Development of Natural Jelly from Beetroot Pee l: Analyze Its Stability and Sensory Properties


B Vishnupriya, Assistant Professor
PG and Research Department of Biotechnology, Kongunadu Arts and Science, College, Coimbatore, Tamilnadu, India.

M Manjudevi, Research Scholar,
PG and Research Department of Biotechnology, Kongunadu Arts and Science College, Coimbatore, Tamilnadu, India.

V Agalya, Associate Professor,
IEEE Senior Member, Department of EEE, CMR Institute of technology, Bangalore – 37, India.


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.