EXPLORING THE PCOS MANAGEMENT POTENTIAL OF A BARLEY FLOUR-BASED COOKIES WITH SUNFLOWER, PUMPKIN, FLAX, AND SESAME SEEDS

Background: polycystic ovarian syndrome (PCOS) is a prevalent endocrine disorder in women of reproductive age, associated with metabolic and reproductive disturbances including insulin resistance, hormonal imbalance, and infertility. Nutritional interventions incorporating functional ingredients rich in bioactive compounds may play a supportive role in managing PCOS. Seeds such as flax, pumpkin, sesame, and sunflower, alongside barley flour, are valuable sources of protein, fiber, healthy fats, and antioxidants, which can contribute to improving metabolic and hormonal health. Objective: To develop and evaluate barley flour–based cookies enriched with polyunsaturated fatty acid–rich seeds (PSSF) for their nutritional composition, antioxidant activity, and sensory acceptability, with potential application in dietary management of PCOS. Methods: Cookies were formulated with varying proportions of barley flour (65–90%) and PSSF seed powders (0–25%). Proximate analysis measured moisture, ash, crude protein, crude fiber, crude fat, and nitrogen-free extract (NFE). Antioxidant activity was determined through total phenolic content (TPC, mg GAE/100 g) and DPPH free radical–scavenging activity (%) over 0, 15, and 30 days of storage. Sensory evaluation for texture, taste, appearance, and overall acceptability was performed using a nine-point hedonic scale. Data were analyzed using a completely randomized design. Results: Barley recorded the highest moisture (11.54 ± 0.3%) and NFE (63.82 ± 0.2%), sunflower seeds had the highest ash (7.38 ± 0.34%) and crude protein (37.9 ± 0.51%), flax seeds showed the highest crude fiber (20.22 ± 0.45%), and sesame seeds exhibited the highest fat content (56.55 ± 0.61%). TPC ranged from 29.28 to 888.52 mg GAE/100 g, with T4 maintaining the highest values during storage. DPPH activity was highest in T3 (75.40%), with T3, T4, and T5 retaining greater antioxidant activity over time. Sensory scores declined slightly during storage, with T0 and T1 maintaining superior texture and overall acceptability, while T1 achieved the highest taste scores. Conclusion: Seed-enriched barley cookies demonstrated enhanced nutritional and antioxidant properties, with favorable sensory attributes at moderate seed inclusion, offering potential as a functional dietary option for PCOS management.