Effect of pre-treatments and drying methods on beetroot powder

Abstract

The experiment was carried out during 2023-24 with the objectives to study the effect of different pre-treatments and drying methods on physico-chemical and quality parameters of beetroot powder. The experiment was laid out in Factorial Completely Randomized Design (FCRD) comprising of two factors with three pre-treatments P1, P2 and P3 (Steam blanching of slices, Steam blanching of whole root and without blanching) and three drying methods viz., Sun drying, Cabinet tray drying and Solar tunnel drying (D1, D2 and D3) having nine treatment combinations. The results showed that the treatment combination steam blanching of beetroot slices + cabinet tray drying (P1D2) has shown significantly minimum changes in moisture, protein, colour, total sugar, reducing sugar and non-reducing sugar content during six months of storage at ambient room conditions. It also retains the flavor, colour and texture as compare to other pre-treatments. On the basis of sensory evaluation and physico-chemical analysis (moisture and colour content) same treatment combination was found superior.