“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% ash, 11.95% protein, 1.29% fat, and 21.65% crude fiber, along with high antioxidant potential: total phenolic content of 482.33 mg GAE/100 g, total flavonoids of 296.33 mg QE/100 g, and DPPH activity of 79.63%. Incorporation of BP significantly enhanced the nutritional profile of crackers in a dose-dependent manner, with crude fiber and ash increasing from 0.76% to 1.18% and 0.84% to 1.10%, respectively, while fat content decreased from 19.33% to 18.24%. Mineral contents, including calcium, potassium, and…