Biochemical Characterisation and Dietary Fibre Analysis of Sugar Beet Supplemented Cookies

Sugar Beet Supplemented Cookies Analysis

Abstract

This study was planned to utilize sugar beet powder as a rich source of dietary fibre in cookies.
Purposely, five treatments namely T1, T2, T3, T4 and T5 with 4%, 8%, 12%, 16% and 20% sugar beet
powder addition in wheat flour were chosen to estimate fibre, antioxidant profiling and engineering
properties of cookies. Results showed an increased content of all above mentioned parameters. With the
increment in sugar beet powder addition in treatments, dietary fibre analysis have shown that total dietary
fibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) have depicted increasing trend
with maximum for T5 for all dietary fibre types. Significant results were obtained for in vitro antioxidant
studies including total phenolic content (TPC) and DPPH that showed increasing trend with T1 0.6 mg
GAE/g and maximum values for T5 with 2.0 mg GAE/g for TPC and for DPPH with T5 being maximum
value of 1.7% and minimum for T1 with 1.3%. T5 treatment with 20% sugar beet gave best physicochemical
results but disturbed sensory properties while T3 with 12% sugar beet powder showed good physicochemical
and sensory characteristics. Therefore, T3 with 12% level is considered as the best source of dietary fibre
in bakery products and can be considered as the prospective choice to address metabolic syndromes.