Physico-chemical and Sensory Properties of Biscuits Fortified by With Red Table Beetroot (Beta Vulgaris) Powder

Abstract

This study was carried out to evaluate the physio-chemical and organoleptic properties of biscuits which were prepared by partially replacing wheat flour (72% extraction rate) with 10, 20, 30, 40, and 50% red beetroot powder. The obtained results indicated that red table beetroot powder was found to possess a higher amount of protein, ash, crude fibers, dietary fibers, and minerals than wheat flour, which was characterised by higher lipids and total carbohydrates. Results also showed that both water absorption, degree of softening, and dough energy of wheat flour were gradually increased as the level of substitution with red table beetroot powder increased. Furthermore, substituting red table beetroot powder for wheat flour increased the chemical composition percentage (moisture, crude protein, lipids, ash, and crude fibers), minerals content (Na, K, Ca, Mg, Mn, Fe, Zn), and dietary fibre content (total, soluble, and insoluble dietary fibers) of biscuit samples. However, total carbohydrates decreased in parallel with increasing the level of substitution compared with the control biscuit sample. In addition, both of the biscuits' weight, diameter, and spread ratio were gradually increased by the rising amount of substitution in compared to the control sample, while the biscuits' volume, specific volume, and thickness were decreased. The sensory evaluation characteristics, taste, odor, crispy, color, and general appearance, have no significant difference between the control sample and the biscuit samples substituted with 10 and 20% of red beetroot powder.