DSpace Repository

Improving the antioxidant properties of biscuits with the addition of beetroot powder

Show simple item record

dc.contributor.author Mitrevski, Jasmina
dc.contributor.author Pantelić, Nebojša
dc.contributor.author Vulić, Jovana
dc.contributor.author Kojić, Jovana
dc.contributor.author Laličić Petronijević, Jovanka
dc.contributor.author Antić, Vesna
dc.date.accessioned 2023-08-23T13:05:05Z
dc.date.available 2023-08-23T13:05:05Z
dc.date.issued 2022
dc.identifier.issn 978-86-7132-079-5
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/395
dc.description.abstract Due to the increase in diseases related to oxidative stress, such as diabetes, cardiovascular diseases, and cancer, food producers are developing functional products enriched with antioxidants. Antioxidants can inhibit or delay the oxidation of biologically essential molecules by quenching free radicals, thus protecting cells from oxidative stress. In this work, the effect of replacing spelt flour with beetroot powder (up to 50 %) on the antioxidant properties of biscuits was investigated. At the beginning of storage and after 3 and 6 months, the content of betalains, total polyphenols, and flavonoids and the capacity to remove DPPH radicals were examined. All the mentioned parameters increased with the content of beetroot powder in the biscuit and decreased with the rise of the storage time. During storage, the biscuit color turned brown. The biscuits with the beetroot showed significantly improved antioxidant properties compared to the control sample without beetroot. en_US
dc.language.iso en en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights openAccess
dc.title Improving the antioxidant properties of biscuits with the addition of beetroot powder en_US
dc.type Other en_US
dc.type info:eu-repo/semantics/other


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Advanced Search

Browse

My Account