Production and evaluation of high nutritional sheets formulated from red beetroot puree and pomegranate juice

The purpose of this investigation is to create innovative and useful fruit sheets from red beetroot root puree (RBRP) and pomegranate juice (PJ) in five different formulations (100% RBRP, 100% PJ, 50%RBRP+50%PJ, 75%RBRP+25%PJ, and 25%RBRP+75%PJ). The physicochemical properties, antioxidant capacity, microbiological content, and sensory qualities were investigated throughout 6 months of storage at room temperature (25-30◦C). The findings revealed that 100%RBRP had the lowest TSS (63.99 to 65.08 Brix) and acidity (0.98 to 1.10%) as well as the highest pH (4.09 to 4.13). 75% RBRP+25%PJ-sheets had the highest moisture content (14.76 to 15.01) and water activity (0.640 to 0.652) as well as the lowest total sugars (58.57 to 59.29%) and hardness (12.27 to 13.59N). 100% RBRP sheets had the highest total phenolic content, total flavonoid content, and antioxidant activity. These were followed by 75% RBRP+25% PJ-sheets, 50% RBRP+50% PJ-sheets, 25% RBRP+75% PJ-sheets, and 100% PJ-sheets. Significant decreases (P≤0.05) in pH, moisture, water activity, total sugar, total phenol content, total flavonoids, and antioxidant activity were observed during the storage period. All sheets were found to be extremely sensory-acceptable and microbiologically safe. In conclusion, RBRP and PJ or a mix of them, can be used in functional sheets high in bioactive components with high storage stability.