PRODUCTION AND QUALITY EVALUATION OF COOKIES USING PISTACHIO AND CINAMMON

Abstract This study investigated the impact of composite flour blends incorporating wheat, pistachio, and cinnamon on the nutritional and sensory characteristics of cookies. Three sample variations were prepared with different flour compositions: Sample A (100% wheat), Sample B (50% wheat, 50% pistachio), and Sample C (50% wheat, 50% cinnamon). The research comprehensively analyzed proximate composition, mineral content, vitamin composition, and sensory attributes. Significant variations were observed across samples in moisture (10.40-16.40%), ash (1.45-2.50%), fat (11.70-12.15%), protein (15.50-16.25%), and carbohydrate (52.56-57.15%) contents. Mineral analysis revealed notable differences in magnesium (15.93-31.05 mg/g), phosphorus (78.82-92.08 mg/g), and iron (2.51-3.50 mg/g) levels. Vitamin composition showed increases in B1 (2.43-3.81 mg/g), B6 (8.11-9.11 mg/g), and B9 (12.63-14.93 mg/g) with ingredient modifications. Sensory evaluation demonstrated that pistachio and cinnamon additions significantly enhanced flavor, aroma, and overall acceptability. Sample C, with 50% cinnamon, exhibited the most promising nutritional profile, showing highest levels of moisture, minerals, and vitamins. The study concludes that incorporating alternative ingredients like pistachio and cinnamon can effectively improve the nutritional value and sensory characteristics of wheat-based cookies, offering potential for developing more nutritionally diverse baked products.