Nutritional Profile And Sensory Evaluation Of Beetroot-Enriched Functional Fruit And Vegetable Smoothies

This study investigates the nutritional makeup and sensory parameters of functional smoothies enriched with beetroot produced from carrot, apple, cucumber, and coconut extract. The purpose of this was to enhance the nutritional value of the smoothies by incorporating beetroot, a vegetable abundant in nutrients, nitrates, antioxidants, and betalains. The goal of the nutritional analysis was to assess the smoothies’ proximate, minerals, fiber, and energy content. During the sensory evaluation process, a panel of participants evaluated the samples based on their color, taste, mouthfeel, aftertaste, and general acceptability. The findings indicate that there is a considerable difference in the nutritional makeup of the samples. While sample DDD has a higher protein (2.29%) and ash (0.69%) content with lesser fat and energy, sample AAA stands out for having a larger carbohydrate (13.93%) and fat (3.28%) content, making it more energy-dense. These differences make each sample suitable for different dietary requirements, with DDD being a more well-balanced choice for individuals seeking lower-calorie, higher-protein, nutrient-rich smoothies. Beetroot juice-enriched samples were found with appreciable concentrations of vital minerals, including calcium, magnesium, and potassium. These minerals are known to play an important role in metabolism. Sample AAA without beetroot juice was most abundant in potassium (82.60 mg / 100g). DDD, with the highest beetroot juice content mineral concentration including calcium (44.05 mg/100g), magnesium (57.65 mg/100g), and potassium (75.90 mg/100g). For sensory evaluation, AAA and BBB were the most preferred samples in terms of color, taste, and general acceptability. DDD kept respectable sensory attributes despite having a larger beetroot juice percentage. According to our findings, beetroot juice has practical uses as a functional fruit juice.