Preparation And Quality Evaluation Of Sugar And Honey Based Beetroot Candies

Shreya Bhattarai, Rakesh Kusma

Doi: 10.26480/sfna.01.2022.15.18

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Beetroot is notable for its sweetness, high sugar content, but is very low in calories. Despite its nutritional value, many people refuse to consume it because of its earthy flavor. So, the study was conducted in the laboratory of Pokhara Bigyan Tatha Prabidhi Campus from September 2020 to December 2020 to prepare sugar and honey-based beetroot candy and make a comparative study on their qualities. By following the preliminary operations, fresh beetroot was candied by using honey and sugar syrup of 30 °Brix. Within certain days of boiling and draining of syrup, a gradual increment of TSS was obtained up to 70 °Brix and was finally dried at 55±3 ℃. The moisture content (26.18±0.58), crude fat (0.52±0.01), crude protein (1.60±0.14), crude fiber (2.39±0.19), titratable acidity (0.23±0.05), pH (5.82±0.02), reducing sugar (38.07±0.28), color (6.7±0.24), flavor (6.3±0.18), texture (6.65±0.25), taste (7.10±0.22), appearance (7.17±0.27) and overall acceptability (7.10±0.24) was recorded more in honey-based candy while carbohydrate (70.01±0.76) and ash (1.75±0.13) was recorded more in sugar-based candy. The total soluble solid was obtained equally in both sugar and honey-based candy which was 70 °Brix. The honey-based candy was better in nutritional, chemical and sensory attributes so it is suggested to use honey as a syrup instead of sugar syrup.

Pages 15-18
Year 2022
Issue 1
Volume 3