DEVELOPMENT AND PHYSICOCHEMICAL ANALYSIS OF CARROT-BEET DESSERT PREMIX

Carrot and beetroot-based dessert enhance their availability around the year besides improving the nutritional quality of dessert premix.The objectives of this study were to develop the dessert premix by using different levels of carrot and beetroot and also to investigate the physiochemical analysis of the premix.Carrots are an excellent source of flavonoids, vitamins, minerals, carotenoids, and polyacetylenes.Carotenoids such as alpha and beta carotene provide a diverse range of health and nutritional benefits.Betalins found in beetroot function as anticarcinogens, antioxidants, and immune boosters.This ready-tocook product is prepared to meet the nutritional gap in comparison with generally prepared mixes.The study aimed to investigate the effect of the incorporation of dried carrot and beetroot in a dry kheer mix on the compositional characteristics of reconstituted kheer obtained therefrom.The product was assessed for proximate, total phenolic content, total flavonoids, bulk density viscosity, color, texture, and sensory analysis.The results for total phenolic content, and total flavonoid content range between (5.50-7.87mg GAE/100 g), and (19.23-22.9mg QE/100 g) respectively.The bulk density has ranged from 0.68 to 0.49g/cm 3 .Texture value has ranged from 6.3 to 7.83 of cooked kheer.The results for the L* value fell between the ranges of 65.32 and 54.98.The estimated b* values fell between the ranges of 2.76 and 4.48.The a* value found between the ranges of 32.5 and 30.33.Color and flavor values ranged from 6.42 to 7.67, with the highest observed in T5 (7.67) and the lowest in T0 (6.42).Mouthfeel values ranged from 6.72 to 7.67, with the highest in T5 (7.67) and the lowest in T0 (6.72).Overall acceptability values range from 6.42 to 7.79, with the highest in T5 (7.79) and lowest in T0 (6.42), showing an increasing trend in acceptability with carrot supplementation.