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Development of production technology for preparation of beetroot powder

using different drying methods

Article in Annals of Phytomedicine An International Journal · December 2020

DOI: 10.21276/ap.2020.9.2.29

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 Annals of Phytomedicine 9(2): 293-301, 2020

DOI: http://dx.doi.org/10.21276/ap.2020.9.2.29
Annals of Phytomedicine: An International Journal 293
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Print ISSN : 2278-9839 Online ISSN : 2393-9885

Original article: Open access

Development of production technology for preparation of beetroot powder using

different drying methods
Durga Shankar Bunkar*, Anima Anand*, Kamalesh Kumar Meena  , S. K. Goyal** and V. K. Paswan*
Department of Dairy and Food Microbiology, CDFT, MPUAT, Udaipur-313001, Rajasthan, India
*Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, BHU, Varanasi-221005, Uttar Pradesh, India
**Department of Farm Engineering, Institute of Agricultural Sciences, BHU, Varanasi-221005, Uttar Pradesh, India

Article Info Abstract

Article history In recent years, the root vegetable, Beta vulgaris L. has attracted significant attention as a health-
Received 12 September 2020 promoting functional food product because it is a rich source of betalains and has high antioxidant
Revised 28 October 2020 capacity. So, there is an increased interest in preserving its nutrients through drying. In this study, the
Accepted 30 October 2020 fresh beetroots (Vulgaris) were cleaned, peeled, crushed, and sliced longitudinal in four parts. The sliced
Published online 30 December 2020 beetroot dried separately by sun drying (35-45°C), tray drying (at different temperature i.e., 40, 50 and
60°C) and lyophilizer drying (-40°C), followed by grinding to powder using mixer grinder and subsequently
Keywords packed in LDPE bags separately and stored at room temperature (25-30°C ) for shelf life studies. The
Antioxidant
beetroot powder quality was assessed by using proximate composition, physicochemical and sensory
Beetroot
analysis. There was significant amount of variation in chemical composition and organoleptic quality
Betalains
of different beetroot powders but the powder prepared through lyophilizer had higher total phenolic
Lyophilized drying
content (0.58 mg gallic acid eq/g), betalain content (4.89 mg/g) and antioxidant activity (DPPH free
Storage studies
radical scavenging activity) (95.31%), compared to all other drying methods used. The statistical
analysis in response of sensory properties of taste panel revealed that the beetroot powder obtained by
lyophilizer was most acceptable with respect to color retention, flavour, texture and overall quality of
product than the other drying methods.

1. Introduction and saponins (Figiel, 2010; Kaur and Singh, 2014; Nistor et al.,
2017). The betalains (nitrogen-containing pigments), red pigment
Beetroot (Beta vulgaris L.) is botanically classified as an herbaceous
found in beetroot is commonly added to foods as a source of red
biennial from Chenopodiaceae family and has several varieties with
purple color. Its quantity in red beetroot is influenced by several
bulb colors, ranging from yellow to red. It is the taproot portion of
factors as: species, variety, cultivation area, ripening period and
the beet plant, also known by many names as red or golden beet,
storage (Nistor et al., 2017). It is a major source of betalains and
the table beet, garden beet, or simply we called as the beet. Beetroot
protects humans against stress related disorder by inhibiting the
is grown all over the world in temperate areas, with main production
lipid oxidation and peroxidation (Kaur and Kapoor, 2002). Due to
centered in North America, Europe, Asia and North Africa
its strong antioxidant potential, betalains possess an intense
(Kowalski and Szadzinska, 2014). It is a traditional and popular
antibacterial and antiviral activity (Kowalski and Szadzinska, 2014),
vegetable all over the world (Sawicki et al., 2016). Red beetroot has
also protect human body from age related disease as well as from
many uses in human nutrition. It can be used in various forms as
cancer, cardiovascular diseases by removing free radicals (Tsai et al.,
red food colorants, e.g., to improve the colour of tomato paste,
2009; Pandey et al., 2018). The claimed therapeutic use of beetroot
sauces, desserts, jams and jellies, ice cream, sweets and cereals
includes its antitumor, carminative, and hemostatic and renal
(Gokhale and Lele, 2011; Kaur and Singh, 2014), as well as in dried
protective properties and is a potential herb used in cardiovascular
forms like chips, tea, powder in bakery, in food supplements, etc.
conditions (Vali et al., 2007; Singh and Hathan, 2014).
Beetroot is composed of 87.57%, water, 9.56% carbohydrates
(29.3% fiber and 70.7% sugar), 1.61% protein, and 0.17% lipids in In recent years, increased attention has been focused on utilization
addition to being a source of potassium, choline, vitamin C, and of healthy foods. So, it has attracted significant attention as a health-
niacin ( USDA, 2013 ). Red beetroot is rich in valuable active promoting functional food product (Clifford et al., 2015) due to the
compounds such as carotenoids, betalains, polyphenols, flavonoids, multitude of health benefits, associated with consumption of
beetroot which would increase accessibility to betalains. Betalains
Corresponding author: Dr. Kamalesh Kumar Meena degrade easily when extracted and stored in the form of a solution.
Assistant Professor and Incharge, Department of Dairy and Food
Its stability is also affected during processing (Gokhale and Lele,
Microbiology, CDFT, MPUAT, Udaipur-313001, Rajasthan, India
E-mail: [email protected]
2011) and these are highly sensitive to temperature, pH, light
Tel.: +91-9680184316 intensity, oxygen, sugar and enzymes activity (Kowalski and
Szadzinska, 2014; Pandey et al., 2018). However temperature is
Copyright © 2020 Ukaaz Publications. All rights reserved.
Email: [email protected]; Website: www.ukaazpublications.com
294

the most determining factor for betalain decomposition within the

optimal pH. Drying is an alternative to the consumption of fresh
fruits and vegetables, and allows their use during the off-season.
The dried beetroot powder have an extended shelf life, decreased
risk of microbial hazards, function as a strongly colored pigment,
and can be used as value-added ingredients in a variety of food
products. The colour and flavor of dried red beetroot are considered
to be the most important quality attributes, affecting the degree of
the product acceptability by the consumer (Sorour and El-Mesery,
2014). However, dehydration of beetroot while maintaining high
content of betalains is a challenge. Spray drying or convective drying
is recommended to avoid colorant degradation (Desai and Park,
2005). Spray drying essentially involves the addition of maltodextrin
or other binders (Koul et al., 2002; Gokhale and Lele, 2011), and as
a result, spray dried powder is less bright. Further, thermal
degradation adds to the loss in betalain and red color. Hygroscopic
nature of spray dried power is yet another limitation. The drying
methods applied may affect to various extents the colour, shape,
structure, nutritional and nutraceutical components. Therefore, it
is very important to find an optimal drying temperature and rational
heat dosage (Figiel, 2010; Kowalski and Szadzinska, 2014). In this
study, other alternative drying options have been explored for the
dehydration of beets into powders, using a sun drying, tray drying
at different temperatures, and freeze drying. This article reports
the comparative effects of different drying techniques and storage
studies on betalains pigment retention, the antioxidant activity,
physicochemical properties and sensory characteristics of beetroot
powder for up to 2 months was studied. There is no scientific work
available on this earlier.
2. Materials and Methods Figure 1: Flow diagram for the preparation of beetroot powder.

The study was carried out in the “Department of Dairy Science

2.2 Proximate analysis
and Food Technology”, Institute of Agricultural Sciences, Banaras
Hindu University, Varanasi, Banaras, Uttar Pradesh, India. The In proximate analysis, pH, moisture content, crude fat, crude protein,
chemicals used were Merck A. R . grade. The beetroot variety ash content, antioxidant activity, reducing sugar, betalains, heavy
(Vulgaris) was collected from the local market of Lanka area, metals like iron and calcium, and total phenolic content (TPC) were
Varanasi. The cleaned beetroots were peeled and then cut into slice. analyzed. The different physicochemical properties of beetroots
Then sliced beetroot crushed in food processor, Make: Philips, powder were analyzed. The fat content of product was estimated
Model: HR 7629 then dried at different temperatures by using sun by using Soxhlet apparatus. 5 g of sample was weighed in to the
drying, tray drying and lyophilization methods. Dried beetroot thimble and inserted in Soxhlet extractor. A clean and dry 150 ml
powder prepared in mixer grinder Make: Philips, Model: HL 7720. round bottom flask was accurately weighed and approximately 90 ml
Low density polyethylene (LDPE) pouches were used for packaging of petroleum ether was poured into the flask. The content of the
of dried powder. All analysis was performed in triplicate. flask was heated at 70°C for one and half hour and then the
2.1 Drying protocol temperature was increased to 140°C for evaporation for next one
hour. The flask was removed from flask in an oven at 102°C until a
The sliced beetroot crushed in food processor then dried at different
constant weigh is reached (1-2 h). Then, the flask was cooled in a
temperatures by using the following methods shown in Figure 1. In
desiccator and the flask and contents was weighed (AOAC, 2000).
sun drying method, crushed beetroots (1 kg) were spread on a
stainless steel tray (40 x 70 cm) and kept in sun for drying. For tray Assessment of free fatty acids (omega 3 and omega 6) are based on
drying, crushed beetroots (1 kg) were placed as a single layer on a titration, where oils or fats need to be dissolved in hot neutralized
stainless steel tray and dried in tray drier (Khera Instrument Pvt. ethanol or ethanol/diethyl ether using phenolphthalein as an end
Ltd.) at 40, 50 and 60° C till crushed beetroots crisp. The point indicator (Mahesar et al., 2014). To determine fibre content,
lypohilization of fresh beetroot to prepare beetroot powder is method suggested by Ranganna (2001) was employed. 2 g of
done using the lyophilizer (NSW-275, Narang Scientific Works Pvt. beetroot powder was taken and approximately 0.5 g of asbestos, to
Ltd., New Delhi) at temperature: -40°C, vacuum pressure: 0.5 m.bar the digestion flask. Added 200 ml of concentrated sulphuric acid
as performed by Singh et al. (2015) for preparing chili powder. solution immediately connected the digestion flask with condenser,
 295

and heated. After 30 min heated sodium hydroxide under reflux A spectrophotometer (Spectronic Genesys 2, Thermo Electron
condenser, washed the residue in acid digestion back in to the flask Corporation, Madison, WI) was used to measure the absorption of
with 200 ml of boiling sodium hydroxide solution. After 30 min of the samples, were recorded at 476, 538, and 600 nm. Corrected
boiling, dry the crucible and contents at 110°C to a constant weight. light absorptions of betanin and vulgaxanthin-I were calculated
Cool in a desiccators and weight. Ignite the contents of the crucible according to Elbe et al. (2005). The total phenolic content was
in an electric muffle furnace or over a burner at dull red heat until determined by the Folin-Cioclteau method (Singh et al., 2002; Nistor
carbonaceous matter is destroyed. Cool in a desiccators and weight. et al., 2017). Samples (2 gm) were homogenized in n-hexane at room
The loss in weight represents the crude fibre. The protein was temperature and centrifuged in cold at 10,000 rpm for 15 min and the
analyzed using Kjeldhal method described by MacDonald et al. supernatant was extracted. The residue obtained was re-extracted
(1977). The ash and moisture content of powder was determined twice and the supernatants were collected, poured into petri-dishes
by using the methods of AOAC (2000). Sugars in the products were and evaporated at dryness at room temperature. Then, the residue
estimated by Lane and Eynon’s method reported by (Ranganna, was dissolved in 5 ml of distilled water. 100 µml of this extract was
2001). Analysis of iron content were done as per AOAC (2000) diluted to 3 ml of water and 0.02 ml of Folin-Cioclteau reagent
using Flame Atomic Absorption Spectrophotometer ( FAAS ), was added. After 3 min, 2 ml of 20% of sodium carbonate was
Model AA - 7000 , Shimadzu, Japan, which was analyzed added and the contents were mixed thoroughly. A color developed
spectrophotometrically as per AOAC (2005). and the absorbance measured at 725 nm in UV-Spectrophotometer,
using gallic acid as a standard. The results were expressed as mg
2.3 Antioxidant analysis: DPPH radical scavenging assay gallic acid/100 g fresh material.
The 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) assay was
2.5 Physicochemical analysis
carried out by using (Shimadzu, UV Vis-1800, Tokyo, Japan). In
this assay, antioxidants present in the sample reduce the DPPH The p H was analyzed using digital p H meter ( LAB India
radicals. For preparing the extract, beetroot powder sample (1 ml Instruments Pvt. Ltd., Mumbai) after calibration, using a standard
per 10 ml) was centrifuged at 10,000 rpm for 15 min. The supernatant buffer solution at 30°C each day before use. The sinkability of
collected was used in the assay. The DPPH radical solution was beetroot powder was measured by spectrophotometric method
prepared by dissolving 10 mg of DPPH in 25 ml of 80% ethanol. as described by Sammhammer (1966). In this, 3.5 ml of distilled
1 ml from the dilution was incubated with 3 ml of DPPH solution water at 20°C was taken in the Spectrophotometer cuvette and
for 30 min in darkness. After 30 min incubation period at room 10 mg sample of powder was dusted on the surface of water and
temperature, the absorbance was read against a blank at 517 nm. the percentage transmittance was measured at 760 nm in a
Spectrophotometer. The readings were recorded after 2, 4 and 6
(% inhibition) = 100 x (Ablank — Asample / Ablank )
min intervals. The mean of three replicate values was taken as the
where, Ablank is the absorbance of the control reaction (containing percentage transmittance.
all reagents except the test compound) and Asample is the absorbance
Bulk density was determined by Sahin-Nadeem et al. (2013) method.
of the test compound. Percentage Inhibition of the activity of DPPH
A 100 ml graduated cylinder of tarred weight was taken. The mouth
solution by the beetroot powder was, thus calculated and antioxidant
of cylinder and the powder was allowed to flow freely to 100 ml
activity was estimated. The DPPH-free radical scavenging capacity
mark. The net weight was obtained and results expressed as g/ml
of vegetables was assessed by means of the method devised by
(loose density). The tapped bulk density was determined by tapping
Chen and Ho, (1995) and modified by Xu and Chang (2007) and
the cylinder till the volume attained a constant level. The volume
Nistor et al. (2017).
occupied was noted and result expressed as g/ml.
2.4 Analysis of betalain and total phenolic content The color of beetroot powder was analyzed by using
For the betalains’ spectrophotometric determination, the experiment Spectrophotometer (Hunter color lab), manufactured by M/s
was conducted using the method used by Ravichandran et al. (2013) Hunter associate laboratory Inc-USA. In order to obtain the L*
and Nistor et al. (2017). For extraction of betalains, 0.1 g of beetroot (Lightness), a*(green/red), and b*(blue/yellow) value, the lens of
powder was added to 10 ml water. The samples were mixed with a the color reader was placed on the powder. Triplicate samples were
vortexer (Standard Mini Vortexer, VWR Scientific Products, Radnor, analyzed and the results were recorded.
PA) until homogeneous and then centrifuged with a centrifuge
2.6 Microbial analysis
(Centrific Model 228, Fisher Scientific, Hampton, NH) for 10 min
at 3300 rpm. The supernatant was collected and the insoluble The total plate count (TPC) for the product is determined using the
portion was re-extracted and the supernatant was combined and plate count agar (Hi Media, Mumbai, India) after incubating the
brought to a final volume of 50 ml with water in a volumetric flask plates for 48 h at 37°C in appropriate dilutions (APHA, 1984). The
at room temperature (Kujala et al., 2000). Betalain extracts were yeast and molds were estimated with the help of potato dextrose
diluted with 0.05 M phosphate buffer, pH 6.5 so that the samples agar (PDA, HiMedia, Mumbai, India) after incubation at 25°C for
exhibited absorption between 0.4 and 0. 5 AU at λmax = 538 nm. 4-5 days.
296

2.7 Sensory analysis 3.1 Proximate analysis, antioxidant and phenolic contents
In the present study the beetroot powder samples were subjected The chemical composition (chemical analysis) and proximate
to sensory evaluation using 9-point hedonic scale. The sensory analysis of beetroot (B. vulgaris) powder for moisture, fat, ash,
evaluation was performed by a panel of 15 semi trained judges protein, reducing sugar, antioxidant, total phenolic content (TPC),
(aged 25-35 years) from the Department of Dairy Science and and betalain content were analyzed. The results are presented in
Food Technology, Institute of Agricultural Sciences, Banaras Hindu Table 2. The moisture content of the samples was between
University, Varanasi, India. The judges gave score of preference 5.52 ± 0.61% per 100 gm powder and plotted in Figure 2. An
(by 9 point hedonic rating scale) of color, flavour and overall increase in temperature leads to decrease in moisture content. The
acceptability and the score preference data is shown in Table 5. results recorded for ash content were ranging from 4.23 ± 0.48 to
The samples were served in plastic odourless trays. Water was 5.26 ± 0.51% in beetroot powder. The results of protein content
used for rinsing the trays before using it for other samples. Sensory observed were ranging from 1.12 ± 0.23 to 1.96 ± 0.43% on dry
evaluation was carried out at 25°C and 60% relative humidity basis per 100 gm sample of beetroot powder. The fat percentage
(Ranganna, 2001). found in the range of 0.2 ± 0.05 to 0.28 ± 0.07%. The betalain
content decreases with increase in temperature in different drying
2.8 Statistical analysis methods. An increase in temperature leads to decrease in betalain
For statistical analysis, all the experiments, conducted in triplicates content from 4.89 ± 0.73 mg/g to 3.10 ± 0.83 mg/g. The results
obtained by the different drying methods used for drying beetroot
and data were evaluated by One-way ANOVA (Analysis of variance)
was ranged from 15.5 ± 1.19 to 11.49 ± 1.08 mg GAE/g levels of
procedures of Statistical Analysis System (SAS, 1985).
TPC. The beetroot contains very good amount of iron content.
The iron content observed under sun drying was 1.18 ± 0.20 g and
2.9 Storage studies
under lyophilization drying, it was found 1.56 ± 0.22 g. The amount
The samples of beetroot powder dried under sun, tray and for iron under tray drying at 40°C was 1.25 ± 0.30 g, at 50°C was
lyophilizer drying were separately packed and sealed in low density 1.22 ± 0.22 g, and at 60°C was 1.16 ± 0.32 g. Drying probably
polyethylene (total gauge - 90 m, weight per area - 82.2 g/m2 and increased antioxidant activity due to increase in concentration of
sealing condition: 150°C / 5 bar/ 1.0 sec) and stored at room bioactive molecules in the food matrix without large loss. The
temperature for further studies upto 60 days. Packaging material antioxidant value observed by applying different drying methods
on beetroot powder were significantly higher and the value ranges
and storage temperature are known to influence the chemical and
from 95 ± 0.68% in beetroot powder. But, there was a decrease in
physical properties of dried products. The selection criteria of a
antioxidant activity at 50°C, which then goes on increasing with
suitable packaging material for beetroot powder was essentially
increase in temperature of treatment which is also shown in
based on shelf life. Figure 3.
3. Results
Table 1: Proximate analysis of fresh beetroot (per 100 gm)
The fresh beetroot (B. vulgaris) analyzed for moisture, protein,
fat, ash, and betalain content and results are shown in Table 1. The Nutri ents Composi ti ons
results were different to proximate chemical composition of fresh Calories 43 ± 1.50 kcal
beetroots per 100 gm as calories 43 ± 1.50 kcal, 88 ± 1.50% Water 88 ± 1.50 %
Carbohydrate 9.6 ± 2.20 g
moisture content, 9.6 ± 2.20 g carbohydrate, 1.96 ± 0.84 g protein,
Protein 1.96 ± 0.84 g
0.2 ± 0.02 g fat, 2.8 ± 0.40 g, fibre, and 1.18 ± 0.62 g iron content. Fiber 2.8 ± 0.40 g
A small variation is observed due to climatic condition, soil Sugar 6.8 ± 1.20 g
property and growing condition, harvesting period, maturity stage, Fat 0.2 ± 0.02 g
Saturated 0.03 ± 0.002 g
agro-ecological condition and temperature used for drying. The
Monounsaturated 0.03 ± 0.003 g
yield of beetroot powder was 10 to 12 g per 100 gm of fresh Omega 3 0.01 ± 0.002 g
beetroot. Lack of differences in dry matter content in roots of red Omega 6 0.06 ± 0.002 g
beet produced by various technologies was reported by Sikora Iron 1.18 ± 0.62 g
et al. (2010) and Kazimierczak et al. (2011). Values are Mean ± standard deviation (n = 3).

Table 2: Comparative analysis of proximate composition of beetroot powder

Sample Moisture (%) Fat (%) Ash (%) Iron (g) Protein (%) Reducing TPC Antioxidant Betalain
sugar (%) (mg GAE/g) activity (%) content (mg/g)
SDBP 10.0 ± 0.53 0.20 ± 0.06 5.26 ± 0.51 1.18 ± 0.20 1.54 ± 0.62 21.8 ± 0.95 11.49 ± 1.08 61.5 ± 2.53 3.10 ± 0.83
TDBP 40°C 5.4 ± 0.63 0.22 ± 0.05 4.28 ± 0.63 1.25 ± 0.30 1.56 ± 0.53 22.6 ± 1.51 14.41 ± 1.27 89.0 ± 1.98 3.62 ± 0.97
TDBP 50°C 4.5 ± 0.83 0.21 ± 0.03 4.52 ± 0.54 1.22 ± 0.22 1.49 ± 0.57 23.0 ± 1.73 13.43 ± 1.14 85.6 ± 2.01 3.62 ± 0.78
TDBP 60°C 4.0 ± 0.72 0.20 ± 0.05 5.23 ± 0.37 1.16 ± 0.32 1.12 ± 0.23 21.9 ± 0.99 12.51 ± 1.30 82.0 ± 1.76 3.48 ± 0.65
LDBP 3.6 ± 0.35 0.28 ± 0.07 4.23 ± 0.48 1.56 ± 0.22 1.96 ± 0.43 21.3 ± 0.73 15.58 ± 1.19 95.31 ± 1.93 4.89 ± 0.73
Values are Mean ± standard deviation (n = 3)
SDBP- Sun Dried Beetroot Powder, TDBP - Tray Dried Beetroot Powder (40 , 50 and 60°C ), LDBP - Lyophilized Dried Beetroot Powder
 297

Figure 2: Moisture retention of beetroot powder. Figure 3: Percentage of antioxidant activities for different drying methods.

3.2 Physicochemical analysis of beetroot powder

The physical analysis of beetroot powder pH, bulk density, tapped most reliable criterion to evaluate the behavior of powder in aqueous
density and colour analysis were done for the product, prepared solution. This parameter is attained after the powder undergoes
using different drying methods, viz., sun drying, tray drying (40°C, dissolution steps of sinkability, dispersability and wettability (Chen
50°C and 50°C), and by lyophilization and the results were recorded and Patel, 2008) and results for sinkability are shown in Table 4.
which are shown in Table 3. The pH value of the beetroot powder The data shows that, there was significant difference (p<0.01)
prepared using different drying methods was in the range of 5.9 to between all the drying methods studied. Color is the important
6.8. The results observed for bulk density for beetroot powder for organoleptic property of beetroot powder which changes according
lyophilized dryings 0.1543 g/cm3, sun drying 0.1699 g/cm3 and for to change in temperature. As the temperature increases, the betalain
tray drying at different temperature, viz., 40°C - 0.1689 g/cm3, content decreases so the colour also decreases with rise in
50°C - 0.1855 g/cm3, and 60°C - 0.1836 g/cm3. Solubility is the temperature.

Table 3: Physicochemical analysis of beetroot powder

Co mpo ne nt Drying methods
Sun drying Tray drying Lyophilizer drying
40°C 50°C 60°C
Bulk density (g/cm 3 ) 0.1699 ± 0.04 0.1689 ± 0.05 0.1855 ± 0.04 0.1836 ± 0.03 0.1543 ± 0.03
Tapped density (g/cm ) 3
0.1769 ± 0.06 0.1736 ± 0.04 0.1933 ± 0.03 0.1978 ± 0.04 0.1649 ± 0.08
Colour L 18.94 ± 1.20 22.37 ± 1.32 21.74 ± 1.26 19.94 ± 2.01 17.84 ± 1.86
a 12.6 ± 1.20 16.56 ± 1.32 15.24 ± 1.23 13.62 ± 1.24 10.20 ± 1.16
b 2.65 ± 0.86 2.94 ± 0.56 3.59 ± 0.78 3.75 ± 0.64 2.09 ± 0.76
pH 6.8 ± 0.16 6.0 ± 0.15 6.2 ± 0.26 6.5 ± 0.43 5.9 ± 0.22
Values are Mean ± standard deviation (n = 3).

Table 4: Sinkability of beetroot powder

Parameter Drying methods
Sun drying Tray drying Lyophilizer drying
40°C 50°C 60°C
2 minute 28.90 ± 2.32 30.40 ± 1.62 33.29 ± 1.64 34.55 ± 1.68 30.30 ± 2.01
4 minute 24.55 ± 1.56 29.14 ± 1.53 32.22 ± 1.67 33.63 ± 1.58 32.04 ± 1.69
6 minute 21.04 ± 1.86 26.33 ± 1.98 28.12 ± 1.62 28.43 ± 1.76 19.19 ± 1.32
Values are Mean ± standard deviation (n = 3).

3.3 Sensory evaluation of beetroot powder

powder were 8.11 ± 0.78, tray dried beetroot powder at 40 were
The results evaluated by panelist for color of sun dried beetroot 8.55 ± 0.53; at 50 were 8.67 ± 0.50; at 60°C were 6.22 ± 0.67; and
powder were 8.22 ± 2.72, tray dried beetroot powder at 40°C were for lyophilizer dried powder, the results were 8.99 ± 0.44. The
8.67 ± 0.50; at 50°C were 8.55 ± 0.53; at 60°C were 6.67 ± 1.00 and results for overall acceptability of beetroot powder obtained by
for lyophilizer 8.77 ± 0.44. Results for flavour of sun dried beetroot applying different drying methods such as sun dried beetroot
298

powder were 8.22 ± 0.78, tray dried beetroot powder at 40°C were 3.5 Storage studies of beetroot powder
8.67 ± 0.11; at 50°C were 8.22 ± 0.48; at 60°C were 6.99 ± 0.44;
and for lyophilizer dried powder, the results were 8.999 ± 0.5. The The effects of packaging material and storage time on the
analysis of variance showed that there was a significant difference composition of beetroot powder during 60 days storage were
with respect to color, flavour and overall acceptability at 1% level studied and the results are presented in Table 7. The initial moisture
of significance ( p<0.01). content of sun drying 10.0 ± 0.78, lyophilizer 3.6 ± 0.35 and tray
3.4 Microbial analysis of beetroot powder drying at 40, 50 and 60°C were 5.4 ± 0.63, 4.5 ± 0.83 and 4.0 ±
0.72, respectively. The beetroot powder absorbed the moisture
The microbiological analysis of beetroot powder for total plate content during storage and leads to increase in moisture content in
count and yeast and mould count were analyzed and the results are
stored product. Sun dried powder moisture content increases from
presented in Table 6. The microbial count largely depends upon the
quality of raw material used in the product preparation and the 10.0 ± 0.78 to 17.8 ± 0.18, in lyophilizer from 3.6 ± 0.35 to 7.8 ±
method of processing. The type of package and temperature of 0.45 and in tray dried powder at 40, 50 and 60°C the moisture
storage also showed significant influence on the growth and survival content increases from 5.4 ± 0.63 to 8.6 ± 0.61; 4.5 ± 0.83 to 8.0 ±
of microorganisms in beetroot powder. The total plate count was 0.61 and 4.0 to 8.0 ± 0.28, respectively after 60 days storage. The
found minimum for tray drying method at 60°C (8.2×103 cfu/gm) effect of packaging material on physical properties of beetroot
but yeast and mold count was found minimum in lyophilized powder was studied in terms of bulk density (Table 7). The bulk
beetroot powder (6.6×101 cfu/gm).
density was increases with increase in storage period. There was
Table 5: Hedonic score (1-9) of beetroot powder for color, flavour no significant difference in flavor on the samples of beetroot powder
and overall acceptability within 60 days of storage. The flavor of beetroot powder packed in
Drying Methods Color Flavour Ov er al l polyethylene bags was retained lower and flavor become slightly
(Sa mpl e) acceptability changed after 60 days of storage. The texture was fine and very
Sun drying 8.22 ± 2.72 8.11 ± 0.78 8.22 ± 0.78 smooth for sun, tray (40, 50 and 60°C) and lyophilizer dried powder
Tray drying at 40°C 8.67 ± 0.50 8.55 ± 0.53 8.67 ± 0.11 on the day of preparation. But, the texture of beetroot powder
Tray drying at 50°C 8.55 ± 0.53 8.67 ± 0.50 8.22 ± 0.48 packed in polyethylene bags changed slightly from fine and smooth
Tray drying at 60°C 6.67 ± 1.00 6.22 ± 0.67 6.99 ± 0.44 grain to coarse after 60 days of storage. The slight reduction in
Lyophilizer drying 8.77 ± 0.44 8.99 ± 0.44 8.99 ± 0.50 texture quality that observed in beetroot powder might be due to
Values are Mean ± standard deviation (n = 3). the absorption of moisture from the environment.

Table 6: Microbial analysis of beetroot powder

Microbial test Drying methods
Sun drying Tray drying (cfu/gm) Lyophilizer drying
(cfu/gm) 40°C 50°C 60°C (cfu/gm)
Total plate count 11 X 10 3
9.2 X 10 3
8.9 X 10 3
8.2 X 10 3
10.5 X 103
Yeast and mold count 8.0 X 10 1
7.5 X 10 1
6.3 X 10 1
6.7 X 10 1
6.4 X 101

Table 7: Effect of packaging material and storage time on bulk density and moisture content at room temperature of beetroot powder
Characteristic of beetroot powder
Sun drying Tray drying Lyophilizer drying
Storage 40°C 50°C 60°C
(Days) Moisture Bulkdensity Moisture Bulkdensity Moisture Bulk density Moisture Bulkdensity Moisture Bulkdensity
content (%) (g/cm3 ) content (%) (g/cm3 ) content (%) (g/cm3 ) content (%) (g/cm3 ) content (%) (g/cm3 )
0 10.0 ± 0.53 0.1699 ± 0.078 54.4 ± 0.63 0.1710 ± 0.032 4.5 ± 0.83 0.1855 ± 0.029 4.0 ± 0.72 0.1836 ± 0.036 3.6 ± 0.35 0.1543 ± 0.026
15 11.5 ± 0.68 0.1704 ± 0.029 6.2 ± 0.32 0.1714 ± 0.036 5.6 ± 0.29 0.1862 ± 0.028 5.6 ± 0.52 0.1838 ± 0.071 5.5 ± 0.23 0.1547 ± 0.037
30 13.2 ± 0.63 0.1714 ± 0.063 7.0 ± 0.45 0.1719 ± 0.038 6.9 ± 0.72 0.1868 ± 0.036 6.0 ± 0.47 0.1844 ± 0.067 6.2 ± 0.32 0.1593 ± 0.063
45 16.9 ± 0.27 0.1722 ± 0.042 7.8 ± 0.51 0.1728 ± 0.062 7.2 ± 0.53 0.1877 ± 0.042 7.2 ± 0.38 0.1853 ± 0.063 6.9 ± 0.34 0.1602 ± 0.051
60 17.8 ± 0.18 0.1730 ± 0.041 8.6 ± 0.61 0.1738 ± 0.027 8.8 ± 0.61 0.1885 ± 0.039 8.0 ± 0.28 0.1865 ± 0.064 7.8 ± 0.45 0.1611 ± 0.067
Values are Mean ± standard deviation (n = 3).

4. Discussion lower drying temperatures, constant drying rate was lower and
The variation in proximate analysis between beetroot samples were moisture kept on diffusing to the surface, resulting in lower critical
observed due to difference in preparation and method employed. At moisture content and increases in temperature, increases the drying
 299

rate considerably, compared to the lower moisture content which With the observation that increase in drying temperature decreases
was almost negligible. Singh et al. (2015) used sun, tray, vacuum and betalain content (red pigment), it was thought that at increased
lyophilized drying to prepare chilli powder in which moisture varies temperature, betacyanin was converted to betaxanthin. The color
from 7.9 to 9.9% in final product. The variation in ash content pigments at higher temperature goes up to 65 and 72°C, respectively
between beetroot samples were also are in line with study done for which could result in thermochemical changes (Gokhale and Lele
chilli powder by Singh et al. (2015). There is no change in protein et al., 2010), but at 40, 50 and 60°C, there was very less effect on
content during storage on dry matter basis. The results were more or it. With the increase in extraction temperature, there was a decrease
less similar to Sharma and Prasad, (2004) who observed that the initially; colour loss was increased with increase in temperature.
percentage of fat ranging from 0.19 to 0.2% per 100 gm sample of The microbial counts are in concurrence with study done for
beetroot powder. The betacyanin in beets consists of 75 to 95% preparation of green chilling powder (Singh et al., 2015). The
betanin and betaxanthin comprises roughly 95% vulgaxanthin (Piatelli, microbial counts in beetroot powder were depends upon the initial
1981; Mukundan et al., 1998). Betalain, the most prominent betalain microbial load, hygienic conditions of processing and processing
in beets, can undergo many forms of degradation during thermal methods applied.
processing, including isomerization, decarboxylation or cleavage by
The results for the effect of packaging material and storage time on
heat and acids (Herbach et al., 2006). Betalain degrade easily when
the composition of beetroot powder are consistent with those
extracted and stored in the form of a solution. The lack of difference
reported by Driscoll et al. (1985) and chemical deterioration in milk
between betacyanin and vulgaxanthin content between samples dried
powder was faster at 21°C storage temperature than at 10°C. It is
at different temperatures suggests that the amount of heat transferred
difficult to ascertain whether the slight increase in moisture content
to the samples during dehydration was not enough to degrade the
in the sample was due to increase in moisture or the chemical
pigment. The total phenolic count (TPC) increases with increase in
changes, occurring during storage. Bulk density of beetroot powder
temperature due to loss of selective compounds at higher
increased with the storage period, irrespective of packaging material
temperature. Increase in TPC may be due to increase in extractability
used. Kerekreti (1980) reported that there was increase in bulk
of phenolic compounds other than betalains with increase in extraction
density with increased moisture content in dried milk powder and
temperature. The reduction in antioxidant activity may be due to the
ice cream mix. The increased bulk density was attributed to
degradation of betacyanin at this temperature. But, with an increase
increased cohesiveness caused by absorption of moisture during
in temperature, some thermo-chemical reactions resulted in the
storage. Amongst all the drying methods, the result obtained by
formation of antioxidants other than phenolic compounds. There
lyophilizer drying is best as compared to all other drying methods
was increase in antioxidant activity with increase in drying
used, viz., sun drying, and tray drying at various temperature (at
temperature was due to betaxanthin content and also with the
40, 50 and 60°C) for the preparation of beetroot powder. Hence,
compounds formed because of the degradation of betacyanin. In
the above result indicated that lyophilized drying is more suitable
some cases, increase in antioxidant activity may be due to the formation
for beetroot powder production than other drying methods.
of compounds other than phenolic compounds as a result of
degradation of betalain at higher temperatures (Pitalua et al., 2010). 5. Conclusion
For drying methods (viz., spray, drum and freeze drying), the bulk The purpose of development of beetroot powder from fresh
density of mango powders increased and their porosity decreased beetroot is to extend their shelf life and for further new product
with decreasing particle size (Caparino et al., 2012). These results development. Freeze drying show lower TPC value due to selective
may be attributed to the decrease in the inter-particle voids of loss of compounds during the drying process as phenolics are
smaller sized particles with larger contact surface areas per unit hydrosoluble compounds that may have been lost with water. There
volume. Xiaoyan (2008) reported similar observation for bulk was less significant amount of variation in chemical composition
density of ginger powder at different particle sizes. Barbosa-Canovas and organoleptic quality of sun dried, tray dried (40, 50 and 60°C)
et al. (2005) also explained that powder characteristics such as and lyophilizer dried beetroot powders. Beetroot powder prepared
particle size may result in significant changes in bulk density and from lyophilizer dryer had higher total phenolic content, betalain
porosity. Caparino et al. (2012) reported that there was no significant content and antioxidant activities compared to all other drying
difference in the solubility between spray and drum-dried mango methods, used in the study. The storage studies showed that bulk
powder, while both were significantly higher, compared to refractive density and moisture of beetroot powder increased during storage
window and freeze-dried product ( p<0.05). The high solubility of at room temperature. The study demonstrated that the beetroot
spray-dried mango powder can be attributed to the addition of powder obtained by lyophilizer drying method, gave the best results,
maltodextrin. The color of the dried product (mango flakes/sheet) considering retention of color, flavour and overall quality of product
or powders of different particle sizes were affected by the drying than the other drying methods.
methods (Caparino et al., 2012). The color degradation that observed
in the beetroot powders can be attributed to the exposure of the Conflict of interest
beetroot product in sun light, fluctuation in sun temperature during The authors declare that there are no conflicts of interest in the
day, higher heat treatment and time for mechanical drying and course of conducting the research. All the authors had final decision
composition of beetroot. The color of beetroot varied from dark to regarding the manuscript and decision to submit the findings for
light red which is dependent on betalain pigment present in beetroot. publication.
300

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