Development and evaluation of nutritious gluten-free cookies enriched with black rice and Kimia dates

Abstract

Cookies are a popular bakery item enjoyed by people of all ages as a timeless snack choice. The current study aims to develop cookies by incorporating black rice flour and Kimia dates. The nutritious snack has beneficial nutrients and it also serves as a ready-to-eat baked product for people who want to eat nutritious food anytime and anywhere at an affordable price. The primary focus of the study was to develop cookies that are rich in protein, fibre, iron, antioxidant and anthocyanin content and prepared without adding refined flour, white sugar, and the product was gluten-free cookies. The development process in the study consists of several important stages: formulation and standardization of the cookie, evaluation of the cookies involving the sensory analysis, nutrient analysis, microbial analysis, shelf-life study and the research design used in the study was “mixed research approach” and commercialization of the cookies involves packaging, labeling and commercializing. Consumer testing provides critical feedback, ensuring the final product meets market expectations and dietary requirements. Hence the development of nutritious cookies not only satisfy cravings but also support a healthy lifestyle.