DEVELOPMENT AND STANDARDIZATION OF BEETROOT JUICE – ENRICHED KULFI

M. Dhanasekaran; S.P. Prakash; E. Murasoli; S. Aravindan; L. Geetha

doi:10.56093/ijvasr.v55i4.181144

Authors

M. Dhanasekaran Assistant Professor, Department of Food Technology, Sree Sastha institute of Engineering and Technology, Chemabarapakkam, Chennai
S.P. Prakash Assistant Professor, Department of Dairy Business Management, College of Food and Dairy Technology, TANUVAS, Koduvalli, Chennai - 600 052
E. Murasoli PG Student, Department of Food Safety and Quality Assurance, College of Food and Dairy Techology, TANUVAS, Koduvalli, Chennai - 600 052
S. Aravindan PG Student, Department of Food Safety and Quality Assurance, College of Food and Dairy Techology, TANUVAS, Koduvalli, Chennai - 600 052
L. Geetha B.Tech (Dairy Technology), College of Food and Dairy Technology, TANUVAS, Koduvalli, Chennai - 600 052

https://doi.org/10.56093/ijvasr.v55i4.181144

Keywords:

Frozen dessert, beetroot juice, beetroot kulfi, proximate analysis

Abstract

Milk and dairy products are important in daily diets and cultural foods because they supply key nutrients such as proteins, vitamins, and minerals. Kulfi is a traditional Indian frozen dessert prepared by concentrating milk and adding sugar, nuts, and spices before freezing. In this study, kulfi was prepared by adding beetroot juice, which is rich in antioxidants and provides health benefits. Beetroot juice was incorporated in the ratio T1(5%), T2(10%), and T3(15%) in Kulfi.Sensory evaluation revealed that kulfi containing T2(10%) beetroot juice had the best overall acceptability, with desirable color, flavor, texture, and melting characteristics. The results of proximate analysis of beetroot juice enriched kulfi T2(10%), (moisture, protein,carbohydrate,ash, pH, titratable acidity, and antioxidant activity) is 8.2%, 3.9%, 3.7%, 20.3%, 1.2%, 6.5%, 3.4% and 77%). Antioxidant activity increased significantly with higher beetroot levels because of the presence of betalains and phenolic compounds. The study concluded that adding beetroot juice improves the nutritional value, functional properties, and natural appearance of kulfi without the use of artificial colors.

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