Singh, JagmohanChhibber, Anil Kumar2016-12-142016-12-142016J-14-M-383http://krishikosh.egranth.ac.in/handle/1/90062Beetroot (Beta vulgaris L.) is rich in valuable, active compounds such as carotenoids, glycine betaine, saponins, betacyanines, betaxanthins, folates, betanin, polyphenols, flavonoids and vitamins. Consuming beetroot helps in curing many diseases such as anemia, blood pressure, cancer, kidney ailments and liver toxicity. Therefore there is a need of proper processing and preservation techniques so as to get maximum benefits from beetroot. In the present study, intermediate moisture beetroot cubes were prepared by soaking the beetroot cubes in the soaking solution containing sugar: glycerol/ sorbitol in the ratio of 100:00, 90:10, 80:20, 70:30, 60:40, 50:50 and 40:60. Fresh beetroot had moisture, total soluble solids, acidity, reducing sugar, total sugars, ash, calcium, phosphorous, and ascorbic acid as 86.12% 6.500 Brix, 0.02%, 0.96 %, 4.16 %, 1.20 %, 15 mg/100g, 36 mg/100g and 3.61 mg/100g respectively. The processed product was stored at ambient conditions and subjected to chemical, microbial and sensory evaluations at an interval of one month for a period of three months. The highest value of reducing sugar (2.71%), total sugars (28.30%), acidity (0.10%), calcium (19.72mg/100g), phosphorous(24.48mg/100g) were recorded in treatment T1(Sugar:Glycerol::100:00) and lowest values of reducing sugar (1.88%), calcium(17.91mg/100g) and phosphorous(22.41mg/100g) in T7(Sugar:Glycerol::40:60), total sugars (23.34%) in T13(Sugar:Sorbitol::40:60), titratable acidity (0.05%) in T13(Sugar:Sorbitol::40:60) were recorded. The highest moisture content (27.14%) was recorded in treatment T7(Sugar:Glycerol::40:60) and lowest values of 23.12%, was recorded in T1(Sugar: Glycerol::100:00) The highest pH (7.25) was recorded in T13 (Sugar:Sorbitol::40:60)and lowest (6.98) was recorded in T1(Sugar:Glycerol::100:00)Highest value of ascorbic acid (3.80 mg/100 gms) was recorded in T6 (Sugar:Glycerol::50:50) and lowest(3.06 mg/100 gms) in treatment T8(Sugar: Glycerol:: 90:10) However with the advancement of storage an increasing trend was observed in total sugars and reducing sugars. The decreasing trend was observed in moisture, pH, calcium, phosphorous and ascorbic acid during three months of storage. No microbial count was observed in all the treatments during first two months of storage. In the third month of storage the lowest microbial count was observed in treatment T6(Sugar:Glycerol::50:50)and highest in treatment T1(Sugar:Glycerol :: 100:00) The intermediate moisture beetroot cubes prepared from treatment T6(Sugar:Glycerol::50:50)was adjudged the best on the basis of sensory attributes by scoring 7.88, 7.80,7.70 and 7.40 for taste, texture, flavor and overall acceptability respectively followed by treatment T1(Sugar:Glycerol::100:00) Storability studies revealed that all the treatments could be kept for at least 90 days without affecting the quality attributes.enThesis