Studies on technology development, organoleptic evaluation and proximate composition of beetroot candy by using different sweeteners

Abstract

In the present investigation, the technology is developed to standardize the process for preparation of beetroot candy. The fresh beetroot and prepared candy were analyzed for chemical and organoleptic properties. The raw fresh beetroot were peeled, cut into cubes, the cubes were steam blanched and syruping is carried out by using sugar, sucralose and sorbitol in different proportions. The raw beetroot found to contained moisture (85.56) percent, protein (1.41) percent, fat (0.21) percent, carbohydrate (9.05) per cent, ash (1.18) percent, fiber (2.2) percent and betalain content (291 mg/100g) respectively. The sample T0, T4 and T6 was found to be organoleptically significant over other candies.