Physico-chemical, antioxidant, textural and sensory analyses of jelly bars formulated with the incorporation of beetroot extract and guava pectin

This study aimed at formulating beetroot natural (guava) pectin bars (BNB) and beetroot commercial pectin bars (BCB) bars with incorporation of beetroot extract at the levels of 0 (control), 2.5, 5, 7.5 and 10%. The formulated bars were analysed for their physico-chemical, antioxidant, textural properties, and sensory attributes. The moisture, pH, ash, DPPH, ABTS + , TPC and FRAP values were higher in BNB as compared to BCB at all the levels of incorporation of beetroot extract. These values along with betalain content also increased with the increase in the incorporation of beetroot extract in both types of bars. The a* (redness) values increased whereas L* (lightness) values decreased significantly (p ≤ 0.05) with the increased level of beetroot extract addition. The textural results showed that the hardness, cohesiveness, springiness, chewiness, gumminess and adhesiveness values increased as the level of beetroot extract increased in the formulated bars. Among all the formulated jelly bars, BNB10 exhibited the highest antioxidant activity and received the highest sensory score for appearance (8.4), taste (8.1), texture (8.5) and overall acceptability (8.2).