Effect on the Physicochemical and Nutritional Properties of Cookies with the Incorporation of Beetroot Grown with the Application of Poultry Manure
Year: 2024
Type: article
Abstract: Kunal Soga, Dipika Mal, Aparajita Bhasin, Vishal Thakur, Shekhar Suman and Vidushi Dhaliwal Cookies is a baked item that is beloved by people of all ages. They are mostly made from refined wheat flour, sugar, and butter, resulting in a high amount of carbohydrates and fats. Considering the ever-rising demand of the functional foods, the aim of study was to develop cookies enriched with beetroot in order to improve their nutritional, physico-chemical, polyphenolic, and textural characteristics The beetroot cookies were formulated in five variations which is BC0, BC1, BC2, BC3, and BC4 having a corresponding beetroot content of 0%, 5%, 10%, 15%, and 20%, respectively.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4408418902