ArticleFood chemistry: X2025
Green tea-millets based multi-nutritive cookies: innovative formulation and nutritional analyses.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
6 authors.
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Abstract
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.
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