Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (<i>Beta vulgaris</i> L.) is considered to have highly beneficial effects on health. Thi...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/2/322 |
| _version_ | 1797442566753353728 |
|---|---|
| author | Jasmina Mitrevski Nebojša Đ. Pantelić Margarita S. Dodevska Jovana S. Kojić Jelena J. Vulić Snežana Zlatanović Stanislava Gorjanović Jovanka Laličić-Petronijević Sonja Marjanović Vesna V. Antić |
| author_facet | Jasmina Mitrevski Nebojša Đ. Pantelić Margarita S. Dodevska Jovana S. Kojić Jelena J. Vulić Snežana Zlatanović Stanislava Gorjanović Jovanka Laličić-Petronijević Sonja Marjanović Vesna V. Antić |
| author_sort | Jasmina Mitrevski |
| collection | DOAJ |
| description | The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (<i>Beta vulgaris</i> L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (<b>SF</b>) with 15%, 20% and 25% beetroot powder (<b>BP</b>). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (<i>aw</i>) gave insight into the biscuits’ shelf life. The value of <i>aw</i> from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2–32.0 and 21.1–24.9 in fresh biscuits to 18.3–23.4 and 17.3–20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage. |
| first_indexed | 2024-03-09T12:43:43Z |
| format | Article |
| id | doaj.art-5cbc8b188d29428cb145df5a26023f10 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:43:43Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5cbc8b188d29428cb145df5a26023f102023-11-30T22:14:51ZengMDPI AGFoods2304-81582023-01-0112232210.3390/foods12020322Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of BiscuitsJasmina Mitrevski0Nebojša Đ. Pantelić1Margarita S. Dodevska2Jovana S. Kojić3Jelena J. Vulić4Snežana Zlatanović5Stanislava Gorjanović6Jovanka Laličić-Petronijević7Sonja Marjanović8Vesna V. Antić9Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaFaculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaCenter for Hygiene and Human Ecology, Institute of Public Health of Serbia “Dr. Milan Jovanonic Batut”, Dr. Subotica 5, 11000 Belgrade, SerbiaInstitute of Food Technologies, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of General and Physical Chemistry, Studentski trg 12–16, 11000 Belgrade, SerbiaInstitute of General and Physical Chemistry, Studentski trg 12–16, 11000 Belgrade, SerbiaFaculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaMedical Faculty of the Military Medical Academy, University of Defense, Crnotravska 17, 11000 Belgrade, SerbiaFaculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaThe demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (<i>Beta vulgaris</i> L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (<b>SF</b>) with 15%, 20% and 25% beetroot powder (<b>BP</b>). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (<i>aw</i>) gave insight into the biscuits’ shelf life. The value of <i>aw</i> from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2–32.0 and 21.1–24.9 in fresh biscuits to 18.3–23.4 and 17.3–20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage.https://www.mdpi.com/2304-8158/12/2/322biscuitsbeetroot powderpolyphenolsflavonoidsbetalainsantioxidant activity |
| spellingShingle | Jasmina Mitrevski Nebojša Đ. Pantelić Margarita S. Dodevska Jovana S. Kojić Jelena J. Vulić Snežana Zlatanović Stanislava Gorjanović Jovanka Laličić-Petronijević Sonja Marjanović Vesna V. Antić Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits Foods biscuits beetroot powder polyphenols flavonoids betalains antioxidant activity |
| title | Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits |
| title_full | Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits |
| title_fullStr | Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits |
| title_full_unstemmed | Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits |
| title_short | Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits |
| title_sort | effect of beetroot powder incorporation on functional properties and shelf life of biscuits |
| topic | biscuits beetroot powder polyphenols flavonoids betalains antioxidant activity |
| url | https://www.mdpi.com/2304-8158/12/2/322 |
| work_keys_str_mv | AT jasminamitrevski effectofbeetrootpowderincorporationonfunctionalpropertiesandshelflifeofbiscuits AT nebojsađpantelic effectofbeetrootpowderincorporationonfunctionalpropertiesandshelflifeofbiscuits AT margaritasdodevska effectofbeetrootpowderincorporationonfunctionalpropertiesandshelflifeofbiscuits AT jovanaskojic effectofbeetrootpowderincorporationonfunctionalpropertiesandshelflifeofbiscuits AT jelenajvulic effectofbeetrootpowderincorporationonfunctionalpropertiesandshelflifeofbiscuits AT snezanazlatanovic effectofbeetrootpowderincorporationonfunctionalpropertiesandshelflifeofbiscuits AT stanislavagorjanovic effectofbeetrootpowderincorporationonfunctionalpropertiesandshelflifeofbiscuits AT jovankalalicicpetronijevic effectofbeetrootpowderincorporationonfunctionalpropertiesandshelflifeofbiscuits AT sonjamarjanovic effectofbeetrootpowderincorporationonfunctionalpropertiesandshelflifeofbiscuits AT vesnavantic effectofbeetrootpowderincorporationonfunctionalpropertiesandshelflifeofbiscuits |