Utilization of Beetroot Powder as Natural Colorant in Ice-cream
Keywords:Beetroot, Spray Drying, Beetroot Powder, Food Colorants.
AbstractThe beetroot juice, concentrate and powder (spray dried) were prepared from beetroot. The antioxidant activity and betalain content were found to be higher in concentrate as compared to juice and powder. The prepared beetroot powder was utilized in ice-cream and different properties to evaluate the quality of ice-cream were studied. Ice-cream containing 0.25 % beetroot powder was found to be chemically and organoleptically superior.
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