Beet root as potential ingredient for functional foods development
- Autores
- Fuertes, Sonia Paula; Navarro, Alba Sofía del Rosario
- Año de publicación
- 2014
- Idioma
- inglés
- Tipo de recurso
- documento de conferencia
- Estado
- versión publicada
- Descripción
- The objective of this work was to develop cereal bars with beetroot (Beta vulgaris L var. conditiva) as a functional ingredient. Beet bars were obtained mixing dried ingredients (whole oat, corn crips and grated beet) and sugar matrix (glucose and honey), then the mix was spread in an aluminum plate, moulded and baked. Control bars (without beet) were obtained with the same procedure. Water activity, moisture content, color and texture of the formulated snack bars were analyzed. Active compounds of beetroot and bars samples, betalains and polyphenols, were also determined. Beet bars showed lower values of water activity (0.35) than those obtained for the control bars (0.41), indicating good microbiological stability of the formulated product. Moisture content values of 9.2 % for beet bars were obtained, similar to those found in control samples (7.7 %). Beet bars showed lower L and higher a* values compared to control bars, due to the redness of beetroot. Similar b* values were obtained for both, control and beet bars, denoting yellowness in the color of samples. Texture profile analysis and a three-point bending test were applied to the snack bars. Fracture stress, elastic modulus and fracture energy values were higher for the beet bars compared to the control, showing that beet incorporation modified the texture of the bars. With regard to the active compounds, high contents of betalains (> 95 %) were retained in the beet bars after baking. Beetroot addition increased the polyphenol content of the final product compared to the control, improving its nutritional profile. Beet bars had a good acceptance level (68 %) when were evaluated by an unentrained sensorial panel, showing that this product could be consumed as a healthy snack.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería - Materia
-
Ciencias Exactas
cereal bars
beetroot - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
.jpg)
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/117346
Ver los metadatos del registro completo
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Beet root as potential ingredient for functional foods developmentFuertes, Sonia PaulaNavarro, Alba Sofía del RosarioCiencias Exactascereal barsbeetrootThe objective of this work was to develop cereal bars with beetroot (<i>Beta vulgaris L var. conditiva</i>) as a functional ingredient. Beet bars were obtained mixing dried ingredients (whole oat, corn crips and grated beet) and sugar matrix (glucose and honey), then the mix was spread in an aluminum plate, moulded and baked. Control bars (without beet) were obtained with the same procedure. Water activity, moisture content, color and texture of the formulated snack bars were analyzed. Active compounds of beetroot and bars samples, betalains and polyphenols, were also determined. Beet bars showed lower values of water activity (0.35) than those obtained for the control bars (0.41), indicating good microbiological stability of the formulated product. Moisture content values of 9.2 % for beet bars were obtained, similar to those found in control samples (7.7 %). Beet bars showed lower L and higher a* values compared to control bars, due to the redness of beetroot. Similar b* values were obtained for both, control and beet bars, denoting yellowness in the color of samples. Texture profile analysis and a three-point bending test were applied to the snack bars. Fracture stress, elastic modulus and fracture energy values were higher for the beet bars compared to the control, showing that beet incorporation modified the texture of the bars. With regard to the active compounds, high contents of betalains (> 95 %) were retained in the beet bars after baking. Beetroot addition increased the polyphenol content of the final product compared to the control, improving its nutritional profile. Beet bars had a good acceptance level (68 %) when were evaluated by an unentrained sensorial panel, showing that this product could be consumed as a healthy snack.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ingeniería2014-10info:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionObjeto de conferenciahttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdf219-228http://sedici.unlp.edu.ar/handle/10915/117346enginfo:eu-repo/semantics/altIdentifier/isbn/978-950-698-380-2info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T10:59:43Zoai:sedici.unlp.edu.ar:10915/117346Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 10:59:43.409SEDICI (UNLP) - Universidad Nacional de La Platafalse |
| dc.title.none.fl_str_mv |
Beet root as potential ingredient for functional foods development |
| title |
Beet root as potential ingredient for functional foods development |
| spellingShingle |
Beet root as potential ingredient for functional foods development Fuertes, Sonia Paula Ciencias Exactas cereal bars beetroot |
| title_short |
Beet root as potential ingredient for functional foods development |
| title_full |
Beet root as potential ingredient for functional foods development |
| title_fullStr |
Beet root as potential ingredient for functional foods development |
| title_full_unstemmed |
Beet root as potential ingredient for functional foods development |
| title_sort |
Beet root as potential ingredient for functional foods development |
| dc.creator.none.fl_str_mv |
Fuertes, Sonia Paula Navarro, Alba Sofía del Rosario |
| author |
Fuertes, Sonia Paula |
| author_facet |
Fuertes, Sonia Paula Navarro, Alba Sofía del Rosario |
| author_role |
author |
| author2 |
Navarro, Alba Sofía del Rosario |
| author2_role |
author |
| dc.subject.none.fl_str_mv |
Ciencias Exactas cereal bars beetroot |
| topic |
Ciencias Exactas cereal bars beetroot |
| dc.description.none.fl_txt_mv |
The objective of this work was to develop cereal bars with beetroot (<i>Beta vulgaris L var. conditiva</i>) as a functional ingredient. Beet bars were obtained mixing dried ingredients (whole oat, corn crips and grated beet) and sugar matrix (glucose and honey), then the mix was spread in an aluminum plate, moulded and baked. Control bars (without beet) were obtained with the same procedure. Water activity, moisture content, color and texture of the formulated snack bars were analyzed. Active compounds of beetroot and bars samples, betalains and polyphenols, were also determined. Beet bars showed lower values of water activity (0.35) than those obtained for the control bars (0.41), indicating good microbiological stability of the formulated product. Moisture content values of 9.2 % for beet bars were obtained, similar to those found in control samples (7.7 %). Beet bars showed lower L and higher a* values compared to control bars, due to the redness of beetroot. Similar b* values were obtained for both, control and beet bars, denoting yellowness in the color of samples. Texture profile analysis and a three-point bending test were applied to the snack bars. Fracture stress, elastic modulus and fracture energy values were higher for the beet bars compared to the control, showing that beet incorporation modified the texture of the bars. With regard to the active compounds, high contents of betalains (> 95 %) were retained in the beet bars after baking. Beetroot addition increased the polyphenol content of the final product compared to the control, improving its nutritional profile. Beet bars had a good acceptance level (68 %) when were evaluated by an unentrained sensorial panel, showing that this product could be consumed as a healthy snack. Facultad de Ciencias Exactas Centro de Investigación y Desarrollo en Criotecnología de Alimentos Facultad de Ingeniería |
| description |
The objective of this work was to develop cereal bars with beetroot (<i>Beta vulgaris L var. conditiva</i>) as a functional ingredient. Beet bars were obtained mixing dried ingredients (whole oat, corn crips and grated beet) and sugar matrix (glucose and honey), then the mix was spread in an aluminum plate, moulded and baked. Control bars (without beet) were obtained with the same procedure. Water activity, moisture content, color and texture of the formulated snack bars were analyzed. Active compounds of beetroot and bars samples, betalains and polyphenols, were also determined. Beet bars showed lower values of water activity (0.35) than those obtained for the control bars (0.41), indicating good microbiological stability of the formulated product. Moisture content values of 9.2 % for beet bars were obtained, similar to those found in control samples (7.7 %). Beet bars showed lower L and higher a* values compared to control bars, due to the redness of beetroot. Similar b* values were obtained for both, control and beet bars, denoting yellowness in the color of samples. Texture profile analysis and a three-point bending test were applied to the snack bars. Fracture stress, elastic modulus and fracture energy values were higher for the beet bars compared to the control, showing that beet incorporation modified the texture of the bars. With regard to the active compounds, high contents of betalains (> 95 %) were retained in the beet bars after baking. Beetroot addition increased the polyphenol content of the final product compared to the control, improving its nutritional profile. Beet bars had a good acceptance level (68 %) when were evaluated by an unentrained sensorial panel, showing that this product could be consumed as a healthy snack. |
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2014 |
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2014-10 |
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