Nutritional, Functional, and Sensory Aspects of Beetroot (Beta vulgaris L.) and its By-products Enriched Bakery Products: A Comprehensive Review

Year : 2024 | Volume : 13 | Issue : 02 | Page : 8 13
    By

    Yamini Kesavan,

  • Simmi Jain,

  1. Student, Department of Food Science,M.O.P Vaishnav College, Chennai, 2 Yamini Kesavan, Postgraduate student, Department of Food Technology and Management, M.O.P Vaishnav College, Chennai., , Chennai.
  2. Head of Food Technology and Managemen, Department of Food Science,M.O.P Vaishnav College, Chennai, 2 Yamini Kesavan, Postgraduate student, Department of Food Technology and Management, M.O.P Vaishnav College, Chennai., , Chennai.

Abstract

Beetroot (Beta vulgaris L.) is a biennial herbaceous plant rich in essential nutrients, including dietary fiber, vitamins, minerals, and antioxidants. Its high sugar content relative to calories and presence of phenolic compounds contribute to its health benefits, such as managing hypertension and exhibiting anticancer properties. Proper storage conditions are crucial for maintaining beetroot’s quality. Recent studies have explored the incorporation of beetroot in various baked goods to enhance their nutritional and sensory profiles. Research includes the use of beetroot powder and pomace in muffins, cupcakes, cookies, and sponge cakes, revealing its impact on color, texture, flavor, and overall acceptability. Results indicate that beetroot enriches products with beneficial nutrients and antioxidants, though its incorporation affects physical characteristics like weight, volume, and texture. The studies also highlight changes in physicochemical properties, such as hardness and moisture content, as well as the presence of betalains, which are responsible for the pigment and antioxidant activity of beetroot. This review synthesizes findings from multiple studies to underscore beetroot’s potential in bakery products, demonstrating its value in both nutrition and product quality enhancement

Keywords: Beta vulgaris, baked products, enrichment, Betalains, potential, beneficial nutrients

[This article belongs to Research & Reviews : Journal of Crop science and Technology ]

How to cite this article:
Yamini Kesavan, Simmi Jain. Nutritional, Functional, and Sensory Aspects of Beetroot (Beta vulgaris L.) and its By-products Enriched Bakery Products: A Comprehensive Review. Research & Reviews : Journal of Crop science and Technology. 2024; 13(02):8-13.
How to cite this URL:
Yamini Kesavan, Simmi Jain. Nutritional, Functional, and Sensory Aspects of Beetroot (Beta vulgaris L.) and its By-products Enriched Bakery Products: A Comprehensive Review. Research & Reviews : Journal of Crop science and Technology. 2024; 13(02):8-13. Available from: https://journals.stmjournals.com/rrjocst/article=2024/view=183504


References

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Regular Issue Subscription Review Article
Volume 13
Issue 02
Received 29/08/2024
Accepted 30/08/2024
Published 30/08/2024
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