• Preeti

Cookies are among the most widely consumed baked products across diverse demographics. The study investigates the incorporation of Mahua longifolia aerial parts (fruit, flower, seed) into cookie formulations to enhance their nutritional profile. Madhuca longifolia, commonly known as Mahua, is a medical plant recognised for its high content of carbohydrates, proteins, vitamins, and bioactive compounds. The study aimed to assess the development of cookies with varying concentrations of Mahua aerial parts and evaluate their sensory attributes. Results indicating that cookies were formulated with different proportions of Madhuca longifolia, including the Control (100% wheat) and eight treatments incorporating varying proportions of Mahua components in the form of powder, were subjected to sensory evaluation using a 9-point Hedonic Scale. The cookie formulation, consisting of 30% mahua flower powder and 70% wheat flour, was rated as the most acceptable by a panel of 25 judges based on sensory evaluation. This formulation received the highest preference in terms of colour, appearance, flavour, taste, texture, and overall acceptability compared to other variations tasted. The findings suggest that Mahua flowers can be effectively utilised in nutrition-rich cookie formulations, with promising commercialisation prospects in the health and organic food sector. Further research is recommended to optimise formulations and explore fortification strategies for improved sensory and functional attributes.

"Sensory and Nutritional Evaluation of Development of Cookies with the Incorporation of Different Concentrations of Aerial parts (fruit, flower and seed) of Mahua", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 1, page no.b637-b642, January-2026, Available :http://www.jetir.org/papers/JETIR2601194.pdf

"Sensory and Nutritional Evaluation of Development of Cookies with the Incorporation of Different Concentrations of Aerial parts (fruit, flower and seed) of Mahua", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 1, page no. ppb637-b642, January-2026, Available at : http://www.jetir.org/papers/JETIR2601194.pdf