International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

Preparation and characterization of beetroot fortified cheese crackers to enhance nutritional benefits


Prerna D Shere, Deepti N Chaudhari, PT Mali

The beetroot cheese crackers were prepared to enhance the nutritional benefits. Crackers were incorporated with beetroot (Beta vulgaris) which is a good source of protein, dietary fibre, vitamins and minerals. Betalains are water-soluble nitrogen-containing pigments, found in high concentrations in beetroot. Betalain exhibits anti-inflammatory, antiradical and antioxidant activity (Gentile et al., 2004). Beetroot has been advocated as a material with cancer preventive properties and providing way to booster immune system (Rasic et al. 1984). Different cracker formulations with varying levels of beetroot were produced & subjected to sensory evaluation using attributes such as taste, texture, flavour, and overall acceptability on a 9 point hedonic scale. Formulation with sample E, scored high with a mean score of 7.5, 7.5, 7.4, and 7.5 was obtained correspondingly for taste, texture, flavour, and overall acceptability. Scores for these attributes indicated that the crackers were acceptable. Proximate analysis for moisture, fat, protein, carbohydrate, ash content was carried out.
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