The present research work was made to formulate and evaluate natural jelly from Beetroot
peel. Beet root (Beta vulgaris) is a vegetable with high amount of biologically active substances and
inorganic nitrogen. Ultra sonication assisted aqueous extraction of pigment from beetroot peel was
done and total betalain pigments were measured by pH differential method. FTIR results confirm
the presence of amine and carboxyl group which indicates the medicinal and nutritive value of
beetroot peel. In this study two different formulations (FI and FII) were prepared by using agar agar
(Food grade), brown sugar, honey, citric acid and salt. Stability of the betalain pigment was
analyzed at various temperature (5, 10, 15, 20, 25 and 30°C) also evaluated antimicrobial and
antioxidant property. The results of the storage properties revealed that the developed jelly can be
stored under refrigerated and ambient conditions for a period of 15days respectively without
addition of any artificial preservative. Based on the sensory quality characteristics viz., color,
texture, shape, flavor and overall acceptability FI can be used in development of jelly successfully.
