Journal of Current Research in Food Science
  • Printed Journal
  • Refereed Journal
  • Peer Reviewed Journal

P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2025, Vol. 6, Issue 1, Part A
Development and evaluation of nutritious gluten-free cookies enriched with black rice and Kimia dates


Author(s): S Stacey Joan and Lally Hanna Luke

Abstract: Cookies are a popular bakery item enjoyed by people of all ages as a timeless snack choice. The current study aims to develop cookies by incorporating black rice flour and Kimia dates. The nutritious snack has beneficial nutrients and it also serves as a ready-to-eat baked product for people who want to eat nutritious food anytime and anywhere at an affordable price. The primary focus of the study was to develop cookies that are rich in protein, fibre, iron, antioxidant and anthocyanin content and prepared without adding refined flour, white sugar, and the product was gluten-free cookies. The development process in the study consists of several important stages: formulation and standardization of the cookie, evaluation of the cookies involving the sensory analysis, nutrient analysis, microbial analysis, shelf-life study and the research design used in the study was “mixed research approach” and commercialization of the cookies involves packaging, labeling and commercializing. Consumer testing provides critical feedback, ensuring the final product meets market expectations and dietary requirements. Hence the development of nutritious cookies not only satisfy cravings but also support a healthy lifestyle.

DOI: 10.22271/foodsci.2025.v6.i1a.185

Pages: 55-59 | Views: 70 | Downloads: 30

Download Full Article: Click Here

Journal of Current Research in Food Science
How to cite this article:
S Stacey Joan, Lally Hanna Luke. Development and evaluation of nutritious gluten-free cookies enriched with black rice and Kimia dates. J Curr Res Food Sci 2025;6(1):55-59. DOI: 10.22271/foodsci.2025.v6.i1a.185

Journal of Current Research in Food Science

Journal of Current Research in Food Science

Journal of Current Research in Food Science
Call for book chapter