Nutritional analysis and acceptability evaluation of value-enriched Swiss rolls prepared by using Browntop millet, and Beet green bioactive extract

Abstract

The study aimed to develop nutritionally enriched Swiss rolls by incorporating Browntop millet (BTM) flour and bioactive extracts from beet greens to enhance their functional properties. BTM flour (10%, 20%, and 30%) was used to replace refined wheat flour, while ultrasound-assisted extraction (UAE) was employed to obtain bioactive compounds from beet greens. Sensory evaluation of Browntop millet (BTM)-fortified Swiss rolls revealed that the 20% BTM variant was the most acceptable, scoring highest in color (8.36 ± 0.22), texture (7.19 ± 0.82), and overall acceptability (7.22 ± 3.84) compared to control and other blends (10% and 15% BTM). Nutritional profiling demonstrated that this variant had significantly higher protein (11.66 ± 1.47 g/100g), dietary fiber (2.56 ± 0.64 g/100g), and minerals such as iron (2.78 ± 0.35 mg/100g) and calcium (69.64 ± 1.41 mg/100g). The incorporation of ultrasound-assisted beet green extract further enhanced bioactive content, delivering betaxanthins (1.71 ± 0.08 mg/100g), betacyanins (1.43 ± 0.04 mg/100g), total phenolics (1.76 ± 0.05 mg GAE/g), and total flavonoids (3.33 ± 0.06 mg/g). The study concludes that BTM and beet green extract can be successfully utilized to develop functional bakery products with improved nutritional and bioactive profiles, offering a sustainable approach to address malnutrition and lifestyle-related diseases.