Utilization of beetroot (Beta vulgaris L.) for the development and nutritional evaluation of functional foods

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dc.contributor.advisorNavjot Kaur
dc.contributor.authorSehajveer Kaur
dc.date.accessioned2021-07-27T10:27:44Z
dc.date.available2021-07-27T10:27:44Z
dc.date.issued2021
dc.description.abstractBeetroot 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.en_US
dc.identifier.citationSehajveer 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810170921
dc.keywordsBeetroot, functional foods, sensory attributes, betalains, antioxidant activity.en_US
dc.language.isoEnglishen_US
dc.pages134en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemUtilization of beetroot (Beta vulgaris L.) for the development and nutritional evaluation of functional foodsen_US
dc.subFood and Nutritionen_US
dc.themeUtilization of beetroot (Beta vulgaris L.) for the development and nutritional evaluation of functional foodsen_US
dc.these.typePh.Den_US
dc.titleUtilization of beetroot (Beta vulgaris L.) for the development and nutritional evaluation of functional foodsen_US
dc.typeThesisen_US
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