Product development and nutritional evaluation of beetroot jam for athletic performance enhancement

Red beetroot (Beta vulgaris rubra) has recently received attention due to its many biological activity. Red beetroot is studied for its biological activity and potential as a disease prevention and health promotion functional food. Consumption of beetroot produce nitrogen (NO), which has several benefits, such as improved blood flow and gas exchange, mitochondrial biogenesis, and greater muscular constriction. Beetroot contains a high concentration of nitric oxide and is rich in antioxidants (NO). Therefore, a study was conducted to develop a Beetroot Jam for Athlete and to conduct sensory evaluation and nutritional assessment of the product. Methods: The beetroot was used into two different types of sports jam: beetroot jam and beetroot jam with chia seeds. A basic Apple jam (sample T0) was created for taste testing as controlled sample. Sample T1 included 45 percent beetroot pulp with chia seeds and Sample T2.

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