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Asian Journal of Dairy and Food Research

  • Chief EditorHarjinder Singh

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Research Article

Asian Journal of Dairy and Food Research, volume 36 issue 3 (september 2017) : 222-228

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

Murlidhar Ingle, S. S. Thorat, P. M. Kotecha, C. A. Nimbalkar
1Dept. of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri- 413 722 Distt. Ahmednagar Maharashtra, India
Cite article:- Ingle Murlidhar, Thorat S. S., Kotecha M. P., Nimbalkar A. C. (2017). Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies. Asian Journal of Dairy and Food Research. 36(3): 222-228. doi: 10.18805/ajdfr.v36i03.8963.

ABSTRACT

uits and vegetables are important constituents of the diet and provide significant quantities of nutrients, especially vitamins, minerals and fiber. Beetroots (Beta vulgaris L.) are a rich source of potent antioxidants and minerals including magnesium, sodium and potassium. It contains betaine, which is important for cardiovascular health. Beetroots are low in calories (about 45 Kcal per 100 g) and have zero cholesterol. The study was conducted to improve the nutritional qualities of cookies with incorporation of different levels of beetroot powder i.e. 0, 5, 7, 10, 15 and 20 %, and examined for its physical and chemical composition. The proximate composition of cookies enriched with beetroot powder from 5 to 20% indicated that protein was increased from 7.39 to 9.12 %, crude fibre 0.95 to 1.90 % and ash content 0.93 to1.89 %. The incorporation of beetroot powder in cookies lowered the lightness (L*) and yellowness (b*) but increased redness (a*) of cookies. The hardness of the cookies was increased with increasing the level of beetroot powder. Sensory evaluation of cookies concluded that the cookies prepared with addition of 10% beetroot powder were more acceptable as compared to others.

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