Chemical Papers

https://doi.org/10.1007/s11696-018-0392-z

ORIGINAL PAPER

Utilisation of beetroot powder for bakery applications

Zlatica Kohajdová1 · Jolana Karovičová1 · Veronika Kuchtová1 · Michaela Lauková1

Received: 30 May 2017 / Accepted: 12 January 2018

© Institute of Chemistry, Slovak Academy of Sciences 2018

Abstract
The suitability of beetroot powder as a potential source of dietary fibre for baked rolls was investigated in this study. Beet-
root powder was characterised by high total dietary fibre (65.71%) and showed good hydration properties. The influence
of beetroot powder addition (substitution levels 2–10 mass%) on the farinographic properties of wheat dough, physical
characteristics, and sensory attributes of baked rolls was also studied. It was found that increasing level of beetroot powder
in dough increased water absorption, delayed dough development time, and prolonged dough stability, while mixing toler-
ance index decreased. Physical properties of baked rolls (volume and specific volume) were significantly reduced with the
increasing level of beetroot powder in products. Increased beetroot powder addition also reduced lightness, while redness of
products increased. Results also indicated that baked rolls containing 2 mass% of beetroot powder were the most acceptable
for assessors, higher levels of powder adversely affected sensory attributes, and overall acceptance of products (unpleasant
earth-like odour and taste).

Keywords  Beetroot · Dietary fibre · Rheology · Baked rolls · Quality

Introduction Milling by-products are mainly applied to fibre supple-

Dietary fibre (DF) is a common and important ingredient
of a new generation of healthy food products (Gómez et al.
2003). More than 50% of functional foods available in the
market have DF as an active component (Macagnan et al.
2016).
Fibre-enriched baked goods have increasingly become
a convenient carrier for DF (Rosell et al. 2006). Inclusion
of DF to baked products increases DF intake as well as
decreases their caloric density (Gómez et al. 2003; Elleuch
et al. 2011; Pasqualone et al. 2017, 2018).
Nowadays, there is a considerable interest in studying
the feasibility of using by-products from food processing
plants as raw materials for production of DF powder, since
(Sharoba et al. 2013) these wastes are inexpensive and avail-
able in large quantities (Sharoba et al. 2013; Chantaro et al.
2008; Shyamala and Jamuna 2010; Sinha and Masih 2014).
* Zlatica Kohajdová
zlatica.kohajdova@stuba.sk
1
Department of Food Technology, Faculty of Chemical
and Food Technology, Institute of Food Science
and Nutrition, Slovak University of Technology,
Radlinského 9, 812 37 Bratislava, Slovak Republic
mentation into the bakery products (Mckee and Lantner
2000). Currently, fruits and vegetables wastes or residues
are among the most promising by-products with high DF
content (Sharoba et al. 2013) and also have better functional
properties than those obtained from cereal processing (Gon-
zalez-Centeno et al. 2010).
Recently, more than 200,000 t of beetroot (Beta vulgaris
L. ssp. vulgaris, Chenopodiaceae) are produced in West-
ern Europe annually, most of which (90%) is consumed as
vegetable. The remaining part is processed into juice, col-
ouring foodstuff, as well as food colorant (Schieberm et al.
2001). At the processing of beetroots for the manufacture
of ready-to-drink vegetable juices, a considerable amount
of vegetable pulp is left after filtration of juice and is avail-
able as a by-product of this beverage industry. Hence, by-
products obtained from the juice industry should be suitable
raw materials for preparation of new value-added products
(Shyamala and Jamuna 2010).
Beetroot is a rich source of potent nutrients (Pinki and
Awasthi 2014) such as fibre, minerals (iron, magnesium,
selenium, potassium, calcium, zinc, phosphorus, and
sodium), and vitamins (folic acid, vitamins A, C, ­B6, niacin,
and biotin) (Vulic et al. 2012; Alsuhaibani 2013; Pinki and
Awasthi 2014; Bach et al. 2015; da Silva et al. 2016; Singh

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et al. 2016). The beetroot also includes bioactive compounds
such as phenolic compounds, saponins, and mainly beta-
lains, which are responsible for the characteristic colour of
this tuber (da Silva et al. 2016).
Beetroot have been used for a long time for their benefi-
cial health effects, mainly consisting in stimulation of hemat-
opoietic and immune systems as well as in the protection
of kidney, liver, and gut from toxic compounds (Kavalcová
et al. 2015). Several studies have reported the antioxidant
capacity of the betalains and phenolic compounds present
in beets, suggesting a protective role of these compounds
regarding oxidative processes (Georgiev et al. 2010; da Silva
et al. 2016).
To the best of our knowledge, there are several reports
oriented on the use of beetroot processing residues as a
source of DF for cereal products. These studies are focused
mainly to incorporation of beetroot powder (Alsuhaibani
2013; Pinki and Awasthi 2014; Singh et al. 2016) extract
(Singh et al. 2016) or pomace (Sinha and Masih 2014) to
biscuits, cakes, noodles, or extrudates, and determination of
their sensory, physical characteristics, and nutritional com-
position (Alsuhaibani 2013; Pinki and Awasthi 2014; Sinha
and Masih 2014; Singh et al. 2016). However, no study has
been aimed at assessing the possible applications of beetroot
in fresh bakery products such as bread. Therefore, this study
was focused to investigation of the influence of incorpora-
tion different levels (2–10 mass%) of red beetroot powder
on the rheological properties of wheat dough, and qualita-
tive and sensory attributes of wheat rolls. The proximate
composition and functional properties of powder were also
determined.
Experimental
Used raw materials
Beetroots (cultivar Betina), fine wheat flour (type T650),
and other ingredients used for wheat rolls preparation were
obtained from local Slovak market. Beetroot powder (BP)
was prepared according to procedure specified in our previ-
ous studies (Kohajdová et al. 2012, 2014). Final particle size
of BP was 160–270 µm.
Proximate chemical composition included analysis of
moisture, ash (International Association for Cereal Sci-
ence and Technology 2010), proteins (AOAC 1990), and
total dietary fibre (TDF) by enzymatic–gravimetric method
(AOAC 2003).
Functional properties of BP, including water holding
capacity (WHC) (Benítez et al. 2013), water retention capac-
ity (WRC), swelling capacity (SWC), fat absorption capacity
(FAC) (Ma and Mu 2016), and the least gelation concentra-
tion (LGC) (Benítez et al. 2013), were analysed.
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Chemical Papers
Composite flours preparation
Composite flours were prepared by substituting the fine
wheat flour with BP at 5 levels (0, 2, 5, 7, and 10 mass%).
Wheat flour was characterised with wet gluten content
30.33% ± 0.82 mass% in dry matter) (ICC Standard Method
No. 106/1, 2010).
Farinograph
Mixing properties of composite flours were measured by a
Farinograph (Brabender, Duisburg, Germany) (International
Organization for Standardization 1990). Water absorption
(WA), dough development time (DDT), dough stability
(DS), and mixing tolerance index (MTI) were determined.
Baking procedure
Both control and BP incorporated wheat rolls were prepared
according to recipe and procedure reported in our preceding
publication (Kohajdová et al. 2012).
Physical characteristics of wheat rolls: the volume of
baked rolls was determined by the rapeseed displacement
method (AACC 2001). Specific volume was calculated as
volume-to-weight ratio ­(cm3/100 g) (Mannuramath et al.
2015). The shape of the rolls was characterised by calculat-
ing of height/width ratio (Almeida and Chang 2014).
Colour
Colour determinations were carried out on basic raw materi-
als and baked rolls crust and crumb using a Spectrofotom-
eter Cary 300 (UV–VIS Agilent Technologies, Santa Clara,
USA. The results were expressed according to the CIELAB
colour system with reference to illuminant D65 and a visual
angle of 10°. The parameters determined were L*[L* = 0
(black) and L = 100 (white)], a*(− a* = greenness and
a* = redness), b*(− b* = blueness and b* = yellowness).
The ΔE (colour differences) was calculated according to
Sanz et al. (2009). The reference values for calculation of
ΔE were the control baked rolls (without BP). The values
used to determine if the total colour difference was appreci-
able by the human eye were the following (Sanz et al. 2009):
ΔE < 1 colour differences are not obvious for the human eye,
1 < ΔE < 3 colour differences are not appreciative by the
human eye, and ΔE > 3 colour differences are obvious for
the human eye. The Hue angle [°] was calculated according
to equation described by Siddiq et al. (2010).
Sensory characteristics of baked rolls were evaluated
by panel assessors (11—member panel) with the 5-points
hedonic scale (4—very good, 3—good, 2—fair, 1—poor,
Chemical Papers

0—very poor) described in detail in study of Hozová et al. Technological properties

(2002). The assessors evaluated product shape, crust col-
our and thickness/hardness, crust/crumb odour and taste, In general, it is well known that the technological properties
crumb elasticity, porosity, colour, hardness (resistance to of DF have the greatest effect on their functions in foods
bite), and adhesiveness to palate (on a longer chewing) (Sharoba et al. 2013). Functional properties of BP are pre-
(Hozová et al. 2002). Moreover, assessors also described sented in Table 2A. Hydration parameters (WHC, WRC, and
perceived odour and taste of samples. SWC) are very important, because they can be associated
to the amount of water retained by the sample, for example
during kneading of dough (Escalada-Pla et al. 2007).
Statistical analysis It was observed that BP showed higher WHC (9.51 g g−1)
than was reported for other DF sources such as cereal bran,
All analyses were carried out using three independent apple, pea, coconut, and tomato peel (Chen et al. 1988a;
determinations and expressed as the mean value ± stand- Raghavendra et al. 2006; Navaro-González et al. 2011). High
ard deviation. One-way analysis of the variance was values of WHC propose that the nature of constituents is
applied to the data for the determination of differences hydrophilic (Mora et al. 2013). Grigelmo-Miguel and Mar-
(p = 0.05). A multiple range test—Fisher’s least significant tin-Belloso (1999) suggested that fibres with higher WHC
differences procedure—was applied to describe the signifi- values can be used as a functional ingredient to reduce calo-
cance of the differences between the control sample and ries, avoid syneresis, and modify the viscosity and texture
samples with different levels of BP. Data were analysed of formulated products.
using the Statgraphic Plus, Version 3.1 (Statsoft Inc. USA) WRC express the ability of DF to retain water when sub-
statistical software. jected to an external force, such as centrifugation pressure
(Ma and Mu 2016). BP presented in this study showed simi-
lar WRC (6.17 g g−1) as was earlier described for tomato
peel and deoiled cumin fibres (Navaro-González et al. 2011;
Results and discussion Ma and Mu 2016). On the other side, WRC of BP was higher
as compared to the some commercially available DF (apple,
Chemical composition pea, wheat, carrot, and sugar beet) and coconut residue
(Raghavendra et al. 2006). It is well known that DF with
Data in Table 1 summarize the proximate chemical com- high WRC values may bring physiological benefits, since it
position of BP and fine wheat flour. It was found that TDF promotes large fecal volume and subsequently reduces tran-
content of BP (65.71 mass%) was higher than that reported sit time in gut (Carvahlo et al. 2009).
for other DF sources (wheat bran, oat bran, rice bran, outer
leaves of cabbage, artichoke, and asparagus) (Grigelmo-
Table 2  (A) Technological properties of fine wheat flour and BP and
Miquel and Martin-Bellosso 1999; Elleuch et al. 2011; (B) colour characteristics
Tanongkankit et al. 2015). Larrauri (1999) and Figuerola
Parameters Fine wheat flour BP
et  al. (2005) published that in the commercialized DF
products, the TDF content should be higher than 50% and A
moisture of product lower than 9%. According to these  WHC (g g−1) 1.12 ± 0.07 9.51 ± 0.04
statements, BP can be considered as a DF product. Fur-  WRC (g g−1) 0.62 ± 0.02 6.17 ± 0.31
thermore, it was concluded that BP was relatively rich in  SWC ­(cm3 ­g−1) 2.13 ± 0.06 10.01 ± 0.19
ash (4.12 mass%), thus indicating high mineral content.  FAC (g g−1) 0.80 ± 0.02 2.91 ± 0.03
 LGC (%) 10.00 12.00
B
 Colour
Table 1  Proximate chemical composition of fine wheat flour and BP
  L* 93.3 ± 0.30 34.10 ± 0.40
Parameters Fine wheat flour, mass % BP, mass %   a* 0.63 ± 0.04 1.55 ± 0.03
  b* 12.82 ± 0.11 0.23 ± 0.01
Moisture 12.66 ± 0.20 8.50 ± 0.09
  H [°] 87.19 ± 0.12 8.60 ± 0.15
Ash 0.51 ± 0.01 4.12 ± 0.14
Proteins 11.20 ± 0.24 10.71 ± 0.16 Values are expressed as mean ± standard deviation
TDF 2.09 ± 0.05 65.71 ± 1.20 BP beetroot powder, WHC water holding capacity, WRC​ water reten-
tion capacity, SWC swelling capacity, FAC fat absorption capacity,
Values are expressed as mean ± standard deviation LGC least gelation concentration, L* lightness, a* greenness/redness,
BP beetroot powder, TDF total dietary fibre of wheat flour and BP b* blueness/yellowness, H [°] hue angle

13

SWC provide a general view of fibre hydration and infor-
mation useful for fibre supplemented foods (Dhingra et al.
2012). The previous study of Lebesi and Tzia (2012) has
indicated that the greater SWC is the most desirable param-
eter for the physiological functionality of DF. The SWC of
BP was 10.01 cm3 g−1. This value was in agreement with
results reported by Raghavendra et al. (2006) and Elleuch
et al. (2011) for sugar beet and apple fibres. However, SWC
of BP was higher than those found in the literature for some
commercial fibre preparations (Rosell et al. 2006), oat and
rice bran, date, pear, and apple pomace (Bchir et al. 2014).
The variations in SWC values can be explained by the dif-
ferent chemical composition of each plant material (Mora
et al. 2013).
LGC represents the concentration required for developing
of a ‘self-supporting’ gel (Thomas et al. 2014). According
to Boye et al. (2010), samples with lower LGC have greater
gelling capacity and thus LGC can be considered as a sig-
nificant index of gelling capacity. LGC of BP obtained in
this research was 12%. Similar LGC values were observed
for star apple kernel flour, jackfruit seed, and rice flour (Isah
et al. 2013; Ejiofor et al. 2014; Thomas et al. 2014). The
gelation properties of flours are related to the ratios of vari-
ous components such as proteins, carbohydrates, and lipids.
Moreover, interaction between these constituents may also
have a significant impact on the technological properties of
different flours (Chandra et al. 2015).
The ability of fibre to adsorb fat or oil can be useful
in food applications; for example, in preventing fat loss
upon cooking. This property is also important in nutrition
where the ability to absorb or bind bile acids and increase
their excretion is associated with plasma reduction (Nav-
aro-González et  al. 2011). The FAC of BP was higher
(2.91 g g−1) that than of DF sources such as tomato peel,
cauliflower, and orange waste (Femenia et al. 1997; Navaro-
González et al. 2011; Sharoba et al. 2013) but lower than
values obtained for coconut and sugar beet fibre (Raghav-
endra et al. 2006).
Colour characteristics of wheat flour and BP are presented
in Table 2B. It was found that wheat flour was significantly
Table 3  Effect of BP addition BP level, % WA, %
on farinographic characteristics
of wheat dough 0 63.10 ± 0.26a
2 64.65 ± 0.21b
5 67.63 ± 0.40c
7 70.70 ± 0.10d
10 73.30 ± 0.44e
Values are expressed as mean ± standard deviation
Values in columns marked with different letters are significantly different (p = 0.05)
BP beetroot powder, WA water absorption, DDT dough development time, DS dough stability, MTI mixing
tolerance index
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Chemical Papers
lighter (L*) than BP. The red (a*) colour of BP was signifi-
cantly higher than of the wheat flour. On the other hand, yel-
low (b*) of BP was significantly lower in comparison to the
wheat flour. BP also showed lower hue angle H [°] value as
wheat flour; hue angle explains how an average person will
perceive that colour (Siddiq et al. 2010).
Effect of BP addition on farinographic
characteristics of wheat dough
Mixing of wheat flour with water allows the activation of
viscoelastic gluten network—which determines the qual-
ity of the bakery product (Onipe et al. 2017). Effect of BP
on the dough mixing properties measured by farinograph
is presented in Table 3. The study of Kurek et al. (2016)
demonstrated that DF is highly hygroscopic, and therefore, it
significantly influences the rheological properties of dough.
This fact was also confirmed in our study, when the addition
of BP significantly increased WA of dough. Similar effect
on WA was observed by other authors after incorporation of
carrot pomace (Tańska et al. 2007), commercial potato fibres
(Sharoba et al. 2013; Bojňanská et al. 2014) and cereal bran
(Onipe et al. 2017; Pasqualone et al. 2017) to wheat dough.
Previously, it was indicated that the increase in the WA is
caused by the hydrogen bonds, which are constituted as a
result of the interaction of hydroxyl groups within the struc-
ture of the DF components with water (Wang et al. 2002;
Gómez et al. 2003; Sudha et al. 2007; Nassar et al. 2008;
Turksoy and Ozkaya 2011; Bchir et al. 2014).
Moreover, it was observed that addition of BP prolonged
DDT of dough. Bojňanská et al. (2014) stated that due to the
higher content of DF, there occurs change in the structure
of dough and hence delayed hydration and later the form-
ing of compact homogeneous dough mass. As was previ-
ously reported by Gomez et al. (2003, 2011) and Rosell et al.
(2006), this effect could be caused by fibre–gluten inter-
action, which prevents protein hydration. Similar delaying
of DDT has been also described in the literature for wheat
dough incorporated with various vegetable fibres (Kučerová
et al. 2013; Sharoba et al. 2013; Bojňanská et al. 2014).
DDT, min DS, min MTI, BU
3.50 ± 0.02a 7.50 ± 0.19a 47.80 ± 1.19a
4.50 ± 0.05b 9.50 ± 0.14b 30.00 ± 0.52b
5.50 ± 0.20c 10.55 ± 0.32c 25.10 ± 0.38c
6.00 ± 0.26d 11.00 ± 0.12d 20.00 ± 0.39d
6.10 ± 0.15e 12.05 ± 0.28e 18.00 ± 0.27e
Chemical Papers
The results also concluded that addition of BP signifi-
cantly increased of DS. According to Banu et al. (2012) and
Olubunmi et al. (2015), this is due to an increased interac-
tion of hydrogen connect ions including hydroxides groups
present in DF molecules. Similar observations have been
also reported by other authors upon addition of fibres origi-
nated from fruits or vegetables (Sharoba et al. 2013; Bchir
et al. 2014; Bojňanská et al. 2014).
Furthermore, it was observed that addition of BP to
dough markedly reduced MTI. These results were in agree-
ment with those obtained in the previous studies (Kučerová
et al. 2013; Sharoba et al. 2013; Bojňanská et al. 2014). The
greater the MTI shows the lower the resistance of the dough
to mechanical damage (Almeida et al. 2010). Strong flours
with good tolerance to mixing have low MTI (20-40 BU)
and the higher MTI values (greater than 50 BU) indicate the
weaker flours (Chin and Martin 2014; Bakare et al. 2016).
Chen et al. (1988b) postulated that this resistance to dam-
age cannot be explained on the basis of dilution, but would
support an interaction between gluten and DF. This fact was
also confirmed by Wang et al. (2002). On the other hand, this
explanation contradicts with the results of Almeida et al.
(2010), which reported that the DF interacts in a negative
form with gluten, decreasing its resistance to mechanical
damage.
Effect of BP addition on physical properties of baked
rolls
The effect of BP addition on physical properties of baked
rolls is shown in Table 4. Loaf volume is a very significant
physical property impacting the quality of bakery products
as well as consumer acceptance (Chareonthaikij et al. 2016).
It was observed that addition of BP significantly reduced loaf
volume of products. The same trend was also recorded after
incorporation of oat fibre (Kurek et al. 2016), apple fibre
(Chen et al. 1988a), cooked fruit by-products (Bchir et al.
2014), and wheat milling by-products (Pasqualone et al.
Table 4  Physical parameters of baked rolls
BP level, Loaf volume, ­cm3 Specific volume, Shape
mass% ­cm3 per 100 g
0 340.20 ± 5.22a 378.03 ± 4.92a 0.60 ± 0.01a
2 320.40 ± 4.98b 357.46 ± 4.53b 0.58 ± 0.02b
5 240.0 ± 2.23c 265.73 ± 3.85c 0.54 ± 0.01c
7 230.10 ± 2.38d 254.46 ± 3.01d 0.52 ± 0.02d
10 219.80 ± 2.21e 242.68 ± 2.19e 0.50 ± 0.02e
Values are expressed as mean ± standard deviation
Values in columns marked with different letters are significantly dif-
ferent (p = 0.05)
BP beetroot powder
2017) to baked rolls or breads. Huang et al. (2016) described
that reduction of loaf volume after DF addition is primarily
due to the dilution of the gluten in formula, as well as the
change of viscoelastic properties in the dough. According
to Wang et al. (2002) and Chareonthaikij et al. (2016), this
effect is mainly attributed the orientation of hydrated fibre
and physical disruption of gluten protein matrix caused by
weakness of dough cell wall during expansion. Earlier, it
was stated that the detrimental effects of DF on the loaf vol-
ume can be partially alleviated by hydration of fibre before
addition to wheat flour (Chen et al. 1988a). The specific vol-
ume represents the amount of air that can remain in the final
product (Chareonthaikij et al. 2016). Compared to the con-
trol, the addition of BP markedly decreased specific volume
of baked rolls. These observations were also reported in the
previous studies (Gómez et al. 2003; Kučerová et al. 2013).
This effect can be caused by interaction between fibre and
gluten, which lead to a decrease in the gas retention capacity
(Chen et al. 1988a; Gómez et al. 2003; Bchir et al. 2014).
The shape of baked rolls was determined by calculating
of height/width ratio. A ratio of 0.5 expresses a regular roll
shape; a ratio above 0.5 expresses a spherical shape, whilst
a ratio below 0.5 expresses a flat shape (Almeida and Chang
2014). BP incorporated rolls had height/width ratio from
0.58 to 0.50, which expresses a shape of roll between a regu-
lar and a spherical one.
Effect of BP addition on colour characteristics
of baked rolls
Colour parameters of crumb and crust of samples are pre-
sented in Table 5. The colour characteristics of ingredients,
mainly L*, play a significant role in bakery products. The
bread crumb colour is usually similar to the colour of the
ingredients, because the crumb does not reach as high tem-
perature as the crust (Rodriguez-Sandoval et al. 2017). It
resulted that increasing levels of BP in baked rolls reduced
L* values of crumb and crust, indicating that samples had
darker colour. In addition, it was found that addition of BP
significantly increased a* values of crumb and crust, which
refers that red hues increased with the increasing level of
BP. This result may have been due to the original red–purple
pigment of the BP. On the other hand, b* values of crumb
and crust decreased significantly with the increasing addi-
tion of BP. To quantify if the colour differences between the
BP incorporated samples and the control baked rolls were
detectable by the human eye, the parameter ΔE was calcu-
lated. It was found that ΔE values of BP incorporated baked
rolls were higher than 3 which demonstrated that their red-
der colour in comparison to the control was obvious for the
human eye. H [°] value describes an exact hue varying from
red, yellow, green, and blue. On a scale from 0° to 60°, a
higher hue angle expresses a yellow hue, while a lower hue
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Table 5  Colour characteristics BP level L* a* b* ΔE H [°]

of baked rolls (crust and crumb) (mass %)

Crust
 0 (control) 76.60 ± 0.23a 1.65 ± 0.04a 11.52 ± 0.06a 0 81.87 ± 0.14
 2 67.68 ± 0.08b 5.60 ± 0.04b 11.54 ± 0.10a 9.72 ± 0.30b 65.07 ± 0.20b
 5 52.35 ± 0.12c 7.98 ± 0.01c 6.00 ± 0.10b 25.63 ± 0.40b 64.13 ± 0.02c
 7 50.47 ± 0.40d 7.32 ± 0.09d 5.37 ± 0.17c 27.41 ± 0.40d 36.28 ± 0.24d
 10 44.87 ± 0.24e 8.13 ± 0.08e 2.84 ± 0.09d 33.60 ± 0.50e 20.11 ± 0.15e
Crumb
 0 (control) 64.68 ± 0.14a 3.8 ± 0.08a 12.25 ± 0.18a 0 72.74 ± 0.09a
 2 63.73 ± 0.27b 9.06 ± 0.01b 12.12 ± 0.09a 5.35 ± 0.05b 53.23 ± 0.05b
 5 62.34 ± 0.37c 12.57 ± 0.21c 7.75 ± 0.23b 10.15 ± 0.09c 31.66 ± 0.35c
 7 59.14 ± 0.23d 12.41 ± 0.10d 6.77 ± 0.08c 11.62 ± 0.20d 28.62 ± 0.11d
 10 58.72 ± 0.08e 13.77 ± 0.08e 5.63 ± 0.23d 13.37 ± 0.04e 22.26 ± 0.19e

Values are expressed as mean ± standard deviation

Values in columns marked with different letters are significantly different (p = 0.05)
BP beetroot powder, L* lightness, a* greenness/redness, b* blueness/yellowness, ΔE colour differences, H
[°] hue angle

value expresses a redder colour (Walker et al. 2014). Crust
H [°] parameters of BP incorporated samples ranged from
65.07 to 20.11, with the lowest value (expressing the high-
est redness).
Effect of BP addition on sensory attributes of baked
rolls
The influence of BP addition on the sensory characteristics
of baked rolls is presented in Table 6. The results indicated
that incorporation of BP to bakery products had a signifi-
cant effect on all sensory parameters. Sensory evaluation
also confirmed that BP-enriched baked rolls samples were
darker and more red than control samples. This fact could

Table 6  Sensory characteristics Sensory evaluation BP level, mass%

of baked rolls
0 2 5 7 10

Product
 Shape 3.95 ± 0.01a 3.75 ± 0.02b 3.60 ± 0.02c 3.50 ± 0.03d 3.30 ± 0.04e
Crust
 Colour 4.00 ± 0.03a 3.50 ± 0.01b 3.30 ± 0.05c 2.50 ± 0.02d 2.30 ± 0.02e
 Thickness/hardness 3.90 ± 0.02a 3.90 ± 0.04a 3.60 ± 0.02b 3.70 ± 0.04c 3.70 ± 0,04d
Crust/crumb
 Odour 4.00 ± 0.03a 3.70 ± 0.01b 3.50 ± 0.03c 3.40 ± 0.04d 2.95 ± 0.01e
 Taste 4.00 ± 0.01a 3.70 ± 0.02b 3.30 ± 0.02c 3.00 ± 0.02d 2.90 ± 0.02e
Crumb
 Elasticity 4.00 ± 0.02a 3.80 ± 0.01b 3.60 ± 0.0c 3.55 ± 0.03d 3.00 ± 0.02e
a b c
 Porosity 4.00 ± 0.03 3.80 ± 0.04 3.70 ± 0.01 3.50 ± 0.01d 3.20 ± 0.01e
a b c
 Colour 4.00 ± 0.01 3.30 ± 0.03 2.90 ± 0.03 2.50 ± 0.05d 1.70 ± 0.02e
a a b
 Hardness 4.00 ± 0.02 3.95 ± 0.02 3.40 ± 0.02 3.00 ± 0.02c 2.70 ± 0.03d
a a a
 Adhesiveness to palate 3.92 ± 0.02 3.90 ± 0.03 3.85 ± 0.05 3.25 ± 0.01b 3.00 ± 0.01c
Overall acceptance/% 100.00 ± 1.25 94.00 ± 0.98 80.00 ± 1.02 75.00 ± 0.92d 65.00 ± 1.12e
a b c

Values are expressed as mean ± standard deviation

Values in rows marked with different letters are significantly different (p = 0.05)
BP beetroot powder

13
Chemical Papers
be attributed due to the original colour of BP caused by
the presence of water soluble pigments betalains such as
red–violet betacyanins and the orange–yellow betaxanthins,
both present in beetroot (Alsuhaibani 2013; Bach et  al.
2015). Furthermore, it was observed that the addition of
higher levels of BP (5–10 mass%) resulted in unpleasant
earth-like odour and taste of baked rolls. This may be due
to volatile bicyclic alcohol geosmin, naturally occurring in
beetroot (Schieberm et al. 2001; Bach et al. 2015).
Previously, it was described that breads with lower
specific volume have more compact structure resulting in
harder crumb (Chareonthaikij et al. 2016). This fact was also
confirmed in our study and by other authors (Gómez et al.
2003; Alsuhaibani 2013; Kučerová et al. 2013; Sharoba et al.
2013; Pasqualone et al. 2017). Hardness of bakery products
is mainly attributed to the starch retrogradation and mois-
ture loss during storage (Huang et al. 2016). As reported by
Gomez et al. (2003) and Martin et al. (2017), the hardening
effect observed after addition of DF is also due to interac-
tions between gluten and fibrous materials.
Regarding to overall acceptance, baked rolls with
2 mass% BP were found as the most acceptable for assessors.
In the products containing higher levels of BP, the overall
acceptance was considerably reduced. This could be mainly
due to above-mentioned negative effects of BP on sensory
characteristics of baked rolls.
Conclusions
Recently, there is a wide spectrum of research articles
oriented to utilisation of DF rich plant by-products in the
bakery industry. On the other hand, only a few reports are
focused to applications of beetroot for bakery purposes.
This study demonstrated that BP is a valuable source TDF
and also shows relatively high hydration properties (WHC
and SWC) and FAC. Due to these properties, BP should be
applied as a functional ingredient for bakery products.
The results indicated that the addition of BP at differ-
ent levels modified the farinographic properties of wheat
dough and reduced physical parameters of baked rolls. Sen-
sory analysis showed that addition of BP at higher levels
(5–10 mass%) negatively influenced sensory attributes of
baked rolls, probably due to the notable differences mainly
in colour, taste, and odour of these products as a result of
the original properties of the BP. Instrumental analysis of
colour confirmed that the gradual increase of BP level in
the products concluded in a reduction of L* and b* values,
while a* values were gradually increased with the addition
higher levels of BP.
Further studies are required to avoid an undesirable effect
of BP addition on the dough handling characteristics, physi-
cal properties, and sensory characteristics of baked goods.
Some additives (vital gluten, oxidizing and emulsifying
agents, enzymes) could be applied for this purpose. From
the sensory point of view, use of production decolourised BP
together with the elimination of earth-like taste and odour of
BP could improve the acceptability of final products.
Acknowledgements  This work was supported by the Slovak Grant
Agency for Science VEGA (Grant no. 1/0487/16).
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