Abstract
Fibre rich cookies were prepared by substituting refined wheat flour with beetroot pomace powder (BPP) at 5%, 10%, 15%, 20% and 25% and evaluated for its physical properties, chemical composition, textural properties and sensory characteristics. The thickness of the cookies increased whereas the diameter, spread ratio and spread factor decreased with the increase in BPP in flour blend except for the cookies with 5% BPP which showed contrary results. The moisture, crude fibre, protein and ash increased but carbohydrates decreased with the increase in the level of incorporation of BPP. The fat content of the cookies showed no pronounced variation. The hardness of the cookies increased with increase in the level of incorporation of BPP in the flour blends except for the cookies with 5% BPP that showed lower value as compared to the control sample. Incorporation of BPP however, showed detrimental effect on appearance of cookies by imparting it dark colour; texture score decreased with the increase in the level of incorporation. Cookies with 10% BPP were found to be the most acceptable due to better taste and flavour.
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