Jain, AayushiMehra, RahulGarhwal, RenuRafiq, ShafiyaSharma, SeemaSingh, BarinderjitKumar, ShivKumar, KrishanKumar, NaveenKumar, Harish2024-01-212024-08-132024-01-212024-08-132022-02-0522115510.1007/s13197-022-05364-whttp://10.2.3.109/handle/32116/3080The beet-root (Beta vulgaris) and whey powder together, can potentially use as a multifunctional ingredient in the manufacturing of the �Popsicles�, due to their biochemical composition that can enhance the concentration of bioactive compounds. In the present study, beet-root juice concentrates were prepared at different time/temperature treatments viz 45��C, 55��C, and 65��C for 120, 80 and 45�min. The effect of different time/temperature treatments on physicochemical composition, colour, antioxidant activity (%), bioactive compounds, spectral data and sensory acceptance were evaluated. The physicochemical parameters of popsicles (PTI, PT2, PT3) including protein, total phenols, betalain, radical scavenging activity %, colour and melting values were significantly affected (p ? 0.05) by the different time/temperature treatments. The concentration of betalain and protein in all the popsicles ranged from 1134 to 1299�mg/L and 1.92 to 1.54�g/100�g respectively. The reduction of bioactive components viz betacyanins, betaxanthins, betanin, oxalic and syringic acid was also observed in popsicle (PTI) as compared to control. Furthermore, popsicle (PT1) was prepared with beet-root juice concentrated at 45��C showed maximum sensory acceptance. The physicochemical and organoleptic attributes of processed popsicles encourage the commercial usage of whey powder and concentrated beetroot juice. � 2022, Association of Food Scientists & Technologists (India).en-USBeetrootBioactiveColourPopsicleWhey powderArticlehttps://link.springer.com/10.1007/s13197-022-05364-w