Nestlé India, FDA, Uttarakhand NASVI train 1200 vendors in Dehradun
The research team has entered into an agreement with Dhwani’s Vegan Valley in Ludhiana, for commercialization of this technology
The Punjab Agricultural University (PAU) in Ludhiana has developed beetroot powder as a natural colorant. According to the researchers, the usage of beetroot powder in cakes, cookies, breads and doughnuts results in significant improvement in nutritional parameters like protein, fibre, phenols, flavonoids and betalains, thus, subsequently increasing the antioxidant potential of these products.
The research team has entered into an agreement with Dhwani’s Vegan Valley in Ludhiana, for commercialization of this technology.
The betalain content in developed functional foods was found to be 601 mg/100 g in cake, 242 mg/100 g in cookies, 258 mg/100 g in bread and 287 mg/100 g in doughnuts, whereas, per cent increase of 120, 106, 30 and 23 percent was observed in antioxidant activity of products supplemented with beetroot powder when compared to control samples.
This technology has been developed jointly by Dr Navjot Kaur, Assistant Professor, Food and Nutrition and Dr Kiran Grover, Senior Extension Specialist, in collaboration with Dr Poonam A Sachdev, Head, Department of Food Science and Technology, PAU.