Physico-chemical and sensory characteristics of beet root pomace powder incorporated fibre rich cookies

Sahni, Prashant; Shere, D. M.

doi:10.5958/2277-9396.2016.00055.6

Cited by 16 publications

(10 citation statements)

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“…Quality changes typically include increased cooking loss (CL), decreased firmness, and elasticity [1]. Authors substituted semolina for vegetable powder [7,11,12]. The powder is not only involved in nutrition loss due to air oven-drying [13], but also related to solid particle-size associated quality impact [14].…”

Section: Introductionmentioning

confidence: 99%

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

Wang

Brennan

et al. 2021

Foods

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Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.

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Section: Introductionmentioning

confidence: 99%

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

Wang

Brennan

et al. 2021

Foods

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“…This increase is due to the high fiber content present in BF (23.97 g/mg), which was higher than that found in wheat flour (2.40 g/100 g) (Carreira et al, 2008). The addition of BF also increased the fiber content of cookies (Chauhan and Rajput, 2018;Sahni and Shere, 2016).…”

Section: Chemical Characterizationmentioning

confidence: 94%

“…The production of flours/ ingredients from different plant sources is highly encouraged in nutritional enrichment to food development. In this sense, beet flour (BF) has been proposed as an interesting ingredient for the production of innovative and fortified product formulations such as muffins (Seo and Ko, 2014), bread (Lee and Ju, 2016), as well as biscuits (Joo and Kim, 2010) and cookies (Chauhan and Rajput, 2018;Clímaco et al, 2020;Sahni and Shere, 2016). As far as we know, the effect of BF incorporation on the technological properties of fresh pasta or, mainly, BF incorporation with the aim of increasing the concentration of functional components as a strategy to promote a more diverse and nutritious diet has not been studied.…”

Section: Technological and Functional Properties Of The Beet Ingredient And Fresh Pastamentioning

confidence: 99%

“…The main minerals found in beets are iron, calcium, sodium, zinc, manganese, and potassium (Kale et al, 2018). The inclusion of BF in cookies increased the mineral content (Chauhan and Rajput, 2018;Sahni and Shere, 2016). According to Guimarães et al (2018), human health can be improved by the consumption of these minerals; for example, potassium decreases systolic blood pressure, iron deficiency has been associated with fatigue and with an increased risk of cardiovascular/thromboembolic events, and calcium prevents osteoporosis and fractures in adulthood and old age.…”

Section: Chemical Characterizationmentioning

confidence: 99%

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Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?

Filho

Lemes

Filho

et al. 2021

qas

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The objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water (4.2 g water/g flour) and oil absorption (2.2 g oil/g flour), water solubility (67.3%), and emulsifying properties (30.0%). The incorporation of BF in fresh pasta formulations improved the nutritional value of the pasta, increased the ash (1.65 to 2.16 g/100 g) and fiber contents (1.31 to 12.29 g/100 g) of the fresh pasta, and decreased the lipid contents (50.0% reduction), thereby causing changes in its cooking properties. The antioxidant capacity (0.5 to 4.76%) and the content of total phenolics (69.1 to 70.5 mg/100 g) and betalains (0.04 to 0.16 mg/100g) also increased with the addition of BF, improving the functional profile of the pasta. In the sensory profile, the pasta formulated with the highest concentrations of BF demonstrated the highest intensities for the sensory attributes among fresh pasta evaluated. In general, it was shown that BF represents a promising ingredient to produce new fresh pasta with functional characteristics.

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“…Shyamala and Jamuna (2010) [76] reported that beetroot pomace is a good source of dietary fibre, specially the soluble fibre and could be utilized as a source of supplement. Sahni and Shere (2016) [74] prepared fibre rich cookies by substituting refined wheat flour with beetroot pomace powder. This study also showed the similar results like the moisture, crude fibre, protein and ash increased but carbohydrates decreased with the increase in level of incorporation of beetroot pomace powder.…”

Section: Beetroot Cookiesmentioning

confidence: 99%

Untitled

2022

J. Curr. Res. Food Sci.

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Beetroot is taproot portion of beet plant. Dark red-colored beet roots are very popular for human consumption, in the form of cooked and raw as salad or juice. Beetroot colour is also available in the market in the form of powder which may be dried by tray drier or spray drier. Beetroot has wide application in food industry as a natural food colourant and several value added products. In this review paper cultivation of beetroot, its health benefits and several value added food products made from beetroot has been discussed. The green leafy part of the beet root is also of nutritional value, containing beta-carotene and other carotenoids. Beetroot juice and its extract has wide range of application in many beverages, cereal jams, jellies, candies, ice cream, yoghurt, dairy products, sauces and processed meats. Beetroots main benefits are that it contains very few calories with no fat and is a great source of fiber.

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Physico-chemical and sensory characteristics of beet root pomace powder incorporated fibre rich cookies

Cited by 16 publications

References 0 publications

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?

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