Nutritional And Sensory Evaluation Of Cookies Fortified With Edible Seeds

Abstract

This study explores the development, nutritional composition, and sensory acceptability of cookies enriched with flax seed, sunflower seed, and chia seed powders. The cookies were formulated by incorporating 50g of each seed powder (flax, sunflower, or chia) into a standard recipe consisting of 150g whole wheat flour, 100g butter, and 50g sugar. Nutritional analysis revealed significant improvements in the protein, fibre, and micronutrient content of the cookies. The flax seed cookies had 27.85g of protein, 30g of fibre, and 1723.5 Kcal energy per 100g. Sunflower seed cookies showed the highest protein content of 29.25g and 108.75g fat per 100g, while chia seed cookies demonstrated the highest fibre content at 33.5g per 100g. Sensory evaluation, conducted using a 9-point hedonic scale, showed that chia seed cookies were the most favoured by consumers (mean score 8.3), followed by flax seed (mean score 8.1) and sunflower seed cookies (mean score 8.0). The study highlights the potential of seed-enriched cookies as functional foods that offer enhanced nutritional value and consumer acceptance. These findings suggest that flax, sunflower, and chia seeds can be successfully incorporated into cookies without compromising sensory quality, making them a promising option for health-conscious consumers.