Indirani, K (2021) Evaluation of Functional Properties of Beetroot Powder (Beta vulgaris) and its Suitability in Developing a Candy by Incorporate. International Journal of Science and Healthcare Research, 6 (1). ISSN 2455-7587

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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 Phytochemical properties (especially antioxidant). Further, candy was prepared and subjected to sensory evaluation. Phytochemical
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.

Item Type: Article
Uncontrolled Keywords: Beetroot, anti-histamine, antioxidant, Phytochemical, FRAP, Degenerative disease
Divisions: PSG College of Arts and Science > Department of Clinical Nutrition & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 26 Jul 2022 09:32
Last Modified: 26 Jul 2022 09:32
URI: http://ir.psgcas.ac.in/id/eprint/1368

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