International Research Journal of Engineering and Technology (IRJET)
e-ISSN: 2395-0056
Volume: 11 Issue: 01 | Jan 2024
p-ISSN: 2395-0072
www.irjet.net
Studies on Preparation of Orange and Beetroot Fortified Jelly Rupesh J Saindane1, Vijay P Nakade2 1Assistant Professor, College of Agri-Business Management, Kashti, Malegaon (MPKV., Rahuri, M.S., India) 2Assistant Professor, College of Food Technology, Yavatmal (Dr. PDKV., Akola, M.S., India)
---------------------------------------------------------------------***--------------------------------------------------------------------Union and labeled as E-162 that gives red color to the final Abstract - Beetroot is rich in bioactive compounds and
product. Orange is blended with beetroot as a flavour replacer of earthy smell of beetroot. it is a pectin rich fruit and beetroot lacks pectin so that will help to increase the texture and also enrich the jelly with nutrients especially vitamin-C. In order to make value addition, the present study of beetroot jelly blended with orange which is in the proportion of 60:40 was successfully done.
also rich in betalian, carotenoids, powerful dietary source.Beetroot mainly consist of 87% water,8% carbohydrates and 2-3% of fiber. Fortified Beetroot and orange Jelly making involves important constituents such as pectin, acid and sugar. In order to make value addition, the present study of beetroot jelly fortified with orange (Orbeet jelly) which is in the proportion of 60:40 respectively was successfully done that contains beetroot as base, as it contains active compounds, vitamins and minerals.Orange is selected on the basis of its higher pectin content and rich source of vitamin C, vit.A, floate,Calcium and potassium.It improved heart health, reduce blood pressure and enhance the exercise capacity.it contains Energy-386 Kcal, Carbohydrate-79%, floate-37%, vit.C-14 mg,Vit. A- 6.5 mg. In final product, the present study was made for development of Orbeet jelly and its sensory attribute was carried out. Jelly was successfully developed by using 2% pectin, 0.5% citric acid and 61% sugar.The jelly with the goodness of beetroot and orange having a good nutritional value was developed successfully.it can be recommended to all age groups to maintain the immunity. Key Words: Dietary source, Constituents, Sensory attributes.
Fortified,
Orange is a hybrid (Citrus sinensis or Citrus x sinensis) of ancient cultivated origin belonging to family Rutaceae. Orange is known as powerhouse of nutrition.it get pleasant smell is the work of chemical called limonene and linalool. orange fruit is excellent source of vit.C, floate, calcium, phosphorus. It is having a anti-inflammatory, antifungal and antibacterial properties. Jelly is a semi-solid product prepared by boiling of a clear, strained solution of pectin containing fruit extract, free from pulp, after addition of sugar and citric acid. A perfect jelly should be transparent and well set. It should be firm enough to retain a sharp edge but enough when pressed. It should not be gummy, sticky, and syrupy or have crystallized sugar. Its main constituents are fruit juice, pectin, sugar, citric acid. The jelly has more space to be popular among all age groups.
Bioactive,
Health benefits-
1.INTRODUCTION
i. Beneficial for eye and skin health.
Beetroot (Beta Vulgaris) is botanically classified as a herbaceous biennial from Chenopodiaceous family and has various varieties with bulb colors ranging from yellow to red. Therefore, it can be consider as a factor for cancer prevention. They have anti-microbial and anti-viral properties. They are rich in valuable active compounds such as carotenoids, glycine, betaine, saponins, betacyanin’s, folates, betanin, polyphenol and flavonoids. It is an alkaline food with pH range of 7.5 to 8.0. It contains vitamin A, B1, B2, B6, and C. It is good source of calcium, magnesium, copper, phosphorus, sodium, and iron. The bright color of beetroot is due to red pigment known as betalian, Betanin obtained from roots, is used industrially as red food colorant, to improve color and flavor of tomato paste, sauce, desserts, jam and jellies, candy etc.
ii. It may improve the heart health. iii. It reduces the blood pressure. iv. It is helpful to maintaining the Hb. v. To boosts the immunity. vi. It has anti-carcinogenic properties. The health benefits of beetroot and orange are enormous and have huge positive impact on human health. Liping Chen (2021)
2. Materials and Methods Beetroot
Beetroot having a good therapeutic and nutritional value and it is rich in carbohydrate, fiber and number of micronutrients and bioactive compounds. Betalian is a natural food colorant which is approved by European
© 2024, IRJET
|
Impact Factor value: 8.226
Fresh, mature undamaged vegetable (beetroot) were purchase from the local market in Malegaon (M.S.)
|
ISO 9001:2008 Certified Journal
|
Page 223