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

Author

Listed:
  • Garsa Alshehry

    (Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, Saudi Arabia)

  • Amro Abdelazez

    (Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Centre, Giza, Egypt)

  • Heba Abdelmotaal

    (Department of Microbiology, Agriculture Research Centre, Soils, Water, Environment and Microbiology Research Institute, Giza, Egypt)

  • Walid Abdel-Aleem

    (Central Laboratory of Organic Agriculture, Agricultural Research Center, Minia, Egypt)

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.

Suggested Citation

  • Garsa Alshehry & Amro Abdelazez & Heba Abdelmotaal & Walid Abdel-Aleem, 2021. "Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(6), pages 479-486.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:138-2021-cjfs
    DOI: 10.17221/138/2021-CJFS
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    References listed on IDEAS

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    1. Jasna M. Čanadanović-Brunet & Sladjana S. Savatović & Gordana S. Ćetković & Jelena J. Vulić & Sonja M. Djilas & Siniša L. Markov & Dragoljub D. Cvetković, 2011. "Antioxidant and antimicrobial activities of beet root pomace extracts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(6), pages 575-585.
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