Abstract
The study was aimed to develop cake supplemented by beetroot powder and to evaluate its quality parameter. Four samples were prepared to contain different proportions of beetroot powder (5, 10, 15, and 20% w/w) in combination with wheat flour. The nutritional and sensory properties of plain cakes were also evaluated. The cake supplemented with 15% (w/w) beetroot powder had significantly (p<0.05) improved the nutritional quality compared to control one (without beetroot powder). The mean sensory scores of highly acceptable beetroot powder cake S3 (85:15) had better color (8.57±0.53), flavor (8.43±0.53), texture (8.29±0.49), taste (8.57±0.53) and overall acceptability (8.47±0.13) than other samples. The nutritional and sensory analysis suggested that the cake formulated by 15% (w/w) beetroot powder was comparatively more acceptable than other formulations (0, 5, 10 and 20% w/w).
Highlights
The demand for bakery products have been increased in the latter part of the 20th century due to the quickly growing economic world and eating practice of the working people due to a shortage of time (Pinki, 2014; Srivastava and Singh 2018)
Beetroot powder, an abundant source of dietary fiber and mineral content can be used in the production of bakery and confectionery products
Fat, ash and fiber contents of different percentages of beetroot powder cakes increased with the increase of beetroot powder
Summary
The demand for bakery products have been increased in the latter part of the 20th century due to the quickly growing economic world and eating practice of the working people due to a shortage of time (Pinki, 2014; Srivastava and Singh 2018). Some essential bioactive compounds like carotenoids (Dias et al, 2009), phenolic compounds, saponins, betaine (Jastrebova et al, 2003), betalains (antioxidants), polyphenols and flavonoids (Vali et al, 2007) present in beetroot powder having anti-cancer and therapeutic properties (Neagu and Barbu, 2014). These compounds are having anti-oxidative (da Silva et al, 2016), hepatoprotective, anticancer and antiinflammatory activity (Kavalcova et al, 2015), may improve many clinical outcomes such as hypertension, type-2 diabetes, atherosclerosis and dementia (Clifford et al, 2015). Betaine is a trimethyl derivative of amino acid glycine which promotes muscular endurance, strength, and power (Hoffman and Ratamess, 2009)
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