Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
Аутори
Mitrevski, JasminaPantelić, Nebojša Đ.
Dodevska, Margarita S.
Kojić, Jovana S.
Vulić, Jelena J.
Zlatanović, Snežana
Gorjanović, Stanislava
Laličić-Petronijević, Jovanka
Marjanović, Sanja
Antić, Vesna V.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 c...ontent 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. © 2023 by the authors.
Кључне речи:
antioxidant activity / beetroot powder / betalains / biscuits / dietary fibers / flavonoids / functional foods / microbiological properties / polyphenolsИзвор:
Foods, 2023, 12, 2Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-200116)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200222 (Институт за прехрамбене технологије, Нови Сад) (RS-200222)
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Mitrevski, Jasmina AU - Pantelić, Nebojša Đ. AU - Dodevska, Margarita S. AU - Kojić, Jovana S. AU - Vulić, Jelena J. AU - Zlatanović, Snežana AU - Gorjanović, Stanislava AU - Laličić-Petronijević, Jovanka AU - Marjanović, Sanja AU - Antić, Vesna V. PY - 2023 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6273 AB - 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. © 2023 by the authors. T2 - Foods T2 - Foods T1 - Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits IS - 2 VL - 12 DO - 10.3390/foods12020322 ER -
@article{ author = "Mitrevski, Jasmina and Pantelić, Nebojša Đ. and Dodevska, Margarita S. and Kojić, Jovana S. and Vulić, Jelena J. and Zlatanović, Snežana and Gorjanović, Stanislava and Laličić-Petronijević, Jovanka and Marjanović, Sanja and Antić, Vesna V.", year = "2023", 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. © 2023 by the authors.", journal = "Foods, Foods", title = "Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits", number = "2", volume = "12", doi = "10.3390/foods12020322" }
Mitrevski, J., Pantelić, N. Đ., Dodevska, M. S., Kojić, J. S., Vulić, J. J., Zlatanović, S., Gorjanović, S., Laličić-Petronijević, J., Marjanović, S.,& Antić, V. V.. (2023). Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. in Foods, 12(2). https://doi.org/10.3390/foods12020322
Mitrevski J, Pantelić NĐ, Dodevska MS, Kojić JS, Vulić JJ, Zlatanović S, Gorjanović S, Laličić-Petronijević J, Marjanović S, Antić VV. Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. in Foods. 2023;12(2). doi:10.3390/foods12020322 .
Mitrevski, Jasmina, Pantelić, Nebojša Đ., Dodevska, Margarita S., Kojić, Jovana S., Vulić, Jelena J., Zlatanović, Snežana, Gorjanović, Stanislava, Laličić-Petronijević, Jovanka, Marjanović, Sanja, Antić, Vesna V., "Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits" in Foods, 12, no. 2 (2023), https://doi.org/10.3390/foods12020322 . .