QUALITY EVALUATION OF BEETROOT POWDER INCORPORATED CAKES
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Date
2019-07
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AAU, Jorhat
Abstract
The present study entitled ‘’Quality evaluation of beetroot powder incorporated cakes’’ has been carried out for dietary diversification as well as to enhance the nutritional quality of food product in general and in bakery products in particular. Beetroot has attained significance as a functional food due to its health promoting nutrients. The objectives of the study was to development of beetroot powder, to formulate and to standardize the beetroot powder incorporated cakes, to analyse the physico-chemical properties of the developed cakes and to determine the organoleptic properties and storage study of the developed cakes. The physico-chemical analysis of the beetroot powder as well as developed beetroot powder incorporated cakes were carried out by following standard procedures. The functional characteristics of beetroot powder was good in terms of water absorption capacity (4.53 g/g), oil absorption capacity (1.55g/g) and swelling capacity (6.24 ml/g). The l, a, b values where L* indicates lightness or darkness (0 = black, 100 = white), a* indicates the hue on the green-to-red axis (Negative value = greenness, positive value = redness), b* indicates the hue on the blue-to-yellow axis (Negative value = blueness, positive value = yellowness) of beetroot incorporated shortened cake are 36.17, 43.03 and 4.13 respectively. Simillarly the l, a, b values where L* indicates lightness or darkness (0 = black, 100 = white), a* indicates the hue on the green-to-red axis (Negative value = greenness, positive value = redness), b* indicates the hue on the blue-to-yellow axis ( Negative value = blueness, positive value = yellowness) of beetroot incorporated unshortened cake are 38.07, 41.23 and 2.17 respectively. The beetroot powder has enhanced nutritional quality such as protein (16.62 g/100g), crude fibre (11.08 g/100g), total mineral (9.27 g/100g), fat (1.19 g/100g), total carbohydrate (55.53 g/100g), Total antioxidant capacity (TAC) (4.53 g/100g), carotenoid (2.72 mg/100g) and betalain (8.44 mg/g). Three formulations of flour mix (refined wheat flour : beetroot powder) were developed viz S1 (80:20), S2 (75:25), S3 (70:30) for making shortened cake and standardized. Likewise in similar level of incorporation i.e T1 (80:20), T2 (75:25), T3 (70:30) were developed for making unshortened cake and standardized. Acceptability trials of the developed shortened and unshortened cakes were conducted by a panel consisting of 10 members using 9-point hedonic scale. In the organoleptic attributes of beetroot powder incorporated shortened cake, S2 (75:25) scored highest scores in terms of colour (7.8), appearance (7.8), taste (8.3), flavour (7.9), texture (8.5), consistency (7.9), overall acceptability (8.3). Amongst the unshortened, T2 (75:25) scored highest in
terms of colour (8.0), appearance (8.0), taste (7.8), flavour (8.1), texture (8.4), consistency (7.9) and overall acceptability (8.4).. Thus on the basis of overall acceptability scores of the beetroot powder incorporated shortened cake S2 (75:25) and unshortened cake T2 (75:25) were taken for further analysis of physico-chemical properties. The developed cakes S2 (75:25) and T2 (75:25) recorded good physical properties as compared to the control S0 (100:0) cake i.e volume (556.33 cc), density (0.6 kg/m3), weight loss (9.19 g), specific volume (1.52 cc/g) and also T2 (75:25) recorded good physical properties as compared to the control T0 (100:0) cake i.e volume (574.33 cc), density (0.5 kg/m3), weight loss (6.47 g), specific volume (2.33 cc/g) for each of the cakes respectively. The beetroot powder incorporated shortened cake had high nutritional value in terms of moisture (23.08 g/100g), crude protein (10.43 g/100g), crude fat (27.6 g/100g), total mineral, crude fibre (5.63 g/100g), total carbohydrate (24.27 g/100g), energy (387.2 kcal/100g), TAC (49.63 g/100g), carotenoid (0.08 mg/100g) and betalain (0.13 mg/g) as compared to the control S0 (100:0) cake. The beetroot powder incorporated unshortened cake recorded physico-chemical attributes in terms of moisture (23.76 g/100g), crude protein (10.83 g/100g) , crude fat (23.16 g/100g) , total mineral (1.04 g/100g), crude fibre ((1.10 g/100g), total carbohydrate (40.83 g/100g), energy (373.5 kcal/100g), TAC (50.40 g/100g), carotenoid (0.07 mg/100g) and betalain (1.44 mg/g) as compared to the control cake. The developed beetroot powder incorporated cakes along with the control cake are stored for 1 month in Polypropylene+Polyethylene packets at ambient temperature for moisture, free fatty acid, peroxide value, betalain content and organoleptic attributes analysis. The scores in terms of moisture, free fatty acid, peroxide value and betalain content of the beetroot incorporated shortened cakes as recorded at 0 days were 23.27 g/100g, 0.08 mg KOH/g fat, 0.008 mEq/kg fat and 0.21 mg/g as well as 14th day were recorded as 15.73 g/100g, 0.25 mg KOH/g fat, 0.18 mEq/kg fat and 0.13 mg/g throughout the study period . Similarly the scores in terms of moisture, free fatty acid, peroxide value and betalain content of the beetroot incorporated unshortened cakes as recorded at 0 days were 23.63g/100g, 0.12 mg KOH/g fat, 0.09 mEq/kg fat and 0.28 mg/g as well as 14th day were recorded as 16.21 g/100g, 0.31 mg KOH/g fat, 0.20 mEq/kg fat and 0.13 mg/g throughout the study period. The storage study inferred that the mean scores of free fatty acid content and peroxide value increased significantly (p<0.05) as the storage days increased whereas the moisture content and the betalain content decreased significantly (p<0.05) as the storage days increased signifying that increased free fatty
acid content, peroxide value and decreased moisture content and betalain content leads
to deterioration of product. The organoleptic traits of the developed beetroot powder
incorporated cakes S2 (75:25) and T2 (75:25) was acceptable by the sensory panelists till
14 days of storage. Also fungus growth have been observed through visual observation.
So the analysis have been carried out till 14 days. Also on comparision of the properties
of beetroot powder incorporated shortened cake and beetroot powder incorporated
unshortened cake, beetroot powder incorporated unshortened cake proved to be better in
terms of nutritionally and organoleptically.Thus the study concluded that the beetroot
powder incorporated shortened and unshortened cakes at the level of incorporation
75:25 (WF:BRP) was nutritionally high as well as overall acceptability was good across
storage of 14 days. Beetroot powder as a potential source of good quality macro and
micronutrients as well as phytonutrients enhances the quality of nutritional bakery
products in general.