Abstract

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. The protein, ash, fat, and fiber contents showed a positive correlation with the rise in beetroot content. The highest values were seen in BC4, 10.94% protein, 1.83% ash, 23.25% fat, and 1.73% fiber. The findings of the texture profile analysis indicated that the weight, diameter, and thickness increase in proportion to the beetroot content. The spread-ratio exhibited a negative correlation with the beetroot content in beetroot cookies. The BC0, BC1, and BC2 cookies received better higher scores across all sensory characteristics on a 9-point hedonic scale, with overall acceptability scores of 7.01, 7.62, and 8.35, respectively. As the amount of beetroot in the cookies increase, the levels of polyphenolic compounds, specifically the total phenolic content (GAE) and total flavonoid (QE), also increase. Notably, when the beetroot concentration in cookies increases, the cookies become harder texture, a paler in color, and a bitter aftertaste. Incorporating beetroot into cookies substantially enhanced the nutritious composition of the cookies. It can be concluded that the inclusion of beetroot can be effectively achieved up to a maximum of 10%.

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