Formulation and Evaluation of Nutrient-Rich Herbal Biscuits Incorporating Makhana and Dates

Abstract:The growing demand for functional foods has prompted the creation of nutrient-dense snackswith both health advantages and commercial appeal. This study focuses on the developmentand evaluation of herbal biscuits supplemented with Makhana and Dates, with the goal ofincreasing the nutritional profile while retaining attractive sensory features. Makhana,recognized for its high protein, low fat content, and antioxidant characteristics, mixed withDates, which are abundant in natural sugars, fiber, vitamins, and minerals, makes an idealbase for a nutritious snack. Different formulas were created by combining varying amounts ofMakhana flour and Date paste in a typical biscuit recipe. The biscuits were assessed forphysicochemical parameters such as moisture content, ash value, protein, fat, fiber,carbohydrate content, and calorie value. Sensory analysis was carried out utilizing a 9-pointhedonic scale to evaluate aspects such as appearance, texture, taste, scent, and acceptability.The herbal formulations were also compared to a control batch to measure the level ofnutritional benefit and customer preference. The results showed that adding makhana anddates greatly improved the nutritional composition of the biscuits, particularly in terms ofdietary fiber, natural sweetness, and antioxidant potential, while maintaining sensoryappeal.The study suggests that nutrient-dense herbal biscuits using makhana and dates can bea healthier alternative to traditional snacking, with potential uses in the functional foodmarket. These findings emphasize the potential of employing indigenous, underutilizedingredients to create value-added, health-promoting food products.