Development And Sensory Chractarization Of Beetroot Powder (Beta Vulgaris) Incorporated Buns And Explore Its Uses Against Hypertension

Abstract

Hypertension is a silent killer as it the root cause of numerous deadly diseases. Due to its fatality various treatment
approaches are employed for its treatment. Among the functional foods, beetroot is considered beneficial in lowering blood
pressure and this effect is allocated due to high concentrations of inorganic nitrate in beetroot. Beetroot (Beta Vulgaris) is
rich in various essential nutrients and exhibits numerous positive effects on health. These include the antioxidants in the
form of natural phytochemicals. Betalain is the bioactive pigment in beetroot. The goal of this current study was the
development of beetroot supplemented buns and determine the beneficial nutrients present in it. The fresh beetroot was
dried in the oven and then crushed into fine powder for use in the development of food products. The beetroot was used
at different rate. Initially beetroot powder was subjected to antioxidant and proximate analysis. Later beetroot
supplemented buns were subjected to sensory evaluation and proximate attributes. According to results, beetroot powder
contains a significant amount of antioxidant, moisture, crude fat and crude protein. Supplemented buns were subjected to
sensory evaluation and it was found that T6 treatment gained maximum number in all sensory attributes due to the fact
that T6 contain more beetroot powder compared with other treatments.