Studies on Bio-chemical Attributes of Spiced Beetroot Ready-to-Serve (RTS) Beverage

Abstract

The study could be useful in determining how to use beetroot for juice production in order to reduce loss owing to underutilization, and the addition of spices can provide a distinct flavor while masking the earthy Odor of beetroot. The study was conducted at Post Harvest Laboratory, Department of Horticulture, School of Agriculture, ITM University, Gwalior. The experiment was laid in a Completely Randomized Design with fourteen treatment combinations and three replications in each treatment. The treatments consisted of several combinations of flavour with spices including various concentrations of Cumin, Cardamon, Cinnamon and Mint. Organoleptic attributes are the sensory parameters based on which, one can justify the taste, flavour and overall appearance of the product. From the conducted research trail, it has been observed that out of 11 treatments, T0 (Beet root (20 ml) + Sugar (10 g) + Water (80 ml)), showed least results. In the aspects of taste T0 ranked with the value of 5.67 followed by T2 6.67 at 0th day. From the conducted experimental trail, it has been observed that at final day the TSS was recorded highest value with 11.78 0B in T2 (Beet root (20 ml) + Sugar (10 g) + Water (80 ml) + Mint extract (10 ml)). Since the conducted experiment it has been found that Vit-C was recorded highest in T9 and T10, with the value of 6.13 and 6.43 mg/100ml. it has been assumed that by the addition of spices like cumin and cinnamon the vit-C content of the RTS was increased, which was future countered by the fermentation process at 3rd final day.  The synergy between beetroot's betalains and mint's bioactive compounds could potentially amplify the overall health-promoting effects of the juice.