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Organoleptic Properties of a Standardised Food Product (Cookies) Developed from Beet Root Extract and Bengal Gram Flour

Sharma Luxita, Assistant Professor & Head, G-105 , Surya Vihar, Near Kapashera Border, Gurgaon- 110037, Haryana, India. , Luxita Sharma* , Mansi Sardana**

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International Journal of Food, Nutrition & Dietetics 5(2):p 15-21, May-Aug 2017. | DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5217.2

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Abstract

Food product development is the need of society today. The food products are available in the market but lack nutritional quality. Therefore in present study there is a need of society and industry to produce new food products. We have developed beet root cookies with the combination of Bengal gram flour, beet root and sesame seeds. We have taken different ratios of the main ingredients and cookies were developed by incorporating the beetroot extract and Bengal gram flour in four in the ratio i.e. 50:50, 60:40, 70:30 and 80:20. The beet root was grinded and the extract was taken out with sieving and pressing. Then in the Bengal gram, Maida, sesame seeds, Butter , Sugar and the extraxt was mixed to prepare the cookies. A panel of Ten experts from field of Nutrition were selected to mark the food samples in different ratios. Four samples were made and Sample B scored highest on hedonic scale of sensory evaluation. This resulted that Sample B was acceptable in terms of Color, Taste, Texture , After taste and Overall aceeptability.

Keywords: Beet Root; Extract; Bengal Gram; Food Product; Cookies. 

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DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5217.2

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