Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies

Alia Hyder
Department of Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University, Pakistan.

Marina Sajid
Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan.

Muhammad Tauseef Azam
Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan

Evelyn Saba
Department of Veterinary Biomedical Sciences, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi 46000, Pakistan.

Muhammad Abid
Institute of Food Science and Nutrition, University of Sargodha, Sargodha-40100, Pakistan.

Afaq Ahmed
Department of Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University, Pakistan.

Hina Saleem
Department of Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University, Pakistan.

Received
03 Mar, 2025

Accepted
11 Jul, 2025

Published
29 Jul, 2025

ABSTRACT:

This study investigated the impact of storage on the nutritional composition of beetroot cookies. Supplementing products like cookies, cakes, jams, and bread is an effective way to enhance the nutritional value of these foods. Beetroot was dried in a hot air oven, and the resulting beetroot powder was incorporated into the cookie dough. Nutritional assessments were conducted on days 0, 15, 30, and 45 of storage. The results indicated that the addition of beetroot powder enhanced the nutritional profile of the cookies. The moisture content of the cookie increased during the 45-day storage period. Protein, fat, and carbohydrate levels decreased after 45 days. However, fiber and ash contents remained largely unaffected throughout the storage period.

How to Cite this paper?

APA-7 Style
Hyder, A. Sajid, M. Azam, M. T. Saba, E. Abid, M. Ahmed, A. Saleem, H. (2025) Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies. Journal Advances of Nutrition Science and Technology, 5(3-4), 87-92. https://doi.org/10.15228/ANST.2025.v05.i03-4.p12.

ACS Style
A. Hyder, M. Sajid, M. T. Azam, E. Saba, M. Abid, A. Ahmed, H. Saleem, Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies. Journal Advances of Nutrition Science and Technology, 5(3-4), 87-92. https://doi.org/10.15228/ANST.2025.v05.i03-4.p12.

AMA Style
A. Hyder, M. Sajid, M. T. Azam, E. Saba, M. Abid, A. Ahmed, H. Saleem. Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies. Journal Advances of Nutrition Science and Technology, 5(3-4), 87-92. https://doi.org/10.15228/ANST.2025.v05.i03-4.p12.

Chicago/Turabian Style
A Hyder, M Sajid, M T Azam, E Saba, M Abid, A Ahmed, H Saleem, Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies. 2025 Journal Advances of Nutrition Science and Technology, 5(3-4), 87-92. https://doi.org/10.15228/ANST.2025.v05.i03-4.p12.

This work is licensed under a Creative Commons Attribution 4.0 International License.