Nutritive value and Organoleptic evaluation of Cookies prepared from Ragi flour, Dates and Amla powder to promote Superfoods

The present study was carried out in the Department of Food Science and Nutrition, Chandra Shekhar AzadUniversity of Agriculture and Technology, Kanpur, Uttar Pradesh with the objective of “Nutritive value andorganoleptic evaluation of Cookies preparedfrom Ragi flour, Dates and Amla powder to promote Superfoods.”Superfood is a relatively recent way of referring to foods that provide the most nutritious value for the fewestcalories. They include a wealth of antioxidants, vitamins and minerals. Three superfoods, viz. Ragi flour,Dates and Amla powder, were used for making an incorporated product, i.e., Cookies, in three treatments(T1, T2, T3), and the same control product T0 (non-incorporated) was also prepared. Incorporated Cookiesand Control Cookies were analysed for their sensory characteristics. This revealed that all incorporatedproducts had better quality in terms of colour, taste, texture, flavour and overall acceptability than controlproducts (non-incorporated). It can be interpreted from the current study that incorporation of Ragi flour,Dates and Amla powder in the food product (Cookies) increased their nutritional value. Ragi flour, Dates andAmla powder enhance the protein, calcium, vitamin C and iron content in the incorporated food product(Cookies). Food products (Cookies) incorporated with Ragi flour, Dates and Amla powder are more nutritiousthan control (non-incorporated) food samples prepared from 100 percent peanuts, almond and jaggery.