Development and Nutritional Assessment of Beetroot Crackers

The study of beetroot crackers development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main objective of the study was to develop crackers which provide enough energy, protein and nutrients such as iron and dietary fiber, which can be consumed by patients with hormonal problems like PCOD, PCOS. Beetroot crackers were developed using beetroot powder, pumpkin seed, flaxseed, sesame seed, wheat flour and olive oil. Four different formulations T1, T2, T3, T0 were prepared. T2 was found to be the best formulation after sensory evaluation with 9 Point Hedonic Scale. Further the selected formulation was nutritionally assessed on the basis of physicochemical parameters and microbiological makeup. The designed beetroot crackers was found to have the following composition 9.03 protein, 68.50 carbohydrates, 8.02 fat, 5.66 ash, 6.16gm dietary fiber, 20.5 mg of iron, 598.9 mg of potassium, 538 mg of calcium and delivers up to 382.3 K Cal of energy. The findings demonstrate that beetroot crackers is well regarded and excellent in terms of nutritional value due to its high protein, iron, calcium and dietary fiber content and also can be consumed as a healthier snack. Nidhee S. Thakur | Prof. Nisha M. Wagh "Development and Nutritional Assessment of Beetroot Crackers" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52730.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/52730/development-and-nutritional-assessment-of-beetroot-crackers/nidhee-s-thakur