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 (Shortandinskaya 3), and millet (Yarkoe 6), together with beet-derived pectin concentrate obtained by enzymatic extraction using pectinase from Aspergillus niger, were used as raw materials. Formulations were optimized using Pearson correlation analysis and response surface methodology. Physicochemical, organoleptic, and nutritional characteristics were determined using standardized analytical methods.

Results: The developed formulations exhibited  improved nutritional characteristics compared with conventional wheat-based biscuits, including higher contents of dietary fiber, essential minerals (potassium, calcium, magnesium, phosphorus, iron, and zinc), and vitamins (E, C, and B3). The combined incorporation of whole-grain flours and beet pectin concentrate enhanced nutrient density while reducing the relative carbohydrate content. Sample No. 7 demonstrated the most favorable nutritional profile and was identified as the optimal formulation. The statistical optimization approach revealed synergistic interactions among cereal ingredients and pectin concentrate, enabling the development of formulations with balanced nutritional composition.

Conclusion: The incorporation of whole-grain flours from locally adapted cereal varieties and beet pectin concentrate represents an effective strategy for developing functional biscuits with enhanced nutritional value. The proposed formulations provide a promising approach for the utilization of regional plant resources in the production of value-added bakery products.

Novelty of the Study: Unlike previously reported whole-grain biscuit formulations that primarily focus on individual cereal ingredients or fiber enrichment, this study presents a novel approach based on the combined use of locally adapted cereal varieties and low-methoxyl beet pectin concentrate. Furthermore, the integration of correlation analysis and response surface methodology enabled the identification of synergistic ingredient interactions and the optimization of nutritional quality, providing a scientifically grounded framework for the development of functional bakery products from regional raw materials.

Keywords: functional biscuits; whole-grain cereals; low-methoxyl beet pectin; locally adapted cereal varieties; response surface methodology; nutritional optimization; dietary fiber; functional bakery products; sustainable food development.