ABSTRACT This study investigated the effects of microfluidization on the functional properties of black carrot (BC) and red beetroot (RB). In addition, both powders (P) and pomace powders (PP) derived from BC and RB were incorporated into the cookie formulations at levels of 0%, 5%, 10%, and 15% to develop functional bakery products. The microfluidization enhanced the dietary fiber content of BCP, BCPP, RBP, and RBPP. Cookies enriched with 15% BCP and 15% RBP exhibited the highest total phenolic content and antioxidant activity, followed by those produced with 15% microfluidized BCP and 15% microfluidized RBP. The highest total dietary fiber contents were obtained in cookies produced with 15% microfluidized BCPP and 15% microfluidized RBPP. The farinograph properties of the dough were influenced by both the microfluidization and the increased incorporation levels of P or PP. Furthermore, the microfluidization altered the color attributes of the cookies. Overall, the findings indicated that the incorporation of either microfluidized or non‐microfluidized BCP, BCPP, RBP, and RBPP at low substitution levels enables the production of cookies with acceptable sensory quality.
Günaydın et al. (Fri,) studied this question.