• Asmeera Parween
• Manmath Sontakke

In this study the main objective was to produce sustainable protein rich and high energy vegan cookies. These enriched cookies were produced using whole wheat flour, corn cob flour, beetroot powder, spirulina blend in the ratios 100:0:0:0, 70:10:10:10, 55:15:15:15, 40:20:20:20 and were labelled as A, B, C and D respectively. Sample A served as control sample. The nutritional compositions, and sensory quality of the enriched cookies were evaluated. On dry weight basis, protein, fiber and ash increased from 8.75 to 24.65, 3.29 to 5.73 and 2.15 to 2.95 respectively, whereas carbohydrate decreased from 70.45 to 23.71% with increased substitution of con cob flour, beet root powder and spirulina powder. There were significant differences (p< 0.05) in sensory attributes analysed. Samples B with 10% substitution of each corn cob flour, beet root powder and spirulina powder with 70% whole wheat had the best overall acceptability ratings of 8.60. In conclusion, enriched cookies are superior in nutrition. Thus, the enriched vegan cookies can conveniently be regarded as a balanced whole meal.

Cookies, corn cob, beet root, spirulina, nutritional compositions and sensory quality

"Production And Quality Assessment Of Sustainable Protein Rich And High-Energy Vegan Cookies Made Up Of Whole Wheat, Corncob Flour, Beetroot Powder And Spirulina Powder", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 11, page no.e620-e625, November-2022, Available :http://www.jetir.org/papers/JETIR2211498.pdf

"Production And Quality Assessment Of Sustainable Protein Rich And High-Energy Vegan Cookies Made Up Of Whole Wheat, Corncob Flour, Beetroot Powder And Spirulina Powder", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 11, page no. ppe620-e625, November-2022, Available at : http://www.jetir.org/papers/JETIR2211498.pdf