{"id":3584,"date":"2025-07-29T18:00:43","date_gmt":"2025-07-29T18:00:43","guid":{"rendered":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/?p=3584"},"modified":"2025-10-10T22:13:39","modified_gmt":"2025-10-10T22:13:39","slug":"anst-1225","status":"publish","type":"post","link":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/07\/29\/anst-1225\/","title":{"rendered":"Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"3584\" class=\"elementor elementor-3584\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2042e0a e-flex e-con-boxed e-con e-parent\" data-id=\"2042e0a\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-a703ab7 e-con-full e-flex e-con e-child\" data-id=\"a703ab7\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-954c045 elementor-widget elementor-widget-text-editor\" data-id=\"954c045\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<table border=\"0\" width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td><div><strong>Research Article | Open Access<\/strong><\/div><div class=\"item doi\"><span class=\"value\">Volume 5 | Issue 3-4\u00a0 | Paper 12 |\u00a0 <a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/07\/ANST.v05.i3-4.p12.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p12<\/a><\/span><\/div><\/td><\/tr><\/tbody><\/table><article class=\"obj_article_details\"><h4><strong><b>Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies<\/b><\/strong><\/h4><div class=\"row\"><div class=\"main_entry\"><p><strong><b>Alia Hyder<\/b><\/strong><br \/>Department of Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University, Pakistan.<\/p><p><a href=\"https:\/\/orcid.org\/0000-0002-6390-0503\" target=\"_blank\" rel=\"noopener\"><strong><b>Marina Sajid<\/b><\/strong><\/a><br \/>Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan.<\/p><p><strong><b>Muhammad Tauseef Azam<\/b><\/strong><br \/>Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan<\/p><p><strong><b>Evelyn Saba<\/b><\/strong><br \/>Department of Veterinary Biomedical Sciences, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi 46000, Pakistan.<\/p><p><strong><b>Muhammad Abid<\/b><\/strong><br \/>Institute of Food Science and Nutrition, University of Sargodha, Sargodha-40100, Pakistan.<\/p><p><strong><b>Afaq Ahmed<\/b><\/strong><br \/>Department of Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University, Pakistan.<\/p><p><strong><b>Hina Saleem<\/b><\/strong><br \/>Department of Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University, Pakistan.<\/p><table border=\"0\" width=\"93%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td align=\"center\" valign=\"top\"><strong>Received<\/strong><br \/>03 Mar, 2025<\/td><td align=\"center\" valign=\"top\"><strong>Accepted<\/strong><br \/>11 Jul, 2025<\/td><td align=\"center\" valign=\"top\"><strong>Published<\/strong><br \/>29 Jul, 2025<\/td><\/tr><\/tbody><\/table><div class=\"item abstract\"><p align=\"justify\"><strong>ABSTRACT:<\/strong><\/p><p>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.<\/p><h4>How to Cite this paper?<\/h4><\/div><div class=\"item abstract\"><div class=\"csl-entry\"><p><strong>APA-7 Style<\/strong><br \/>Hyder, A. Sajid, M.\u00a0 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.<em><i>\u00a0<\/i><\/em><a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/07\/ANST.v05.i3-4.p12.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 5(3-4), 87-92<\/a>. https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p12.<\/p><p><strong>ACS Style<\/strong><br \/>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.<em><i>\u00a0<\/i><\/em><a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/07\/ANST.v05.i3-4.p12.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 5(3-4), 87-92<\/a>. https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p12.<\/p><p><strong>AMA Style<\/strong><br \/>A. Hyder, M. Sajid, M. T. Azam, E. Saba, M. Abid, A. Ahmed, H. Saleem. <em>Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies.<i>\u00a0<\/i><\/em><a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/07\/ANST.v05.i3-4.p12.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 5(3-4), 87-92<\/a>. https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p12.<\/p><p><strong>Chicago\/Turabian Style<\/strong><br \/>A Hyder, M Sajid, M T Azam, E Saba, M Abid, A Ahmed, H Saleem, <em>Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies. 2025<i>\u00a0<\/i><\/em><a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/07\/ANST.v05.i3-4.p12.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 5(3-4), 87-92<\/a>. https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p12.<\/p><\/div><\/div><div class=\"item copyright\"><p><a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\"><img decoding=\"async\" src=\"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png\" alt=\"Creative Commons License\" \/><\/a><\/p><p>This work is licensed under a\u00a0<a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\">Creative Commons Attribution 4.0 International License<\/a>.<\/p><\/div><\/div><\/div><\/article>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c3dcb68 e-con-full e-flex e-con e-child\" data-id=\"c3dcb68\" data-element_type=\"container\">\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Research Article | Open AccessVolume 5 | Issue 3-4\u00a0 | Paper 12 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p12 Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies Alia HyderDepartment of Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University, Pakistan. Marina SajidInstitute of Food and Nutritional Sciences, Pir Mehr Ali Shah Arid Agriculture University, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30,32],"tags":[],"class_list":["post-3584","post","type-post","status-publish","format-standard","hentry","category-30","category-issue-3-4-2025"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies - The Journal Advances of Nutrition Science and Technology<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/07\/29\/anst-1225\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies - The Journal Advances of Nutrition Science and Technology\" \/>\n<meta property=\"og:description\" content=\"Research Article | Open AccessVolume 5 | Issue 3-4\u00a0 | Paper 12 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p12 Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies Alia HyderDepartment of Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University, Pakistan. 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