Original Articles
Kajal Pathak, Salman Khan, Shu
Abstract
Most people consume cookies during breakfast, snacks and leisure time to control their hunger and get some energy, in market there are so many varieties of cookies are available, and whose main components are refined flour, sugar and butter. Hence these cookies are generally avoided by obese and diabetic patients as they cause high sugar level in blood. Therefore, in this investigation, we have formulated Polyherbal cookies with the help of oats, wheat flour and different Ayurveda herb. Different varieties were formulated using different plant to find out the best composition for cookies on the basis of palatability. After selection of the best composition, cookies were prepared for the physiochemical, sensory and nutritional analysis. Sensory analysis was evaluated based on organoleptic property: color, taste, aroma and overall acceptability on the basis of 9-pointhedonic scale. Physiochemical evaluation included total ash value, total water and alcoholic extraction, total moisture content. On the basis of nutritional value comparison, it was found that protein content is higher in our formulation than other marketed product.