aDepartment of Food and Nutrition, Punjab Agricultural University, Ludhiana-141 001, Punjab, India
bDepartment of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 001, Punjab, India
cDepartment of Mathematics, Statistics and Physics, Punjab Agricultural University, Ludhiana-141001, Punjab, India
*Corresponding author: sehaj93@pau.edu
Online Published on 24 November, 2025.
Beetroot (Beta vulgaris L.) can be potentially used as a natural colorant as an alternative to the artificial colorants used in the food industry which will not only act as a natural colorant but will help in developing products which are nutritionally superior. In the present study, beetroot powder with highest peak in terms of wave number was used to develop doughnuts. Value addition of doughnuts with beetroot powder was highly acceptable at 10 percent supplementation. Crude protein, fibre and ash content of doughnuts significantly increased upon supplementation with beetroot powder. Total phenols, flavonoids, betalains and antioxidant activity of doughnuts significantly increased to 2-6 times when supplemented with beetroot powder. Betalains content of beetroot powder supplemented doughnuts was 287.36 mg/100g. Storage study showed that total phenols, flavonoids and antioxidant activity of products developed from stored beetroot powder significantly decreased but not as much deemed to be non-beneficial for consumption.
Beetroot Powder, Colorant, Doughnuts, Health, Steam Blanching, Value Addition
