Formulation of Microgreen-Enriched Cookies and Evaluation of Nutritional Quality
Neha Taslim Fatima, Smriti, Shirshika Singh, Neetu MishraIntroduction:
This study aimed to develop and evaluate the quality characteristics of cookies incorporated with microgreens of Linum usitatissimum (flax) and Lepidium sativum (garden cress) blended with wheat flour, focusing on physicochemical, sensory, and nutritional enhancements.
Methods:
Cookies were prepared in three formulations: C0 (control, 0% microgreen), LUM (2.5% flax microgreen), and LSM (2.5% garden cress microgreen), with additional samples tested at 0–5% incorporation levels. Sensory evaluation using a 9-point Hedonic scale with 20 untrained panellists (aged 20–35) identified 2.5% as the optimal level, achieving the highest overall acceptability (9.0 vs. 8.0 for C0). Selected samples underwent proximate, mineral, vitamins, microbial, and physical analyses. Statistical analysis (ANOVA, p < 0.05) confirmed significant improvements.
Results:
LSM 2.5 and LUM 2.5 cookies showed the highest sensory acceptance, with taste scores of 8.0 and overall acceptability scores of 9.0, along with improved colour and appearance compared to the control. Protein increased from 11.82% (C0) to 12.64% (LUM 2.5) and 12.61% (LSM 2.5); crude fibre rose by 43% (0.97% to 1.39%), and fat reached 4.30% in LSM 2.5, enhancing the nutritional value of biscuits, a widely consumed snack product. Moisture decreased (11.00% to 9.97%), supporting microbial stability, with total viable counts (2–7 × 10³ cfu/g) well below safety limits after 60 days. Hardness increased (1360.95 g to 1782.20 g), improving crispness, while spread ratio (4.40 to 4.62) enhanced visual appeal.
Discussion:
The incorporation of garden cress microgreens improved both the sensory and nutritional quality of the cookies compared to the control, due to the milder flavour, while fortified samples also exhibited improved colour and appearance. Protein and crude fibre contents increased, enhancing the nutritional value. Lower moisture content improved storage stability, and microbial counts remained within safe limits after 60 days.
Conclusion:
The findings suggest that incorporating 2.5% microgreens can enhance the nutritional profile of cookies, providing a nutrient-enriched food product with potential applications in dietary diversification. However, further studies, including target population-specific evaluations and longterm assessments, are required to confirm its nutritional benefits and broader applicability.