Optimization of a New Formulation for Making Candy from Beetroot

Ambika Choudhary¹, Shishir Vind Sharma¹, Shilpa Sharma², Dhananjay Tandon³ and Balram Sahu^4*

¹School of Life and Allied Science, ITM University, Naya Raipur (CG) India

²Department of Chemistry, Bhilai Institute of Technology, Kendri, Naya Raipur (CG) India

³Department of Microbiology, Shri Rawatpura Sarkar University, Raipur (CG) India

⁴Department Botany, Govt. Rani Durgawati College, Wadrafnagar, Balrampur (CG) India

Corresponding Author E-mail: balramsahu@hotmail.com

Abstract:

It is continuously being observed that the confectionery industry has been experimenting to seek a better formulation of Candy by impregnating various herbal plants. Thus, the present formulation has been applied with beetroot powder and juice wherein the farmer mixed with jaggery and later with stevia as sweetening agents and then five different extractions of herbal medicinal plants such as cinnamon, cardamom, cloves, fennel, and ginger were additionally impregnated to improve flavour and medicinal values. Afterwards, the quality parameters such as moisture contents, solid contents, reduced sugar and total sugar were examined. The consequences have been shown that the formulation of ginger was much better than others. Among 20 formulations, four were prepared with ginger whereas beetroot powder with stevia stored at room temperature showed the highest values of reduction of moisture contents up to 7.30%. Here, the solid contents were raised to 16.30%. The values of reducing and total sugar were determined as 11.90% and 16.50% respectively. Other formulations were recorded as lower. All four formulations were impregnated with ginger wherein the formulation of beetroot powder (BPSRoGi) with stevia stored at room temperature showed the highest values. The results of the study revealed that the formulation of ginger with stevia stored at room temperature is the best for candy preparation. The use of herbal plants in candy formulation has shown positive results, improving both flavor and medicinal value. our study highlights the importance of incorporating herbal plants in candy formulation, particularly the use of ginger with stevia, which showed the best results.

Keywords:

Beetroot; Candy; Jaggary; Medicinal plants; Stevia

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