Year: 2026 | Month: June | Volume 16 | Issue 1
Effect of Different Drying Methods and Packaging Materials on Quality Parameters of Stored Beetroot Slices
Santosh Ankush Nale and Shrikant Baslingappa Swami*
DOI:June
Abstract:
In this paper beetroot slices dried by two different methods, i.e. microwave convection drying (60°C) and the convective hot air drying (70oC) was taken after being packed in polythene bags and aluminium laminated bags for storage study up to three months (90 days). The effect of different drying methods on quality parameters i.e. acidity, pH, TSS, reducing sugar, and colour (L, a and b) of the stored product were evaluated. The quality parameters were tested at fifteen days intervals. Among two packaging materials, aluminium coated bags was found best for beetroot slices storage up to three months as compared with polythene bags. Deterioration occurred as changes in acidity, lightness, and redness over the storage period from the 0th to the 3th month. However, the TSS and b value increased as storage duration extended.
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