Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits

Round 1

Reviewer 1 Report

kindly provide the HPLC chromatogram  showed the presence of epicatechin, catechin, gallic, protocatechinic, p-coumarinic, caffeic, chlorogenic, and vanillic acid.

kindly add in discussion about  reason in change in biscuits' color a during storage. 

Author Response

Dear Reviewer,

Thank you for your constructive suggestions in order to improve the quality of our manuscript. Please find the response to your comments in the pdf document attached via the MDPI system.

Best wishes,

Prof. Dr. Nebojsa Pantelic

Author Response File: Author Response.pdf

Reviewer 2 Report

GENERAL COMMENT TO EDITOR

This study aimed to evaluate the nutritional and functional profile of biscuits incorporating beetroot power. The research presented is well done but some parts of the discussion need to be revised. Also, the statistical analysis should be presented in all Figures and Tables.

 

Please, see my comments below:

 

Lines 39-42 and 53-55: Sentences should be supported by a reference

Line 45: please, give information about the low temperatures usually applied

Line 67: give some examples about the different forms of beetroot ingredient used in the bakery sector

Line 121: please, give information about the ºBrix and moisture content of beetroot samples and obtained powders

Line 123: Did authors want to mention “dried”?? instead of “baked”?

Line 189: please, indicate the sampling of each batch formulation.

Line 342: Authors stated that “High water binding capacities (2.00 g for BP 342 and 7.12 g for SF), as well as oil binding capacities (3.56 g for BP and 3.42 g for SF) were found.” These results are compared to which samples? Please, clarify. Also, results suggest no statistical differences for OBC between BP and SF!

Table 2: should include the abbreviation of BP and SF to help the discussion. Also, it may include the statistical analysis.

Lines 337 e 379: information about the ash results is repeated. Please, reframe

Table 3: title should include “biscuit samples prepared at 150 ºC”. Once again, the statistical analysis should be included.

Lines 339-404: this section belongs to introduction

Line 418: “The temperature is factor that affecting the stability of betalains during storage”- needs English edition

 Lines 465-467: Please, include values of polyphenols content to help in the discussion 

Line 474: “The reason for this could be the inhomogeneity of the ingredients in the biscuits”- please, explore the idea. How many biscuits were made for each formulation? The SD are relatively low.

Lines 542-546: In my opinion, the food matrices are very different to extrapolate this type of observation.

Line 605: “Polyphenols were lost by 14% after six months of storage”. Are authors referring to SF? Please, clarify

Lines 626-629: Any explanation for this observation or mentioned by [61] for barley varieties (and corresponding malts)? 

Lines 647-651. Why is this information included? Authors should explore and connect the reported literatures with the results.

Author Response

Dear Reviewer,

Thank you for your constructive suggestions in order to improve the quality of our manuscript. Please find the response to your comments in the pdf document attached via the MDPI system.

Best wishes,

Prof. Dr. Nebojsa Pantelic

Author Response File: Author Response.pdf

Reviewer 3 Report

（1）      Your title “Effect of beetroot powder incorporation on functional properties and shelf life of biscuits” What are the functional properties?

（2）      The abstract needs to provide a specific value of the desired result

（3）      Many formatting issues, such as line-158, too many spaces. Many paragraphs have spaces at the beginning, but many do not have spaces and need to be consistent.

（4）      Does beetroot powder have its own color? Does it affect the color of the biscuits?

（5）      What do you think is the reason why there are still antioxidants after high temperature roasting and why the structure of these active substances is not destroyed?

（6）      Why not to determine the flavor, and texture, the substance added will affect the taste?

（7）      The figure should be labeled as significant.

（8）      The conclusion is so poorly written it needs focus

 

（9）      Writing expression needs further improvement

Author Response

Dear Reviewer,

Thank you for your constructive suggestions in order to improve the quality of our manuscript. Please find the response to your comments in the pdf document attached via the MDPI system.

Best wishes,

Prof. Dr. Nebojsa Pantelic

Author Response File: Author Response.pdf

Reviewer 4 Report

The topic of the research article is of great interest. However, it requires some improvement. The main drawbacks of this manuscript Below are several specific comments:

1. The whole manuscript is mixed between American English and British English, the authors even use British English or American English. For consistency, consider replacing it with the American English spelling.

2. Check the names of the compounds (protocatechinic, p-coumarinic, etc.), in the whole manuscript

3. Spacing of numbers and units

4. For the statical analysis, the authors should apply the one-way ANOVA using the Post Hoc Multiple comparisons using the equal variances assumed by Tukey or Duncan. That can help the reader to identify the difference between the batches by the superscripts litters to know the significantly different between them.

5. Minor points

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line 100 changes flavonoids to flavonoid

line 101 changes was to were

line 102 changes was to were

line 108 is it protocatechinic, p-coumarinic caffeic, or protocatechuic, p-coumaric, caffeic

line 110 is it tetramethylchroman or tetramethylchromane

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Line 159 changes that adhering particles to those adhering particles or that adhering particle

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Lines 593 to 600 check the names of the compounds

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line 604 remove the comma after powder

line 628 changes like in to like to

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Line 654 adds a or the before consumer

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line 667 changes beeroot to beetroot

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Author Response

Dear Reviewer,

Thank you for your constructive suggestions in order to improve the quality of our manuscript. Please find the response to your comments in the pdf document attached via the MDPI system.

Best wishes,

Prof. Dr. Nebojsa Pantelic

Author Response File: Author Response.pdf

Round 2

Reviewer 3 Report

After my evaluation, it could be accepted in this form. All questions all well answered.