The combined effect of beetroot juice and wholegrain flours to improve health promoting properties of cookies
2018
Čakarević, Jelena (https://orcid.org/0000-0002-8446-1722) | Torbica, Aleksandra (https://orcid.org/0000-0002-9627-1598) | Tomić, Jelena | Belović, Miona (https://orcid.org/0000-0002-1547-9072) | Šeregelj, Vanja (https://orcid.org/0000-0003-0302-0851) | Tumbas-Šaponjac, Vesna (https://orcid.org/0000-0003-1925-6500) | Vulić, Jelena | Popović, Ljiljana
A diet with high glycaemic index, which causes rapid increases in blood sugar level, can lead to disorders such as significantly increased risk for type 2 diabetes, cardiovascular disease and obesity. Beetroot juice is a rich source of bioactive compounds. Wholegrain common wheat (Triticum aestivum) and emmer wheat (Triticum dicoccum) flours contain high amount of dietary fibre. In this study, the cookie as a model food was developed and used to investigate the in vitro digestibility and antioxidant and antidiabetic activities of the cookies made from two different wholegrain flours (common and emmer wheat) and wheat flour (control) with the addition of beetroot juice. Inclusion of wholegrain flours resulted in significant increase in antioxidant and antidiabetic activities after in vitro digestion when compared to the control. No significant difference in hardness was observed between wholegrain wheat and emmer wheat cookies. However, cookies made from wheat flour required significantly higher force, which could be related to a more cohesive structure. The colour intensity was highly influenced by the type of used flour. Wholegrain cookies presented lower a* values (red tone) compared to the wheat cookie, probably due to the suppression of red colour originating from beetroot juice by coarse bran particles. No significant difference among the cookie samples was observed for fracturability, sweet taste and caramel flavour, but they differed significantly by shape uniformity, dissolving in mouth and beetroot flavour. Samples prepared from wheat flour were distinguished by the highest degree of dissolving in mouth, salty taste and beetroot flavour. It can be concluded that the combination of wholegrain flour and the bioactive compounds from beetroot juice has the potential to improve the nutritional value and reduce the glycaemic index of such foods, maintaining the acceptable sensory properties.
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