Antioxidant activity of cookies supplemented with sugarbeet dietary fibre

Abstract

The antioxidant activity of cookies prepared by the addition of sugarbeet fibre was investigated in order to provide data for the new functional food formulation. The treated fibre (TF) was obtained from sugar beet by extraction with sulphurous acid (75 °C at pH 5.7 during 60 min) and treatment with hydrogen peroxide (20 g/L H2O2 at pH 11 during 24 h). After the treatment fibre was dried (80 °C), ground and sieved. TF was studied in comparison to commercially available Fibrex (Nordic Sugar, article 595). The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet fibre as a substitute for wheat flour in cookies' formulation. The antioxidant properties of cookies were tested every 7 days by DPPH radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 °C). The obtained results indicated that the substitution of wheat flour with dietary fibres in cookies' formulation upgraded their antioxidant capacity, i.e. the functional characteristics of cookies enriched with Fibrex, but not with TF.