Utilization of Beetroot Powder as Natural Colorant in Ice-cream

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Authors

  • K. V. Durge
     Department of Food Engineering, College of Food Technology, VNMKV, Parbhani ,IN
  • A. R. Sawate
     Department of Food Engineering, College of Food Technology, VNMKV, Parbhani ,IN
  • R. B. Kshirsagar
     Department of Food Engineering, College of Food Technology, VNMKV, Parbhani ,IN
  • A. T. Taur
     Department of Food Engineering, College of Food Technology, VNMKV, Parbhani ,IN
  • B. M. Patil
     Department of Food Engineering, College of Food Technology, VNMKV, Parbhani ,IN
  • S. S. Mundhe
     Department of Food Engineering, College of Food Technology, VNMKV, Parbhani ,IN
  • S. P. Kulkarni
     Department of Food Engineering, College of Food Technology, VNMKV, Parbhani ,IN

Keywords:

Beetroot, Spray Drying, Beetroot Powder, Food Colorants.

Abstract

The beetroot juice, concentrate and powder (spray dried) were prepared from beetroot. The antioxidant activity and betalain content were found to be higher in concentrate as compared to juice and powder. The prepared beetroot powder was utilized in ice-cream and different properties to evaluate the quality of ice-cream were studied. Ice-cream containing 0.25 % beetroot powder was found to be chemically and organoleptically superior.

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Published

2014-10-05

How to Cite

Durge, K. V., Sawate, A. R., Kshirsagar, R. B., Taur, A. T., Patil, B. M., Mundhe, S. S., & Kulkarni, S. P. (2014). Utilization of Beetroot Powder as Natural Colorant in Ice-cream. The Indian Journal of Nutrition and Dietetics, 51(4), 400–407. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/2483

Issue

Volume 51, Issue 4, October-December 2014

Section

Articles

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