Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts

Abstract

In this study, the quality characteristics and antioxidant properties of red beet rice cookies were determined. Four different types of cookies were prepared using 0, 2.5, 5.0, and 10 g red beet extract. Consumer acceptability was evaluated after measuring the quality characteristics and antioxidant activity of the red beet cookie dough and cookies. The quality of red beet cookies varied depending on the amount of red beet extract added. The antioxidant properties of the cookies were correlated with the amount of red beet extract added to the cookie dough. The addition of 5.0% red beet extract to cookie dough increased its antioxidant effect without affecting consumer preference. Considering its nutritional value, consumer preferences, and antioxidant properties, this red beet cookie recipe can be a valuable resource for rice cookie production.