Standardization and development of Beet root powder incorporated food products with their quality evaluation

Abstract

Beetroot is a traditional and popular vegetable in many parts of the world and also in India. It is especially rich in fiber as well as in sugar and has a moderate calorie value. It also has several compounds like betalains carotenoids and is a powerful dietary sources of nutrients. The objective of the present study was the development of beetroot powder (BRP) product and their quality evaluation. Beetroot powder was incorporated with wheat flour in different ratio i.e. 5:95(T1), 10:90 (T2), 15:85 (T3), 20:80 (T4), 25:75 (T5) and 30:70 (T6). Several preliminary trials were conducted to standardize beetroot powder and finally therefore T5 was found acceptable. Beet powder products (Poori and Halwa) were compared with the control and found that overall acceptability of beetroot was more than control. Fiber and Iron content was significantly higher in beetroot products compared to control.