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Journal of Current Research in Food Science · 2022 · Vol. 3(1)

Deepali Mudgal✉(Sardar Vallabhbhai Patel University of Agriculture & Technology)Sweta Singh(Sardar Vallabhbhai Patel University of Agriculture & Technology)Bachcha Singh(Sardar Vallabhbhai Patel University of Agriculture & Technology)Sweta Puja(Sardar Vallabhbhai Patel University of Agriculture & Technology)Samsher Singh(Swami Keshwanand Rajasthan Agricultural University)Al-Aboud NmA AtamanovaT BrezhnevaA SlivkinV NikolaevskiiV SelemenevN MironenkoD BabarykinG SmirnovaI PundinshS VasiljevaG KruminaV AgejchenkoM BandyopadhyayR ChakrabortyU RaychaudhuriB BazariaP KumarS ChaudhariM NikamN ChhikaraK KushwahaP SharmaY GatA PanghalT CliffordG HowatsonD WestE StevesonP CliftonM NoakesD SullivanN ErichsenD RossG AnnisonL ColesP CliftonDapr DamunupolaWadv WeerathilakeG SumanasekaraDe ZwartF SlowS PayneR LeverM GeorgeP GerrardJG DeshmukhPriyanka SindhavRJoseD DhawanS SharmaM DiasMfgfc CamoesL OliveiraDiego Dos S BaioV DaviEduardo Da SilvaVnia Del AguilaM Flosi PaschoalinE DinerK GngrE alarM ErbaA DobhalP AwasthiN DwivediA SinghM JaiswalK AgrahariS FatmaN SharmaS SinghA JhaA KumarS FergusonD HiraiS CoppC HoldsworthJ AllenA JonesC FlaveraL JoseA PandeyR CarlosT FrankF StintzingR CarleI BitschD QuaasG StrassV GeorgievJ WeberE KneschkeP DenevT BleyA PavlovS GokhaleS LeleS GokhaleS LeleE HertrampfF CortsJ EricksonM CayazzoW FreireL BaileyD HobbsA AshouriT GeorgeJ LovegroveL MethvenD HobbsM GouldingA NguyenT MalaverC WalkerT GeorgeA IbraheemK MakpoulAmira ShokryMM IngleM IngleS ThoratC NimbalkarR NawkarM IngleS ThroatP KotechaC NimbalkarS JasmithaA ShenoyK HegdeJ JastrebovaC WitthoftA GrahnU SvenssonM JagerstadV JayalalithaA ElangoNaresh KumarCJ LimaTcb OliveiraS PinhoM Junqueira-GoncalvesL CardosoM PintoR PereiraN SoaresJ MiltzS KakadeB HathanV NeehaR KamateP PadghanG KapadiaM AzuineR SridharY OkudaA TsurutaE IchiishiH TokudaG KapadiaH TokudaT KonoshimaH NishinoP KavalcovaJ BystrickaJ TomasJ KarovicovaJ KovarovicM LenkovaR KavitkarK RaoD MishraB ChavhanG DeshmukhR PrajapatiR KavitkarK RaoD MishraG DeshmukhR PrajapatiS JadhaoV KoulM JainS KoulV SharmaC TikooS JainT KujalaM VienolaK KlikaJ LoponenK PihlajaY KumarW LangeW BrandenburgTsm BockJ LundbergE WeitzbergJ LundbergM CarlstrmF LarsenE WeitzbergC ManachG WilliamsonC MorandA ScalbertC RmsyA ManoharanD RamasamyB DhanalakshmiK GnanalashmiD ThyagarajanOla MartinezGse JuarezRne GuzmanM CastroGsm HerreraM MathlouthiC MorrisG MorrisP NehaS JainN JainH JainH MittalA PanghalK VirkarV KumarS DhullY GatN ChhikaraG PatkaiJ BartaI VarsanyiPabn PerumpuliGsn FernandoK KaumalM ArandaraSwm SilvaAwasthi PinkiR RachithaV NalwadeD ShereV RanawanaF CampbellC BestwickP NicolL MilneG DuthieV RanawanaV RaikosF CampbellC BestwickP NicolL MilneJ RauhaS RemesM HeinonenA HopiaM KhknenT KujalaK RavichandranNmmt SawAaa MohdalyAmm GabrA KastellH RiedelM ReddyA KunaL DeviN KrishnaiahC KaurY NagamalleswariK RoyS GullapalliU ChaudhuriR ChakrabortyP SahniD ShereMan SediyamaM SantosS VidigalL SalgadoB ShyamalaP JamunaB SinghB HathanM TulpL BohlinL ValiStefanovits-Be SzentmihalyiK FebelH SardiE LugasiAV VanajakshiSvn VijayendraM VaradarajG VenkateshwaranR AgarwalW WiczkowskiE RomaszkoD Szawara-NowakM PiskulaD WinkH HinesRys ChengC SwitzerW Flores-SantanaM VitekD WinkK MirandaM EspeyR PlutaS HewettC ColtonmJ WrussG WaldenbergerS HeumerP UygunP LanzerstorferU MllerL WylieJ KellyS BaileyJ BlackwellP SkibaP WinyardM YadavD MasihC SonkarY YepD LiN MannO BodeA SinclairK YoonE WoodamsY HangI PrudencioE PrudencioE GrisT TomaziBordignon-Luiz Mt

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Abstract

Beetroot is taproot portion of beet plant. Dark red-colored beet roots are very popular for human consumption, in the form of cooked and raw as salad or juice. Beetroot colour is also available in the market in the form of powder which may be dried by tray drier or spray drier. Beetroot has wide application in food industry as a natural food colourant and several value added products. In this review paper cultivation of beetroot, its health benefits and several value added food products made from beetroot has been discussed. The green leafy part of the beet root is also of nutritional value, containing beta-carotene and other carotenoids. Beetroot juice and its extract has wide range of application in many beverages, cereal jams, jellies, candies, ice cream, yoghurt, dairy products, sauces and processed meats. Beetroots main benefits are that it contains very few calories with no fat and is a great source of fiber.

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field-weighted impact

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References

Trends in non-dairy probiotic beverages

Food Research International · 2007 · 531 citations