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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(12): 2010-2016
DOI: https://doi.org/10.20546/ijcmas.2018.712.231


Application of Beetroot as Natural Coloring Pigment and Functional Ingredient in Dairy and Food Products
Gajanan P. Deshmukh1, Priyanka1, Rohit Sindhav2 and Naveen Jose2
1ICAR- National Dairy Research Institute, SRS, Bengaluru
2College of Dairy Science, Amreli, Gujarat
*Corresponding author
Abstract:

Food color is one of the parameters impacting food quality and consumer acceptance to a significant level. Synthetic food colors are being used in many food products which are a major concern to human health, having allergic and carcinogenic affects. Therefore, efforts are being made to use natural food colorants from natural sources such as turmeric, saffron etc. Beetroot is one such material which is a source of betalain and is a rich source of many bioactive and phytochemical compounds which are known to provide several health benefits. Beetroot has numerous medicinal properties such as anti-oxidant, anti-hypertensive, anti-microbial, anti-inflammatory, hepato-protective, anti-hyperglycaemic, anti-cancer and diuretic. Beetroot juice and extract has wide range of application in many beverages, dairy products, cereals jams, jellies, candies, ice cream, yoghurt, sauces and processed meats This paper reviews the health benefits of beetroot and the possibility of its usage as a source of natural color for dairy and food industry.


Keywords: Beetroot, Natural coloring pigment, Dairy and food Products
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How to cite this article:

Gajanan P. Deshmukh, Priyanka, Rohit Sindhav and Naveen Jose. 2018. Application of Beetroot as Natural Coloring Pigment and Functional Ingredient in Dairy and Food Products.Int.J.Curr.Microbiol.App.Sci. 7(12): 2010-2016. doi: https://doi.org/10.20546/ijcmas.2018.712.231