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Asian Journal of Dairy and Food Research, volume 36 issue 1 (march 2017) : 58-62

Effect of different packaging materials on the storage study of beetroot powder

Bhupinder Singh*1, Bahadur Singh Hathan2
1<p>Department of Food Technology,&nbsp;CDL State Institute of Engineering and Technology, Panniwala Mota, Sirsa-125 077, India.</p>
Cite article:- Singh*1 Bhupinder, Hathan2 Singh Bahadur (2017). Effect of different packaging materials on the storage study of beetroot powder . Asian Journal of Dairy and Food Research. 36(1): 58-62. doi: 10.18805/ajdfr.v36i01.7460.

ABSTRACT

Beta vulgaris L., commonly known as the beetroot, is a root vegetable grown all over the world. Beetroot powder was produced at optimized conditions and then packed in two different packaging materials viz., HDPE and LAP and stored under accelerated conditions (40 ± 1 oC temperature, 90% relative humidity).The powder was analyzed for  moisture content, betalain content and colour. Both packaging material and storage period showed significant effect on powder properties. The magnitude of quality changes of beetroot powder measured during accelerated storage suggested that LAP was better choice than HDPE  for long term storage of spray dried beetroot powder. 

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