Development and evaluation of beetroot -enriched cupcakes

Abstract

Beetroots are nutrient dense root vegetables available worldwide. They find use as colourants in many food products as well. The aim of this research was to incorporate beetroot in the form of powder and paste at different percentage levels (10, 20, 30, 40, and 50%) into cupcakes and evaluate the organoleptic properties, nutritional composition and shelf life of the resultant cupcakes. sensory evaluation was carried out on the various formulated cupcakes. The most acceptable product was chosen and evaluated for its proximate, nutritional, textural, antioxidant properties and shelf life. Results from the study revealed that, appearance, colour, sponginess, taste and mouthfeel the properties decreased with increased in beetroot substitution. However, consumer overall acceptability is observed to be highest (8.06±0.85: Like very much) for the control sample, followed by 7.94±0.68 for 10% beetroot powder fortified sample, 7.38±0.85 for the 20% beetroot powder fortified sample and then 7.37±0.76 and 7.37±0.90 for 20% and 10% beetroot paste fortified samples respectively. Nutritionally, beetroot powder improved the protein, ash, fibre and carbohydrate contents of the fortified cupcakes. Fat was not affected in any significant way whilst carbohydrate contents were reduced by the incorporation of beetroot. Incorporating beetroot did not improve springiness, adhesiveness and cohesiveness of the cupcakes (p>0.05). However, beetroot powder produced cupcakes with higher hardness (p<0.05) compared to beetroot paste samples. Cupcakes fortified with 20% beetroot powder obtained significantly better (p<0.05) nutritional, mineral, vitamin C and colour properties compared to control 100% wheat flour sample, 20% and 50% beetroot paste samples. The shelf life of the 20% beetroot powder fortified sample is 21 days when refrigerated and 4 days when stored at room temperature using a multiple regression of both microbiological and physicochemical predictors. Incorporating beetroot powder up to 20% into cupcakes maintain the consumer acceptability and considerably improves nutritional properties. The resultant product has improved mineral and fibre composition as well as Vitamin C and antioxidant properties that provides important nutrition while ensuring maximum utilization of beetroots and economic impact.