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360524

Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes

Article

Last updated: 29 Dec 2024

Subjects

-

Tags

Food and Nutrition research

Abstract

ABSTRACT Vegetables are essential dietary components, providing a wealth of nutrients, particularly minerals and fiber. This research aimed to enhance dry toast slices' nutritional value and visual appeal by incorporating red beet, spinach, or carrot paste as natural food colorings. A chemical evaluation of the vegetable pastes was conducted, including chemical composition, mineral, phenolic, flavonoid content, and total pigments (betalain, carotene, and chlorophyll). Additionally, antioxidant, antimicrobial, and cytotoxicity activities were measured. The study investigated the effects of adding 30% vegetable paste to the toast dough. The resulting dry toast slices were evaluated for their chemical composition, mineral content, color, physical properties, and sensory characteristics. The results indicated that spinach paste had a higher fat, protein, and ash content than red beet and carrot paste. Furthermore, it exhibited higher amounts of minerals (except P and Cu) than others. The red beet, spinach, and carrot pastes displayed phenolic compound contents of 200, 88, and 18 mg GAE/100g, respectively, while the antioxidant activity values were 90.35, 80.25, and 75.95 %, respectively. The total pigment contents of the pastes were 450 mg/100g betalain for red beet, 120 mg/100g chlorophyll for spinach, and 75 mg/100g carotenoid for carrot. The inhibition zones of the antimicrobial activity for the vegetable pastes, tested against        Gram-positive and Gram-negative bacteria, fungi, and yeast, yielded inhibition zones ranging from 8 to 12 mm. The cytotoxic effects of the vegetables on Caco-2 human cancer cell lines followed the order: red beet > spinach > carrot. Fortification of wheat flour with 30% of each vegetable paste resulted in toast with superior sensory characteristics and increased nutritional value compared to the control sample. This research demonstrates the potential of using red beet,    spinach, or carrot pastes as natural food colorings to enhance bakery products' nutritional profile and visual appeal.  

DOI

10.21608/ftrj.2024.291078.1074

Keywords

Vegetables paste - Dry toast, Phenolic and flavonoid, Pigments, Antioxidant - Cytotoxicity

Authors

First Name

Ghada

Last Name

Yousef

MiddleName

-

Affiliation

Department of Special food and nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

ghaday346@gmail.com

City

-

Orcid

-

First Name

Ayat

Last Name

Rizk

MiddleName

-

Affiliation

Department of Special food and nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

ayatrizk@yahoo.com

City

Giza

Orcid

-

First Name

Akram

Last Name

Anany

MiddleName

-

Affiliation

Department of Special food and nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

akram@yahoo.com

City

-

Orcid

-

First Name

Ahmad,

Last Name

Abdel Gawad

MiddleName

-

Affiliation

Department of Special food and nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

ahmadsayed@yahoo.com

City

-

Orcid

-

Volume

4

Article Issue

2

Related Issue

48500

Issue Date

2024-06-01

Receive Date

2024-05-19

Publish Date

2024-06-01

Page Start

73

Page End

91

Online ISSN

2974-3990

Link

https://ftrj.journals.ekb.eg/article_360524.html

Detail API

https://ftrj.journals.ekb.eg/service?article_code=360524

Order

360,524

Type

Original Article

Type Code

2,601

Publication Type

Journal

Publication Title

Food Technology Research Journal

Publication Link

https://ftrj.journals.ekb.eg/

MainTitle

Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes

Details

Type

Article

Created At

29 Dec 2024