What question did this study set out to answer?

The study aims to create a besan laddu enriched with beetroot powder and assess its quality and consumer acceptance.

April 26, 2026Open Access

Development And Quality Characterization Of A Functional Confectionery: Physico-chemical And Sensory Evaluation Of Beetroot (Beta Vulgaris L.) Powder-Incorporated Besan Laddu

Key Points

The study aims to create a besan laddu enriched with beetroot powder and assess its quality and consumer acceptance.
Developed four formulations including one control and three with beetroot powder at varying concentrations (30 g, 40 g, 50 g).
Conducted sensory evaluations with a semi-trained panel (n=10) and consumer acceptability assessments (n=100) using the FACT scale.
Utilized the Friedman test for statistical significance.
The formulation with 40 g of beetroot powder was most preferred, scoring 7.8 for taste and 7.6 for overall acceptability.
Physical characteristics included an average weight of 21.3 g, volume of 24.3 ml, and bulk density of 0.86 g/ml.
Consumer evaluation yielded a FACT score of 7.15, indicating promising market potential.

Abstract

Background: Beetroot (Beta vulgaris L.) is some nutritionally dense root vegetable rich in betalains, inorganic nitrates, and essential minerals. Despite its therapeutic potential in combating oxidative stress and improving cardiovascular health, its application in traditional Indian confectionery remains limited. Objective: This study aimed to develop a value-added besan laddu incorporated with beetroot powder and to evaluate its sensory, physical, and biochemical properties, along with consumer acceptability and economic feasibility. Methods: Four formulations were developed: a control sample and three experimental variations incorporating beetroot powder at concentrations of 30 g, 40 g, and 50 g. Sensory evaluation was conducted using a 9-point hedonic scale by a semi-trained panel (n=10), and broader consumer acceptability was assessed using the Food Action Rating (FACT) scale (n=100). Statistical significance was determined using the Friedman test (p = 0.406). Results: Variation 2 (100 g besan, 40 g beetroot powder, and 60 g jaggery) emerged as the most acceptable formulation, achieving superior scores for taste (7.8 ± 0.62), flavor (7.6 ± 1.37), and overall acceptability (7.6 ± 0.71). Physical analysis of the optimized product revealed an average weight of 21.3 g, volume of 24.3 ml, and a bulk density of 0.86 g/ml. Biochemical profiling of the selected variation showed a moisture content of 15.69%, fat content of 13.98%, and total ash of 3.74%. Consumer evaluation yielded a FACT score of 7.15, indicating high market potential. Conclusion: The study demonstrates that moderate incorporation (40%) of beetroot powder significantly enhances the functional profile of traditional laddu without compromising sensory integrity. At a production cost of ₹110 per 100 g of raw ingredients, this product represents a viable strategy for delivering plant-based bioactive compounds through traditional snack formats.

Read Full Paperexternally

Ask AI

Helpful

Bookmark

View Full Paper