ANTIOXIDATIVE ANALYSIS AND COLOR CHARACTERISTICS OF WHEAT BREAD TREATED WITH RED BEETROOT (Beta vulgaris L.) JUICE
Loading...
Date
2021-07-15
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UMT.Lahore
Abstract
Functional foods are gaining acceptance among consumers now a days due to their
nutritional and health aiding characteristics. This research is aimed to manufacture a
wheat bread with added red beetroot (Beta vulgaris L.) juice for its functional properties
and color imparting characteristics. Red beetroot juice was diluted with water (v/v) as
per the designed treatments i.e. T1 = 10% (90:10), T2 = 25% (75:25), T3 = 50% (50:50)
and T4 = 100% (0:100). Treatments were kept at 4 ºC and ambient temperature (20 ºC)
storage and tested after every 48 hours till the 7th day to evaluate their antioxidant
activity and color characteristics. Treatments were then infused in wheat bread to
evaluate their antioxidative and color imparting properties in bread. It is found that the
trend of color change is significant (p<0.05%) for all treatments stored at different
temperatures for defined day intervals. Color characteristics in red beetroot juice is
dependent on the concentration of natural coloring pigments i.e. betacyanin and
betxanthin pigments in treatments as well as their sensitivity for storage temperatures.
The antioxidant activity of red beetroot juice also significantly impacted by treatments
concentration, storage temperature and storage duration. The treatment with 50% red
beetroot concentration exhibited more ability to retain antioxidative property for
defined duration at different storage temperatures. The color of wheat bread was also
affected by the addition of red beetroot juice. However, the bread crust exhibited more
red color value than the bread crumb. Bread treated with 50% and 100% beetroot juice
concentration shown highest antioxidant values but the difference between them was
minor. The study concluded that treatment with 50% red beetroot concentration
demonstrated favorable functional properties and color imparting characteristics in
wheat bread.