Development, standardization and sensory and nutritional analysis of Beetroot powder fortified cookies
Badgujar KD, Dhangar RS
Fruits and vegetables are very crucial sources of nutrients especially micronutrients like vitamins and minerals. Beetroot is a crop belonging to the Chenopodiaceae family having bright crimson color. Beetroot is very useful due to its medicinal characteristics. The study was conducted to develop and standardize the formula for preparation of beetroot powder fortified cookies and its sensory and nutritional assessment. Cookies with four different compositions having different blends of beetroot powder and refined wheat flour in the ratios 100:00, 95:05, 90:10 and 85:15were prepared and analyzed. The proximate composition of cookies with different concentrations beetroot powder ranging from 5 % to 20% indicated incremental values of protein content from 7.29% to 8.12%, crude fiber from 0.93%to 1.27%, Ash content from 0.91% to 1.24%. Fortification with beetroot powder resulted in rise of intensity of red color. The hardness of cookies was observed to increase with rise in temperature- time exposure and increasing concentration of beetroot powder. It was concluded from sensory analysis that cookies with 10% beetroot powder were accepted widely.