Value Addition of Beetroot

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Beetroot (Beta vulgaris) is a root vegetable packed with nutrients and medicinal value. Beets are rich in fibers, folate (Vitamin B9), manganese, potassium, iron, vitamins A and C. It is an immunity booster that gives a wonderful source of iron. It protects against heart diseases. It treats & cures boils & abscesses. It also has unique phytoconstituents having therapeutic importance such as anti-oxidant, antidepressant, antimicrobial, anti-inflammatory, diuretic, and expectorant. But beetroots are not available in every season. So, there is a requirement to preserve this highly nutritious crop for the round-the-year availability of consumers. So, the objective of the present study was to develop some value-added storable products from beetroot and assess their shelf life. In our experiment, we prepared 3 value-added products from beetroot viz. beet jam, beet pickle, and beet powder, followed by their sensory evaluation for appearance, taste, flavour, texture, aroma as well as overall acceptability. Beetroot jam was found to be the best product which was highly accepted by the panellists. Hence, beetroot jam can be explored for the commercial market

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Red beetroot (Beta vulgaris), as a naturally occurring root vegetable and a rich source of phytochemicals and bioactive compounds, is known for its beneficial roles in the improvement of several clinical and pathologic outcome. Chronic and acute beetroot juice supplementation, as a cost-effective strategy, is proposed to hold promises in controlling diabetes and insulin hemostasis, blood pressure and vascular function, renal health and the possible effect on microbiome abundance. The secondary outcome and physiological response of microbiome abundance modulation included the non- significant fluctuation of systolic and diastolic blood pressures. Also, some studies have suggested a reno-protective property of beetroot juice that is associated with the reduction of mortality rate and favorable changes in kidney’s functional parameters among patients with renal disorders. Similarly, it is shown that the persistent consumption of beetroot juice effectively postpones the postprandial glycemic response and decreases the blood glucose peak. The significant blood pressure lowering effect has been seen among normotensive subjects, which tend to be more considerable among hypertensive individuals and progressive among overweight adults. Within this context, this review aims to provide a comprehensive overview on the therapeutic applications of beetroot juice in metabolic disorders and theirs underlying mechanisms. Despite the inconsistencies in the set of results from the reviewed studies, there is no doubt that further contributing factors must be investigated more deeply in future studies.
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Beetroot (Beta vulgaris L.) is a vegetable with high amount of biologically active substances and inorganic nitrogen. It is an ideal vegetable in making jam due to its natural deep reddish purple colour. However, utilization of beetroot for the development of value added products is still to be revealed. Therefore, the aim of the current study was to develop a low sugar jam using beetroot as a way of popularizing the vegetable jam in Sri Lanka, and to evaluate its sensory, nutritional, antioxidant and storage properties. Product optimization was done by developing beetroot jam either with mild or cooked methods and using different concentration of beetroot pulp as 50, 55, and 60% (w/w). Following the sensory analysis, the jam prepared by the mild method with 60% of raw beetroot pulp and added strawberry flavor (0.5% w/w) was selected as the best. The TSS content of the final product was found to be 46.1%, and the pH was 3.8. The results of the storage properties revealed that the developed jam can be stored under refrigerated conditions for a period of six months without addition of any artificial preservative. Therefore, it can be concluded that beetroot can be effectively used in development a low sugar extra vegetable jam successfully.
Beetroot is well known for its deep red-purple colouring pigments called betalains. Betalains also found its application in the preparation of functional foods and drinks. Therefore, extraction of pigments with higher recovery and stability is the prime need for the industry. Conventional extraction techniques such as maceration, grinding or pressing have reported low yield of betalains and required large volume of solvent and energy. On the other hand, emerging technologies such as ultrasound, microwave and pulse electric field techniques are highly efficient processes and achieved higher recovery. In this regard, this review provides an in-depth discussion on the various extraction methods and factors affecting the stability of betalains using conventional and emerging technologies. The recent applications of pigments in various food system were also presented. Finally, challenges and future prospects of extraction and application of beetroot pigment identified and discussed.
The influence of the matrix of red beetroot products and interindividual variability on betacyanins bioavailability in humans was studied. In a randomized crossover study 12 volunteers consumed red beet juice and crunchy slices containing betanin and isobetanin. Betalains were analyzed by the HPLC-DAD-MS. Urine samples examined after the consumption of both products contained not only native betacyanins but also their aglycones. In case of juice, the highest betacyanins urine excretion rate was observed within the first 2 h (64 nmol/h), while in case of crunchy slices within the period of 2-4 h (66 nmol/h). Among volunteers, the average total betacyanins excretion rate ranged from 18.54 to 67.96 nmol/h and, 13.15 to 63.58 nmol/h for red beet juice and crunchy slices, respectively. In total, approximately 0.3% of betacyanins (ranging from 0.12 to 0.58%) ingested from both products was excreted. The study showed that betacyanins bioavailability from juice and crunchy slices is similar, with the matrix of products consumed having an impact on betacyanins excretion profile, and the phenotype of volunteers affecting betacyanins excretion rate.
The extraction of betalain from red beet, to use the colorant in sweet made from chhana was discussed. The analysis of beet juice colorant was performed using spectrometer at 40 °C. At this temperature of extraction, the color intensity of betalnin and vulgaxanthin I was also higher in the samples concentrated by freeze drying following the process of extraction. Such colorant enhanced the palatability and perceived nutrition of the products, which, although of higher cost and tend to approve the use of natural ingredients in processed foodstuff.
Chemical and functional properties of Beetroot (Beta vulgaris L.) for product development: A review
  • P Neha
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Neha P, Jain S, Jain N, Jain H, Mittal H. Chemical and functional properties of Beetroot (Beta vulgaris L.) for product development: A review. Int. J. Chem. Stud. 6: 3190-3194, 2018
Development and sensory analysis of beetroot jelly
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Chaudhari SN, Nikam MP. Development and sensory analysis of beetroot jelly. International Journal of Science and Research, 4(10), 827-830, 2015.
Improving red color of some food products using red beet powder
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Ibraheem AA, Makpoul KR, Amira Shokry M. Improving red color of some food products using red beet powder. International Journal of Science and Research (IJSR). 2016