Vol. 8, Issue 9, Part P (2024)

The experiment was carried out during 2023-24 with the objectives to study the effect of different pre-treatments and drying methods on physico-chemical and quality parameters of beetroot powder. The experiment was laid out in Factorial Completely Randomized Design (FCRD) comprising of two factors with three pre-treatments P₁, P₂ and P₃ (Steam blanching of slices, Steam blanching of whole root and without blanching) and three drying methods viz., Sun drying, Cabinet tray drying and Solar tunnel drying (D₁, D₂ and D₃) having nine treatment combinations. The results showed that the treatment combination steam blanching of beetroot slices + cabinet tray drying (P₁D₂) has shown significantly minimum changes in moisture, protein, colour, total sugar, reducing sugar and non-reducing sugar content during six months of storage at ambient room conditions. It also retains the flavor, colour and texture as compare to other pre-treatments. On the basis of sensory evaluation and physico-chemical analysis (moisture and colour content) same treatment combination was found superior.