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This is a Quantitative Study study.

Utilization of Beta vulgaris Leaves for Fortification of Gujarati Traditional Snacks

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This study demonstrates improved nutrient content in traditional Gujarati snacks using beta vulgaris leaves, suggesting enhanced sensory properties.

Incorporating dried beetroot leaves powder improves nutrient content in traditional snacks.
Products with 10% dried beetroot leaves powder achieved the highest sensory acceptability.
Increased levels of dried beetroot leaves powder correlate with higher protein, fiber, and mineral content.
Khaakra and Murukku were evaluated for sensory properties with varying percentages of dried beetroot leaves powder.

Singh et al. (2025) studied this question.

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View Full Paper

Ask AI

Bookmark

Authors

This study demonstrates improved nutrient content in traditional Gujarati snacks using beta vulgaris leaves, suggesting enhanced sensory properties.

Incorporating dried beetroot leaves powder improves nutrient content in traditional snacks.
Products with 10% dried beetroot leaves powder achieved the highest sensory acceptability.
Increased levels of dried beetroot leaves powder correlate with higher protein, fiber, and mineral content.
Khaakra and Murukku were evaluated for sensory properties with varying percentages of dried beetroot leaves powder.

Singh et al. (2025) studied this question.

View Full Paper

Ask AI

Bookmark