Development and Sensory Analysis of Beetroot Jelly
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



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Research Paper | Nutrition Science | India | Volume 4 Issue 10, October 2015

Development and Sensory Analysis of Beetroot Jelly

Chaudhari S. N, Nikam.M.P

Beetroot grown in many countries and regularly eat in our normal diet. It is rich in several bioactive compounds and also rich in betalins, carotenoids, powerful dietary source. For making jelly pectin, acid, sugar ( 65 %), water are four essential ingredients.0.5-1 % of pectin in extract is sufficient to produce good quality jelly. final jelly should contain at least 0.5 % acid. In final product optimum pH value for jelly is 3.2. A good product is clear and firm. It should taste fresh and fruity. It is used to treat various diseases. In the present study attaint was made for development of beet root jelly and sensory attributes of the jelly prepared from beetroot, sugar, citric acid, pectin, was evaluated. Jelly was successfully developed using 2 % pectin, 0.5 % citric acid, and 61 % sugar. Sensory evaluation of developed beet root jelly along with two variations in formulation was done.

Keywords: Sensory analysis, jelly, Beet root, pectin, sugar

Edition: Volume 4 Issue 10, October 2015

Pages: 827 - 830

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How to Cite this Article?

Chaudhari S. N, Nikam.M.P, "Development and Sensory Analysis of Beetroot Jelly", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=SUB158883, Volume 4 Issue 10, October 2015, 827 - 830

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