CONCENTRATION OF BEETROOT JUICE AND ITS VALUE ADDITION
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Date
2023-12-26
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UHF,NAUNI
Abstract
ABSTRACT
The present investigation entitled, “Concentration of beetroot juice and its value addition” was
conducted during 2019-2023 in the department of Food Science and Technology, Dr Yashwant Singh Parmar
University of Horticulture and Forestry, Nauni, Solan (HP). The aim of this study was to prepare quality
beetroot juice concentrate, followed by its utilization for the development of various value added products.
Beetroot, a remarkable root vegetable, contains an array of bioactive compounds such as betalains, total
phenolics, saponins, flavonoids, carotenoids, dietary fiber, carbohydrates, and various essential micronutrients.
In this study beetroot (3-5cm diameter) were selected due to their maximum juice yield and availability and
subjected to various physico-chemical analysis. Thereafter, various pre-treatments were tried for enhancement
of juice yield and among them steam blanching with acidified water for 3 min was optimized. In order to
increase the juice yield from beetroot, different combinations of pectinase, cellulase, time and temperature were
laid by Response Surface Methodology (RSM) for enzymatic extraction of beetroot juice. The optimized
conditions for enzymatic extraction were pectinase (4.5%), cellulase (1.6%), time of treatment 240 min and
temperature 35˚ C. The extracted juice was then used for preparation of beetroot juice concentrate. Response
Surface Methodology (RSM) was applied to optimize various combinations of temperature and concentration in
a rotary vacuum evaporator. The prepared beetroot juice concentrate (30 ºC and 65.12ºB) was found to have
maximum total phenolic content and antioxidant activity as 1025.27±2.14 mg GAE/100g and 887.23±1.10 μM
Fe2+/100 g, respectively. Further, it was also found to have maximum total betalains (4513.13mg/L) and overall
acceptability scores (8.34). The optimized concentrate was then placed in transparent and amber glass vials and
subjected to analysis of different chemical and sensory attributes throughout the storage period. Despite
undergoing minor changes in quality characteristics, the concentrates proved to be stable and retained their
quality during the 6-month storage period in both ambient and refrigerated storage conditions. Beetroot juice
concentrate was further utilized for the functional improvement of various food products i.e. beverages like
apple beet-blended drink, beetroot juice concentrate supplemented guava-nectar, bakery product like beetroot
juice concentrate supplemented muffins and dairy product like beetroot juice concentrate supplemented yoghurt.
The developed products were packed and kept for storage for predefined storage intervals in suitable packaging
materials. Additionally, these products exhibited superior taste, palatability, and both functional and nutritive
value. Moreover, both beverages retained their acceptable quality and could be stored for three months in glass
and PET bottles at both ambient and refrigerated temperatures. Similarly, muffins and yoghurt were also found
acceptable for fourteen days of ambient and refrigerated storage respectively. The cost of production of all
products was comparable to the cost of similar products in the market. As a result, it is suggested that beetroot,
which has limited availability and higher prices, can be effectively utilized to produce juice concentrate on a
commercial scale. This concentrate can then be made accessible to the ancillary food industry for use in various
streams of value added products, providing nutritional benefits, natural coloring, and enrichment.