ARTISAN DEVELOPMENT OF COOKIE WITH BEET FLOUR: ANALYSIS ON THE INFLUENCE OF TEMPERATURE ON ITS PHYSICAL-CHEMICAL COMPOSITION

Abstract

Brazil is one of the world's largest producers of biscuits, a segment that has been influenced by the current appeal of healthiness that seeks raw materials that increase the nutritional value of this type of product. Beetroot (Beta vulgaris), a tuberous root originating in countries with a temperate climate, is a vegetable rich in sugars, vitamins and mineral salts. In addition, in their composition they have high levels of betalains, natural pigments that comprise betacyanins and betaxanthins that protect against some diseases related to oxidative stress. Knowing the instability of betalains and some nutrients under certain conditions such as temperature, physical-chemical analyzes were carried out on three types of samples: “in natura” flour, baked flour and cookies with 50% beet flour. As a result, it was found that high temperatures result in the degradation of some nutrients, which consequently results in their reduction in the final concentration, mainly the bioactive compounds that are thermosensitive. However, beet flour despite significant instability in terms of temperature, is a possible source of nutritional enrichment in the preparation of other products in terms of fiber, protein and mineral content.