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 to health and diet-conscious consumers. 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, 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.