2017, VOL. 3 ISSUE 2, PART A
Standardization and development of beetroot based product
Author(s): Neha Dwivedi, Archana Singh, Dr. Mamta Jaiswal and Kiran Agrahari
The objective of present investigation was refer to-“standardization and development of beet root based product’’. Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots, are an excellent source of folic acid and a very good source of fibre, manganese and potassium. Per 100 gram serving providing 43 calories, beetroot is an excellent source (20% of the Daily Value, DV) of folate and a good source (14% DV) of manganese, with other nutrients in low amounts (see table displayed at right). The green, leafy portion of the beet is also edible. Beetroot, also known simply as the beet, has been gaining in popularity as a new super food due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure and increase blood flow. Beetroot has been gaining in popularity as a new super food. Increasing consumption of plant foods like beetroot decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair growth. The nutritive value of most acceptable was calculated with the help of “Food Composition Table” given by ICMR (2010). Develop product of oats was used for development of standardized products i.e. Lassi and Halwa. The organoleptic evaluation of products was done by using score card method (9-Point Hedonic Scale). The result of beet root based products, for Lassi and Halwa. (T1) were best in all treatments in case of all sensory attributes. The highest average score for all acceptability was found in experimental products made by developed by beetroot based were mostly accepted by panel member.
How to cite this article:
Neha Dwivedi, Archana Singh, Dr. Mamta Jaiswal and Kiran Agrahari. Standardization and development of beetroot based product. International Journal of Home Science. 2017; 3(2): 26-30.