Formulation of beetroot candy using simple processing techniques and quality evaluation

Abstract

Beetroot is a cool season crop having high nutritive value and great potential in processed forms. Still beetroot consumption is very low as compared to other root crops. It has got great potential in processed forms but scanty information is available regarding development of candy from beetroot. Beetroot candy was prepared by giving two types of preliminary treatments to beetroot, viz., steam-blanching (B1) and boiling (B2). Both types of candies were analyzed for differences in chemical composition, storage stability and sensory attributes. To establish the best acceptable product, sensory evaluation was done using Nine-point Hedonic Scale and Score card method. B1 was found to be the most preferred candy on the basis of sensory evaluation and chemical composition. Microbial analysis revealed that B1 and B2 candies can be stored safely for three months at ambient temperature.