Comparative Assessment of Matrix Integration Dynamics Between Beetroot Powder and Paste in Wheat‐Based Cupcake Formulations

ABSTRACT Beetroot ( Beta vulgaris L.) incorporation into cupcake formulations represents an innovative approach to developing functional bakery products that combine consumer appeal with enhanced nutritional value. This study investigated the incorporation of beetroot ( Beta vulgaris L.) as a functional ingredient in cupcakes. Beetroot was incorporated in two forms (powder and paste) at five concentration levels (10%–50% (w/w)) as partial substitutes for wheat flour. Physical properties and sensory attributes were evaluated. All physical properties showed strong linear relationships with beetroot concentration ( R 2 > 0.95). Increasing beetroot concentration significantly increased hardness by 72.5% (powder) and 54.3% (paste) at maximum substitution level, while decreasing springiness by 19.6% (powder) and 14.4% (paste), cohesiveness by 29.5% (powder) and 23.4% (paste), and volume by 20.3% (powder) and 22.4% (paste). Redness (a) increased dramatically by 26.7‐fold (powder) and 29.0‐fold (paste), while lightness decreased by 42.6% (powder) and 45.8% (paste) at 50% substitution. Paste formulations consistently exhibited better textural properties, color development, and sensory acceptability compared to powder at equivalent concentrations. Sensory evaluation revealed that formulations containing 20% (w/w) beetroot powder and 30% beetroot paste received the highest acceptance scores (8.2 and 8.3 out of 9, respectively), slightly surpassing the control (8.0). Principal Component Analysis confirmed beetroot concentration as the primary factor influencing physical properties (82.4% variance), with form type as a significant secondary factor (12.7% variance). This study demonstrates that beetroot can be successfully incorporated into cupcakes at an acceptable level to create nutritionally enhanced bakery products with good physical and sensory characteristics.