Enhancing Beetroot Jam with Stevia: Antioxidant Properties and Quality Assessment during storage

Abstract

Beta vulgaris L., generally known as beetroot, is a nutrient-rich vegetable with medicinal characteristics, making it an excellent prospect for value-added products such as jam. This study aimed to develop a low-calorie beetroot jam utilizing natural sweetener i.e., stevia to enhance its appeal as a health and dietary conscious. Over the course of 21 days, the jam's physico-chemical qualities (moisture, ash, pH, acidity, and total soluble solids), microbial analysis (total plate count), antioxidant capacity (DPPH and total phenolic content), and organoleptic qualities (color, taste, aroma, appearance, flavor, and overall acceptability) were assessed. The jam was kept in pre-sterilized glass jars. Results showed a remarkable reduction in moisture content (32.06% to 29.46%), ash content (0.89% to 0.83%), and pH (3.39 to 3.30), while total soluble solids and acidity increased from 66.85°B to 67.46°B and 0.75 to 0.83 respectively during storage. In addition, there was a notable improvement in DPPH (84.87% to 88.28%). Total phenolic content also increased (34.60 mg GAE/g to 38.90 mg GAE/g), with increasing concentration of stevia. Statistics verified that, physicochemical and sensorial properties of the low-calorie beetroot jam were considerably affected by keeping intervals (p<0.05). This study emphasizes beetroot's potential for developing low-calorie value-added products like jam.