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

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dc.contributor.authorMitrevski, Jasmina
dc.contributor.authorPantelić, Nebojša
dc.contributor.authorVulić, Jovana
dc.contributor.authorKojić, Jovana
dc.contributor.authorLaličić Petronijević, Jovanka
dc.contributor.authorAntić, Vesna
dc.date.accessioned2023-08-23T13:05:05Z
dc.date.available2023-08-23T13:05:05Z
dc.date.issued2022
dc.description.abstractDue 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.identifier.issn978-86-7132-079-5
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/395
dc.language.isoenen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsopenAccess
dc.titleImproving the antioxidant properties of biscuits with the addition of beetroot powderen_US
dc.typeOtheren_US
dc.typeinfo:eu-repo/semantics/other

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