The goal of this study is to show that the investigate is preference of beetroot cookie is preferred by consumers and can help to replace calcium, which is depleted because of the stress. As the amount of beetroot powder is increased, pH value, spread factors, loss and leaving rates, and texture properties of cookies were decreased. As a result of the measuring of colorimetric characteristics, the values of “L”, “a”, “b” were all decreased as the amount of beetroot powder was increased. The cookies containing 30% of beetroot powder was estimated as the most suitable to eat because of the flavor, color, and taste of the beetroot. But cookies having 20% of beetroot powder were estimated as the best to eat because of the texture, sticking power, hardness, and general preference. According to the results, the cookies containing 20% of beetroot powder were selected as the most suitable cookies to eat.

The new colored noodles were produced by utilization of cuttlefish ink, beetroot juice and/or spinach juice in this study and the physico-chemical and sensory properties of the developed noodles were investigated before and after cooking. The weights of fresh noodles increased 2.36~2.22 times by moisture adsorption after cooking. Moisture adsorptions of the cooked noodles were higher in the cooked noodles with higher contents of additives and ranged 136 to 144%. The colors of the all fresh noodles and the cooked noodles containing cuttlefish ink or spinach juice were highly acceptable. The tensile strength was highest in the cooked noodle containing 2% cuttlefish ink, which was 9 folds higher than regular noodle. The % elongations were highest in the regular cooked noodle and the cooked noodle containing 4% cuttlefish ink. In the textural property assays of cooked noodles, the cooked noodle containing 10% beetroot juice had higher values in hardness, chewingness and gumminess than the regular noodle. The cohensiveness was highest in the cooked noodle containing 6% spinach juice. The adhesiveness of the regular cooked noodle was significantly high, compared to any developed noodle. The differences in springinesses of developed noodles were ignorable. The overall textural properties were influenced by the additives in noodles, however, the effects of concentrations of the additives were insignificant. The results of the sensory tests showed the highest values of all descriptions in the cooked noodles containing 4% cuttlefish ink or 10% spinach juice, indicating the highest acceptability.