis of searching bibliographic databases such as: PubMed, Elsevier and Web of Science. The following keywords were used: "beetroot", "beetroot juice", "nitrates", "nitrites", "nitric oxide", "supplementation", "ergogenic substances", "sports nutrition". Although there are conflicting data, it appears that beetroot juice supply may be a cheap, natural, and promising nutritional strategy for improving sports performance in both endurance and intermittent high intensity (start-stop) exercise. More detailed studies are analyzing the effect of dietary nitrate (NO3-) supply in anaerobic exercise - especially in high-volume resistance training - are needed. It is also emphasized that further research is needed to elucidate the effects of specific factors on the variability of ergogenic effects after beetroot juice consumption, which may be of the greatest importance in terms of the effectiveness of this nutritional intervention. [ABSTRACT FROM AUTHOR]

The major challenge today for the application of Pulsed Electric Field (PEF) in the industry has interest to increase the production capacity and improve the quality of food products. PEF pre-treatment is a multifactorial process. In addition to the electric field intensity, pulses number and the capacitor value, the configuration of the treatment chamber now presents a significant parameter in this process. The main objective of this work is to show that it is possible to give more juice by cylindrical treatment chamber with a good quality of betanine. For this purpose, cylindrical and square parallelipedic treatment chambers (TC) are compared and their effect is studied with variation of electric field, number of pulses and capacitor value at frequency of 1Hz. The results show that the cylindrical treatment chamber showed higher beet juice yield with all studied parameters. The quality of extracted juice estimated in terms of absorbance at 530 nm wavelength were determined for each sample and results show that using a cylindrical treatment chamber configuration in PFE technology gives a good juice quality compared with the square parallelipedic treatment chamber. The energy consumption during PEF treatment is reduced in the cylindrical treatment chamber due to the low values of the electric field, pulses number and capacitor value compared with square parallelipedic treatment chamber. [ABSTRACT FROM AUTHOR]

Research suggests that beet juice is beneficial during aerobic exercise. However, the impact of beet juice during primarily anaerobic exercise is equivocal. The purpose of this study was to determine the effects of acute beet juice supplementation on maximal intensity performance during 30-s and 60-s maximal-intensity cycling sprints. Using a double-blind, crossover-study design, 14 anaerobically trained male hockey players completed six Wingate cycling tests: familiarization trials of a 30-s and 60-s Wingate test, followed by 30-s Wingate placebo/beet juice trials, and 60-s Wingate placebo/beet juice trials. Repeated measures ANOVAs were used to compare the change in power between conditions over the duration of each trial. Paired t-tests were run to compare performance between conditions of various work and power variables. One-way ANOVAs were utilized to compare the change between conditions of the 30-s test to the change between conditions of the 60-s test. Beet juice supplementation yielded no statistical differences from placebo in any of the measured variables during the 30-s or 60-s tests (p > 0.05). The percent change for fatigue index was significantly different between the 30-s and 60-s tests (p = 0.032) suggesting less fatigue with beet juice supplementation. Overall, beet juice did not improve maximal intensity performance during 30-s or 60-s cycling sprint tests. Performance during the 60-s bout was not impacted to a greater extent than the 30-s bout after beet juice supplementation. These results suggest that beet juice supplementation does not improve short-duration exercise performance in anaerobically trained athletes. [ABSTRACT FROM AUTHOR]

In this study, quinazolinone derivatives have been synthesized via a suitable and efficient procedure by one‐potmulti‐component reactions of 3‐amino‐1,2,4‐triazole or 2‐aminobenzimidazole, dimedone and aromatic aldehydes in the presence of Fe3O4@TiO2‐IL as nanocatalyst under solvent‐free condition. The products were prepared in good to excellent yields using Fe3O4@TiO2‐IL magnetic nanocatalyst. The Fe3O4@TiO2 magnetic nanoparticles (MNPs) were prepared using beet juice extract and functionalized with IL based on DABCO. Moreover, the core‐shell structured magnetic Fe3O4@TiO2‐IL has been characterized by different techniques such as 1H‐NMR, FT‐IR, VSM, XRD, SEM, TGA, TEM and EDX. To the best of our knowledge, the prepared ionic liquid displayed a good protective and activator agent for magnetic nanocatalyst. [ABSTRACT FROM AUTHOR]

The object of research is a method of producing a fermented drink from natural raw materials, the consumption of which will provide the human body with probiotics, prebiotics, vitamins and antioxidants. The work used general scientific research methods, in particular, analysis and synthesis, as well as physicochemical methods for determining the composition and properties of raw materials and the finished product. Beetroot and its juice are insufficiently used in the food and processing industries, therefore this particular type of raw material has great reserves and prospects for creating health products. The work is aimed at improving the method of obtaining fermented beet juice enriched with ginger extract. For the production of the drink, the root crops of the Cylindra variety were chosen, which had a high content of dry substances and sugars, and were also characterized by a better storage capacity with minimal losses of biologically active substances. It has been established that when obtaining juice, it is advisable to process crushed pectolytic beets with the enzyme preparation Fructocyme MA-X-Press (manufacturer Russia). This makes it possible to increase the juice yield by 14.9 %, the amount of dry matter by 2.1 % and the sugar content by 1.7 %. To ferment the juice used bacterial preparations of lacto- and bifidobacteria in the amount of 5 % by weight of raw materials. The fermentation was carried out at a temperature of 37 °C for 24 hours. It was found that when using the preparation of B. longum bifidobacteria, which have good stability in an acidic medium, a higher fermentation rate is achieved. To enrich the drink with substances with antioxidant properties, ginger root extract was used. The health-improving effect of the fermented drink is due to the use of exclusively natural plant materials and the use of probiotic cultures of microorganisms in the technological process, which improve the functioning of the gastrointestinal tract and are factors that stimulate the immune system. [ABSTRACT FROM AUTHOR]

Arterial hypercapnia reduces renal perfusion. Beetroot juice (BRJ) increases nitric oxide bioavailability and may improve renal blood flow. We tested the hypothesis that acute consumption of BRJ attenuates both decreases in blood velocity and increases in vascular resistance in the renal and segmental arteries during acute hypercapnia. In fourteen healthy young adults, blood velocity and vascular resistance were measured with Doppler ultrasound in the renal and segmental arteries during five minutes of breathing a carbon dioxide gas mixture (CO2) before and three hours after consuming 500 mL of BRJ. There was no difference between pre- and post-BRJ consumption in the increase in the partial pressure of end-tidal CO2 during CO2 breathing (pre: +4 ± 1 mmHg; post: +4 ± 2 mmHg, p = 0.4281). Segmental artery blood velocity decreased during CO2 breathing in both pre- (by −1.8 ± 1.9 cm/s, p = 0.0193) and post-BRJ (by −2.1 ± 1.9 cm/s, p = 0.0079), but there were no differences between pre- and post-consumption (p = 0.7633). Segmental artery vascular resistance increased from room air baseline during CO2 at pre-BRJ consumption (by 0.4 ± 0.4 mmHg/cm/s, p = 0.0153) but not post-BRJ (p = 0.1336), with no differences between pre- and post-consumption (p = 0.7407). These findings indicate that BRJ consumption does not attenuate reductions in renal perfusion during acute mild hypercapnia in healthy young adults.

BACKGROUND Recently, attention has been focused on the cardiovascular protective effects of beet juice (BJ) with high amounts of nitrate. In this study, we examined the effect of BJ supplementation in a rat model of monocrotaline (MCT)-induced pulmonary hypertension (PH). METHODS MCT (60 mg/kg) was subcutaneously administered to rats, and BJ (prepared by dissolving BJ powder at a concentration of 1 g/l or 10 g/l in drinking water) supplementation was started from the day of, 1 week before, and 2 weeks after MCT injection. Saline-injected rats given drinking water were used as controls. RESULTS Low-dose BJ supplementation starting from the day of MCT injection exerted protective effects on the MCT-induced elevation of right ventricular systolic pressure, right ventricular hypertrophy, and pulmonary arterial remodeling, without causing a significant increase in plasma nitrite plus nitrate (NOx) levels. On the other hand, such beneficial effects were not observed with high-dose BJ supplementation, although the NOx levels were slightly higher than those in the low-dose group. In addition, low-dose BJ supplementation starting from 1 week before MCT injection did not improve PH symptoms, as described above. Furthermore, low-dose BJ supplementation starting from 2 weeks after MCT injection was ineffective against functional and morphological alterations in pulmonary circulation associated with MCT-induced PH. CONCLUSIONS Habitual ingestion of a suitable amount of BJ could be a potential option for preventing PH. However, beneficial effects cannot be expected when PH has developed to some degree. [ABSTRACT FROM AUTHOR]

The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors - pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives. [ABSTRACT FROM AUTHOR]

Background: One of the beverages improving athletic performance is beetroot juice. Objectives: The aim of the present study was to investigate if six weeks of beetroot juice ingestion can increase VO2max and improve the performance of female soccer players. Methods: 20 female soccer players (age: 23.13 - 0.77 years) were selected and assigned into two groups: experimental (beetroot juice, n = 10) and control (placebo, n = 10). The Bruce test was first done to assess VO2max without drinking beetroot juice. Then, the experimental group started consuming 200 mL of the juice two hours before each training session for six weeks. Finally, the second Bruce test was performed after six weeks of beetroot juice ingestion. Results: There was a significant increase in VO2max in the experimental and control groups from pretest to posttest (P < 0.001). In addition, the results of independent samples t-test showed there was a significant difference between the experimental and control groups in VO2max (P < 0.001, t = 12.39). Conclusions: The present study provides evidence that beetroot juice positively affects performance and increases the maximum volume of oxygen consumption in female soccer players. Therefore, we can propose this juice to female soccer players to improve their performance. [ABSTRACT FROM AUTHOR]

The ingestion of beetroot juice (BJ) has been associated with improvements in physical performance in endurance sports, however the literature on resistance training (RT) is scarce. The aim of this study was to investigate the acute effects of BJ compared to a placebo (PLA) on muscular endurance and movement concentric velocity during RT. Twelve healthy men performed an incremental RT test (back squat and bench press) with three sets, at 60%, 70%, and 80% of their repetition maximum (1-RM). Movement velocity variables, total number of repetitions performed until concentric failure, blood lactate, and ratings of perceived effort post-training were measured. A higher number of repetitions were recorded with BJ compared to those with PLA (13.8 ± 14.4; p < 0.01; effect size (ES) = 0.6). Differences were found at 60% 1-RM (9 ± 10; p < 0.05; ES = 0.61) and 70% 1-RM (3.1 ± 4.8; p < 0.05; ES = 0.49), however, no differences were found at 80% 1-RM (1.7 ± 1; p = 0.12; ES = 0.41). A greater number of repetitions was performed in back squat (13.4 ± 13; p < 0.01; ES = 0.77), but no differences were observed in bench press (0.4 ± 5.1; p = 0.785; ES = 0.03). No differences were found for the rest of the variables (p > 0.05). Acute supplementation of BJ improved muscular endurance performance in RT.

Abstract Chronic hypertension in pregnancy is associated with significant adverse pregnancy outcomes, increasing the risk of pre-eclampsia, fetal growth restriction and preterm birth. Dietary nitrate, abundant in green leafy vegetables and beetroot, is reduced in vivo to nitrite and subsequently nitric oxide, and has been demonstrated to lower blood pressure, improve vascular compliance and enhance blood flow in non-pregnant humans and animals. The primary aims of this study were to determine the acceptability and efficacy of dietary nitrate supplementation, in the form of beetroot juice, to lower blood pressure in hypertensive pregnant women. In this double-blind, placebo-controlled feasibility trial, 40 pregnant women received either daily nitrate supplementation (70 mL beetroot juice, n = 20) or placebo (70 mL nitrate-depleted beetroot juice, n = 20) for 8 days. Blood pressure, cardiovascular function and uteroplacental blood flow was assessed at baseline and following acute (3 h) and prolonged (8 days) supplementation. Plasma and salivary samples were collected for analysis of nitrate and nitrite concentrations and acceptability of this dietary intervention was assessed based on questionnaire feedback. Dietary nitrate significantly increased plasma and salivary nitrate/nitrite concentrations compared with placebo juice (p < 0.001), with marked variation between women. Compared with placebo, there was no overall reduction in blood pressure in the nitrate-treated group; however there was a highly significant correlation between changes in plasma nitrite concentrations and changes in diastolic blood pressure in the nitrate-treated arm only (r = −0.6481; p = 0.0042). Beetroot juice supplementation was an acceptable dietary intervention to 97% of women. This trial confirms acceptability and potential efficacy of dietary nitrate supplementation in pregnant women. Conversion of nitrate to nitrite critically involves oral bacterial nitrate reductase activities. We speculate that differences in efficacy of nitrate supplementation relate to differences in the oral microbiome, which will be investigated in future studies. Highlights • Dietary nitrate supplementation, via beetroot juice, has been shown to lower blood pressure in non-pregnant hypertensive adults. • This feasibility trial investigated whether nitrate supplementation via beetroot juice was acceptable to, and effective at lowering blood pressure in, hypertensive pregnant women. • Nitrate supplementation, via beetroot juice, was a highly acceptable dietary intervention to pregnant women. • In this feasibility trial, dietary nitrate supplementation did not significantly lower clinic BP compared with placebo. • A significant association between plasma nitrite concentrations and diastolic blood pressure lowering was seen, in the treatment arm only. [ABSTRACT FROM AUTHOR]

Introduction. In this study, based on the high potential of electrocoagulation in the removal of suspended matter and also due to high energy consumption in traditional treatment, the potential of EC was modeled by artificial neural network on purification of raw beet syrup. Material and Methods. The potential of neural network in prediction of turbidity, color and purity of raw beet juice was investigated with different parameters as voltage (5, 10 and 15 volts) pH (6, 7 and 8) and time (regular time intervals from 1 to 60 min) during electrocoagulation process. ANN modeling was carried out by Neurosolution software v6 to determine the best type of transport function, learning rule, and determination of applied percentages for training, validation and testing stages based on their mean square errors, mean square normalized errors, mean absolute errors and correlation coefficients. Results and discussion. The best neural network with maximum correlation coefficient for turbidity and purity obtained in Levenberg learning law and tangent transfer function which included 8 and 17 neurons respectively. Also, the best correlation coefficient and the less mean square error for color modeling related to a network with one hidden layer and 9 neurons that learned under levenberge learning law and sigmoid transfer function. Modeling was carried out with different percentages of data for training, validation and testing that the best prediction correlation for turbidity and purity obtained when 55% of the data were used for training, 40% of them were employed for validation and 5% of the data were used for testing, whereas the best percentage of learning, validation and testing for color prediction were 60, 30 and 10, respectively. The predicted values of models had suitable correlation with experimental data, so that correlation coefficient with experimental data of turbidity, color and purity were 0.999, 0.997 and 0.990, respectively. This study also addressed the model sensitivity to input data. The most model sensitivity of the model for prediction of turbidity, color and purity was related to voltage. Conclusion. The model was able to predict the turbidity, color and purity of the syrup under various operating conditions, as the modeling data showed a high correlation with the experimental data. [ABSTRACT FROM AUTHOR]

Purpose: Nitrate-rich beetroot juice supplementation has been extensively used to increase exercise economy in different populations. However, its use in elite distance runners, and its potential effects on biomechanical aspects of running have not been properly investigated. This study aims to analyze the potential effects of 15 days of beetroot juice supplementation on physiological, psychological and biomechanical variables in elite runners. Methods: Twelve elite middle and long-distance runners (age = 26.3 ± 5.1yrs, VO2Max = 71.8±5.2 ml*kg-1*min-1) completed an incremental running test to exhaustion on a treadmill before and after a 15-days supplementation period, in which half of the group (EG) consumed a daily nitrate-rich beetroot juice and the other group (PG) consumed a placebo drink. Time to exhaustion (TEx), running economy, vastus lateralis oxygen saturation (SmO2), leg stiffness and rate of perceived exertion (RPE) were measured at 15, 17.1 and 20 km/h during the incremental test. Results: Likely to very likely improvements in EG were observed for the RPE (Standardized mean difference (SMD) = -2.17, 90%CI = -3.23, -1.1), SmO2 (SMD = 0.72, 90%CI = 0.03, 1.41) and TEx (SMD = 1.18, 90%CI = -0.14, 2.5) in comparison with PG. No other physiological or biomechanical variable showed substantial improvements after the supplementation period. Conclusions: Fifteen days of nitrate-rich beetroot juice supplementation produced substantial improvements in the time to exhaustion in elite runners; however, it didn’t produce meaningful improvements in running economy, VO2Max or mechanical parameters. [ABSTRACT FROM AUTHOR]

Nitric oxide (NO) can be generated endogenously via NO synthases or via the diet following the action of symbiotic nitrate-reducing bacteria in the oral cavity. Given the important role of NO in smooth muscle control there is an intriguing suggestion that cardiovascular homeostasis may be intertwined with the presence of these bacteria. Here, we measured the abundance of nitrate-reducing bacteria in the oral cavity of 25 healthy humans using 16S rRNA sequencing and observed, for 3.5 h, the physiological responses to dietary nitrate ingestion via measurement of blood pressure, and salivary and plasma NO metabolites. We identified 7 species of bacteria previously known to contribute to nitrate-reduction, the most prevalent of which were Prevotella melaninogenica and Veillonella dispar. Following dietary nitrate supplementation, blood pressure was reduced and salivary and plasma nitrate and nitrite increased substantially. We found that the abundance of nitrate-reducing bacteria was associated with the generation of salivary nitrite but not with any other measured variable. To examine the impact of bacterial abundance on pharmacokinetics we also categorised our participants into two groups; those with a higher abundance of nitrate reducing bacteria (> 50%), and those with a lower abundance (< 50%). Salivary nitrite production was lower in participants with lower abundance of bacteria and these individuals also exhibited slower salivary nitrite pharmacokinetics. We therefore show that the rate of nitrate to nitrite reduction in the oral cavity is associated with the abundance of nitrate-reducing bacteria. Nevertheless, higher abundance of these bacteria did not result in an exaggerated plasma nitrite response, the best known marker of NO bioavailability. These data from healthy young adults suggest that the abundance of oral nitrate-reducing bacteria does not influence the generation of NO through the diet, at least when the host has a functional minimum threshold of these microorganisms. [ABSTRACT FROM AUTHOR]

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This work discusses the effects of Fenton oxidation pre-treatment on the lime purification of raw sugar beet juice using iron powder and hydrogen peroxide. During Fenton oxidation, particular attention was paid to the effect of reaction time and dosage of Fenton′s reagent to improve purification indexes of the raw juice throughout the clarification process. The total concentration of lime used for the purification was varied from 4.0 to 16.0 g of CaO/100 mL of juice. The results showed that higher color and total phenolic removal were achieved with an increase in H2O2 dosage and reaction time. At an initial pH of less than 6.2 and H2O2 concentration of 7000.0 ppm, color removal reached 85% and approximately 81% of total phenolic removal was achieved at a reaction time of 30 min (Treatment 5). It suggests that the quantity of CaO required for the efficient juice purification may be decreased from 16.0 g/100 mL for the control juice to approximately 12.0 g/100 mL for the juice obtained from Treatment 5. Fenton oxidation process improved the quality indexes of the purified juice, and can be combined with a conventional clarification process to achieve juice with high purity and low color. [ABSTRACT FROM AUTHOR]

Purpose The purpose of this study was to evaluate beet and orange mixed juices added with lyophilized Lactobacillus acidophilus probiotic culture.Design/methodology/approach Two formulations of probiotic beet and orange mixed juices (1:1 e 1:2 v/v) were prepared, stored at 4°C for 28 days and were evaluated for probiotic survival, physicochemical stability, antioxidant activity and sensory acceptance. The probiotic culture was added in a lyophilized form and was not propagated in culture media or juice.Findings Physicochemical characteristics (pH, titratable acidity, total soluble solids and color) and antioxidant activity showed no undesirable alterations during storage. The number of probiotics followed established minimum requirement for probiotic foods (109 CFU/200mL) during the 28 days of storage. The juices showed good sensory acceptance and purchase intention, especially regarding the color of the product.Practical implications The beet and orange mixed juices are suitable carriers for L. acidophilus with a shelf life of at least 28 days at 4°C.Originality/value Direct addition of the probiotic culture could result in high probiotic survival in mixed juices, dispensing the propagation step. [ABSTRACT FROM AUTHOR]

There is an increasing need for renewable fuels and chemicals from sustainable feedstocks to decrease the negative global impacts caused by the rampant use of fossil fuels. Juice from industrial sugar beets is a sucrose-rich substrate with potential as a biofuel and chemical feedstock. In this study, juice from sugar beets was utilized as a novel feedstock to produce the cyclic hydrocarbon limonene by genetically engineered E. coli W (ATCC 9637). To optimize this process, limonene production, E. coli viability, pH, and residual sucrose in the media were evaluated in aerobic trials in bioreactors using various concentrations of beet juice diluted in lysogeny broth. Limonene production in these trials ranged from 0.95–3.13 mg/L/d, however sucrose from beet juice was not catabolized. Cultivation media supplemented with beet juice can be utilized to produce limonene, however further optimization is needed for the E. coli strains to effectively metabolize sucrose from beet juice. [ABSTRACT FROM AUTHOR]

The application of deicing road salts began in the 1940s and has increased drastically in regions where snow and ice removal is critical for transportation safety. The most commonly applied road salt is sodium chloride (NaCl). However, the increased costs of NaCl, its negative effects on human health, and the degradation of roadside habitats has driven transportation agencies to seek alternative road salts and organic additives to reduce the application rate of NaCl or increase its effectiveness. Few studies have examined the effects of NaCl in aquatic ecosystems, but none have explored the potential impacts of road salt alternatives or additives on aquatic food webs., We assessed the effects of three road salts (NaCl, MgCl2 and ClearLane™) and two road salts mixed with organic additives (GeoMelt™ and Magic Salt™) on food webs in experimental aquatic communities, with environmentally relevant concentrations, standardized by chloride concentration., We found that NaCl had few effects on aquatic communities. However, the microbial breakdown of organic additives initially reduced dissolved oxygen. Additionally, microbial activity likely transformed unusable phosphorus from the organic additives to usable phosphorus for algae, which increased algal growth. The increase in algal growth led to an increase in zooplankton abundance. Finally, MgCl2 - a common alternative to NaCl - reduced compositional differences of zooplankton, and at low concentrations increased the abundance of amphipods., Synthesis and applications. Our results indicate that alternative road salts (to NaCl), and road salt additives can alter the abundance and composition of organisms in freshwater food webs at multiple trophic levels, even at low concentrations. Consequently, road salt alternatives and additives might alter ecosystem function and ecosystem services. Therefore, transportation agencies should use caution in applying road salt alternatives and additives. A comprehensive investigation of road salt alternatives and road salt additives should be conducted before wide-scale use is implemented. Further research is also needed to determine the impacts of salt additives and alternatives on higher trophic levels, such as amphibians and fish. [ABSTRACT FROM AUTHOR]

Aerobic exercise training is an effective therapy to improve peak aerobic power (peak VO 2 ) in individuals with hypertension (HTN, AHA/ACC class A) and heart failure patients with preserved ejection fraction (HFpEF). High nitrate containing beetroot juice (BRJ) also improves sub-maximal endurance and decreases blood pressure in both HTN and HFpEF. We hypothesized that combining an aerobic exercise and dietary nitrate intervention would result in additive or even synergistic positive effects on exercise tolerance and blood pressure in HTN or HFpEF. We report results from two pilot studies examining the effects of supervised aerobic exercise combined with dietary nitrate in patients with controlled HTN (n = 26, average age 65 ± 5 years) and in patients with HFpEF (n = 20, average age 69 ± 7 years). All patients underwent an aerobic exercise training regimen; half were randomly assigned to consume a high nitrate-containing beet juice beverage (BRJ containing 6.1 mmol nitrate for the HFpEF study consumed three times a week and 8 mmol nitrate for the HTN study consumed daily) while the other half consumed a beet juice beverage with the nitrate removed (placebo). The main result was that there was no added benefit observed for any outcomes when comparing BRJ to placebo in either HTN or HFpEF patients undergoing exercise training (p ≥ 0.14). There were within-group benefits. In the pilot study in patients with HFpEF, aerobic endurance (primary outcome), defined as the exercise time to volitional exhaustion during submaximal cycling at 75% of maximal power output, improved during exercise training within each group from baseline to end of study, 369 ± 149 s vs 520 ± 257 s (p = 0.04) for the placebo group and 384 ± 129 s vs 483 ± 258 s for the BRJ group (p = 0.15). Resting systolic blood pressure in patients with HFpEF also improved during exercise training in both groups, 136 ± 16 mm Hg vs 122 ± 3 mm Hg for the placebo group (p < 0.05) and 132 ± 12 mm Hg vs 119 ± 9 mm Hg for the BRJ group (p < 0.05). In the HTN pilot study, during a treadmill graded exercise test, peak oxygen consumption (primary outcome) did not change significantly, but time to exhaustion (also a primary outcome) improved in both groups, 504 ± 32 s vs 601 ± 38 s (p < 0.05) for the placebo group and 690 ± 38 s vs 772 ± 95 s for the BRJ group (p < 0.05) which was associated with a reduction in supine resting systolic blood pressure in BRJ group. Arterial compliance also improved during aerobic exercise training in both the HFpEF and the HTN patients for both BRJ and placebo groups. Future work is needed to determine if larger nitrate doses would provide an added benefit to supervised aerobic exercise in HTN and HFpEF patients. [ABSTRACT FROM AUTHOR]

Introduction. It was performed a research the physical and chemical, antioxidant and nutritional properties of the fondants with beetroot juice addition. Materials and methods. 3 samples of fondants with juice obtained from raw (1), boiled (2) and baked (3) beetroot were used in this study. Methods: sensory analysis with the help of 15 subjects, the antioxidant activity assessment through DPPH method, and the chemical test, which refers to moisture, ash, mineral and reducing sugar determinations. Results and discussions. Sample 1, which are fondant candies with juice obtained from fresh beetroot, was the most appreciated with a total ranking of 8,92, and sample III, fondant candies with juice obtained from baked beetroot, was the least appreciated with a result of 8,55. Sample II, fondant candies with juice obtained from boiled beetroot, had an overall assessment of 8,59. Highest antioxidant capacity occurs in the case of fondant candies with red juice obtained from raw beetroots (sample 1), with an overall performance of 93,22%. A rather lower result had the sample 2 with 92,84%. Sample 3 showed the lowest result of 91,49%. The highest results in the matter of moisture content (94,20%) and reducing sugars (14,20%) had the sample 3. On the contrary, the lowest results for both moisture content and reducing sugars was shown by sample 2 with 93,2% and 12,1%. The highest value of ash content was shown by the sample with raw beetroot juice, 5,66%. Sample 3 had the lowest level of ash content, 1,18%, five times lower comparing to the first sample. Conclusions. The fondants obtained from raw beetroot juice has the most pronounced antioxidant capacity and the betaine content is almost double compared with other analysed samples. [ABSTRACT FROM AUTHOR]

Purpose: Nitric oxide (NO) bioavailability is reduced during acute altitude exposure, contributing toward the decline in physiological and cognitive function in this environment. This study evaluated the effects of nitrate (NO3-) supplementation on NO bioavailability, physiological and cognitive function, and exercise performance at moderate and very-high simulated altitude. Methods: Ten males (mean (SD): VO2max: 60.9 (10.1) ml·kg-1·min-1) rested and performed exercise twice at moderate (~14.0% O2; ~3,000 m) and twice at very-high (~11.7% O2; ~4,300 m) simulated altitude. Participants ingested either 140 ml concentrated NO3--rich (BRJ; ~12.5 mmol NO3-) or NO3--deplete (PLA; 0.01 mmol NO3-) beetroot juice 2 h before each trial. Participants rested for 45 min in normobaric hypoxia prior to completing an exercise task. Exercise comprised a 45 min walk at 30% VO2max and a 3 km time-trial (TT), both conducted on a treadmill at a 10% gradient whilst carrying a 10 kg backpack to simulate altitude hiking. Plasma nitrite concentration ([NO2-]), peripheral oxygen saturation (SpO2), pulmonary oxygen uptake (VO2), muscle and cerebral oxygenation, and cognitive function were measured throughout. Results: Pre-exercise plasma [NO2-] was significantly elevated in BRJ compared with PLA (p = 0.001). Pulmonary VO2 was reduced (p = 0.020), and SpO2 was elevated (p=0.005) during steady-state exercise in BRJ compared with PLA, with similar effects at both altitudes. BRJ supplementation enhanced 3 km TT performance relative to PLA by 3.8%[1,653.9 (261.3) vs. 1718.7 (213.0) s] and 4.2%[1,809.8 (262.0) vs. 1,889.1 (203.9) s] at 3,000 and 4,300m, respectively (p = 0.019). Oxygenation of the gastrocnemius was elevated during the TT consequent to BRJ (p = 0.011). The number of false alarms during the Rapid Visual Information Processing Task tended to be lower with BRJ compared with PLA prior to altitude exposure (p = 0.056). Performance in all other cognitive tasks did not differ significantly between BRJ and PLA at any measurement point (p = 0.141). Conclusion: This study suggests that BRJ improves physiological function and exercise performance, but not cognitive function, at simulated moderate and very-high altitude. [ABSTRACT FROM AUTHOR]

Freshly squeezed commercially available beetroot juice, a popular beverage in Poland, is a good source of betalains, but as a root vegetable can contain undesirable microflora from the soil. The objective of this study was to investigate the effect of new preservation technique, high hydrostatic pressure, on the beetroot juice quality. Samples of beetroot juice were treated with pressure 300, 400 and 500 MPa/20°C/up to 10 min. Reduction in the total count of spoilage microorganisms reached 3.8, 4.1 and 4.5 log cfu/mL, depending on the pressure. After this treatment beetroot juice showed a 11.3–12.2% decrease in betacyanins content and 7.7–8.9% in betaxanthins content. A significant reduction of the number of spoilage microorganisms with a slight degradation of pigments indicates the possibility of industrial application of high pressure to the preservation of beetroot juice. [ABSTRACT FROM PUBLISHER]

Colloids (1–1000-nm particles) in sugarcane/beet juice originate from non-sucrose impurities (polyphenolic colorants, residual soil, polysaccharides) of the plant materials; additional colloids form during the high temperature processing. Colloids are reactive toward aggregation, sorption, desorption, and redox/hydrolysis/thermal transformation reactions. Both Derjaguin–Landau–Verwey–Overbeek (DLVO; van der Waals and electrostatic forces) and non-DLVO (involving hydrophilic colloids) interactions control the stability of colloids in juice. Heteroaggregation causes a range of feedstock and end product problems, including turbidity, viscosity, color, gelling, crystallization, starch ghost, and heat transfer problems. Even after intensive clarification and refining, trace colloidal impurities on white (refined) sugar remain to cause a problem known as acid beverage floc. Acid beverage floc is an example of DLVO-type aggregation of oppositely charged particles at decreased pH. Examples of irreversible aggregates include starch ghost and recalcitrant organomineral composites formed at elevated temperature that resist heat transfer. Fundamental knowledge in aggregation kinetics is necessary to predict the occurrence of undesirable aggregates, as pH, ionic strength, temperature, and sucrose concentration change during the processing of sugarcane/beet juice. [ABSTRACT FROM PUBLISHER]

The dark pigments of beet juice (mainly high-molecular-weight hexose alkaline degradation products , HHADPs) negatively affect the quality of white sugar and should therefore be removed during processing, e.g., through adsorption. Herein, we developed a rosin-based anion adsorbent (RAA) as an effective, regenerable, and green decolorization agent for the removal of HHADPs from beet juice, achieving an equilibrium HHADP adsorption capacity of 6.50 mg/g and a removal efficiency of 89.36%. The investigations of adsorption kinetics, isotherms, thermodynamics, and mechanisms revealed that the adsorption was a spontaneous endothermic multilayer process and mainly corresponded to chemisorption driven by the interactions between the positively charged protonated tertiary amine groups of RAA and the negatively charged carboxylate groups of HHADPs. Our results pave the way to the development of cost-effective and practical adsorbents for an important industrial process, namely beet sugar production. • Rosin-based anion adsorbent (RAA) for beet juice decolorization was developed. • High-molecular-weight hexose alkaline degradation products were used as pigment model. • Equilibrium adsorption capacity of 6.50 mg/g (removal degree = 89.36%) was achieved. • Several adsorption parameters were optimized to improve adsorption performance. • Adsorption was spontaneous and endothermic, mainly corresponding to chemisorption. [ABSTRACT FROM AUTHOR]

Beetroot was processed into juice and concentrate was obtained using rotary vacuum evaporation. The study investigated the effects of concentration temperature (45C, 50C, 55C and 60C) and time (5-30 min) on total solids, betalain, color, total phenolic content (TPC), antioxidant activity and nitrate content of concentrated beetroot juices. Betalain (composed of betacyanin + betaxanthin) and color value changed significantly ( P < 0.05) with processing temperature and time. Betacyanin and betaxanthin of beetroot juice concentrate (BJC) increased up to concentration temperature of 55C thereafter it decreased notably. Same trends have been followed by total phenolic and nitrate content of BJC. Also, nitrate content varied significantly over vast range nevertheless below the safety range defined by WHO. ' L' and ' a' value of BJC decreased substantially due to loss of the red color as heat destroyed betacyanin pigments. A highly significant correlation ( r2 = 0.9775) was demonstrated between TPC and radical scavenging activity (%RSA) of BJC samples. Practical Applications Preservation of vegetables for consumption exposes the physicochemical, color, antioxidant characteristics to detrimental factors that may lead to alterations in their concentrations and health-related quality. Beetroot (Beta vulgarius) juice contains antioxidants along with nitrates with potential health benefits and hence has an aptitude as functional ingredients. Moreover, pigment (Betalains) found in beetroot juices are well-established colorant for various food uses under regulation, having E.No.-162. Preferably, this study is focused on the determination of the effects of processing temperature and time on the quality components of beetroot juice. The results can be a guide to having a processing method under vacuum that can be used in producing beetroot juice concentrate with good sensory properties and high bioactive compounds. [ABSTRACT FROM AUTHOR]

Introduction. This research was carried out to study of electrocoagulation process as a new technique for removal of impurities and non-sucrose compounds from raw sugar beet juice. Materials and methods. This study was performed in a batch chemical reactor equipped with a 5-liters tank containing 3 aluminium anode and 3 Iron cathode electrodes connected in parallel. Effects of voltage at 5, 10 and 15 volts; processing time at 15, 30 and 45 minute intervals; and pH value at 6, 7 & 8 levels on the purity, turbidity and colour of the sugar beet juice were investigated by the Box-Behnken response surface methodology statistical design on Minitab 17 statistical software. Results and Discussion. The results indicated that during the EC process, turbidity was reduced as the voltage increased. As the voltage rises, the solubility of the anodal electrodes also increases resulting in removal of a larger quantity of pollutants. Therefore, reduction in turbidity following the rise in voltage can be attributed to the increase in flake production, while changes in pH value had no significant effect on turbidity. Although the increase in voltage did not significantly effect the intensification of the colour, however it can be attributed to the increase in bubbles and the subsequent increase in enzymatic activity during floatation. It seems that the increase in enzymatic activity intensifies the melanin colour with the passage of time due to the openness of the reactor cell during flotation and aeration. Increase in the pH value, however, only slightly intensified the colour. The results indicated that the increase in voltage resulted in increase in the level of purity. The solubility of the anodal electrodes increases as the voltage rises and subsequently a higher quantity of impurities and polutants are removed by aluminium hydroxides produced. Increase in voltage also leads to production of greater quantity of bubbles which increase contact between aluminium hydroxides with the pollutants and impurities and facilitates the floatation of more of the produced sludge and thus removal of a greater quantity of the impurities. Increase in process time also resulted in an increase in the level of purity as an increase in reaction time results in more floating sludge is produced on the fluid surface. Increase in the pH value had no significant effect on the level of purity. Conclusion. The results generally indicated that electrocoagulation process has positively affected on the turbidity reduction and increase the purity of the raw sugar beet juice during the process of purification though colour intensity was not so significantly influenced. [ABSTRACT FROM AUTHOR]

Red beet stalks constitute an agro-industrial residue with potential to be utilized as betalains source. However, in order to maintain the stability of these natural pigments, it is necessary to minimize the factors that favor their degradation. The main aim of this study is the clarification of the juice extracted from beet stalks, which are rich in betalains, using microfiltration process combined with ultrafiltration. Despite the permeate flux reduction during the processes, the occurrence of fouling and betalain degradation in the permeate stream, these separation processes have been demonstrated to be efficient in clarifying the extracts. Comparing the initial extract (microfiltration feed) with the final permeate (ultrafiltration permeate), it was possible to achieve a 99.5% reduction in peroxidase activity, more than 99.9% reduction in turbidity and the color too appeared to be more intense, luminous and reddish. [ABSTRACT FROM AUTHOR]

In this study, red beet juice (RBJ) was produced by lacto-fermented method in order to facilitate preservation and enhance the flavor of beet juice. RBJ was inoculated with Lactobacillus plantarum L2-1 and incubated at 30 °C for 72 hours. The viable cell counts of L. plantarum culture reached 1.3x10 8 CFU/ml after fermentation. Quality characteristics such as pH, titratable acidity, total soluble solids, total sugar, invert sugar, sucrose content and color of fermented RBJ were determined. In order to extend the shelf life of product, the powder of RBJ was produced by using a spray and drum dryer. The effects of maltodextrins with different dextrose equivalent (25% and 50%) were evaluated during drying process. Then, the total dry matter, particle size, and bulk density were analyzed to determine the quality of powder product. According to sensory analysis of reconstituted products, powder product which was produced with drum dryer was most preferred product than other products. [ABSTRACT FROM AUTHOR]

In this study, production of fermented functional beverage based on the mixture of carrot, beet and apple juices using the Lactobacillus casei was carried out. Factors of consumption of reduction sugars, brix and bacterial growth were examined after fermentation and during the storage for 28 days and at 4°C. To produce probiotic fermented mixture of Carrot, Beet and apple juices and Lactobacillus casei suspension with initial concentration of about 1.5×107, 1.5×106 cfu/ml was prepared and added to the mixture of juices to the amount of 20, 30 and 40%, respectively. The fermentation process was completed during 48 hours and at 37 °C. Data analysis was conducted using the multiplied Duncan test including 6 test treatments and 1 control treatment and was repeated 3 times. During the fermentation process within all of the treatments, the number of probiotic bacteria increased due to the usage of sugar and nutrients inside the juice while sugars and brix levels decreased. The results revealed that the sample of A3B1 with concentration of 40% and 1.5×106 cfu/ml of Lactobacillus casei was considered as the best treatment which had the maximum rate of cell viability during 4 weeks of storage at 4 °C. In the sensory evaluation that was conducted by the examiners after the first and the forth weeks at 4°C, control treatment had the highest score and A3B1 treatment had the lowest score with concentration of 40% and the 106 cfu/ml of probiotic bacteria. [ABSTRACT FROM AUTHOR]