Studies on Preparation of Apple Beetroot blended Value Added Products

Abstract

newline The present investigation was carried out to study the effect of blending of apple and beetroot pulp for the preparation of value added products viz., spread and powder, to assess the physico-chemical, bioactive components and organoleptic evaluation of the developed products and to ascertain the shelf stability and economics of the developed products. The apple pulp was blended with beetroot pulp in varied concentrations of T1 (100:00::AP:BP), T2 (90:10::AP:BP), T3 (80:20::AP:BP), T4 (70:30::AP:BP), T5 (60:40::AP:BP) and T6 (50:50::AP:BP) to prepare highly nutritious and delightful spread and powder. The formulated spread packed in glass jar whereas powder was packed in LDPE pouches and their storability was studied for 6 months at every 2 months interval under ambient conditions. newlineThe physico-chemical analysis of blended spread revealed that maximum mean moisture content of 24.01 per cent, TSS of 61.88ºBrix, ascorbic acid of 10.39 mg per 100 g and crude fat of 1.76 per cent recorded in T1 (100:00::AP:BP). An increasing trend was observed in reducing sugars, total sugars and titratable acidity whereas ash, calcium and phosphorus content decreased during the storage. Treatment T6 (50:50::AP:BP) recorded highest crude protein (2.17%), phenols (62.31 mg GAE/100 g), antioxidant (49.58%) and betacyanin (24.34 mg/100 g) content. T6 (50:50::AP:BP) recorded lowest microbial count in blended spread throughout the storage duration. Sensory evaluation of spread revealed that treatment T5 (60:40::AP:BP) was adjudged to be superior with an overall acceptability score of 7.82. In blended powder, T1 (100:00::AP:BP) recorded the maximum mean water activity, crude fat and crude fibre of 0.282, 2.95 per cent and 4.40 per cent, respectively, whereas T6 (50:50::AP:BP) recorded the maximum mean phenol, antioxidant activity, anthocyanins and betacyanin content of 11.26 mg GAE per 100 g, 8.44 per cent, 2.91 mg per 100 g and 43.35 mg per 100 g, respectively. During six months of storage study, increase in moisture conten