National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Food color is one of the parameters impacting food quality and consumer acceptance to a significant level. Synthetic food colors are being used in many food products which are a major concern to human health, having allergic and carcinogenic affects. Therefore, efforts are being made to use natural food colorants from natural sources such as turmeric, saffron etc. Beetroot is one such material which is a source of betalain and is a rich source of many bioactive and phytochemical compounds which are known to provide several health benefits. Beetroot has numerous medicinal properties such as anti-oxidant, anti-hypertensive, anti-microbial, anti-inflammatory, hepato-protective, anti-hyperglycaemic, anti-cancer and diuretic. Beetroot juice and extract has wide range of application in many beverages, dairy products, cereals jams, jellies, candies, ice cream, yoghurt, sauces and processed meats This paper reviews the health benefits of beetroot and the possibility of its usage as a source of natural color for dairy and food industry.
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