Studies on utilization of jaggery extracted from sugar beet (Beta vulgaris) in cookies

Abstract

In the present study, efforts have been made to utilize the jaggery extracted from sugar beet in bakery products such as cookies. The cookies were prepared by varying the levels of jaggery @ Tc (0%), T1 (5%), T2 (10%) and T3 (15%). The prepared cookies were analyzed for its sensory, physical and chemical characteristics. The weight and thickness were found in increasing while diameter and spread ration in decreasing trends with increase in concentration of jaggery. The cookies T2 (10%) were found to be organoleptic ally accepted over other treatments. The cookies (T2) were found to contain moisture (2.46%), ash (1.51%), crude protein (4.10%), fat (22.34%) and carbohydrate (69.56%). The cookies were techno-economically feasible to be exploited in the market.