Institute of Food Technology

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FINS Repository of the Institute of Food Technology in Novi Sad has been established to provide open, online access to the wide range of Institute's research and to offer these data to the community helping in better promotion of the science results.

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Browsing Institute of Food Technology by Author "Antić, Vesna"

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    Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
    (MDPI, 2023) Mitreviski, Jasmina; Pantelić, Nebojša; Dodevska, Margarita; Kojić, Jovana; Vulić, Jelena; Zlatanović, Snežana; Gorjanović, Stanislava; Laličić Petronijević, Jovanka; Marjanović, Sonja; Antić, Vesna
    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.
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    Improving the antioxidant properties of biscuits with the addition of beetroot powder
    (2022) Mitrevski, Jasmina; Pantelić, Nebojša; Vulić, Jovana; Kojić, Jovana; Laličić Petronijević, Jovanka; Antić, Vesna
    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.