Product Development of Beetroot Spread with Orange Peel

Szejia, Neo (2019) Product Development of Beetroot Spread with Orange Peel. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Neo Szejia_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

Beetroot is the vegetable that normally used in product form such as beetroot powder, beetroot juice, beetroot pickles and so on. The type of beetroot used in this project is Detroit Dard Red Beet. Other than beetroot, another main ingredient paired with beetroot is orange peel. The orange that used in this project is South Africa Orange. The main objective of this project is to develop a beetroot spread with orange peel. This final product was analysed in term of proximate analysis, physical analysis, chemical analysis, microbial analysis, and sensorial analysis. In the proximate analysis, the Formulation B contains 30.4995%± 0.19 moisture content, 1.4149%± 0.02 ash content, 67.0417% total carbohydrate, 0.9801%± 0.15 crude protein, 0.0638%± 0.01 total fat content, 0.6520%± 0.06 crude fiber, and 272.6614kcal energy value in 100g. Formulation B contains of 223.02g dextrose/100ml ± 19.88 total reducing sugar content; 42.7394μg/ml ± 0.12 total phenolic content; 455.63mg/L± 1.02 betalains. Moreover, for the microbial analysis, Formulation B contains 5.651x103 Cfu/g±26.16. For the sensorial analysis, 9-point hedonic scale was used which 1 was dislike extremely and 9 is like extremely. One way ANOVA was used to determine the different of sensory attributes collected from panellists between Formulations A, B, and C. Pair T-test was also used to determine the different for all analysis between Formulation A and B. As a conclusion, beetroot spread with orange peel was successfully developed. In future implication, this product can be further study and determine its antioxidant and flavonoid compounds.