Author(s):

Bhupinder Singh, HK Sharma and Ravinder Kaur

Abstract: Osmo-convective dehydration of beetroot candy is an interesting alternative for the development of confectionary-based functional food with extended shelf life. Osmo-convective dehydrated beetroot candy was packed in three different packaging materials viz., HDPE, LDPE and LAP and stored at room temperature (25-35 ^oC, RH 50-70%). Changes in physico-chemical properties of beetroot candy were evaluated during storage (at 0, 1, 2, 3, 4, 5 and 6 months). During storage, moisture content, colour, and betalain content of beetroot candy were varied depending upon the type of packaging material. Beetroot candy, packed in LDPE showed considerable changes in physicochemical properties during storage. The magnitude of changes in physicochemical properties of beetroot candy as well as sensory attributes during storage suggested that laminated aluminum package (LAP) was best for long term storage of beetroot candy.

Pages: 2704-2708  |  1025 Views  528 Downloads

Download (621KB)