Enhancing Cookie Nutritional Value: A Comparative Study of Vacuum Dried Butea Monospermic Powder and Traditional Grain Flours in Diverse Formulations for Sustainable Food Production

This research article focuses on pioneering Palash flower cookies, blending wheat, bajra, and ragi flours with butter and refined sugar. It analyses how varying flour ratios impact sensory attributes, nutrient content, and texture. The aim is to enhance the nutritional value of standard cookies while preserving their delectable taste and texture. The research strives to streamline large-scale production through advanced techniques, such as vacuum drying. It initiates with a comprehensive investigation into the health advantages of Palash flower powder, a protein-rich, environmentally sustainable substitute for conventional flours. Hundred semi-trained panelists chose Type II from the aforementioned three formulas using a 9-point hedonic scale. The results showed that the Sample 2 formulation body and texture (8.5), color (8), appearance (8), taste (8.5) overall acceptability (8.25) got the greatest organoleptic assessment scores. Based on their nutritional makeup, the best formulation was chosen. According to the analysis of nutritional content and bioactive content, Sample 1 and Sample 2 contain the highest value. The addition significantly boosted iron, calcium, and protein in the cookies. Fine Palash flour enhances cookie quality; blending with refined wheat, ragi, and bajra flours boosts nutritional value, highest concentration of vitamin C observed in sample 3 (44.78%). . KEYWORDS :Cookie formulation, Nutritional profile, Palash and Ragi flour, Refined wheat flour, Vacuum drying