Dhami Kiran, Thapa Pavita, Kumar Sanjay, Semwal Prabhakar, Rai Nishant, Anand Jigisha
Department of Microbiology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, India.
Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, India.
Food Chem X. 2025 Jul 30;29:102851. doi: 10.1016/j.fochx.2025.102851. eCollection 2025 Jul.
This study aimed to develop a functional cookie (GC) incorporating green tea leaves, wheatgrass, pearl millet flour, and a blend of seeds (pumpkin, sunflower, flax, fennel, sesame) as a nutrient-dense alternative to conventional refined flour cookies. Three formulations (GC-1, GC-2, GC-3) were assessed for physicochemical, nutritional, antioxidant, mineral, and sensory attributes. Refined flour-based cookies (RC-1) served as the control. Among the formulations, GC-1 demonstrated superior nutritional quality with higher protein (10.55 ± 0.40 %), crude fiber (62.53 ± 0.02 %), antioxidant activity (89.48 ± 0.27 %), TFC, TPC, vitamins C and B3, PUFA, and lower cholesterol. It was also rich in zinc (25.07 mg/kg), iron (2.07 mg/100 g), and potassium (341.76 mg/100 g), while heavy metals remained below quantifiable limits. GC-1 also received the highest sensory acceptability score (9.0). The current findings support the capabilities of GC-1 as a nutritional rich functional food product, pending further clinical validation.
本研究旨在开发一种功能性曲奇饼干（GC），其包含绿茶、小麦草、珍珠粟粉和混合种子（南瓜籽、向日葵籽、亚麻籽、小茴香籽、芝麻），作为传统精制面粉曲奇饼干的营养密集型替代品。对三种配方（GC-1、GC-2、GC-3）的物理化学、营养、抗氧化、矿物质和感官特性进行了评估。以精制面粉为基础的曲奇饼干（RC-1）作为对照。在这些配方中，GC-1表现出卓越的营养品质，蛋白质含量更高（10.55 ± 0.40%）、粗纤维含量更高（62.53 ± 0.02%）、抗氧化活性更高（89.48 ± 0.27%）、总黄酮含量（TFC）、总酚含量（TPC）、维生素C和B3、多不饱和脂肪酸（PUFA）含量更高，胆固醇含量更低。它还富含锌（25.07毫克/千克）、铁（2.07毫克/100克）和钾（341.76毫克/100克），而重金属含量仍低于可量化的限值。GC-1还获得了最高的感官可接受性评分（9.0）。目前的研究结果支持GC-1作为一种营养丰富的功能性食品的能力，有待进一步的临床验证。
