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

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dc.contributor.authorMitreviski, Jasmina
dc.contributor.authorPantelić, Nebojša
dc.contributor.authorDodevska, Margarita
dc.contributor.authorKojić, Jovana
dc.contributor.authorVulić, Jelena
dc.contributor.authorZlatanović, Snežana
dc.contributor.authorGorjanović, Stanislava
dc.contributor.authorLaličić Petronijević, Jovanka
dc.contributor.authorMarjanović, Sonja
dc.contributor.authorAntić, Vesna
dc.date.accessioned2023-08-22T13:08:10Z
dc.date.available2023-08-22T13:08:10Z
dc.date.issued2023
dc.description.abstractThe 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.identifier.doihttps://doi.org/10.3390/foods12020322
dc.identifier.issn2304-8158
dc.identifier.scopus2-s2.0-85146750148
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/388
dc.identifier.wos000915121000001
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.rightsopenAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectbiscuitsen_US
dc.subjectbeetroot powderen_US
dc.subjectpolyphenolsen_US
dc.subjectflavonoidsen_US
dc.subjectbetalainsen_US
dc.subjectantioxidant activityen_US
dc.subjectdietary fibersen_US
dc.subjectmicrobiological propertiesen_US
dc.subjectfunctional foodsen_US
dc.titleEffect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuitsen_US
dc.typeArticleen_US
dc.typeinfo:eu-repo/semantics/article

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