This study aimed at formulating beetroot natural (guava) pectin bars (BNB) and beetroot commercial pectin bars (BCB) bars with incorporation of beetroot extract at the levels of 0 (control), 2.5, 5, 7.5 and 10%. The formulated bars were analysed for their physico-chemical, antioxidant, textural properties, and sensory attributes. The moisture, pH, ash, DPPH, ABTS⁺, TPC and FRAP values were higher in BNB as compared to BCB at all the levels of incorporation of beetroot extract. These values along with betalain content also increased with the increase in the incorporation of beetroot extract in both types of bars. The a* (redness) values increased whereas L* (lightness) values decreased significantly (p ≤ 0.05) with the increased level of beetroot extract addition. The textural results showed that the hardness, cohesiveness, springiness, chewiness, gumminess and adhesiveness values increased as the level of beetroot extract increased in the formulated bars. Among all the formulated jelly bars, BNB10 exhibited the highest antioxidant activity and received the highest sensory score for appearance (8.4), taste (8.1), texture (8.5) and overall acceptability (8.2).

本研究旨在配制甜菜根天然（番石榴）果胶棒（BNB）和甜菜根商业果胶棒（BCB），其中加入了 0（对照）、2.5、5、7.5 和 10% 水平的甜菜根提取物。分析了配制的皂条的物理化学、抗氧化、质地特性和感官特性。水分、pH、灰分、DPPH、ABTS ⁺，在所有甜菜根提取物掺入水平下，BNB 中的 TPC 和 FRAP 值均高于 BCB。随着甜菜根提取物在两种类型的棒中掺入的增加，这些值以及甜菜碱含量也增加。随着甜菜根提取物添加量的增加，a*（红度）值增加，而 L*（亮度）值显着降低（p ≤ 0.05）。质构结果表明，随着配制棒中甜菜根提取物含量的增加，硬度、内聚性、弹性、咀嚼性、粘性和粘性值增加。在所有配方的果冻棒中，BNB10 表现出最高的抗氧化活性，并在外观 (8.4)、味道 (8.1)、质地 (8.5) 和整体可接受性 (8.2) 方面获得最高的感官评分。