Vol. 11, Issue 5 (2022)

Author(s):
Neha Prajapat, Kusum Meghwal, Deep P Patel and SK Jain

Abstract:
Beetroot and beet juice have been known for their antioxidant, anticancer and anti-diabetic effects as well as being a source of dietary nutrients that reduce blood pressure and may improve athletic performance. Osmotic dehydration is one of the most important method of fruits and vegetables preservation. The experiment was laid out in Box Behnken Design with 3 repetitions. The experiment consisted of 17 treatments of various combination of three variables as, sugar syrup temperature (40, 50, 60°C), syrup concentration (50,60,70°Brix) and duration of osmosis (60,120,180 min). For each response, second order polynomial models were developed using multiple regression analysis. Analysis of variance (ANOVA) was performed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. Sample to solution ratio was taken as 1:4. Sugar gain and water loss was evaluated at different levels for finding the best aftereffects of good quality tutti-frutti of maximum water loss and ideal sugar gain. The treatment 62°Brix sugar concentration, temperature of 50 °C and 105 min duration of osmosis was found optimum for osmotic dehydration of beetroot. At this optimum point, water loss and sugar gain were predicted to be 36.11 per cent and 9.80 per cent respectively.