Original Research Article
Year: 2021 | Month: January-March | Volume: 6 | Issue: 1 | Pages: 144-147
Evaluation of Functional Properties of Beetroot Powder (Beta Vulgaris) and its Suitability in Developing a Candy by Incorporate
Indirani K1 , Manimegalai C2 , Vikaashini U T3
1Assistant Professor, Department of Clinical Nutrition and Dietetics,PSG College of Arts & Science, Coimbatore.
2PG Students, Department of Clinical Nutrition and Dietetics, PSG College of Arts & Science, Coimbatore.
3PG Students, Department of Clinical Nutrition and Dietetics, PSG College of Arts & Science, Coimbatore.
Corresponding Author: Indirani K
ABSTRACT
Beetroot, that is extensively cultivated in cool weather conditions at the temperature ranges from 18-21 °C. It found to be a potentially therapeutic agent with good source of bio- active principle in the form of anti-oxidants. In addition, the anti-inflammatory, anti-histamine, and anti-asthmatic efficacy of the beta vulgaris underlines the potential application of the vegetable in the development of the food products. The objective of present study was to formulate and standardize the beetroot powder through a sundry method (traditional method) to develop an innovative food product with nutritional properties. In additional to this some of the major components were evaluated which characterize the beetroot powder in terms of Phyto-chemical properties (especially antioxidant). Further, candy was prepared and subjected to sensory evaluation. Phyto chemical screening confirmed the presence of the Phyto-constituents like phenol and antioxidant assay namely Ferric reducing antioxidant power (FRAP) assay confirmed the antioxidant activity of the powder. From the sensory attributes such as colour, flavour, taste, texture and overall acceptability assessed for the beetroot candy prepared at 3 variations namely 25%, 50% and 75% as V1, V2 &V3, it was concluded that the candy made with 25% of beetroot powder scored highly significant value. So, this food product when we consumed in our regular diet will be most benefit at a cheap cost by using a confectionery by own traditional method. It also helps to improve our health status with bioactive properties and nutrients. It is mostly beneficial to a degenerative disease patient and school students.
Keywords: Beetroot, anti-histamine, antioxidant, Phytochemical, FRAP, Degenerative disease.