Formulation of horsegram cake enriched with beetroot powder
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
International Journal of Applied Home Science RESEARCH PAPER
Volume 6 (1), January (2019) : 61-65 ISSN : 2394-1413
Received : 25.11.2018; Revised : 11.12.2018; Accepted : 26.12.2018
Formulation of horsegram cake enriched with beetroot powder
S. MATHANGI*1 AND M. BALASARASWATHI2
1
Assistant Professor and 2M.Sc. Student
Department of Food Processing and Quality Control, V.V.Vanniaperumal College for Women
Virudhunagar (T.N.) India
ABSTRACT
Beetroots are a rich source of potent anti-oxidants and minerals including magnesium, selenium, and potassium. It
contains betalain which is important for the cardiovascular health. It also contains lot of anti-oxidant, vitamins and
fibres. The horse gram is the cheapest source of vegetable protein, calcium and iron. It has the highest calcium content
among pulses. It is low in lipid and sodium content, its slow digestible starch make ideal for diabetic and obesity
patients. Foods with high nutritive value are in great demand for proper functioning of body systems and potential
health benefits. As a result, value added functional foods with higher level of dietary fiber and anti-oxidant have been
developed in cakes. This study aimed to develop a nutri-dense horsegram cakes by incorporating beetroot powder at
3 variations of 5%, 10% and 15%. Sensory evaluation was carried out for the horse gram cake enriched with beetroot
powder and the result revealed that sample B was accepted by the panel members.
Key Words : Cake, Beetroot, Horsegram, Betalain, Anti-oxidant
INTRODUCTION Zwart et al., 2003), Saponins (Atamanova et al., 2005),
betacyanins (Patkai et al., 1997), folates, betanins,
The bakery industry is one of the largest organized polyphenols and flavonoids (Vali et al., 2007). Therefore
food industries all over the world. Cakes are the most beetroot ingestion can be considered a factor in cancer
popular product because of its taste, texture and its prevention (Kapadia et al., 1996). It also contributes to
induced appearance for all age groups. Recently, consumer’s health and wellbeing because it is known to
increasing consumer demand for healthier foods has have antioxidants because of the presence of nitrogen
triggered the development of cakes made with natural pigments called betalains, mainly comprise of red-violet
ingredients exhibiting functional properties and providing coloredbetacyanins (betanin, isobetanin, probetanin and
specific health benefits (Hai-jung Chung, 2007). neobetanin) (Alard et al., 1985; Kaur and Kapoor, 2002).
Beetroot (Beta vulgaris rubra) is an important raw They are found in high concentrations in red beet (Beta
material of plant origin with proven positive effects on vulgaris). They have antimicrobial and antiviral effects
the human body. They can be eaten raw, boiled, steamed (Strack et al., 2003) and also can inhibit the cell
and roasted. Red beetroot is a rich source of minerals proliferation of human tumor cells (Reddy et al., 2005).
(magnesium, manganese, sodium, potassium, iron, The use of betalains as food colorant is approved by
copper). It also rich in phenol compounds, which have European Union and betalains are labeled as E-162.
anti oxidant properties. These colorful root vegetables Horse gramis scientifically known as Macrotyloma
help to protect against heart disease and certain cancers uniflorum. It is known to have many therapeutic effects
(colon cancer) (Kavalcova et al., 2015). but not scientifically proven though it has been
Beetroots are rich in other valuable compounds such recommended in ayurvedicmedicine to treat renal stones,
as carotenoids (Dias et al., 2009), glycine, betaine (de piles, edema etc. It is rich in iron, calcium molybdenum,
How to cite this Article: Mathangi, S. and Balasaraswathi, M. (2019). Formulation of horsegram cake enriched with beetroot powder.
Internat. J. Appl. Home Sci., 6 (1) : 61-65.
S. MATHANGI AND M. BALASARASWATHI
polyphenols which have high antioxidant capacity, and Phenol, Tannins, Flavonoids, Coumarins, Amino acids,
hemagluttinin which is a substance found in antibodies Saponin, Starch, Terpenoids, Alkaloids and Glycosides.
and autoimmune functions.
Baked products are loved by all age groups. Detection of phenols:
Unfortunately all baked products are prepared by using Ferric chlorid e test:
Maida. Instead of Maida, an attempt was made to use The filtered solution of extract was treated with
horse gram, a nutri - dense legume and also using beetroot three drops of freshly prepared 1% ferric chloride and
powder, as a functional ingredient together at various Potassium Ferro cyanide. Formation of bluish green color
levels to develop nutri-densed beneficial baked products. is taken as positive.
Baked products still remain the cheapest of the processed
ready to eat products in the country. Detection of tannins:
Ferric chloride test:
Objectives : The filtered solution of extract was treated with 10%
This study has the following objectives: Ferric Chloride solution. Formation of bluish black color
– To develop a nutri- densed cake using horsegram is taken as positive.
flour along with incorporating the beetroot powder.
– To analyse the phytochemical content of beetroot Detection of flavonoids:
powder Alkaline reagent test:
– To analyse the antibacterial activity of beetroot The extract was treated with few drops of Sodium
powder hydroxide solution. Formation of intense yellow color,
– To find out the acceptability of horsegram cake which becomes colorless on addition of dilute HCl,
enriched with beetroot powder indicates the presence of flavonoids.
METHODOLOGY Detection of coumarines:
Three ml of 10% NaOH was added to the extract.
The present research work was carried out in the
Formation of yellow color indicates the presence of
Department of Food Processing and Quality Control, V.V.
coumarins.
Vanniaperumal College for Women, Virudhunagar.
Detection of saponins:
Raw materials:
Froth test:
Beetroots were obtained from the local market of
Extract was diluted with distilled water to 20 ml and
Virudhunagar District. The ingredients for cake, such as
this was shaken for 15 minutes. Formation of 1 cm layer
Horsegram flour, Butter, Jaggery, Baking powder, Eggs
of “honey comb” froth indicates the presence of saponins.
were also obtained from the local market of Virudhunagar.
Detection of terpenoids:
Processing of beetroot powder:
The extract was added to 2 ml of acetic anhydride
Fresh beetroots were washed, peeled and cut into
and concentrated H2SO4. Formation of blue, green rings
small pieces using knife. These pieces were dried in tray
indicates the presence of terpenoids.
on cabinet dryer at 60-65oC for about 7-8 hours. The
dried beetroot slices were subjected to grinding in Mixer.
Detection of alkaloids:
Then ground material was sieved to get fine powder and
Mayer’s test:
packed in HDPE bags, sealed and stored for future use.
Filtrate was treated with Mayer ’s reagent
(Potassium Mercuric Iodide). Formation of a yellow color
Phytochemical analysis:
indicates the presence of alkaloids.
Preliminary screening of Phytochemicals (Qualitative
analysis) :
Wagner’s test:
Standard screening tests of aqueous extract of
Filtrate was treated with Wagner’s reagent (Iodide
beetroot powder were carried out to know the presence
in Potassium Iodide). Formation of brown / reddish
/ absence of various secondary metabolites such as
(62) Internat. J. Appl. Home Sci. | Jan., 2019 | 6 (1)FORMULATION OF HORSEGRAM CAKE ENRICHED WITH BEETROOT POWDER
Table 1 : Formation of Horsegram Cake Enriched with Beetroot Powder
Ingredients Control Sample A Sample B Sample C
Horsegram flour 50 g 45 g 40 g 35 g
Jaggery 50 g 50 g 50 g 50 g
Butter 50g 50g 50g 50g
Egg 1 1 1 1
Baking powder pinch Pinch Pinch Pinch
Vanilla essence Few Few Few Few
Beetroot powder - 5g 10 g 15 g
horse gram flour and beetroot powder in the ratio of 50:0,
45:5, 40:10, 35:15 as control, sample A, B, C respectively.
The remaining ingredients such as butter, jaggery, egg,
baking powder, essence were used in standard
measurements. The cake was prepared using procedure
as suggested in Fig. 1.
Method for the preparation of Horse gram cake
enriched with beetroot powder :
Sensory evaluation of cake:
The prepared samples were subjected to sensory
evaluation by the panel members. Five point hedonic scale
and Score card method were used for evaluation of
sensory characteristics of horsegram cake enriched with
beetroot powder.
RESULTSAND DISCUSSION
Phytochemical analysis of beetroot powder:
Phytochemical analysis shows that the beetroot
powder contains carbohydrates, phenol, flavonoids,
coumarins, amino acids and absent in tannins, Saponin,
Starch, Terpenoids, Alkaloids, Glycosides. This qualitative
analysis shows that the presence of various
Fig. 1 : Preparation of Horsegram Cake Enriched With phytochemicals in beetroot powder.
Beetroot Powder
precipitate indicates the presence of alkaloids. Antibacterial activity:
The above Table 3 shows that the acceptance of
Antibacterial activity: the product from these samples. The accepted sample
The antibacterial activity of water extract of beetroot was B.
extract was evaluated by the Well plate method. The
diameters of the inhibition zone (ZI) are shown in Table Conclusion:
2. The treatment with 10% enrichment of beetroot
powder in Horsegram cake (Sample B) obtained higher
Formulation of cake: average score for color, flavor and taste (5) with minimum
The samples were prepared by using horsegram flour variations in texture and overall acceptability (4.5) (Table
instead of refined flour (Maida) with beetroot powder at 4). The surface color was darker as the level of beetroot
various blends. Various blends were prepared by using powder increased. Therefore enrichment upto 10%
Internat. J. Appl. Home Sci. | Jan., 2019 | 6 (1) (63)S. MATHANGI AND M. BALASARASWATHI
Table 2 : Phytochemical analysis of beetroot powder
Sr. No. Name of the Phytochemicals Name of the test Result
1. Carbohydrates Benedict test +
2. Phenol Ferric chloride test (10%) +
3. Tannins Ferric chloride test (5%) --
4. Flavonoids Ammonia test +
5. Coumarins Sodium hydroxide test +
6. Amino acids Ninhydrin test ++
7. Saponin Foam test -
8. Terpenoids Salkowski test -
9. Alkalloids Mayer’s test -
+ Presence,- Absence
Table 3: Antibacterial activity of beetroot powder
Sr. No. Name of the Bacteria Zone of Inhibition ZI (mm)
1. Escherichia coli -
2. Pseudomonas 2
3. Staphylococcus aureus 1
4. Bacillus cereus 2
Table 4 : Sensory evaluation of the nutri-dense horse gram cake enriched with beetroot powder
Characteristics Control Sample A Sample B Sample C
Color 3.2±0.3 4.0±0.2 4.9±0.1 4.8±0.7
Flavor 3.5±0.2 4.1±0.3 4.8±0.4 4.6±0.8
Texture 3.1±0.7 4.0±0.7 4.5±0.6 4.5±0.3
Taste 3.2±0.3 4.2±0.7 4.8±0.5 4.5±0.3
Overall acceptability 3.1±0.8 4.2±0.6 4.5±0.7 4.3±0.4
pangs while preventing you from over eating. This way,
you can attain your fitness goals the healthy way!
REFERENCES
Atamanova, A., Brezhneva, T.A., Slivkin, A.I., Nikolaevskii,
V.A., Selemenev, V.F. and Mironenko, N.V. (2005).
Isolation of saponins from table beetroot and primary
evaluation of their pharmacological activity. Pharma.
Chem. J., 39(12) : 650 – 652.
Azeredo, H.M.C. (2009). “Betalains: properties, sources,
Fig. 2 : Antibacterial activity of beetroot powder applications, and stability: A Review. Internat. J. Food
Sci. & Technol.,44 (12) : 2365-2376.
Dias, M.G., Camoes, M.F.G.F.C. and Oliveira, L. (2009).
beetroot powder in horsegram cakes resulted in good
Carotenoids in traditional Portuguese fruits and
acceptability of cake. Overall, it is concluded from the vegetables. Food Chem., 113 : 808-815.
present study that the substitution of Horsegram with
beetroot powder upto 10 % into the formulation of cake De Zwart, F.J., Slow, S., Payne, R.J., Lever, M., George P.M.,
is possible and enhances the nutritional value of cake. Gerrard, J.A. and Chambers, S.T. (2003). Glysine betaine
and glycine betaine analogues in common foods. Food
Horsegram cake can be consumed as snacks. Teamed
Chem., 83 (2) : 197-204.
with milk or fruit juice, these cakes satiateyour hunger
(64) Internat. J. Appl. Home Sci. | Jan., 2019 | 6 (1)FORMULATION OF HORSEGRAM CAKE ENRICHED WITH BEETROOT POWDER
Duranti, M. and Gius, C. (1997). Legume seeds: protein content Technol., 52 (5) : 2489-2499.
and nutritional value. Field Crop Res., 53 : 31–45.
Strack, D., Vot, T. and Schliemnn, W. (2005). “Recent inhibition
Hai –Jung Chung (2007). Quality Attributes of Cookies lipid peroxidation, cyclooxygenase enzymes and human
Prepared with Tomato Powder. J. Food Sci. Nutr., 12: tumor cells prolifieration by natural food color. J. Agric.
229-233. Food Chem., 53 : 9268 – 9273.
Kavalcova, P., Bystricka, J., Tomas, J., Karovicova, J., Singh, Bhupindar and Hathan, Bahadur Singh (2014). Chemical
Kovarovic, J. and Lenkova, M. (2015). The content of composition, functional properties and processing of
total polyphenols and antioxidant activity in red beetroot. Beetroot- A review. Internat. J. Scientific & Engg. Res.,
Potravinarstvo, 9(1):77-83. 5 (1) Jan,2014 ISSN 2229-5518.
Murlidhar Ingle (2017). Nutritional Evaluation of cookies USDA, NRCS (2011). The PLANTS Database (http://
Enriched with Beetroot (Beta vulgaris L.) powder. plants.usda.gov. 19 April 2011). National Plant Data
Internat. J. Curr. Microbial. App. Sci., 6(3): 1888-1896. Center, Baton Rouge, LA 70874-4490 USA.
Patkai, G., Barta, J. and Varsanyi, I. (1997). Decomposition of Vali, L., Stefanovits, B.E., Szentmihalyi, K., Febel, H., Sardi, E.,
anticarcinogen factors of the beetroot during juice and Lugasi, A., Kocsis, I. and Blazovics, A. (2007). Liver –
nectar production. Cancer Lett., 114 : 105-106. protecting effects of table beet. Beta vulgaris var. Rubra)
during ischemia – reperfusion. Nutri., 23:172 -178.
Prasad, S.K., Singh, M.K. (2015). Horse gram- an underutilized
nutraceutical pulse crop: a review. J. Food Sci. & Von Elbe, J.H., Maing, I. and Amundson, C.H. (1974). “Color
stability of betanin. J. Food Sci., 39 : 334-337.
************
Internat. J. Appl. Home Sci. | Jan., 2019 | 6 (1) (65)You can also read
