Journal of Pharmacognosy and Phytochemistry
Vol. 9, Special Issue 6 (2020)
Development of product through supplementation using beet greens and its sensory evaluation
Dr. Anupama Kaushik and Kavita
L. is an herbaceous biennial which is grown today as annual crop. It has several varieties with bulb colour ranging from yellow to red. Commonly, people in India use beet and leaves are discarded while it contains various nutrients. So, to utilize this underutilized part of beets, this study was planned. The main objective of the study was to develop low-cost food product using beet greens for population who are facing problem of iron deficiency anaemia. Beet root greens were collected, washed and sun dried for a week for making powder of it. Popular snacks Mathari was supplemented with powder of Beet root green leaves. Amount of DBGLP per serving were used 5gm and 10gm. Sesnory evaluation was done with the help of 9 point hedonic rating scale. Proximate analysis of product showed Moisture 5.43%, Ash 3.4%, Fat 42%, Protein 20.21%, Carbohydrate 28.96% and calorie- 487.8 Kcal (values as per 100 gm).
Both ratio of 5gm and 10gm of DBGLP in product preparation showed same acceptability as it is noticed that beet greens are delicious too, if they are picked and cooked at the right time. As Beet greens are loaded with different nutrients and it is an underutilized part of the plant. So, we can use the powdered or fresh form of it to fortify or supplement to make low cost food products for micronutrient deficiencies.
Pages: 83-85 | 1363 Views 618 Downloads
Dr. Anupama Kaushik and Kavita. Development of product through supplementation using beet greens and its sensory evaluation. J Pharmacogn Phytochem 2020;9(6S):83-85.