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Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition.
Ashwath Kumar, K. and Vanitha, T. and Sudha, M. L. and Meena Kumari, P. and Vijayanand, P. and Prabhasankar, P. (2023) Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition. International Journal of Food Science and Technology, 58. pp. 116-12.
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Abstract
In the present study, the influence of Beta vulgaris root powder (BVP) incorporated at 0%, 5%, 7.5%, 10% and 12.5% levels on the empirical and fundamental rheological characteristics; dough texture prop�erties; nutritional and bioactive components in the doughnut were carried out. The addition of BVP, decreased the WAC (58.4%–51.2%), DDT (6.19–1.31 min), extensibility (148–95 mm), and springiness (4.56–3.24 N) and viscosity parameters to varying extent. The frequency sweep test indicated that both the dynamic moduli increased and G’ was higher than G" at all levels indicating the solid elastic structure of the dough. The dimensional characteristics of the doughnuts indicated a decrease in volume (103.3– 85 mL) and an increase in weight (35.8–46.7 g) and compression force (11.6–14.5 N). The sensory studies indicated that 10% BVP incorporated doughnut was highly acceptable with higher dietary fibre content. The higher retention of betacyanin (17.88 mg 100 g�1 ), betaxanthin (12.9 mg 100 g�1 ), betanin (6.61 mg 100 g�1 ), TPC (25.74 mg GAE 100 g�1 ), TFC (77.08 mg QE 100 g�1 ) and TAC (28.76 mMTE 100 g�1 ) was observed
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Beta Vulgaris root, betalains, dietary fibre, dough rheological properties, doughnut, natural food colouring, sensory attributes. |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 23 Vegetables > 06 Beet Root 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Dept. of Biochemistry Flour Milling Bakery and Confectionary Technology Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 May 2023 09:09 |
| Last Modified: | 29 May 2023 06:10 |
| URI: | http://ir.cftri.res.in/id/eprint/16440 |
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