International Journal For Multidisciplinary Research

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Development and Evaluation of Functional Cookies Enriched with Avocado Seed Powder and Jowar Flour: A Sustainable Approach to Nutrient-Dense Snack Innovation

Author(s) Dr. Padhmini K, Ms. Harshita P
Country India
Abstract Abstract
Agro-industrial by-products valorisation acts as a 'dual driver' for nutritional enhancement and waste reduction in functional food innovations. The present study aimed to formulate and evaluate cookies enriched with avocado (Persea americana Mill.) seed powder and jowar (Sorghum bicolor) flour as a nutrient-dense, gluten-free snack alternative. Avocado seeds, usually discarded despite being rich in polyphenols, dietary fibre, and micronutrients, were processed into edible powder and blended with jowar flour to develop cookies at various incorporation levels (0%, 5%, 10%, and 15%). Sensory acceptance was measured by a 9-point hedonic scale, while the proximate composition and antioxidant activities of the cookies developed were determined using standard analytical procedures. Improvements in fibre content and total phenolic concentration were observed to be highest in enriched variants at 10% inclusion. In general, the sensory scores showed good acceptance up to 10% substitution, although there is a minor decline at 15% due to increased bitterness and textural hardness. Cost and packaging analysis indicated commercial feasibility and shelf stability. These findings establish avocado seed-jowar cookies as a promising functional bakery product that aligns with sustainability goals and consumer health preferences. This study opens further possibilities for investigating shelf-life kinetics, textural optimization, and phytochemical retention during storage.
Keywords Functional bakery product, Avocado seed powder, Jowar flour, Waste valorisation, Phenolic compounds, Sensory evaluation, Sustainability
Field Sociology > Health
Published In Volume 7, Issue 6, November-December 2025
Published On 2025-11-07
DOI https://doi.org/10.36948/ijfmr.2025.v07i06.59932
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E-ISSN 2582-2160
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