• Shilpa J
• Athira A

Curd is the most important fermentative product with high nutritional value. Value addition to the normal curd increases customer attraction, which will have commercial importance. The present study focusses on increasing the nutritional value of curd by adding beetroot juice before fermentation. The change in ascorbic acid, protein and malondialdehyde contents, lactic acid bacteria count, pH and titrable acidity of beetroot flavored curd were evaluated. The result obtained showed that both ascorbic acid and protein contents were increased significantly (P < 0.001) in 24h fermentation. Initially the malondialdehyde content was significantly (P < 0.05) increased in 24 h fermentation than normal curd. Later malondialdehyde content was significantly (P < 0.001) decreased in beetroot flavored curd of 48 h fermentation than the normal curd. So the antioxidant property in the prolonged fermentation of curd gradually increased with the addition of beetroot. The lactic acid bacterial counts in the beetroot flavored curd after fermentation of 24 h were significantly (P < 0.001) increased as compared to normal curd. The lactic acid content gradually increased as fermentation proceeds to 48 h in beetroot flavored curd. Thus, pH was decreased gradually in the fermentation product. It was concluded that nutritionally important parameters like protein and ascorbic acid were increased and free radical inducer malondialdehyde was decreased in beetroot flavored curd. Therefore, the beetroot flavored curd will be more nutritious, safe and an acceptable product.

Curd; Ascorbic acid; Malondialdehyde; Lactic acid bacteria; beetroot

"Value Addition Of Curd By Beetroot : Influence On Ascorbic Acid, Malondialdehyde and Lactic Acid Contents", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 5, page no.g726-g741, May-2022, Available :http://www.jetir.org/papers/JETIR2205786.pdf

"Value Addition Of Curd By Beetroot : Influence On Ascorbic Acid, Malondialdehyde and Lactic Acid Contents", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 5, page no. ppg726-g741, May-2022, Available at : http://www.jetir.org/papers/JETIR2205786.pdf