Original Research Article
Year: 2019 | Month: June | Volume: 9 | Issue: 6 | Pages: 280-284
Exploration of the Nourishing, Antioxidant and Product Development Potential of Beetroot (Beta Vulgaris) Flour
Deepika Dhawan1, Dr. Sheel Sharma2
1Assistant Professor I, Department of Dietetics and Applied Nutrition, Amity University Haryana, Gurgaon, India
Ph. D. Scholar, Department of Food science and Nutrition, Banasthali Vidyapith, Rajasthan, India
2Professor and Head, Department of Food science and Nutrition, Banasthali Vidyapith, Rajasthan, India
Corresponding Author: Deepika Dhawan
ABSTRACT
Beetroot (Beta vulgaris) is a traditional and popular vegetable in many parts of the world including India. It is the taproot portion of the beet plant. It is especially rich in fiber as well as in sugars and has a moderate caloric value. It also has several bioactive compounds like betalains, carotenoids and is a powerful dietary source of nutrients. The present study was designed to evaluate proximate and antioxidant potential of beetroot flour which was prepared by dehydration technique. Beetroot flour was then used to develop food products incorporating it, followed by sensory evaluation of them. The results of the study accord appropriate proximate value and high antioxidant potential to beetroot flour. The products developed were Beetroot Barfi and Beetroot Kanjhi having 1%, 2%, 3%, and 4% incorporation of beetroot flour. The results indicate that the Beetroot Barfi having 1% and Beetroot Kanjhi having 4% incorporation of beetroot flour was accepted as well as their respective standard. The study is expected to extend the use of beetroot, a commonly grown yet marginalized foodstuff, in the form of its flour blended food products to provide nutrients and health enhancing phytochemicals to the masses.
Key words: Beetroot flour, Proximate, Antioxidant, Sensory Evaluation