Sehajveer Kaur Navjot Kaur Poonam Aggarwal Kiran Grover


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.


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Antioxidant activity, Beetroot, Betalains, Flavonoids, Jam, Jelly, Phenols, Sensorial qualities

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Kaur, S., Kaur, N. ., Aggarwal , P. ., & Grover, K. . (2022). Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.). Journal of Applied and Natural Science, 14(2), 459–468. https://doi.org/10.31018/jans.v14i2.3407
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