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@article{153692,
        author = {U.Bhavani and Suman Mokenapalli and  Bhasker Vellanki},
        title = {COMPARATIVE STUDIES AND QUALITY EVALUATION OF BEETROOT POWDER BY DIFFERENT DRYING METHODS},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {8},
        number = {8},
        pages = {273-279},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=153692},
        abstract = {Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet and it is normally used as natural food colorants in food industry, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C.. The objectives of present research is to study the influence of drying on quality of beetroot slices, the drying characteristics of beetroot slices, the Physicochemical properties of beet root powder, the nutritional composition of beetroot powder, the comparison between different dryers and best dryer is selected for product development and develop the product (soup) from beet root powder, to conduct the sensory properties of beetroot powder, . After the dehydration of beetroot slices in three different types of dryers (Tray 40ºC, Tray 50ºC Tray 60ºC, Sun and Solar). Moisture content was lower in Tray dried sample at 60ºC but colour and texture was not acceptable when compared to the solar dried sample. Dry matter content was higher in solar dried sample i.e., 93.52% when compared to other samples. Ash content (8.06%) and crude fibre content (2.78g) was higher in solar dried sample. Solar dried sample is best for product development. 10% beetroot powder formulation (solar dried) is acceptable by the sensory evaluation. The solar dried beetroot sample is best for product development (soup).},
        keywords = {Beetroot, Solar Drying, Sun Drying and Tray Drying},
        month = {},
        }