Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2015 - IJCMAS--ICV 2015: 85.95 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2015: 85.95
Index Copernicus ICI Journals Master List 2015 - IJCMAS--ICV 2015: 85.95
For more details click here
journals IJCMAS
See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(3): 1888-1896
DOI: https://doi.org/10.20546/ijcmas.2017.603.214


Nutritional Evaluation of Cookies Enriched with Beetroot (Beta vulgaris L.) Powder
Murlidhar Ingle*, M.P. Ingle, S.S. Thorat, C.A. Nimbalkar and R.R. Nawkar
Department of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri District, Ahmednagar (Maharashtra) 413 722, India
*Corresponding author
Abstract:

Fruits 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.


Keywords: Cookies, Beetroot, Protein, Crude fiber, Color, Hardness.
Download this article as Download

How to cite this article:

Murlidhar Ingle. 2017. Nutritional Evaluation of Cookies Enriched with Beetroot (Beta vulgaris L.) PowderInt.J.Curr.Microbiol.App.Sci. 6(3): 1888-1896. doi: https://doi.org/10.20546/ijcmas.2017.603.214