Evaluating Physiochemical and Sensory Characteristics

of Beetroot Cake

Introduction of Research Scholar Introduction of Supervisor

Name: Muhammad Zeeshan Elahi Name: Dr. Jawad Iqbal

Roll No: 02 Designation: Associate Professor
Class: MS Food Science & Technology Department: Food Science & Technology
Session: 2022 - 24 Fall Institution: Minhaj University

School of Food Science & Technology

Faculty of Applied Sciences

MINHAJ UNIVERSITY LAHORE

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 Research Proposal

Program: M. Phil: FST Session: 2022-24 Fall

Subject: Food Science and Technology Roll No: 002
Name of Student: Muhammad Zeeshan Elahi
Father’s Name: Muhammad Akmal

Evaluating Physiochemical and Sensory Attributes of Beetroot Cake

Introduction:

The phytochemicals in beetroot contribute important health benefits to beetroot cake.

Betalains, such as betacyanin act as antioxidants that protect cells from oxidative stress and
inflammation. By aiding in lowering blood pressure and lowering the risk of cardiovascular
illnesses, these substances may promote heart health. Additionally, phytochemicals like
flavonoids and phenolic acids in beetroot can have anti-inflammatory effects, promoting overall
wellness. Including beetroot in cake not only enhances flavor but also provides a natural source
of these beneficial phytochemicals, potentially aiding in detoxification and supporting digestive
health. Regular consumption of beetroot cake can be a delicious way to incorporate these plant
compounds into one's diet, contributing to a healthier lifestyle.
The rapidly expanding global economy and changing eating habits of people have caused
a spike in the demand for baked goods in the second part of the 20th century due to a lack of
time, working people. Baked goods that are frequently utilized are bread, cakes and biscuits
(Pinki, 2014).
Wheat flour can be improved in health and nutrition by mixing with beetroot powder.
With cakes and other high-sugar baked foods sometimes deficient in fiber, iron, calcium,
antioxidants and folic acid, this is especially helpful. Beetroot is a highly accepted food because
of its richness of nutrients, which include dietary fiber, iron, potassium, calcium, zinc and
sodium in addition to vitamins A, B6, folic acid, niacin, biotin, and C. Beetroot is a potent source
of nutrition, high in minerals (iron, magnesium, selenium, potassium, calcium, zinc, phosphorus
and salt) and vitamins (folic acid, vitamins A, C, B6, niacin, and biotin). Moreover, the bioactive

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ingredients in beetroot namely, betalains, which give this tuber its unique color—include
saponins and phenolic compounds. (Bach, Mikkelsen, Kidmose & Edelenbos, 2015)
Long recognized for its positive health effects, beetroot primarily stimulates the
immunological and hematopoietic systems while shielding the kidney, liver and stomach from
harmful substances. The betalains and phenolic compounds found in beets have been shown in
several studies to exhibit antioxidant properties, indicating a potential protective effect against
oxidative processes (Georgiev et al. 2010).
The bakery industry is one of the largest organized food businesses globally. Cakes are
the most widely consumed food item due to their flavor, texture and for every age range, an
artificial appearance. More and more people are demanding healthier eating which has led to the
creation of cakes with natural components that have functional qualities and particular health
advantages. (Chung, 2007).
The primary ingredient, wheat, is a crop that is grown throughout the world but is
imported by nations with negative weather circumstances. The need to create a suitable wheat
alternative is urgent because fluctuating exchange rates have the potential to drive up the cost
and demand for this grain. Cakes are typically manufactured using 72% soft wheat flour which
has little fiber and phytochemical content. The bakery industry is one of the largest organized
food businesses globally (Hafez, 2012).
Due to its high moisture content, beetroot is a seasonal crop in India yet a rich source of
powerful minerals with numerous health advantages. Beetroot preservation is drying out.
Beetroot, or Beta vulgaris, is a fantastic source of fiber, calcium, iron and folic acid. One of the
beneficial, active compounds in beetroot is carotenoids (Dias, Camoes & Oliveira, 2009).
The purpose of this study is to create an enriched cake using wheat flour and beetroot
powder, which are natural sources of antioxidants that may help the cake last longer on the shelf.
Objectives:
1. To develop beetroot-based cake.
2. To check the shelf life and stability of developed product.
3. To explore the physicochemical and sensory characteristics of developed product.
Practical and scientific application:
Rich in vitamins, dietary fiber, and antioxidants, beetroot is well known for its nutritional
profile. Beetroot powder is added to cake recipes as a calculated way to increase the amount of

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nutrients in baked foods. According to research, adding beetroot to sweets can increase the
amount of vital nutrients and antioxidants consumed.
Beetroot powder gives cakes brilliant colors naturally and without the need of synthetic
ingredients. The scientific aspect is to comprehend the chemistry of beetroot pigments such as
betalains which give beets their characteristic red and purple hues. This natural coloring feature
fits perfectly with consumers' increasing desire for clean-label goods.
Practically speaking, the addition of beetroot powder creates opportunities for inventive
cooking. Cake decorators can try a variety of cake types such as traditional chocolate or fruity
versions and use beetroot for its flavor and appearance.
Offers That Are Health-Conscious: Beetroot cake mixes are a sensible response to the
growing demand for foods that are health-conscious. A market exists for desserts that not only
satiate sweet tooths but also provide nutritional advantages and bakeries and home bakers may
meet this demand.
Research Questions
1. How to develop beetroot-based cake?
2. How to check the shelf life and stability of developed product?
3. What will be the physicochemical and hedonic characteristics of developed cake?
Literature review:
Wild, Roglic, Green, Sicree and King (2004) studied that beetroot is a great source of
betalains and polyphenols. These substances may alter postprandial glycemia by blocking the
breakdown and absorption of carbohydrates promoting the release of insulin from pancreatic
cells and altering hepatic insulin-sensitive cells' glucose absorption insulin receptor activation or
glucose output all have a strong chance of lessening the effects of type 2 diabetes. Numerous
chronic ailments have been connected to the protection of beetroot's high concentration of
antioxidant molecules.
Lundberg, Weitzberg, and Gladwin (2008) reported a prevalent public health concern and
the main contributor to heart disease is elevated blood pressure. Beetroot significantly reduces
blood pressure on both a systolic and diastolic level as several studies have shown. The high
inorganic content of beetroot is intimately associated with its vasodilatory impact.
Phytochemicals like ascorbic acid, flavonoids, carotenoids and phenolic acids are also abundant
in it.

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 Doughari and Hamuel (2012) studied anticancer effects of beetroot's bioactive
components are mediated by multiple complementary and overlapping processes, including as
the stimulation of metabolizing enzymes, gene expression regulation, and impacts on cell
proliferation, apoptosis, and intracellular signaling pathways. One characteristic that frequently
serves as evidence that plant bioactive phytochemicals can function as chemo preventive
medicines is their capacity to impede the proliferation of cancer cells.
Liu, Zhou, Ziegler, Dimitrion and Zuo (2017) conducted oxidative stress plays a major
role in the development of neurodegenerative diseases. Numerous degenerative disorders
including Alzheimer's Parkinson's Huntington's and amyotrophic lateral sclerosis have been
associated with oxidative stress which is usually caused by an abnormal accumulation of
reactive oxygen species (ROS) in cells.
Pinki (2014) described to make wheat flour healthier and more nutritious beetroot powder
can be added to bakery products particularly high-sugar foods like cakes to address the
deficiencies in fiber, iron, calcium, antioxidants and folic acid. Due to its abundance of nutrients
including dietary fiber, iron, potassium, calcium, zinc and sodium, as well as vitamins A, B6,
folic acid, niacin, biotin and C beetroot is a highly acceptable food.
Jastrebova, Witthoft, Grahn, Svensson and Jagerstad, (2003) studied Beetroot (Beta
vulgaris) is a rich source of useful active substances including carotenoids, glycine, betaine,
saponins, betacyanin’s and folates. It's also a great source of calcium, iron, fiber and folic acid.
Pinki (2014) studied that since beetroots aid in the liver's detoxification activities they
have been used medicinally for a long time, mostly for liver ailments. Betacyanin a potent plant
pigment believed to inhibit the growth of some cancer types is what gives beetroot its deep
purple-crimson hue.
Yadav, Chawla, Parle and Sharma (2016) reported that this plant's many parts including
its anti-oxidant, anti-depressant, antimicrobial, antifungal, anti-inflammatory, diuretic,
expectorant and carminative properties are employed in medicine. With one of the greatest
nitrate and sugar concentrations of any plant it is one of the natural foods that gives athletes an
energy boost.
Ciurzyńska and Lenart (2011) conducted even with these considerations, a typical serving
size of raw or minimally processed beetroot cannot achieve an effective NO3- concentration high
enough to have the cardioprotective effects. Concentrated fresh beetroot juice and varying

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amounts of beetroot chips can be combined to modify the concentrations of bioactive compounds
and produce attractive and easily transportable NO3-rich beetroot products. Formulations should
be kept at the right serving size. This will help prevent problems in patients who are sensitive to
large amounts of concentrated fresh beetroot juice which can cause nausea and vomiting and
make it hard for them to follow long-term treatments.
Satyanand, Vali, and Krishna (2014) have been demonstrated that beetroot ingestion
raised the plasma nitrate level by almost 96%. When ingested into the stomach's acidic
environment part of the nitrite is transformed into nitric oxide while the remainder is absorbed to
increase the amount of circulating plasma nitrite. Beet juice is beneficial for the skin and a
solution made by adding a small amount of vinegar to beet juice helps treat ulcers running sores
and dandruff. Additionally, it has a high boron content which is directly linked to the synthesis of
sex hormones in humans. Beetroot juice supplements have a beneficial effect on the body's
reactions to exercise and enhance cardiovascular health.
Coles and Clifton (2012) studied that beetroot juice helps cleanse the blood and is an
excellent blood booster. It has a high iron content renews and reactivates red blood cells and
gives the body fresh oxygen.
Denton, Schippers & Oyen (2004) reported that garden beet young leaves are
occasionally eaten. The midribs of Swiss chard are eaten cooked but the full leaf blade is eaten as
spinach beet. In many parts of Africa whole leaf blades are usually prepared with the main
course as a single dish.
Denton, Schippers & Oyen (2004) studied that commercial beetroot pigment is used as a
culinary coloring. It is cheap has no documented allergic reactions and only works in ice cream,
sweets and other confections since it changes color when heated. Beetroot is of course a common
addition to salads; after cooking vinegar is added to the water to lower the pH. Extracted from
the roots bethanin is used commercially as a red food coloring additive to improve the flavor and
color of a variety of foods including sauces, candies, ice cream, tomato paste, sweets, jams and
jellies. Although it is not frequently found in nature adiabic acid can be found in beetroot.
Amaral, Anghinoni and Deschamps (2004) reported that their leaves are cut off from the
bulb and used as organic fertilizer and animal feed or they are thrown off as trash in the
environment. In Ghana, it's used to produce salads and juices as this mixed salad with cucumber

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salad. It's also used to prepare stews, such as tomato stew and sometimes it's included to
nkontomire stew along with spinach.
Lundberg and Weitzberg (2008) conducted that beetroot is gaining a lot of interest since
sports drinks in the commercial sector target its active ingredient, inorganic nitrate (NO3).
Human nitrate-mediated physiological effects such as blood pressure regulation, vascular control
and enhanced vasodilation have been linked to dietary nitrate uptake.
Research gap
The research gap in the literature on beetroot cake specifically relates to a lack of
comprehensive studies on the use of beetroot powder in this particular application. Although
there has been some research on using beetroot powder as a food ingredient, the focus has
generally been on using the beetroot powder as a source of dietary fiber, antioxidants and other
nutrients, rather than as a main ingredient in a specific food product such as a cake.
Therefore, there is a need for further research to determine the optimal conditions for
using beetroot powder in cake production, including the best ways to include the beetroot
powder into the dough, how processing affects the powder's nutritional worth and how the
powder affects the final product's flavor, texture and general quality.
Additionally, there is a need for consumer research to determine the acceptance and
perceived quality of beetroot powder-based cake, as well as to explore potential applications for
this food product in different market segments.
Overall, the research gap in the literature on beetroot powder-based cakes highlights the
need for further investigation into the potential of this food product and its potential to
contribute to the reduction of food waste and the development of new sustainable food
ingredients.
Research Design & Methodology
Procurement of Raw Material and preparation
Beetroot powder will be purchased from local market along with the rest of the
ingredients used in respective product development. First of all, we will wash the beetroot with
tap water to remove residual dust.
Proximate Analysis

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 Beetroot powder will go through some nutritional analysis. In order to test for this, the
AOAC, 2012 method will be used to measure crude moisture, crude ash, crude protein, crude fat,
fiber and carbohydrates.

Determination of Antioxidant Properties

DPPH (2, 2-diphenyl-1-picrylhydrazyl) Scavenging activity will be used to measure
antioxidant activity in accordance with the recommended methodology of (Alshehry, 2019)
Vitamin C content determination:
We determined the vitamin C content of the cake by utilizing the method described in
(Alshehry, 2019) samples.
Product Development
We will bake cake following standard recipe of beetroot cake with addition of different
percentages of beetroot powder and compare them with control one.

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 Flow chart

Preparation of cake

Receiving of vegetable oil (20%)

↓
Addition of refined sugar (40%)
↓
Addition of condensed milk and beat well for 10mins (5%)
↓
Addition of sieved wheat flour (90%), beetroot
(in the ratio 0=100:0 T1=5:5 T2=6:4,
T3=7:3) and baking powder (1%)
↓
Addition of milk (250ml) and 0.5ml of vanilla essence
↓
Pouring the batter into a previously greased mould
↓
Bake at 160 ºC for 25-30min
↓
Cool the cake to room temp (25ºC)

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Treatment Group
Beetroot powder will be added to the cake in four different proportions: 0, 30%, 40%,
50%, 80%
To make the four various types of beetroot cakes, refined wheat flour and beetroot
Products Formulation powder (BRP) will be blended in the following ratios: 100:0 (Type-0),
70:30 (Type-1), 60:40 (Type-2), and 50:50 (Type-3).

Treatment Table

Treatment Refined wheat flour Beetroot powder

T0 100% 0%

T1 70% 30%

T2 60% 40%

T3 50% 50%

T4 20% 80%

Sensory evaluation
The sensory evaluation will be managed for the overall flavor, overall texture, overall
color of crust and crumb, hardness, and aftertaste of the sample. QDA (Quantitative Descriptive
Analysis) will used to find out acceptance or consumers liking rating (Alshehry, 2019)
Proximate Analysis of Cake
Determination of protein

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 The Kjel-dahl method will be used to determine the cake's protein content. The
percentage of total protein represented by the protein. (Rahman, Bilang, & Ikawati, 2020).

Determination of carbohydrates
We'll utilize the Luff Schoorl method to examine the cake's carbohydrate content. The
percentage of carbohydrates will be used to express carbohydrates. (Rahman, Bilang, & Ikawati,
2020)
Determination of fat
The Soxhlet method will be used to determine the cake's fat content. It expresses the
percentage of fat content. (Rahman, Bilang, & Ikawati, 2020)
Determination of Ash
The dry method will be used to determine the cake's ash content. There will be an
expression for the ash content percentage. (Rahman, Bilang, & Ikawati, 2020)
Determination of water content
All samples' water contents will be measured using the oven method. The percentage of
water content will be used to express the water content. (Rahman, Bilang, & Ikawati, 2020)
Determination of hardness and elasticity
The dough's elasticity and hardness will be assessed using a texture analyzer (TA-XT
Plus). (Rahman, Bilang, & Ikawati, 2020)
Physiochemical analysis
Moisture Content
To find the moisture content, use techniques like Karl Fischer titration or the drying
process. The hygroscopic nature of beetroot powder may affect the moisture content of the cake.
(Alshehry, 2019)
pH Level
To determine the pH level, we will use a pH meter. Because beetroot powder has a tiny
acidity, it will change the batter's overall pH and ultimately, the cake's final consistency.
(Alshehry, 2019)
Color Analysis

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 To measure color parameters like L*, a*, and b* values, we will use colorimetry. The
reddish-purple hue of the cake is attributed to the beetroot powder and this study yields a
numerical representation of the color intensity (Alshehry, 2019).

Texture Profile Analysis (TPA)

Measure characteristics like cohesion, hardness and springiness using TPA. Because
beetroot powder affects water absorption and gelation qualities, it may have an effect on the
texture of the cake. (Alshehry, 2019)
Rheological Analysis
Conduct rheological tests will evaluate viscosity and shear stress, among other factors.
The rheological characteristics of the batter will be changed by beetroot powder which would
impact how spreadable and consistent it is. (Alshehry, 2019)
Nutritional Composition
It will be determined what nutrients, including potassium, phosphorus, magnesium, folic
acid, iron, vitamin C, betaine, choline and betanin are present in the most well-accepted beetroot
cake samples, calculate calcium, dietary fiber, carbohydrates and antinutrients (oxalic acid and
saponins), following the AOAC (2000) standard procedure.
Storage Analysis of Product
Cake products will be kept for 3 days at room temperature. The samples will be examined
every 3-4 hours and stored in polyethylene bags until then the cake's acidity and peroxide value
will be calculated using the A.O.A.C. (2000) method.

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Delimitations and Limitations
The study only looks at one or a few forms of beetroot; therefore, its findings might not
apply to other kinds. The results may differ depending on the color, flavor, and nutritional
makeup of different beetroot cultivars. The investigation is restricted to particular baking
methods and formulas. The final qualities of cakes infused with beetroot may differ depending
on variations in baking temperatures, durations or formulas; these aspects are not thoroughly
investigated. The impact of long-term storage on the quality of beetroot cakes may not have been
thoroughly examined in this study. Long-term color, texture and flavor changes are limited to
keep the emphasis on the characteristics that appear right away after baking (Jastrebova,
Witthoft, Grahn, Svensson and Jagerstad, 2003).
Not every customer will enjoy beetroot's earthy and sweet flavor. Some people could
find it too strong, which could restrict the acceptance of cakes infused with beetroot among
specific palates. The hygroscopic nature of beetroot powder may affect the cakes' moisture
content. Achieving the right amount of moisture without sacrificing texture can be difficult and
depend on the surrounding circumstances. The powdered beetroot may have interactions with
other ingredients, which could influence how things brown when baked. A restriction might be
keeping an eye on and managing these reactions to stop unintended hue changes.

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Proposed chapters

Chapter No 1 Introduction

Chapter No 2 Review of the Literature

Chapter No 3 Research Design and Methodology

Chapter No 4 Results, Discussions and Conclusion,

Last Section References

14
 References

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Bach, V., Mikkelsen, L., Kidmose, U. and Edelenbos, M. (2015). Culinary preparation of
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Coles, L. T., and Clifton, P. M. (2012). Effect of beetroot juice on lowering blood pressure in
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da Silva, D.V.T., de Oliveira Silva, F., Perrone, D., Pierucci, A.P.T.R., Conte-Junior, C.A., da
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Muhammad Zeeshan Elahi:

Research Scholar:

Report of the Supervisor:

_____________________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

_______________________ _________________

Dr. Muhammad Jawad Iqbal Dr. Summer Rashid

Supervisor Acting Head

School of Food Science & Technology

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 Sensory evaluation Performa for Beetroot cake
Treatment Appearance Flavor Taste Aroma Overall

Acceptability

T0

T1

T2

T3

T4

Please rate the characteristics according to given scale

Dislike Dislike Dislik Neither Like Like Like

extremely moderately ea like slightly moderatel extremely

little nor y

bit dislike

-3 -2 -1 0 1 2 3

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 Work plan

Semester 03(16 weeks)

Weeks Work/activity Comments by supervisor

2 weeks Finalization of Research Topic Done

4 weeks Literature Review & Methodology Done

2 weeks Seminar (DRC & BOS) Done

8 weeks Synopsis Drafting & Final Done

Submission

Semester 4 (16 weeks)

Weeks Work/activity Comments by supervisor

6 weeks Data Collection & Sample Analysis To be done

4 weeks Analysis & Interpretation To be done

2 weeks Semi Final Draft To be done

2 weeks Final Draft To be done

2 weeks Submission of Thesis To be done

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