International Journal of Statistics and Applied Mathematics
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2023, Vol. 8, Special Issue 4, Part J

Quality evaluation of beetroot tutti-frutti

Author(s): Neha Prajapat, Deep P Patel, Kusum Meghwal and SK Jain

Fruits and vegetables are high in vitamins and minerals. During the season, their production is high, and their perishable nature causes fruit spoilage. Beetroot is taproot portion of beet plant. Dark red-colored beet roots are very popular for human consumption, in the form of cooked and raw as salad or juice. Beetroot is widely used in the food industry as a natural food colourant and in a variety of value-added products. For preparation of beetroot tutti-frutti the experiment conducted in which various combination of sugar syrup temperature (40, 50 and 60 °C), concentration (50, 60 and 70° Brix) and duration of osmosis (60, 120 and 180 min) were taken. The results indicated that the quality observations affected by various treatments. As the temperature and concentration of the solution were increased the color and water activity decreased with increase in time.

Pages: 759-762 | Views: 29 | Downloads: 3

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How to cite this article:
Neha Prajapat, Deep P Patel, Kusum Meghwal, SK Jain. Quality evaluation of beetroot tutti-frutti. Int J Stat Appl Math 2023;8(4S):759-762.

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International Journal of Statistics and Applied Mathematics