Abstract

FORMULATION AND EVALUATION OF BEETROOT CANDY

Vikas Kumar, Kuljeet Kaur* and Dr. Manjul Pratap Singh

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Abstract

The present study focuses on the formulation and evaluation of beetroot-based candies using Beta vulgaris (commonly known as beetroot), a rich source of bioactive compounds including betalains, phenolic compounds, dietary fiber, and essential minerals. Despite its numerous health benefits—such as antioxidant, antitumor, hepatoprotective, and cardiovascular-supportive properties—beetroot is often disliked due to its earthy taste. To enhance its acceptability, especially among children, beetroot was processed into candy form using simple household techniques and natural additives like lemon and cardamom. Two formulations were prepared and evaluated based on organoleptic properties, aftertaste, pH, moisture content, and stability tests under different temperature conditions. The formulation F1 showed better texture and acceptability compared to F2. The study concludes that beetroot candy not only preserves the nutritional benefits of beetroot but also improves its palatability and convenience, making it a viable functional food product.

Keywords: Beta vulgaris, beetroot, candy, nutrition, children.