Effect on the Physicochemical and Nutritional Properties of Cookies with the Incorporation of Beetroot Grown with the Application of Poultry Manure

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.