DEVELOPMENT OF PROCESS FOR BEETROOT TUTTI-FRUTTI
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Date
2018
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MPUAT, Udaipur
Abstract
Beetroot is an excellent food which impart very important role for the growth and development of human body. It grows plentiful throughout the India during the winter season. The post-harvest losses of this highly nutritious vegetable are quite serious in our country. The development of new, shelf stable products from this food is an important consideration to reduce post-harvest losses. Beetroots are normally consumed as salad and juice form also they are dried using hot air in conventional dryers for preparation of beetroot powder. But the dehydrated products have less popular acceptance since the product's quality is considerably reduced. Osmotic dehydration is one of the potential preservation techniques for producing high quality products. Therefore, a study was undertaken on process development for beetroot tutti-frutti.
The effects of process parameters during osmotic dehydration such as duration of osmosis, concentration and temperature of syrup on mass reduction, water loss and sugar gain were studied. It was found that the mass reduction, water loss and sugar gain increased with increase of solution concentration and temperature. The minimum and maximum mass reduction, water loss and sugar gain after osmotic dehydration were observed in the range of 23.42 to 47.34, 32.29 to 60.52 and 8.66 to 13.42 per cent, respectively corresponding to low levels (50oBrix, 40oC after 180 min) and high levels (70oBrix, 60oC after 180 min) of syrup concentration and temperature, respectively. The process variables were optimized for maximum water loss and optimum sugar gain.
During the osmotic dehydration experiments, it was observed that higher water loss was achieved up to first half hour, whereas the rate of sugar gain increased steadily, however equilibrium could not be achieved even after 180 min of osmosis. The product having 9.80 per cent sugar gain was found to be most acceptable. The syrup concentration of 62oBrix and temperature of 50oC and 105 min duration of osmosis were found optimum for osmotic dehydration of beetroot cubes.
Description
DEVELOPMENT OF PROCESS FOR BEETROOT TUTTI-FRUTTI
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Citation
Prajapat, N. and Jain, S.K.