Development Of Production Technology For Preparation Of Beetroot Powder Using Different Drying Methods

In recent years, the root vegetable, Beta vulgaris L. has attracted significant attention as a health-promoting functional food product because it is a rich source of betalains and has high antioxidant capacity. So, there is an increased interest in preserving its nutrients through drying. In this study, the fresh beetroots (Vulgaris) were cleaned, peeled, crushed, and sliced longitudinal in four parts. The sliced beetroot dried separately by sun drying (35-45 degrees C), tray drying (at different temperature i.e., 40, 50 and 60 degrees C) and lyophilizer drying (-40 degrees C), followed by grinding to powder using mixer grinder and subsequently packed in LDPE bags separately and stored at room temperature (25-30 degrees C) for shelf life studies. The beetroot powder quality was assessed by using proximate composition, physicochemical and sensory analysis. There was significant amount of variation in chemical composition and organoleptic quality of different beetroot powders but the powder prepared through lyophilizer had higher total phenolic content (0.58 mg gallic acid eq/g), betalain content (4.89 mg/g) and antioxidant activity (DPPH free radical scavenging activity) (95.31%), compared to all other drying methods used. The statistical analysis in response of sensory properties of taste panel revealed that the beetroot powder obtained by lyophilizer was most acceptable with respect to color retention, flavour, texture and overall quality of product than the other drying methods.