Author(s):

Dorcus Masih, Nidhi Singh and Anu Singh

Abstract: Beetroot (Beta vulgaris) is a root vegetable also known as red beet, garden beet, table beet, or just beet. It is rich in essential nutrients as fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. It is widely used as additives in the food industry because of its natural and harmless pigments and colorant properties and absence of toxicity. It is important from the medicinal point of view also due to its antiviral, antimicrobial and antioxidant properties. Beetroot is associated with numerous health benefits, including healthy blood pressure, improved athletic performance, digestive health, brain health, fights inflammation and also contains anti-cancer properties. The present paper reviews the potential application of Beetroot as an antioxidant and natural colorant in food products.

Pages: 162-166  |  7766 Views  4726 Downloads

Download (535KB)