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The effects of added dried beetroot leaves powder (DBLP) at different percentages (0, 4.5, 7, 9.5, and 12%) on quality of cookies were evaluated. Results indicated that the increasing level of DBLP helped to improve the nutrient and phytonutrient of cookies. The enriched cookie with DBLP enhanced most parameters viz, moisture content, protein, total, insoluble and soluble dietary fiber, crude fiber, fat, ash, phenolic content and antioxidant activity, while carbohydrate was decreased. The cookie’s hardness was elevated with the rise of DBLP in which the cookie containing 4.5% DBLP received the highest acceptability score among all cookies incorporated with DBLP.
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Asadi et al. (2020) studied this question.
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