EFFECT OF DRYING TEMPERATURE AND SLICE THICKNESS ON CHARACTERISTICS OF BEETROOT (Beta vulgaris L.)

J.J. CHAVDA¹*, D.K. VYAS², N. KUMAR³, N. SETH^4
1Department of Renewable Energy Engineering, College of Agricultural Engineering and Technology, Godhra, 389001, Anand Agricultural University, Anand, 388110, Gujarat, India
²Department of Renewable Energy Engineering, College of Agricultural Engineering and Technology, Godhra, 389001, Anand Agricultural University, Anand, 388110, Gujarat, India
³Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Godhra, 389001, Anand Agricultural University, Anand, 388110, Gujarat, India
⁴Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Godhra, 389001, Anand Agricultural University, Anand, 388110, Gujarat, India
* Corresponding Author : chavdajj@aau.in

Received : 06-12-2022     Accepted : 28-12-2022     Published : 30-12-2022
Volume : 14     Issue : 12       Pages : 12068 - 12074
Int J Agr Sci 14.12 (2022):12068-12074

Keywords : Beetroot, Drying, Slice thickness, Drying temperature and proximate characteristics
Academic Editor : Amit Anil Shahane
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Renewable Energy Engineering; Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Godhra, 389001, Anand Agricultural University, Anand, 388110, Gujarat, India
Author Contribution : All authors equally contributed

Beetroot is a biennial root vegetable grown all over the world and also known as Beta vulgaris L. Beetroot is a rich source of vitamin C (12.33 mg/100g) to human beings. Dried beetroot can be consumed in the form of chips, as a replacement for potato or corn flakes and also as an ingredient of instant food. Beetroot powder has a natural red colour and can be used as food colouring agent in salads, jams, jellies, deserts, ice creams, beverages and many nutraceutical products and substitute for artificial red colour. The beetroot slice was dried in tray dryer with five levels of drying temperature (55, 60, 65, 70 and 75 °C) and five levels of thickness (2, 3, 4, 5 and 6 mm). The observations on reduction in weight were taken regularly after interval of 30 minutes till the constant weight is achieved. Proximate analysis was carried out before and after drying of beetroot. The maximum ascorbic acid (14.10 mg/100g) and betaine (88.52 mg/100g) content was found during 60 °C drying temperature with 5 mm slice thickness of dried beetroot. The protein content, fat content and crude fiber content was decreasing with increase in drying temperature and slice thickness of dried beetroot

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