M.A. Thesis:

Investigation on the effect of adding of Red Beet On physical,organoleptic and shelf life properties of loaf bread.

Abstract Wheat bread is the most common kind of consuming bread and composed the part of the food of most nations of the world. These product is the oldest human achievement, the documents that are about bread even is older than the humans who have lived around Tigris and Euphrates river .The quality of the bread has special importance for human health, so that using valuable new addictive and raw materials for manufacturing and supplying is essential. Beet is the native plant to the Mediterranean region, north of Africa, Europe and perhaps Asia. There are two kinds of beets, once is a normal beet that is dark purple or red and other one is sugar beet that is bright yellow. For the cooked beet skin can easily be removed, should be taken out from hot water when it is hot and put into cold water to easily peel it. These savory and sweet vegetable has low calories and is a delicious dessert for boiled or alone but Iranian people often use it for food decoration or finally , is providing of yogurt and beet dessert. In these study, the effect of beet puree were evaluated on organoleptic properties, volume, texture and shelf life of bread at 3, 5 and 10 percent in a completely randomized design with three replications. Since the best has a special color, manufacturing treatments were under the colorimetric test that the comparison between them took in terms of clear , red and yellow bread. The results showed that overall rating of bread containing 5% beet improved compared to control. In terms of durability, samples were tested texture analysis device and stalling sense

Keywords: bread, beet, texture, durability, sense