Comparative Assessment of Matrix Integration Dynamics Between Beetroot Powder and Paste in Wheat-Based Cupcake...

Area of Science:

• Food Science
• Nutritional Science
• Bakery Technology

Background:

• Functional foods offer health benefits beyond basic nutrition.
• Beetroot (Beta vulgaris L.) is rich in bioactive compounds and can enhance food products.
• Incorporating beetroot into bakery items like cupcakes is an emerging area for product development.

Purpose of the Study:

• To investigate the impact of beetroot powder and paste on cupcake physical and sensory properties.
• To determine optimal beetroot concentration and form for acceptable functional cupcakes.
• To evaluate beetroot's potential as a functional ingredient in bakery products.

Main Methods:

• Beetroot (powder and paste) was incorporated into cupcake formulations at 10%-50% (w/w) substitution for wheat flour.
• Physical properties (hardness, springiness, cohesiveness, volume) and color (lightness, redness) were measured.
• Sensory attributes and overall acceptability were evaluated by a consumer panel.

Main Results:

• Beetroot concentration significantly affected all physical properties, with increased hardness and decreased volume, springiness, and cohesiveness.
• Higher beetroot concentrations led to increased redness and decreased lightness in cupcakes.
• Beetroot paste formulations generally outperformed powder in texture, color, and sensory acceptance, with 30% paste yielding high scores.

Conclusions:

• Beetroot (Beta vulgaris L.) can be successfully incorporated into cupcakes as a functional ingredient.
• Beetroot paste is preferable to powder for achieving desirable textural and sensory qualities in beetroot-enriched cupcakes.
• Optimal levels (e.g., 20% powder, 30% paste) allow for nutritionally enhanced cupcakes with good consumer acceptance.