Published Paper Details:

This particular study we are going to research on making a healthy cookies or an healthy afternoon or morning snacks. Three trials of the research study were carried out, with the major ingredients--whole wheat flour and jaggery powder--being used in each experiment, and the amount of added fat varied to determine which trial would be most acceptable to the consumer. An effort was undertaken to create wheat jaggery cookies with value addition that had acceptable sensory qualities. According to information gathered from the sensory examination, cookies scored higher on average for color, appearance and texture, aroma, mouthfeel, taste, and overall approval. As per the proximate analysis results, the cookies had a moisture content ranging from 3.68% to 3.78%, an ash content of 0.86%-0.91%, a fat content of 7.21-9.31%, a protein content of 11.51-13.84%, and a carbohydrate content of 67.98%-73.54%. Their inflexible physical constructions are predicted to maintain the preference for PET (polyethylene terephthalate) and PP (polypropylene). An airtight container was used to packed the cookies For as long as 45 days, the cookies were warmly received. Stored for up to 60 days are wheat-jaggery cookies.