Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage

Abstract

Beetroot (Beta vulgaris L.) is one of the plants that contain biologically active compounds that have a function in the prevention and treatment of a wide variety of diseases. The study aims to design new cookies that will support certain groups, such as schoolchildren who may be anaemic. Also, to determine four cookie treatments that were planned to substitute white wheat flour with extraction rate of 72% as follows: T0 (0%), T1 (2.5%), T2 (5.0%), T3 (7.5%), and T4 (10%) of beetroot powder to replace 100 g of flour; the cookies were baked at 180 °C for 30-35 min. The chemical composition was assessed, included total phenols, flavonoids, and minerals. Furthermore, during a three-week storage period, antioxidant activity and betalain pigments were evaluated, and sensory evaluation and microbiological assessment were done. Sensory evaluation revealed that the replacement ratio of 10% beetroot was acceptable to the cookies manufactured from white wheat flour with extraction rate of 72%. Compared to the control, a slight decrease was found in the total count of bacteria, fungi, and moulds. We recommend baking beetroot-enriched cookies since it enhances the organoleptic and microbiological characteristics.

Keywords

• functional foods
• hplc
• sensory evaluation
• pigment
• antimicrobial properties