Antioxidant compounds play a vital role in celiac disease patients, previous studies have proven the correlation between celiac disease and increased incidence oxidative stress in people with celiac, red beetroot and coconut as traditional and popular contain high amount of antioxidant and antiinflammatory properties, and could be an important assist in the treatment of many diseases.
This study aims to investigate the effect of substitution of gluten free flour by different levels (0, 15, 30 and 45%) of beetroot powder as source of dietary fiber, minerals and phytochemical nutrients, also substitution of cow milk by coconut milk on nutritional indicators and sensorial evaluations in gluten and lactose-free cupcake. Data revealed that all substituted cupcake sample showed significant increase at P> 0.01 in ash, fiber and moisture content. While found significant decrease of total carbohydrates and fat in cupcake fortified by 30 and 45% compared with the control. Also found high significant increase of Mg, Ca, Fe, K, Zn and Na at P >0.01 in cupcake sample fortified by 30 and 45% beetroot powder compared with control sample.
The results found high significant increase at P> 0.01 in total phenolic and antioxidant activity level in all cupcake sample fortified by beetroot powder compared with control sample.