Czech J. Food Sci., 2021, 39(6):479-486 | DOI: 10.17221/138/2021-CJFS

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

Garsa Alshehry1, Amro Abdelazez ORCID...*,2, Heba Abdelmotaal3, Walid Abdel-Aleem4
1 Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, Saudi Arabia
2 Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Centre, Giza, Egypt
3 Department of Microbiology, Agriculture Research Centre, Soils, Water, Environment and Microbiology Research Institute, Giza, Egypt
4 Central Laboratory of Organic Agriculture, Agricultural Research Center, Minia, Egypt

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

Published: December 16, 2021  Show citation

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Alshehry G, Abdelazez A, Abdelmotaal H, Abdel-Aleem W. Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage. Czech J. Food Sci. 2021;39(6):479-486. doi: 10.17221/138/2021-CJFS.
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