Background: Beetroot greens (Beta vulgaris L.), a lesser-known leafy vegetable from the Chenopodiaceae family, are often overlooked despite their high nutritional value. This study aimed to enhance traditional Gujarati recipes by incorporating beetroot greens and evaluating their sensory and nutritional properties. Methods: The sensory acceptability and nutritive score of dried beetroot leaves powder (DBLP) incorporated Khaakra and Murukku at different per centages (0, 5,10,15) of added dried beetroot leaves powder (DBLP) were evaluated. Result: There was a direct correlation between increasing levels of DBLP and improved nutrient content. DBLP-enriched products had mostly enhanced parameters, such as moisture content, protein, fiber, iron and calcium, while carbohydrate content was decreased. Among all products, the highest sensory acceptability was that of the product containing 10% DBLP.
Singh et al. (Tue,) studied this question.
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