Formulation and standardization of cookies integrated with fruit peels and seeds

Abstract

This study presents an innovative approach to develop nutritious and flavourful wheat-based cookies by integrating orange and avocado peel, along with jackfruit and muskmelon seeds. The cookies were formulated, baked, and subjected to sensory evaluation to assess their taste, texture, and aroma. The results revealed that the integration of orange and avocado peel extracts positively influenced the cookies flavor, aroma, and texture. Furthermore, the enriched cookies exhibited improved heart and bone health, anti-inflammatory properties, and antioxidant activity, possibly providing functional benefits to the traditional wheat-based product. It is also a great source of protein, carbohydrates, fat and phenolic components such as terpenoids, saponin, and flavonoids including anthocyanin. The findings of this study demonstrate a promising combination of wheat-based cookies enriched with various plant based ingredients, offering a delicious and nutrient-rich snacking option for health-conscious consumers who are looking forward for maintaining their weight. The successful development of these cookies suggests a promising approach to reducing food waste while promoting sustainability and enhancing the nutritional value of baked goods.