Optimization of beetroot peel osmotic dehydration process using response surface methodology

Beetroot peel contained higher antioxidant compounds thus promising a more intense utilization of the peels in food and nutraceuticals. The betalains and phenolics found in beetroot peel. Osmotic dehydration is used as a pretreatment for many processes which is used to improve nutritional, sensorial and functional properties of food without changing its integrity. Hence, the study was undertaken with the objective, to optimize the osmotic dehydration of beetroot peel using Response Surface Methodology (RSM) and analyze the beetroot peel waste for its chemical composition .The physical characteristics such as (rehydration ratio, water absorption capacity, oil absorption capacity, and bulk density) and nutrient content were analyzed. The independent process variables for osmotic dehydration process, temperature (25 - 450c), processing time (30 -150 minutes), salt Concentration (5-25% ) and Solution to sample to ratio (5:1 - 25:1 w/w).The osmotic dehydration process was optimized for water loss, weight reduction and solute gain. The optimum conditions were found to be for salt solution: Temperature (300c), Processing Time (60 min), Salt concentration (10%) and Solution to sample ratio (10:1) and for salt solution. At this optimum point, V1 got maximum water loss, weight reduction and minimum solute gain were found to be respectively. Further, peel powder can be used to incorporate in food products.