Nutritional, Textural and Sensory Quality of Cookies Supplemented with Moringa oleifera and Spinacia oleracea
Journal Title: Journal of Clinical Immunology & Microbiology - Year 2025, Vol 6, Issue 1
Abstract
Iron deficiency is a prevalent global nutritional issue, especially in developing countries. This study focuses on developing iron-rich cookies by incorporating Moringa oleifera and Spinacia oleracea leaf powders, which are excellent sources of essential nutrients such as iron, protein, magnesium, and vitamins. Both ingredients were selected for their ability to improve the nutritional profile of the cookies while providing a natural source of iron to address anemia. The cookies were subjected to extensive physico chemical analyses, including moisture content, diameter, shape, thickness, and color, with results comparable to standard values. Nutritional analysis revealed that the fortified cookies contained increased levels of protein (7.2 g), iron (5.1 mg for sweet cookies and 5.6 mg for khara or savory cookies), magnesium (0.9 mg), and vitamin C (21.1 mg), providing a significant boost over conventional cookies. Sensory evaluation was conducted using a 9-point hedonic scale to assess appearance, texture, taste, flavor, and overall acceptability. The panel, consisting of untrained members, showed a favorable response to both sweet and savory varieties of the cookies. The antioxidant properties of the cookies were also evaluated using DPPH free radical scavenging activity, demonstrating strong antioxidant potential with a radical scavenging activity of 95.99% at a concentration of 10 µg/ml. Moreover, work such as stability test has to be done to check the shelf life and storage condition of the product. These nutrient-enriched cookies not only meet sensory quality expectations but also provide health benefits, making them a functional food product with potential market appeal.
Authors and Affiliations
Mohammad Imdad Ulla1, Ullas Prasanna Sadarahalli1*, Meghashree Muthu1, Swetha Suresh Nambiar1, Apoorva Kuber Acharya1, Satisha GJ1
Keywords
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- EP ID EP756103
- DOI http://dx.doi.org/10.46889/JCIM.2025.6102
- Views 38
- Downloads 0
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