Beetroot (Beta vulgaris L. ssp), is a popular root crop grown for its fleshy roots and is a nutritious and mostly consumed fresh vegetable. It is a perishable product of just two to three days after the mature stage. The beetroot can be used for the preparation of value-added products like juice, dehydrated powder, soup mix, chips, etc. The chips out-turn of beetroot finger chips under vacuum frying was about 20 %. The vacuum-fried beetroot finger chips with corn powder coating absorbed relatively less frying oil (16.79 %) when compared to those without corn powder coating chips (18.25 %). The tristimulus color of vacuum-fried beetroot finger chips with corn powder coating chips were improved. Among the vacuum-fried chips prepared under various combinations of vacuum (constant 640 mm Hg), frying temperature (3 levels), and frying duration (3 levels), it was found that the beetroot finger chips prepared with corn coating at 110 °C frying temperature for 15 minutes frying time were the best in terms of all quality parameters. The beetroot finger chip manufacturing cost was determined to be Rs. 235 per kg, and the benefit-cost ratio of production was found to be 1:1.70.
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