Development and nutritional evaluation of value added food products using beetroot
Abstract
The present study was carried out to develop and standardize different value added food products using fresh and powdered beetroot, their organoleptic evaluation and nutritional analysis of the most acceptable value added food products. Fourteen products namely jam, chutney, candy, pickle, squash, shake, burfi, halwa, chapatti, poori, sev, laddoo, cake, cookies were standardized with an attempt to incorporate maximum amount of beetroot along with the overall acceptability by the panelists. Laddoo, cake and cookies were prepared using powdered beetroot whereas other products were prepared by using fresh beetroot. The prepared food products were subjected to organoleptic evaluation using nine point hedonic scale from 50 untrained panel of judges. The organoleptic acceptability of developed beetroot products showed that all the products fell in the category of liked very much except squash and shake. The most acceptable twelve food products were subjected to nutritional analysis. Beetroot powder developed using lyophilizer was also analyzed. The proximate composition of beetroot powder revealed that it contained 87.07% moisture, 6.27% ash, 13.06% crude protein, 0.92% crude fat and 5.01% crude fibre. It contained 214.84 mg/g total sugars, 116.89 mg/g reducing sugars and 97.96 mg/g non reducing sugars. The total fibre and β-carotene content of beetroot powder was found to be 57.40% and 3.93 mg/100g, respectively. The total mineral content was found to be 3.72, 20.33, 82.44 and 78.00 mg/100g for iron, calcium, magnesium and phosphorus, respectively and the available iron was 0.19 mg/100g. The antinutritional factors like phytic acid, oxalate and polyphenols were found to be 45.40, 365.80 and 23.45mg/100g, respectively in beetroot powder and the antioxidant capacity in terms of TAA, DPPH, FRAP and ABTS was 69.02%, 139.17 mgTE/100g, 192.74 mgTE/100g and 204.59 mgTE/100g, respectively. The acceptable developed value added products were analysed for their nutritional composition which included proximate composition, available carbohydrates, total minerals, available iron, total fibre, β-carotene, antinutritional factors and antioxidant content. The developed value added food products had high content of protein, fibre, iron and antioxidants. The crude protein, iron, available iron content were found to be the highest in beetroot sev. The crude fibre and total fibre content were found to be highest in beetroot pickle. The β-carotene content and total antioxidant activity were found to be the highest in beetroot cake and the calcium content was found to be the highest in beetroot cookies. Therefore, beetroot can be successfully incorporated into different types of food products to enhance its nutritional value.