“Characterization of dried beetroot (Beta vulgaris L.) powder and its application in functional crackers as a novel food ingredient”

The objective of this study was to characterize beetroot powder (BP) and develop functional crackers enriched with BP at 0%, 3%, 6%, and 9%, evaluating their physicochemical, structural and sensory properties. BP was identified as a nutritionally valuable ingredient, containing 7.77% moisture, 9.15%...

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Autors principals:	Asraful Alam, Md Azizul Hakim Shiam, Bikramjit Biswas, Mst Sadia Islam, Mrityunjoy Biswas, Md. Nayim Hossain, Alfaz Hossen Arbi, Md. Ashrafuzzaman Zahid
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2026-06-01
Col·lecció:	Future Foods
Matèries:	Beetroot Crackers Functional food Novel food Shelf-life Antioxidant activity
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S266683352600078X
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