Production And Quality Evaluation Of Beetroot Powder And Its Ice Cream Blends:- Chinedu, Comfort I

ABSTRACT

This study explores the incorporation of beetroot (Beta vulgaris) powder .nto icc cream to assess its nutritional enhancement, natural coloring properties, ano consumer acceptability. Beetroot, known for its high concentrations of betalains, antioxidants, essential minerals, and vitamins, offers a natural alternative to synthetic food colorants. The research involved producing beetroot powder through dehydration and incoqtorating it into an ice cream formulation. Analytical methods determined the beetroot powder mineral (calcium, magnesium, potassium, phosphorus) and vitamin (B2, B6, B9, C) content, as well as its phytochemicals (Carotenoids, Flavonoids, Phenolic compounds, betalains). Antioxidant activity was evaluated using, 2-Diphenyl-l-picrylhydrazy and Ferric Reducing Antioxidant Power) assays, confirming the beetroot’s potential to enhance Antioxidant Properties. Sensory evaluation assessed the enriched ice cream’s appeal in terms of appearance, taste, texture and general acceptability. Results indicate that beetroot powder effectively enhances the nutritional profile and the aesthetic value ofice cream, presenting an innovative approach to healthier and visually appealing frozen desserts.