The objective of this study was to characterize beetroot powder (BP) and develop functional crackers enriched with BP at 0%, 3%, 6%, and 9%, evaluating their physicochemical, structural and sensory properties. BP was identified as a nutritionally valuable ingredient, containing 7.77% moisture, 9.15% ash, 11.95% protein, 1.29% fat, and 21.65% crude fiber, along with high antioxidant potential: total phenolic content of 482.33 mg GAE/100 g, total flavonoids of 296.33 mg QE/100 g, and DPPH activity of 79.63%. Incorporation of BP significantly enhanced the nutritional profile of crackers in a dose-dependent manner, with crude fiber and ash increasing from 0.76% to 1.18% and 0.84% to 1.10%, respectively, while fat content decreased from 19.33% to 18.24%. Mineral contents, including calcium, potassium, and magnesium, also increased significantly with BP addition. Physicochemical analyses confirmed successful fortification, as FTIR spectra indicated no new chemical bond formation, while SEM micrographs revealed a progressively more cracked and porous surface morphology with increasing BP levels. Color lightness (L*) decreased from 40.40 to 20.23, and cooking loss increased from 19.34% to 23.91%. Sensory evaluation indicated that crackers containing 6% BP achieved the highest overall acceptability, whereas 9% BP negatively affected taste, color, and mouthfeel. A 28-day shelf-life study demonstrated BP’s antimicrobial properties, with the 9% BP sample showing no bacterial growth and no mold or yeast observed up to 21 days. The study concludes that 6% BP is optimal, enhancing nutritional and bioactive properties while maintaining high sensory acceptance, highlighting the potential of BP for functional cracker development.
Alam et al. (Mon,) studied this question.