Nutritional, Functional, and Sensory Aspects of Beetroot (Beta vulgaris L.) and its By-products Enriched Bakery Products: A Comprehensive Review

Abstract

Beetroot (Beta vulgaris L.) is a biennial herbaceous plant rich in essential nutrients, including dietary fiber, vitamins, minerals, and antioxidants. Its high sugar content relative to calories and presence of phenolic compounds contribute to its health benefits, such as managing hypertension and exhibiting anticancer properties. Proper storage conditions are crucial for maintaining beetroot's quality. Recent studies have explored the incorporation of beetroot in various baked goods to enhance their nutritional and sensory profiles. Research includes the use of beetroot powder and pomace in muffins, cupcakes, cookies, and sponge cakes, revealing its impact on color, texture, flavor, and overall acceptability. Results indicate that beetroot enriches products with beneficial nutrients and antioxidants, though its incorporation affects physical characteristics like weight, volume, and texture. The studies also highlight changes in physicochemical properties, such as hardness and moisture content, as well as the presence of betalains, which are responsible for the pigment and antioxidant activity of beetroot. This review synthesizes findings from multiple studies to underscore beetroot's potential in bakery products, demonstrating its value in both nutrition and product quality enhancement