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Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits

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dc.contributor.author Mitreviski, Jasmina
dc.contributor.author Pantelić, Nebojša
dc.contributor.author Dodevska, Margarita
dc.contributor.author Kojić, Jovana
dc.contributor.author Vulić, Jelena
dc.contributor.author Zlatanović, Snežana
dc.contributor.author Gorjanović, Stanislava
dc.contributor.author Laličić Petronijević, Jovanka
dc.contributor.author Marjanović, Sonja
dc.contributor.author Antić, Vesna
dc.date.accessioned 2023-08-22T13:08:10Z
dc.date.available 2023-08-22T13:08:10Z
dc.date.issued 2023
dc.identifier.issn 2304-8158
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/388
dc.description.abstract 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 (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). 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 (aw) gave insight into the biscuits’ shelf life. The value of aw 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. en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.rights openAccess
dc.rights info:eu-repo/semantics/openAccess
dc.subject biscuits en_US
dc.subject beetroot powder en_US
dc.subject polyphenols en_US
dc.subject flavonoids en_US
dc.subject betalains en_US
dc.subject antioxidant activity en_US
dc.subject dietary fibers en_US
dc.subject microbiological properties en_US
dc.subject functional foods en_US
dc.title Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits en_US
dc.type Article en_US
dc.type info:eu-repo/semantics/article
dc.identifier.scopus 2-s2.0-85146750148
dc.identifier.wos 000915121000001
dc.identifier.doi https://doi.org/10.3390/foods12020322


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