# Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables
###### Abstract  
The aim of the study was to evaluate the sensory quality and bioactive phenolic compounds and antioxidant activity of gingerbread cake with the addition of different vegetables, which was separately prepared as studied samples. The research material consisted of three gingerbread banana cakes and various vegetable ingredients: pumpkin (_Cucurbita_ pepo L), tomato (_Solanum lycopersicum_ L), and beetroot (_Beta vulgaris_ L). Blended roasted pumpkin, blended roasted beretoroots, and baked tomatoes were used in the experiment. The evaluation of sensory quality was conducted using the QDP (Quantitative Descriptive Profiling) method and a hedonic evaluation by consumers was also performed. In the experiment, colour parameters were measured in the CIE _L_*_*_b* system, and the total polyphenol content and the total antioxidant capacity were established. The test results showed that a vegetable addition of a level of up to 25% of different vegetables such as pumpkin, tomato, and beetroot to gingerbread provides an adequate effect on the sensory quality of the product while still being acceptable to consumers. Moreover, it increases the functional properties of the finished product (_p_ < 0.01). The gingerbread dough with the addition of tomato (25%) contained the highest amount of polyphenols \(-40\) mg GAE/100 g, and the gingerbread dough with the pumpkin addition was characterized by the highest total antioxidant activity at a mean value of 0.475 uM TEAC/g of product. gingerbread; bioactive properties; pumpkin; tomato; beetroot Article  
Functional and Sensory Properties of Gingerbread  
with the Addition of Vegetables  
[PERSON], [PERSON]; [PERSON]; [PERSON], [PERSON] Functional and Sensory Properties of Gingerbread  
Enriched with the Addition of  
vegetables. _Appl. Sci._ **2022**, _12_, 9267. [[https://doi.org/10.3390/app1289267](https://doi.org/10.3390/app1289267)]([https://doi.org/10.3390/app1289267](https://doi.org/10.3390/app1289267))  
Academic Editor: [PERSON]  
Received: 27 August 2022  
Accepted: 13 September 2022  
Published: 15 September 2022  
**Published: 15 September 2022**  
and starch, it may have a positive effect on the sponginess, firmness, and moisture of the dough [5]. The addition of vegetable ingredients offers a greater variety of flavours and textures that differ from their conventional counterparts and increases the content of bioactive substances, vitamins, and minerals, which positively affects the quality of the product. The high content of biologically active compounds should be used as the first criterion for selecting food additives, however, the compound must be bioavailable [6]. It must be pointed out that sensory quality is also of crucial importance so that the product is acceptable to consumers. Tomatoes (_Solanum Lycopersicum_ L.) are a vegetable commonly eaten both raw and processed. They are a rich source of antioxidants and also contain valuable nutrients such as vitamins A, C, potassium, calcium, zinc, manganese, copper, polyphenols, and lycopene. Research shows that they have many health-promoting properties and minimize the risk of cardiovascular diseases, hypertension, and atherosclerosis. In addition, they have a beneficial effect on the intestinal microbiome, stimulate the immune system, and reduce the risk of infertility [3; 7]. Like tomatoes, beetroot (_Beta vulgaris_ L.) contains a significant amount of vitamins, antioxidants, and essential amino acids, which may indicate their high potential for use as an additive in the production of functional food [8]. Beetroot pomace extract rich in betalains has been used in the production of antioxidant-rich ginger candies [9]. The use of betalains as antioxidants appears to be meeting increasing consumer demand for natural food; however, due to their pigmentation properties, their influence on the sensory quality of food should not be underestimated [10]. On the other hand, pumpkins (_Cucurbita pepo_ L.), due to their technological properties, can be used in the production of new products, including confectionery.