Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2022, Vol. 3, Issue 1, Part A
Nutritional composition and value added products of beetroot: A review


Author(s): Deepali Mudgal, Puja, Sweta Singh, BR Singh and Samsher

Abstract: Beetroot is taproot portion of beet plant. Dark red-colored beet roots are very popular for human consumption, in the form of cooked and raw as salad or juice. Beetroot colour is also available in the market in the form of powder which may be dried by tray drier or spray drier. Beetroot has wide application in food industry as a natural food colourant and several value added products. In this review paper cultivation of beetroot, its health benefits and several value added food products made from beetroot has been discussed. The green leafy part of the beet root is also of nutritional value, containing beta-carotene and other carotenoids. Beetroot juice and its extract has wide range of application in many beverages, cereal jams, jellies, candies, ice cream, yoghurt, dairy products, sauces and processed meats. Beetroots main benefits are that it contains very few calories with no fat and is a great source of fiber.

Pages: 01-09 | Views: 802 | Downloads: 620

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How to cite this article:
Deepali Mudgal, Puja, Sweta Singh, BR Singh, Samsher. Nutritional composition and value added products of beetroot: A review. J Curr Res Food Sci 2022;3(1):01-09.
Journal of Current Research in Food Science