Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.)
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Abstract
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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Keywords
Antioxidant activity, Beetroot, Betalains, Flavonoids, Jam, Jelly, Phenols, Sensorial qualities
References
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AOAC. (2010). Official Methods of Analysis of AOAC International, 18th Ed. Washington DC, USA.
Baniwal, P. & Hathan, B.S. (2015). Process parameter optimization for the development of ready-to-eat instant sand pear candy using response surface methodology. Journal of Food Processing and Preservation, 39 (6), 3098-3109. https://doi.org/10.1111/jfpp.12575
Bethke, P.C. & Jansky, S.H. (2008). The effects of boiling and leaching on the content of potassium and other minerals in potatoes. Journal of Food Science, 73 (5), H80-H85.https://doi.org/10.1111/j.1750-3841.2008.00782.x
Bhople, S.G., Ingle, M.P. & Bornare, D.T. (2016). Studies on standardization of beetroot jam by using date paste and effect on organoleptic properties of jam during storage. The Pharma Innovation Journal, 8 (9), 64-67.
Brand-Williams, W., Cuvelier, M.E. & Berset, C.L. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science Technology, 28 (1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
Bucur, L., Taralunga, G.H. & Schroder, V. (2016). The betalains content and antioxidant capacity of red beet (Beta vulgaris L. subsp. vulgaris) root. Farmacia, 64 (2), 198-201.
Dobhal, A. & Awasthi, P. (2019). Formulation of beetroot candy using simple processing techniques and quality evaluation. Journal of Pharmacognosy and Phytochemistry 8 (4), 913-916.
Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. T. & Smith F (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28 (3), 350-56. https://doi.org/10.1021/ac60111a017
Esparza-Martínez, F.J., Miranda-López, R. & Guzman-Maldonado, S.H. (2016). Effect of air-drying temperature on extractable and non-extractable phenolics and antioxidant capacity of lime wastes. Industrial Crops and Products, 84, 1-6. https://doi.org/10.1016/j.indcrop.2016.01.043
Guiné, R., Roque, A.R., Gonçalves, F. & Correia, P. (2016). Development of an innovative jam based on beetroot. Journal of Food Science Research, 1 (2), 49-53
Kanabur, V. & Daisy, D.M. (2019). Development and evaluation of a healthy jam. International Journal of Engineering Science and Research, 6 (1), 216-223.
Kanwal, N., Randhawa, M.A. & Iqbal, Z. (2017). Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam. International Food Research Journal, 24 (5), 2017-2020.
Kim, D. O. & Padilla-Zakour, O. I. (2004). Jam processing effect on phenolics and antioxidant capacity in anthocyanin-rich fruits: Cherry, plum, and raspberry. Journal of Food Science 69 (9), 01-06. https://doi.org/10.1111/j.1365-2621.2004.tb09956.x
Kumar, V., Kushwaha, R., Goyal, A., Tanwar, B. & Kaur, J. (2018). Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract. Food Chemistry, 245,168-177. https://doi.org/10.1016/j.foodchem.2017.10.089
Lee, D.J., Lee, H., Lee, S.H., Lee, C.Y. & Kim, D.O. (2013). Effects of jam processing on anthocyanins and antioxidant capacities of Rubus coreanus Miquel berry. Food Science and Biotechnology, 22 (6), 1607-1612. https://doi.org/10.1007/s10068-013-02 57-8
Mahato, A., Chakraborty, I. & Baidya, B.K. (2020). Preparation and evaluation of fruit candy from unripe mango. International Journal of Chemical Studies, 8 (1), 2727-2731. https://doi.org/10.22271/chemi.2020.v8.i1ao.8682
Martínez, F.J., Miranda-López, R. & Guzman-Maldonado, S.H. (2016). Effect of air-drying temperature on extractable and non-extractable phenolics and antioxidant capacity of lime wastes. Industrial Crops and Products, 84, 1-6. https://doi.org/10.1016/j.indcrop.2016.01.043
Melendez-Martinez, A.J., Vicario, I.M. & Heredia, F.J. (2004). Nutritional importance of carotenoid pigments. Archivos Latinoamericanos de Nutricion, 54 (2), 149–154.
Muzzaffar, S., Baba, W.N., Nazir, N., Masoodi, F.A., Bhat, M.M. & Bazaz, R. (2016). Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy. Cogent Food & Agriculture, 2 (1), 01-31. https://doi.org/10.1080/23311932.2016.1163650
Oksuz, T., Surek, E., Tacer-Caba, Z. & Nilufer-Erdil, D. (2015). Phenolic contents and antioxidant activities of persimmon and red beet jams produced by sucrose impregnation. Food Science and Technology, 3 (1), 1-8. DOI: 10.13189/fst.2015.030101
Perumpuli, P.A., Fernando, G.S.N., Kaumal, M.N., Arandara, M. & Silva, S.W.M. (2018). Development of Low Sugar Vegetable Jam from Beetroot (Beta vulgaris L.), Studies on Physicochemical Sensory and Nutritional Properties. International Journal of Theoretical and Applied Sciences, 10 (2), 22-27.
Piper, C.S. (1950). Soil and plant analysis. Pp.212. Scientific Publication Inc, New York.
Que, F., Mao, L., Fang, X. & Wu, T. (2008). Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. International Journal of Food Science and Technology, 43 (7), 1195-1201. https://doi.org/10.1111/j.1365-2621.2007.01590.x
Ranganna, S. (1997). Manual of analysis of fruits and vegetables product. Tata McGraw-Hill Pub Co. Ltd New Delhi, India.
Ranganna, S. (2007). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw Hill Pub Co. Ltd. New Delhi, India.
Rickman, J.C., Bruhn, C.M. & Barrett, D.M. (2007). Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber. Journal of the Science of Food and Agriculture, 87 (7), 1185-1196. https://doi.org/10.1002/jsfa.2824
Sawicki, T., Martinez-Villaluenga, C., Frias, J., Wiczkowski, W., Peñas, E., Bączek, N. & Zieliński, H. (2019). The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products. Journal of Functional Foods, 55, 229-237. https://doi.org/10.1016/j.jff.2019.01.053
Scibisz, I. & Mitek, M. (2009). Effect of processing and storage conditions on phenolic compounds and antioxidant capacity of high bush blueberry jams. Polish Journal of Food and Nutrition Sciences, 59 (1), 45–52.
Singleton, V.L., Orthofer, R. & Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Methods in Enzymology (Vol. 299, pp. 152-178). Academic press. https://doi.org/10.1016/S0076-6879(99)99017-1
Somogyi, J. (1952). Note on sugar determination. Journal of Biological Chemistry, 195, 19-23.
Sutwal, R., Dhankhar, J., Kindu, P. & Mehla, R. (2019). Development of low calorie jam by replacement of sugar with natural sweetener stevia. International Journal of Current Research and Review, 11 (4), 09-16. DOI: http://dx.doi.org/10.31782/IJCRR.2019.11402
Tanwar, B., Andallu, B. & Chandel, S. (2014). Influence of processing on physicochemical and nutritional composition of Psidium Guajava L.(Guava) products. International Journal of Agriculture and Food Science Technology, 5 (2), 47-54.
Tiwari, V. & Singh, N. (2019). Organoleptic properties and the utilization of carrot and beetroot. Journal of Pharmacognosy and Phytochemistry, 8 (1), 1619-1621.
Zhishen, J., Mengcheng, T. & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64 (4), 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
Amerine, M.A., Pangborn, R.M. & Roessler, E.B. (1965). Laboratory studies: Quantity-Quality Evaluation in Principles of Sensory Evaluation of Foods Academic Press, New York, pp: 349-397.
AOAC. (2010). Official Methods of Analysis of AOAC International, 18th Ed. Washington DC, USA.
Baniwal, P. & Hathan, B.S. (2015). Process parameter optimization for the development of ready-to-eat instant sand pear candy using response surface methodology. Journal of Food Processing and Preservation, 39 (6), 3098-3109. https://doi.org/10.1111/jfpp.12575
Bethke, P.C. & Jansky, S.H. (2008). The effects of boiling and leaching on the content of potassium and other minerals in potatoes. Journal of Food Science, 73 (5), H80-H85.https://doi.org/10.1111/j.1750-3841.2008.00782.x
Bhople, S.G., Ingle, M.P. & Bornare, D.T. (2016). Studies on standardization of beetroot jam by using date paste and effect on organoleptic properties of jam during storage. The Pharma Innovation Journal, 8 (9), 64-67.
Brand-Williams, W., Cuvelier, M.E. & Berset, C.L. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science Technology, 28 (1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
Bucur, L., Taralunga, G.H. & Schroder, V. (2016). The betalains content and antioxidant capacity of red beet (Beta vulgaris L. subsp. vulgaris) root. Farmacia, 64 (2), 198-201.
Dobhal, A. & Awasthi, P. (2019). Formulation of beetroot candy using simple processing techniques and quality evaluation. Journal of Pharmacognosy and Phytochemistry 8 (4), 913-916.
Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. T. & Smith F (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28 (3), 350-56. https://doi.org/10.1021/ac60111a017
Esparza-Martínez, F.J., Miranda-López, R. & Guzman-Maldonado, S.H. (2016). Effect of air-drying temperature on extractable and non-extractable phenolics and antioxidant capacity of lime wastes. Industrial Crops and Products, 84, 1-6. https://doi.org/10.1016/j.indcrop.2016.01.043
Guiné, R., Roque, A.R., Gonçalves, F. & Correia, P. (2016). Development of an innovative jam based on beetroot. Journal of Food Science Research, 1 (2), 49-53
Kanabur, V. & Daisy, D.M. (2019). Development and evaluation of a healthy jam. International Journal of Engineering Science and Research, 6 (1), 216-223.
Kanwal, N., Randhawa, M.A. & Iqbal, Z. (2017). Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam. International Food Research Journal, 24 (5), 2017-2020.
Kim, D. O. & Padilla-Zakour, O. I. (2004). Jam processing effect on phenolics and antioxidant capacity in anthocyanin-rich fruits: Cherry, plum, and raspberry. Journal of Food Science 69 (9), 01-06. https://doi.org/10.1111/j.1365-2621.2004.tb09956.x
Kumar, V., Kushwaha, R., Goyal, A., Tanwar, B. & Kaur, J. (2018). Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract. Food Chemistry, 245,168-177. https://doi.org/10.1016/j.foodchem.2017.10.089
Lee, D.J., Lee, H., Lee, S.H., Lee, C.Y. & Kim, D.O. (2013). Effects of jam processing on anthocyanins and antioxidant capacities of Rubus coreanus Miquel berry. Food Science and Biotechnology, 22 (6), 1607-1612. https://doi.org/10.1007/s10068-013-02 57-8
Mahato, A., Chakraborty, I. & Baidya, B.K. (2020). Preparation and evaluation of fruit candy from unripe mango. International Journal of Chemical Studies, 8 (1), 2727-2731. https://doi.org/10.22271/chemi.2020.v8.i1ao.8682
Martínez, F.J., Miranda-López, R. & Guzman-Maldonado, S.H. (2016). Effect of air-drying temperature on extractable and non-extractable phenolics and antioxidant capacity of lime wastes. Industrial Crops and Products, 84, 1-6. https://doi.org/10.1016/j.indcrop.2016.01.043
Melendez-Martinez, A.J., Vicario, I.M. & Heredia, F.J. (2004). Nutritional importance of carotenoid pigments. Archivos Latinoamericanos de Nutricion, 54 (2), 149–154.
Muzzaffar, S., Baba, W.N., Nazir, N., Masoodi, F.A., Bhat, M.M. & Bazaz, R. (2016). Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy. Cogent Food & Agriculture, 2 (1), 01-31. https://doi.org/10.1080/23311932.2016.1163650
Oksuz, T., Surek, E., Tacer-Caba, Z. & Nilufer-Erdil, D. (2015). Phenolic contents and antioxidant activities of persimmon and red beet jams produced by sucrose impregnation. Food Science and Technology, 3 (1), 1-8. DOI: 10.13189/fst.2015.030101
Perumpuli, P.A., Fernando, G.S.N., Kaumal, M.N., Arandara, M. & Silva, S.W.M. (2018). Development of Low Sugar Vegetable Jam from Beetroot (Beta vulgaris L.), Studies on Physicochemical Sensory and Nutritional Properties. International Journal of Theoretical and Applied Sciences, 10 (2), 22-27.
Piper, C.S. (1950). Soil and plant analysis. Pp.212. Scientific Publication Inc, New York.
Que, F., Mao, L., Fang, X. & Wu, T. (2008). Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. International Journal of Food Science and Technology, 43 (7), 1195-1201. https://doi.org/10.1111/j.1365-2621.2007.01590.x
Ranganna, S. (1997). Manual of analysis of fruits and vegetables product. Tata McGraw-Hill Pub Co. Ltd New Delhi, India.
Ranganna, S. (2007). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw Hill Pub Co. Ltd. New Delhi, India.
Rickman, J.C., Bruhn, C.M. & Barrett, D.M. (2007). Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber. Journal of the Science of Food and Agriculture, 87 (7), 1185-1196. https://doi.org/10.1002/jsfa.2824
Sawicki, T., Martinez-Villaluenga, C., Frias, J., Wiczkowski, W., Peñas, E., Bączek, N. & Zieliński, H. (2019). The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products. Journal of Functional Foods, 55, 229-237. https://doi.org/10.1016/j.jff.2019.01.053
Scibisz, I. & Mitek, M. (2009). Effect of processing and storage conditions on phenolic compounds and antioxidant capacity of high bush blueberry jams. Polish Journal of Food and Nutrition Sciences, 59 (1), 45–52.
Singleton, V.L., Orthofer, R. & Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Methods in Enzymology (Vol. 299, pp. 152-178). Academic press. https://doi.org/10.1016/S0076-6879(99)99017-1
Somogyi, J. (1952). Note on sugar determination. Journal of Biological Chemistry, 195, 19-23.
Sutwal, R., Dhankhar, J., Kindu, P. & Mehla, R. (2019). Development of low calorie jam by replacement of sugar with natural sweetener stevia. International Journal of Current Research and Review, 11 (4), 09-16. DOI: http://dx.doi.org/10.31782/IJCRR.2019.11402
Tanwar, B., Andallu, B. & Chandel, S. (2014). Influence of processing on physicochemical and nutritional composition of Psidium Guajava L.(Guava) products. International Journal of Agriculture and Food Science Technology, 5 (2), 47-54.
Tiwari, V. & Singh, N. (2019). Organoleptic properties and the utilization of carrot and beetroot. Journal of Pharmacognosy and Phytochemistry, 8 (1), 1619-1621.
Zhishen, J., Mengcheng, T. & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64 (4), 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
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How to Cite
Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.). (2022). Journal of Applied and Natural Science, 14(2), 459-468. https://doi.org/10.31018/jans.v14i2.3407
