Development of beetroot (Beta vulgaris L.) candy

Abstract

The present study evaluated the storage behaviour of beetroot (Beta vulgaris L.) candy under ambient conditions Among them the best candy was identified on the basis of overall acceptability and physicochemical analysis. The steam blanching with 7 minutes blanching period was found to be most preferred candy. Further this candy was assessed for overall quality during storage at room temperature for 3 months and analysed at 30-day intervals for physicochemical, microbial and sensory attributes. Candy can be preserved safely for 3 months in LDPE packaging material. Storage led to a gradual decrease in moisture content while total soluble solids, reducing sugar and total sugar and titratable acidity was increased slightly. Microbial counts remained within acceptable limits throughout storage. Sensory evaluation indicated that beetroot candy retained good acceptability for up to 90 days without significant quality deterioration.