AMOUNTS OF BIOACTIVE COMPOUNDS IN JELLY CANDIES WITH BEETROOT ADDITIVES

Abstract

Beetroot (Beta vulgaris L.) is a valuable vegetable with a high content of bioactive compounds. Therefore, it can be used to increase the nutritional value of food products. When processed, beetroot develops a suitable texture and can be used in the production of various products, including desserts. However, it is important to assess how different processing methods affect the qualitative properties of the final product. The aim of this study is to assess the quality of strawberry jelly candies enriched with beetroot root additives processed in different ways. During the study, beetroots processed using two methods (boiled and roasted) were analyzed and used in the production of jelly candies. Contents of  betalains (betacyanins and betaxanthins), flavonoids, phenolic compounds and DPPH activity were determined in jelly candies using standard methods. The research results showed that candies containing 15% and 30% roasted beetroot additive had the highest total phenolic compound content, while the highest total flavonoid content was found in candies with 15% roasted beetroot. The study also observed a trend that the addition of roasted beetroot increased, whereas boiled beetroot decreased, the levels of these compounds in the candies. The highest levels of betaxanthins, betacyanins and DPPH activity were found in baked beetroot candies. The levels of phenolic compounds and flavonoids did not differ significantly between the tested variants.