Utilization of beetroot (Beta vulgaris L.) for the development and nutritional evaluation of functional foods
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Date
2021
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Punjab Agricultural University, Ludhiana
Abstract
Beetroot was utilized in different forms i.e. raw, powder and juice for the development and
nutritional evaluation of various functional foods. Beetroot was processed to powder form
using steam blanching for 8 minutes followed by refrigeration for 20 minutes method which
resulted in significant increase in proximate parameters, mineral content, sugar content,
bioactive components and antioxidant activity. Beetroot was used in the raw form to develop
jam and candy, beetroot powder was utilized for development of bakery products viz. cake,
cookies, bread and doughnuts. Beetroot juice was used to develop juice blend and whey drink
whereas it was used as a natural colorant in ice-cream and cheesecake. The products
developed by using raw beetroot, beetroot juice and beetroot powder were highly acceptable.
Supplementation of beetroot powder in cake was acceptable at 25 percent level whereas
supplementation of beetroot powder in cookies, bread and doughnuts was acceptable at 10
percent level for each product. Products developed from raw beetroot i.e. jam and candy
contained significantly lower content of protein, fibre, ash, minerals, Vitamin C,
anthocyanins, carotenoids, betalains and antioxidant activity as compared to raw beetroot.
Whereas total phenols and flavonoids of jam increased to 6.02 and 11.92 percent and for
candy increased to 27.02 and 6.45 percent, respectively as compared to raw beetroot. Crude
protein, fibre, ash, mineral content, bioactive compounds and antioxidant activity of beetroot
powder supplemented functional bakery products significantly increased as compared to
control samples. Total phenols, flavonoids, betalains content and antioxidant activity in
functional bakery products ranged between 83.23 to 95.63 mg GAE/100 g, 26.67 to 42.06 mg
QE/100g, 241.80 to 601.22 mg/100 g and 45.58 to 59.71 percent, respectively. With respect
to functional beverages, all the bioactive components decreased as compared to beetroot juice.
Colour values revealed that jam had highest a* value followed by juice blend and whey drink.
The results of consumer acceptability showed that all the products were strongly liked by
majority of respondents except whey drink. Bioactive compounds and antioxidant activity of
beetroot powder and the products developed from stored beetroot powder for three months
significantly decreased but not as much to be deemed as non beneficial for health.
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Citation
Sehajveer Kaur (2021). Utilization of beetroot (Beta vulgaris L.) for the development and nutritional evaluation of functional foods (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.