Sri Vidhya, N A C and Radhai Sri, S (2018) QUALITY CHARACTERISTICS OF DEVELOPED BEETROOT JUICE. International journal of food and nutritional science, 7 (2). pp. 76-82. ISSN 2320 -7876

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Abstract

Beetroot has been considered as a nutritional food since early Roman and Greek times for reduction of
fevers. Beetroot juice is useful in anaemia, enhances body’s power of resistance, reduces blood pressure, for
cardiovascular disease prevention, for healthy liver function, for cancer prevention among others. Hence, an
effort has been taken to develop beetroot juice and to analyse for its Quality Characteristics. Physico-chemical
characteristics such as Brix, TSS, titrable acidity, brix acid ratio, moisture, ash, total sugar; nutrient analysis
including energy, carbohydrate, protein, fat, vitamin C, folic acid, sodium, potassium, magnesium, phosphorous
were analysed by following standard procedures. Sensory attributes ranked higher for colour. The nutrient
content of developed juice had 0.21% pointing the presence of wide variety of minerals, 0.98 µg of folic acid,
higher level of potassium of 180 mg and 48 mg of sodium which can help to regulate fluid levels and blood
pressure. Shelf life characteristics of beetroot juice were studied with intervals of 0, 15, 45, 60 days. On
storage there was slight increase in Brix from 13° to 14°

Item Type: Article
Uncontrolled Keywords: Nutrition, Physico chemical, Quality
Divisions: PSG College of Arts and Science > Department of Nutrition, Food Service Management & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 06 Jan 2023 10:09
Last Modified: 06 Jan 2023 10:09
URI: http://ir.psgcas.ac.in/id/eprint/1697

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