• Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 2 (2019)

Studies on technology development, organoleptic evaluation and proximate composition of beetroot candy by using different sweeteners

Author(s):

Sakhare KS, Sawate AR, Kshirsagar RB and Taur AT

Abstract:
In the present investigation, the technology is developed to standardize the process for preparation of beetroot candy. The fresh beetroot and prepared candy were analyzed for chemical and organoleptic properties. The raw fresh beetroot were peeled, cut into cubes, the cubes were steam blanched and syruping is carried out by using sugar, sucralose and sorbitol in different proportions. The raw beetroot found to contained moisture (85.56) percent, protein (1.41) percent, fat (0.21) percent, carbohydrate (9.05) per cent, ash (1.18) percent, fiber (2.2) percent and betalain content (291 mg/100g) respectively. The sample T0, T4 and T6 was found to be organoleptically significant over other candies.

Pages: 766-769  |  1461 Views  637 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Sakhare KS, Sawate AR, Kshirsagar RB and Taur AT. Studies on technology development, organoleptic evaluation and proximate composition of beetroot candy by using different sweeteners. J Pharmacogn Phytochem 2019;8(2):766-769.

Call for book chapter