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

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 con

SUBMITTER: Mitrevski J 

PROVIDER: S-EPMC9858528 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature