Benders'dictionary of nutrition and food technology

60beetroot) are red, betaxanthins yellow. Unlike anthocyaninsthe colour is little affected by pH.betanin Red-purple betacyanin pigment in beetroot; permittedfood colour E-162.Betatene TM Mixed carotenoids from the alga Dunaliella salina.betaxanthins See betalains.betel Leaves of the creeper Piper betel, chewed in some parts ofthe world for their stimulating effect, due to the presence of thealkaloids arecoline and guvacoline. The leaves are chewed withthe nuts of the areca palm, Arecha catechu, which is thereforeoften called the betel palm, and the nut is called betel nut.The Indian delicacy pan is based on betel leaf and areca nut,together with aromatic spices and herbs.beurre manié Butter with an equal amount of flour blended in,used for thickening sauces.bezafibrate See fibric acid.bezoar A hard ball of undigested food, sometimes together withhair, which forms in the stomach or intestine and can causeobstruction. Foods with a high content of pectin can formbezoars if swallowed without chewing. The name is derived fromthe Arabic meaning protection against poison, since bezoars wereformerly believed to have protective properties.See also gastrolith; trichobezoar.BHA See butylated hydroxyanisole.bhaji (1) Chinese spinach (Amaranthus gangeticus) also knownas callaloo.(2) Also bhajia, Indian vegetable fritters, normally made withgram (lentil) flour.bhatura Indian; deep fried flat bread; the dough is leavened withyogurt (dahi puri) or curds (khamiri puri) and fermentedovernight before cooking.bhindi See okra.BHT See butylated hydroxytoluene.BIE See bioelectrical impedance.biffins Apples that have been peeled, partly baked, then pressedand dried.bifidobacteria See probiotics.bifidogenic Promoting the growth of (beneficial) bifidobacteria inthe intestinal tract; see bifidus factor; prebiotics; probiotics.bifidus factor A carbohydrate in human milk that contains nitrogenand stimulates the growth of Lactobacillus bifidus in theintestine. In turn, this organism lowers the pH of the intestinalcontents and suppresses the growth of E. COLI and other pathogenicbacteria.See also lactulose; prebiotics.