Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.)

Abstract

Beetroot is a root vegetable with abundant bioactive compounds like phenols, flavonoids and betalains that give the beetroot a characteristic colour. The present study was conducted to develop preserved functional foods from fresh beetroot and analyze sensory attributes, physico-chemical properties, nutritional parameters, bioactive compounds, antioxidant activity and color values. Total soluble solids and acidity contents of raw beetroot, beetroot jam and candy was found to be 10.72° Brix and 0.06 %, 69.03 °Brix and 0.72 % and 69.43° Brix and 0.12 %, respectively. The TSS content of jam and candy was found to be 55.77±0.09 and 66.50±0.19, respectively. Total phenols, flavonoids, betalains and antioxidant activity of jam and candy were found to be 82.58 and 98.94 mg GAE/100g, 47.85 and 45.51 mg QE/100 g, 267.73 and 357 mg/100g and 35.43 and 42.13 %, respectively. The L* value indicating the lightness of a product decreased for beetroot jam as opposed to L* value of beetroot candy, which increased compared to raw beetroot. The a* value revealing the redness of jam increased whereas redness of candy decreased compared to raw beetroot. The present study indicated that; beetroot could be used for the preparation of jam and candy with good sensorial quality, which has a high market potential.

Development of plum juice concentrate blended carbonated beverages

“…The extracted sample was then mixed with Folin-Ciocalteu reagent, leading to color change that signified oxidation of phenolic compounds. This color change was quantified using a spectrophotometer, and total phenolic content was calculated based on absorbance readings and a standard curve, typically expressed as milligrams of gallic acid equivalents (GAE) per 100 milliliters (mg GAE/100 ml) of plum juice (Kaur et al in 2022) [6] . To assess antioxidant activity, particularly DPPH free radical scavenging activity in plum juice, following method was employed.…”

“…The mixture was incubated in dark to allow antioxidants in juice to scavenge DPPH radicals, resulting in reduction in solution's purple color. After incubation, decrease in absorbance was measured spectrophotometrically, and antioxidant activity was calculated as a percentage of DPPH scavenged by the plum juice (Kaur et al in 2022) [6] .…”

Formulation of carbonated peach juice beverage and study of phytochemical properties

“…Calculation of ascorbic acid done by standard titrimetric method, employing a 2,6-Dichlorophenol indophenol dye solution, this compound is changed into a colorless substance through the action of ascorbic acid, following methodology outlined by (Kaur et al in 2022) [17] . The determination of β-carotene and total carotenoids measurements involved acetone and petroleum ether extraction, trailed by spectrophotometric measurement, with results expressed as µg/100 ml, according to the procedures described in (AOAC, 2019) [1] reference.…”

“…The determination of β-carotene and total carotenoids measurements involved acetone and petroleum ether extraction, trailed by spectrophotometric measurement, with results expressed as µg/100 ml, according to the procedures described in (AOAC, 2019) [1] reference. Total phenols were calculated using the Folin-Ciocalteau reagent method, following the protocol outlined by Kaur et al, (2022) [17] , with results expressed as mg GAE (Gallic acid equivalent) per 100 g. Furthermore, the antioxidant activity, as DPPH free radical scavenging activity, was assessed using the method given by (Kaur et al, 2022) [17] .…”

“…Table 1: Quality characteristics of fresh peach juice and peach concentrate. Color is a crucial feature that serves as significant quality parameter, influencing consumer acceptability and purchasing decisions (Kaur et al, 2022) [17] . L* value, which means lightness or darkness, exhibited a significant decrease (p<0.05), during the concentration process.…”