The Effect of Beetroot (Beta vulgaris L.) Leaves Powder on Nutritional, Textural, Sensorial and Antioxidant Properties of Cookies

被引：19
|
作者：
Asadi, Seyedeh Zeinab [1 ]
Khan, Mohammad Ali [1 ]
机构：
[1] Aligarh Muslim Univ, Dept Postharvest Engn & Technol, Aligarh 202002, Uttar Pradesh, India
来源：
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2021年 / 19卷 / 05期
关键词：
Beetroot green; vegetable waste; enriched cookie; phytochemical characteristics; BY-PRODUCTS; DIETARY FIBER; BISCUITS; FLOUR; FORTIFICATION; QUALITY; DOUGH;
D O I：
10.1080/15428052.2020.1787285
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of added dried beetroot leaves powder (DBLP) at different percentages (0, 4.5, 7, 9.5, and 12%) on quality of cookies were evaluated. Results indicated that the increasing level of DBLP helped to improve the nutrient and phytonutrient of cookies. The enriched cookie with DBLP enhanced most parameters viz, moisture content, protein, total, insoluble and soluble dietary fiber, crude fiber, fat, ash, phenolic content and antioxidant activity, while carbohydrate was decreased. The cookie's hardness was elevated with the rise of DBLP in which the cookie containing 4.5% DBLP received the highest acceptability score among all cookies incorporated with DBLP.
引用
收藏
页码：424 / 438
页数：15
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