Development and Physicochemical Evaluation of Herb-Infused Functional Cookies
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Abstract
The purpose of this investigation was to create and assess functional cookies made with Ashwagandha (Withania somnifera), Cinnamon (Cinnamomum verum), Ginger (Zingiber officinale), Mint (Mentha piperita) & Cardamom (Elettaria cardamomum). The growing number of individuals affected by lifestyle-related illnesses has led consumers to seek out functional foods which provide some type of health benefit in addition to fulfilling their nutritional needs. Cookies prepared from herbs are an exciting example of how modern food technology can combine the knowledge from traditional Ayurvedic pharmacology. The suggested formula will help prepare a cookie base that satisfies sensory requirements while providing the therapeutic effect associated with reducing stress through the use of the Ashwagandha as an adaptogen; enhancing digestive function through enhanced GI motility; stimulating or modulating immune response; and protecting against oxidative damage. Due to its proven prebiotic activity and antimicrobial properties honey was chosen for use as the natural sweetener and because it provided the fat component in the homemade butter. Consumer panel acceptance assessments of the organoleptic characteristics of each cookie were performed using a 9 point hedonic scale for measuring taste, texture, smell, appearance, and overall acceptability. Results indicated that consumer panels found cookies made with the specified proportions of herbs acceptable. Assessments were also completed on physio-chemical properties as well as shelf life. Overall, results from the assessment support the idea that cookies prepared from herbs are a viable alternative as a functional food that provides both nutritionally as well as therapeutically.
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