Formulation and Development of Nutritious Sattu-Based Cookies: A Functional Bakery Product

This study focuses on the preparation and quality assessment of sattu cookies made from sattu flour, a traditional and nutritious ingredient derived from roasted Bengal gram and wheat. Sattu is gaining popularity in modern baking due to its health benefits and distinct nutty flavor. Incorporating sattu into cookies offers a creative way to blend wholesome nutrition with delicious taste. The process of making sattu cookies involves formulating a nutritious and flavorful cookie using sattu, a roasted gram flour rich in protein, fiber, and essential nutrients. The formulation aims to optimize the ingredient composition to achieve a balance between taste, texture, and nutritional value. Sattu is combined with whole sugar, jaggery, and fats like butter, as well as flavor enhancers such as cardamom or nuts. The mixture is then shaped into cookies and baked at a temperature of 170- 180˚C to create a crispy texture. The study investigated the relationship between the proportions of ingredients and their influence on the taste, texture, and aroma of the cookies. The sensory evaluation revealed a preference for Sample 5 and Sample 6, which were prepared using 5 grams of sugar and 5 grams of jaggery as sweeteners, along with milk and water, respectively. The findings suggest that specific combinations of ingredients can significantly enhance the taste and aroma of the cookies.