Development and nutritional evaluation of functional biscuits enriched with whole-grain flours and beet pectin concentrate

Abstract

Background: The development of functional bakery products enriched with dietary fiber and bioactive compounds has attracted considerable attention as a strategy to improve nutritional quality. Although whole-grain bakery products have been widely investigated, limited information is available on the combined use of locally adapted cereal varieties and beet-derived pectin concentrates for the development of nutritionally optimized biscuits. Objective: This study aimed to develop and optimize innovative biscuit formulations based on whole-grain flours from locally adapted cereal varieties and low-methoxyl beet pectin concentrate in order to evaluate their physicochemical and nutritional properties. Methods: Wheat flour (first grade), whole-grain flours from corn (Budan 237 MV), buckwheat (Sh