SENSORY AND MICROBIAL QUALITY OF NEWLY DEVELOPED FERMENTED BEETROOT BEVERAGE
Meghana Reddy and Dr. D. Annette Beatrice and *Dr. V Bhavani
ABSTRACT
Beetroot is a nutritious vegetable that is an ideal component of healthy
diet. It has a rich source of carbohydrates, a good source of protein and
has high levels of important vitamins and minerals. It is a good source
of dietary fibre and has practically no fat and no cholesterol. They
supply the principle antioxidants which help to scavenge the free
radicals. They have several therapeutic properties like immune
boosting; treating anemia, circulatory disorders, cancer, and alcohol
induced liver failure, digestive disorders. Beetroot as vegetable are
consumed raw as well as cooked. Raw foods when modified by the
activities of microorganism are called fermented foods. Fermented
foods are an extremely valuable addition to the human diet for a
variety of reasons. Fermentation improves the nutritional quality, lends a longer shelf life,
improves digestibility and biogenic effect. There is a alarming increase in the number of soft
drinks in the market, which provide empty calories leading to obesity and related metabolic
disorders. The growing nutritional awareness coupled with the consumer’s desire for a
healthier lifestyle has greatly impacted the evolution of juice and juice based drinks. Hence
fermented beetroot beverage has been developed to provide a refreshing, healthy and thrist
quenching drink to our society and at the same time provides more health benefits. Results of
the study indicated that the overall acceptability of the fermented beverage was 4.0 ± 0.71
over a score of 5.0. The nutrient analysis of the fermented beetroot beverage revealed that
100 ml contains 18.03 mg of vitamin C and 124.6 mg of betacyanin. It contains 48mg of
potassium and 3.9 mg of iron. Glucose and fructose present in fermented beetroot beverage
was estimated to be 44.6mg, 56.8mg respectively. It contains 14 ml of sorbitol. The results of the potato disc assay revealed absence of tumor cells indicating that it has an anticarcinogenic
property. The antimicrobial property can be equaled to the antibiotics Pipercillin and
Nitrofurantoin. The beverage was found to be sterile, free of microorganism and pathogens
for 30 days. The newly developed fermented beetroot beverage can be considered is
refreshing, safe and nutritious.
Keywords: Nitrofurantoin, anticarcinogenic, antibiotics.
[Download Article]
[Download Certifiate]