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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:3, March, 2017

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 2018: 95.39
NAAS RATING 2020: 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.

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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
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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