Arrowroot Flour Research Articles

The application of copper sulfate mixed with Caesalpinia sappan L. extract to increase colorfastness in pressed blush products

This study aims to increase the colorfastness of pressed blush products by combining copper sulfate with Caesalpinia sappan L. extract. This experiment consisted of four conditions used for color extraction: 70% w w-1, 95% w w-1, 70% w w-1 with 10% w w-1 copper sulfate, and 95% w w-1 with 10% w w-1 copper sulfate. The highest yield percentage of crude extract was found at 70% w w-1, with the highest absorption value (λmax) at 70% methanol with 10% w w-1 copper sulfate. The darkest shade of red was found at 70% w w-1 with 10% w w-1 copper sulfate. The development of pressed blush occurred when corn starch was mixed with more white color and smell than arrowroot flour. The highest red color was achieved at 4.5% w w-1, with the highest red - purple intensity. The microbial contamination test showed no microbial contamination in pressed blush products. GRAPHICAL ABSTRACT HIGHLIGHTS Caesalpinia sappan L. was extracted using maceration methods with methanol solvent. Phytochemical screening revealed pink anthraquinone and anthocyanidins. The chemical properties showed a pH range of 5.31–5.74, maximum light absorption, and mordant increased absorption. A compress blush was developed with corn starch and arrowroot flour, suitable for the cosmetic industry.

Pengaruh Penambahan Puree Labu Kuning terhadap Kadar Proksimat, Beta Karoten, dan Sifat Organoleptik Cookies Umbi Garut Bebas Gluten

Background: Arrowroot flour is one of the food ingredients that can be used to replace the use of wheat flour and is a gluten-free flour. Objective: The purpose of this study was to utilize arrowroot flour and pumpkin puree in the manufacture of gluten-free cookies that are organoleptically acceptable and have good nutritional content. Method: The experimental design used was a one-factor completely randomized design (CRD) with two replications. The factor in this study was the formulation of arrowroot flour and pumpkin puree which consisted of 3 levels and 1 control, namely F1 (53% : 47%), F2 (50% : 50%), F3 (47% : 53%)), and control F0 (0% : 0%). Results: the use of arrowroot flour and pumpkin puree had a significant effect on the moisture content, ash, protein, and beta carotene of cookies (p<0.05). The results of the hedonic test analysis and the hedonic quality of cookies significantly affected the color quality, taste quality of arrowroot, and texture quality (p<0.05). Conclusion: The selected cookie formulation is F1 with a nutritional content of 100 g, which is 527 kcal of energy; 5.78 g protein; fat 33.93 g; carbohydrates 49.61 g; and beta carotene 1204.5 mcg.Keywords: Arrowroot_flour, Beta_carotene, Cookies, Gluten, Yellow_pumpkin_puree.

Pengaruh Imbangan Terigu, Tepung Garut (Maranta arundinacea L.) dan Tepung Wortel (Daucus carota L.) terhadap Karakteristik Kulit Pangsit Kukus

The purpose of this study was to obtain the best results of the ratio of flour, arrowroot flour, and carrot flour to the characteristics of steamed dumpling skins. This research was conducted at the Chemistry Laboratory of the Faculty of Agriculture, Ma'soem University, Chemistry Laboratory at the Bakti Asih Bandung School of Analysis, Bandung Sibaweh Chemistry Laboratory from June to August 2023. This study used a randomized block design (RBD) with a total of 5 treatments, namely treatment A (70:30:0), treatment B (70:25:5), treatment C (70:20:10), treatment D (70:15 :15), and treatment E (70:10:20). The characteristic parameters observed were chemical parameters consisting of water content, carbohydrate content, and beta-carotene content, and sensory parameters were carried out by 25 panelists for the level of preference for color, aroma, taste, and elasticity. The results showed that the best treatment resulted from treatment D with a balance of 70 Wheat : 15 Garut Flour : 15 Carrot Flour which was produced from the effectiveness test. Steamed dumpling skin treatment D balance 70 Wheat : 15 Arrowroot Flour : 15 Carrot Flour with organoleptic values ??for color, aroma, firmness and taste respectively 3.36 (neutral), 3.08 (neutral), 3.48 ( neutral), 3.08 (neutral) and chemical content in the form of water content of 22.88%, carbohydrate content of 28.01% and beta carotene content after steaming of 0.15 mg.

Going Local? Assessment of Arrowroot (Maranta arundinacea L.) Flour in Pandesal Making in the Philippines

This study aimed to assess the acceptability of arrowroot flour (Maranta arundinacea L.) in the production of salt bread (pandesal) in the country. Two experiments were conducted namely, pre-experiment and actual experiment. The pre-experiment had two trials in making pandesal wherein the first trial focused on producing traditional pandesal (T1, 0%) while the second trial used different percentages of arrowroot flour (T2, 20%; T3, 30% and T4,40%) to determine the optimum ratio with selected flours. The acceptability used a 9-point Hedonic scale wherein 9 is the highest (Like extremely) and 1 (Dislike extremely). Results showed that T1 had the highest general acceptability (7.8, ) followed by T3 (7.5) and both were labeled as ‘Like very much’ while T2 (6.8) and T4 (6.7) were both labeled as ‘Like moderately’. In terms of cost, T1 was the cheapest and T4 as the most expensive. While arrowroot-based flour pandesal is more expensive right now, it was found out to acceptable flour substitute in making pandesal. The use of this flour as alternative in producing bread can help address the problem of the country’s heavy dependence on imported flour. Result of this study and further studies on the use of arrowroot flour will support local farmers in growing arrowroot for other potential uses.

The Effect of Different Stabilizers on the Characteristics of Gluten-Free Dried Noodle from Arrowroot and Mung bean Flour

Dry noodles are one of the foods made from wheat flour. The availability of wheat in Indonesia does not match consumer demand, necessitating the use of alternative ingredients such as arrowroot flour and mung bean flour. The use of stabilizers like CMC, STPP, and Xanthan Gum is needed to improve the characteristics of dry noodles. This research aims to determine the effect of the proportion of arrowroot flour and mung bean flour with different types of stabilizers on the physicochemical and organoleptic characteristics of dry noodles. The experimental design used was a factorial CRD with two factors. Factor I was the proportion of arrowroot flour and mung bean flour and Factor II was the addition of different types of stabilizers. Data were analyzed using 5% ANOVA and 5% DMRT. There was a significant interaction (p≤0.05) on the moisture content, ash, protein, fat, starch, rehydration capacity, cooking loss, elasticity, and organoleptic characteristics of aroma, texture, and overall appearance. There were no significant differences in the organoleptic characteristics of color and taste. The best treatment was the proportion of arrowroot flour and mung bean flour (60:40) with the addition of CMC stabilizer, which resulted in dry noodles with the following characteristics: moisture 11.392%, ash 1.919%, protein 11.592%, fat 1.378%, starch 54.720%, rehydration capacity 110.266%, cooking loss 6.398%, elasticity 0.314 N, aroma 4.200, color 4.040, taste 3.800, texture 4.200, and overall appearance 4.160.

The Effect of The Ink Coffee Grounds Material for Black Colour in Screen Printing

The carbon content in coffee grounds can be utilized as a base material or organic pigment in making ink. Organic pigments are made by refining and reducing the particle size of coffee grounds using a screen mesh, and mortar and pestle. The process of making ink is done by mixing coffee grounds with ink-making materials such as distilled water, gum arabic, and arrowroot flour. The process of making this ink is carried out with 4 variations of the composition of coffee grounds, which are 15, 20, 25, and 30 grams. The purpose of this study is to determine the effect of variations in the composition of coffee grounds on the physical properties of the ink, namely viscosity, and on print quality, such as density and L*a*b. The results showed that the addition of coffee grounds pigments affected the density, L*a*b, and viscosity values. The higher the composition of coffee grounds, the higher the density, L*a*b, and ink viscosity values.

Proximate Analysis of Maranta Arundinacea L. Flour

Maranta arundinacea L., also known as arrowroot, are underground rhizomes, or tubers from which arise reed-like, erect stemmed plant. This can be considered as a non-conventional raw material for flour. In Bustos, Bulacan, history tells that arrowroot starch is the primary ingredient of its chief town product which is Minasa, a local biscuit. In the process of extracting starch from the arrowroot, the waste rhizome is collected and grinded as arrowroot flour. This paper seeks to probe the ash content, moisture content, crude fat, crude protein and carbohydrates present on the arrowroot flour. In the proximate analysis it showed that the waste rhizome flour contains 2.03% ash, 8.15% moisture, 0.36% crude fat, 1.86% crude protein and 87.6% carbohydrates. Based on the result, it implies that the rhizome waste product of the arrowroot starch extraction can be made as a flour and can have a potential of producing products that may increase the value of the production of arrowroot in the town of Bustos in Bulacan.

Identification of the Effect of Water Stress on Yield Production and Evaluation of the Nutrient Content of Garut Tubers and Flour

Arrowroot tubers (Maranta Arundinace L.) are a tuber plant that has potential as a source of carbohydrates. Arrowroot tuber plants have the potential to adapt well to various environmental conditions including water stress. The aim of this research was to identify the effect of water stress on yield production (number, weight, length and diameter) and evaluate the nutritional content of arrowroot tubers. This research used a Completely Randomized Design (CRD) with 7 water stress treatments, namely (P1) 15 days of waterlogging, (P2) 10 days of waterlogging, (P3) 5 days of waterlogging, (P4) daily watering, (P5) watering every 5 days, (P6) watering every 10 days, and (P7) watering every 15 days which was repeated in 2 experimental repetitions and 2 measurement repetitions. The results of the research showed that there was no decrease in yield in treatments P1 to P3, however in treatments P6 and P7 there was a difference in the yield of lower tuber weight compared to the daily watering treatment (P4) and the once every 5 days watering treatment (P5). Treatment The results of proximate analysis of arrowroot tubers with the best yield production (P5) showed that the water, ash, fat, protein and carbohydrate content of fresh tubers were respectively 69.82%, 1.47%, 0.21%, 0, 45% and 28.15%, while arrowroot flour is 2.28%, 4.77%, 0.33%, 1.47% and 91.16%. The results of this research provide information that arrowroot plants can be planted on land that has the potential to be flooded during the arrowroot growing season, but arrowroot plants require sufficient water to optimize their production. The high carbohydrate content of arrowroot tubers reflects its potential as an alternative food source to replace wheat and rice.

Enrichment of gamma-aminobutyric acid (GABA) content using germinated parboiled rice in Thai layered dessert (kanom chan) products

This research aimed to study the Thai layered dessert (Kanom Chan) products, focusing on the composition of germinated parboiled rice, consumer acceptance, nutritional value, GABA content, and the recommended standard recipe. The recipe comprised arrowroot flour, tapioca flour, rice flour, granulated sugar, Jasmine-infused water, undiluted coconut milk, and food coloring in specific proportions.The desserts had visually appealing attributes with distinct layers, captivating colors, a pleasing aroma, a soft texture, and a delightful taste. The recipe received moderate to high satisfaction ratings from taste testers, ranging from 7.40 to 8.18.In the study comparing the substitution of rice flour with germinated parboiled rice flour at three levels (30, 40, and 50% of net weight), desserts with a 30% substitution achieved the highest scores in sensory tests for appearance, colour, smell, taste, and overall preference. The desserts' nutritional value was moderately accepted by 100 consumers. A detailed analysis of 100 g of germinated parboiled rice revealed an energy value of 268.80 kilocalories, along with protein, fat, carbohydrate, moisture, and ash contents of 0.66, 7.44, 49.80, 41.89, and 0.21%, respectively. Additionally, the desserts contained 10.76 mg of gamma amino butyric acid (GABA). Therefore, the germinated parboiled rice Thai layered desserts (Kanom Chan) exhibited low energy and more GABA content compared to general Thai layered dessert.

Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage.

Edible coatings are pivotal in enhancing the quality of processed meat products, acting as barriers to environmental and microbial influences by adhering directly to the food surface. Arrowroot flour, a widely produced edible tuber in Thailand, is uncharted in terms of its capability and effectiveness as an edible coating on food materials. This study aims to elucidate the composition and spectral properties of arrowroot tuber flour (ATF) to discern its viability as an edible coating for pork sausages. ATF exhibited a composition predominantly featuring carbohydrates (74.78%), moisture (9.59%), and protein (8.89%), underlining its appropriateness as an edible coating. Rapid visco amylograph revealed ATF's significant pasting capability. This study incorporated kaffir lime leaves essential oil (KEO) into the ATF coating in diverse concentrations (0-3%). Fourier-transform Infrared spectroscopy illuminated characteristic peaks and bands, showing observable shifts with the integration of KEO, yet the majority of peak placements remained essentially unchanged. The microstructure of the coatings maintained its homogeneity at heightened KEO concentrations, reflecting compatibility with ATF. The efficacy of the ATF-KEO coatings was evaluated on pork sausages, using uncoated samples as controls. While color modifications were evident, coated sausages maintained consistent moisture content, water activity, and pH levels throughout the storage duration. The coated samples also manifested enhanced textural attributes and a decline in lipid oxidation, as evidenced by reduced TBARS levels compared to controls. A subsequent microbial examination corroborated the inhibitory capacity of the ATF-KEO coatings on the microbial proliferation in pork sausages, encapsulating Total Viable Count (TVC), psychrotrophic bacteria, and lactic acid bacteria. In conclusion, the findings substantiate the promising application of ATF, especially in synergy with KEO, as a proficient edible coating for meat products. This combination aids in preserving color and texture, impeding microbial advancement, and moderating lipid oxidation, thereby contributing to the overall quality and safety of the products.

Fiber and Antioxidant Activity of Spice Cookies with Local Flour as Functional Food for Elderly

Older people are vulnerable to infectious and degenerative diseases due to decreased organ function and lowered immune systems. This study aimed to analyze the quality and level of liking of the spice cookie formula and the fiber and antioxidant content of the selected cookie formula. The research method used a factorial complete randomized design with the treatment of wheat flour substitution using arrowroot flour and canna flour. There were three levels of substitution ratio, namely 50:50, 25:75, and 0:100, resulting in six formulas. The variables measured were sensory quality and level of liking using an organoleptic test by 30 semi-trained panelists. Organoleptic test data were statistically analyzed using the Kruskal Wallis test and Mann-Whitney further test. The two best formulas were selected using the exponential comparison method and then analyzed for dietary fiber content and antioxidant activity. The results showed that among the six formulas, there were significant differences in texture and aftertaste of the sensory quality and level of liking (p-value<0,05). The selected formulas were 50:50 substitution ratios of either arrowroot flour or canna flour. Cookies with canna flour substitution had a dietary fiber content of 9,6%, while cookies with arrowroot flour substitution were 7.8%. The antioxidant activity of cookies with canna flour substitution amounted to 9,5 mg/100g, while cookies with arrowroot flour substitution amounted to 12,0 mg/100g. In conclusion, spice cookies with a 50:50 ratio of canna flour and wheat flour substitution have the highest fiber content with strong antioxidant activity.

Efek hipoglikemik cookies campuran tepung suweg dengan tepung garut

From 7.0% in 2007, to 6.9% in 2013, to 8.5% in 2018, and even to 21.3 million in 2030, the frequency of people with diabetes mellitus increases by 5.7% annually. In order to create mixed cookies with a low glycemic index that panelists prefer, this research mixes suweg flour and arrowroot flour. In this procedure, prepared and unprepared treatments are both used. Chemical properties (moisture content, protein content, total sugar content, and starch content), resistant starch (RS) flour, the amount of fiber in mixed cookies, the level of cookie choice among panelists, and volunteer blood glucose levels were all examined. to calculate the glycemic index of the biscuits. Based on a study of blood glucose levels in connection to the glycemic index, the sample cookies were rated as having a low GI (55) and had a glycemic index between 54.68 and 31.40. These cookies are a suitable diabetic diet food because they have a low glycemic index (55), resistant starch, and an adequate quantity of dietary fiber

Duck Meatballs With Various Tuber Flour Quality Based on Organoleptic

One of the potential meats for a meatball is duck meat with a fiber arrangement that is almost similar to beef. Flour derived from tubers has the potential to be used as an ingredient for making meatballs because tubers also contain amylopectin, making it chewy and delicious, so that it can have elasticity properties in meatballs. So, it is important to determine the quality of duck meatballs which include color, aroma, taste, texture and level of preference. The research was conducted in the integrated science laboratory of Nahdlatul Ulama Blitar University for 1 month in June. The material used was meatball from duck meat which was bought in the traditional market srengat district blitar, tapioca flour, canna flour, taro flour, porang flour and arrowroot flour and spice which consists of garlic, onion, salt and ice cube. The method used in this study was an experiment laboratory based on Hedonic Test. Data were analyzed with One Way ANOVA and follow by Duncan's Multiple test if significant effect occurs. The results showed that use of different flours on duck meatball gave significant effect  (P>0,05) on color, taste, texture, and overall acceptability and did not significantly effect on smell. The characteristic of duck meatball with tapioca flour, canna flour, taro flour and arrowroot flour can be accepted  than porang flour.Â

Comparison of changes in different characteristics of Arrowroot (Maranta arundinacea) flour stored under ambient (27 °C) and refrigerated (4 °C) conditions

Arrowroot (Maranta arundincea) is an underutilized gluten-free flour source in Sri Lanka. The purpose of this study was aimed to evaluate the physicochemical properties and microbiological safety of arrowroot flour while it was stored at room temperature (27 °C) and refrigerated (4 °C) for a year. Moisture content (%), water activity (aw), colour in L*a*b* values, and microbial load (log cfu/g) were assessed. Before storage, arrowroot flour was extracted from rhizomes and packed into LDPE bags. The moisture content, water activity, and colour of arrowroot flour were found to be significantly affected by storage conditions. The moisture content and water activity of flour stored under both conditions increased, while L* values decreased over time. Microbial growth was also observed, with ambient storage having a higher microbial load than refrigerated storage. The study contributes to the development of quality standards for arrowroot flour by providing important information on its shelf life. It also emphasizes the significance of refrigerated storage conditions to ensure the safety and quality of arrowroot flour for consumption.

The Color, Water and Oil Holding Properties and Pasting Viscosities of Arrow Root (Maranta arundinacea L) Flour From Different Accessions and Irradiation Doses

Gamma irradiation has been widely used as green method to induce mutations of arrow root plants; therefore, superior cultivars might be obtained. This research was purposed to evaluate the effect of different accessions (a1 (Pulosari – Pandeglang), a2 (Cicadas – Pandeglang), a3 (Cikondang – Pandeglang), a4 (Tamansari – Yogyakarta) and a5 (MN1 – Bogor)) and irradiation doses (b1( 0 Gy), b2 (10 Gy), b3 (20 Gy), b4 (30 Gy), b5 (40 Gy) and b6 (50 Gy) on the properties of arrow root flour produced from irradiated arrowroot plants including color, water and oil holding capacities and also pasting viscosities. Results showed that gamma irradiation on the arrow root plants impacted the color properties of arrow root flour in which higher irradiation dose tended to produce brighter arrow root flour. Higher irradiation dose showed a tendency to produce arrow root flour with low water holding capacity but high oil holding capacity. Irradiation doses did not significantly impact all pasting viscosities (peak viscosity, final viscosity and set back viscosity).

Characteristic of analog rice made from arrowroot (Maranta arundinacease) and seaweed (Gracilaria verrucosa) flour fortified with fish collagen

Analog rice is not sufficient if it only contains low sugar, low GI, and high fibre, but also needs to be fortified with other nutritional components. Fish collagen can be used for analog rice fortification because it contains amino acids. This study aimed to determine the effect of adding collagen from various types of fish scales on the characteristics of analog rice made from arrowroot and seaweed flour. The materials in this study were collagen from various types of fish scales (tilapia, milkfish, red snapper, and goldband goatfish), arrowroot flour, and seaweed flour. The parameters analyzed were proximate analysis, amino acid content, crude fibre, dietary fibre, cooking time, hedonic evaluation, and morphology observation of analog rice. The results showed that the fortification of collagen from various types of fish scales produced analog rice with significantly different (p<0.05) characteristics. The fortification of collagen from various types of fish scales can improve the proximate, amino acid content, and cooking time of analog rice. However, collagen fortification did not provide a significant difference (p>0.05) to the hedonic value (except for aroma parameters), crude fibre, and dietary fibre content in analog rice. Analog rice produced in this study contained higher nutrition than milled rice. Analog rice in this study contained 8.45 to 13.54% of lipid, 8.45 to 13.54% of protein, 22.4 to 23.90% of crude fibre, and 1.67 to 1.73% of dietary fibre. Therefore, it can be used as a substitute for milled rice and as functional food for people.

Variance of Arrowroot (Maranta arundinacea) Starch Granule Morphology among Five Different Provinces in Sri Lanka

Arrowroot (Maranta arundinacea) is an underutilized tuber crop in Sri Lanka that produces a gluten-free, easily digestible starch. This research aimed to determine the variance of arrowroot starch granular morphology among the plants grown in five different provinces (Western, North-Western, Southern, Sabaragamuwa, Uva). Arrowroot starch granules were observed using the light microscope and scanning electron microscope. Oval, irregular globular and spherical shapes were the predominant granule shapes for arrowroot. The mean percentage of oval shaped granules ranged between 48.46 % - 59.34 %. The length and width of the granules were not significantly different among the five provinces. The length of the starch granules ranged between 42.91 - 45.86 µm while the width ranged between 30.81 – 32.32 µm. Arrowroot flour samples from five different provinces in Sri Lanka were not significantly different with regard to the starch granular morphology and therefore, arrowroot flour can be utilized in the local food industry without concerning their geographical locations.

Variation in Colour Attributes of Arrowroot (Maranta arundinacea) Flour from Five Different Provinces in Sri Lanka as a Potential Alternative for Wheat Flour

Arrowroot (Maranta arundinacea) rhizome flour is a good gluten-free substitute for wheat flour. To evaluate the influence of colour on replacing wheat flour with arrowroot flour, the colour attributes of arrowroot flour from five different Provinces (Western, North-Western, Southern, Sabaragamuwa, and Uva) were compared with the colour of standard wheat flour. Using the colour of wheat flour as a standard, the colours of arrowroot flour samples were determined using a colourimeter (PCE-CSM 2, United States). Flour samples were examined for L* (lightness), a* (redness), b* (yellowness), and ΔE (colour deviation). Yellowness was significantly distinct, although lightness and redness were not statistically different. There were negative moderate correlations between L* and a* (-0.791; P < 0.05) and L* and b* (-0.831; P < 0.05). While there were some slight variations in the colour characteristics among different arrowroot flour samples, their colours were highly close to the colour of wheat flour.

SENSORY QUALITY OF BROWNIES SUBSTITUTED WITH MUNG BEAN FLOUR

Wheat flour is imported material, so the Indonesian people need to limit the use of this flour. However, brownies are a popular product in Indonesia. Mung bean flour can be used to replace wheat flour in making brownies. This study aims to evaluate the brownie formula using wheat flour and mung bean flour with various concentrations to produce brownies that the panelists prefer. The treatments in this study were the ratio of wheat flour: mung bean flour = 75:0 gram (sample 186), the ratio of wheat flour: mung bean flour = 50:25 gram (sample 318), the ratio of arrowroot flour: banana fruit = 25:50 gram (sample 283). Using mung bean flour with a ratio of mung bean flour: wheat flour = 25:50 produces brownies with sensory characteristics that consumers favor. The use of mung bean flour that exceeds wheat flour can reduce panelists' preferences regarding smell, taste, and overall product. Therefore, using the ratio of mung bean flour: wheat flour = 25:50 is an alternative way to reduce the use of wheat flour in brownie products.

Physical and Sensory Characteristic of Arenga-Arrowroot Starch Noodle with Beetroot Extract Addition

Arrowroot tuber is plenty available in Indonesia as it has been cultivated widely. Arrowroot flour can be develop in noodle processing combine with arenga starch with ratio 75% : 25%. The color characteristic of the noodle was a bright brown-opaque color character, thus, make this noodle is not perceived well by customer. Addition of natural color, i.e. beetroot extract can improve the physical appearance. The purpose of this research was to identify the characteristic (physical and sensory) of the arenga-arrowroot starch noodle with beetroot extract addition. Beetroot extract were added in five different concentrations, namely 20%; 30%; 40%; 50%; and 60% w/w. A completely randomized design (CRD) with three repetitions was utilized in the experiment. Color, compression strength, tensile strength, and elongation were all tested physically. Sensory characteristic were analyzed using hedonic test with color, aroma, taste, and overal acceptance parameter. The findings revealed that the inclusion of beetroot extract has an effect on the physical and sensory properties of arenga starch - arrowroot flour noodle. The color brightness, compression test, elongation, and tensile strength of the arenga starch-arrowroot flour noodle would all be reduced if beetroot extract was added. The best sensory characteristic was reach by 20% w/w beetroot extract.