Comprehensive Research: Corn Flour Cookies Supplemented with amaranth flour and Pumpkin Seeds Powder

Comprehensive Research: Corn Flour Cookies Supplemented with amaranth flour and Pumpkin Seeds Powder | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Comprehensive Research: Corn Flour Cookies Supplemented with amaranth flour and Pumpkin Seeds Powder Mr Akhilesh Paterwal, Dr. Themmeichon Chamroy This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-5204653/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract This study aimed to utilize amaranth flour and pumpkin seed powder as a supplement in the preparation of gluten-free corn flour cookies. Which is a versatile and nutritious ingredient and can be added in the preparation of cookies due to high fiber content, low glycemic index, rich in various nutrients. Amaranth flour is a nutritious and gluten-free replacement to traditional wheat flour that has gained popularity in recent years due to its high nutritional profile. The recipe was developed by replacing wheat flour with corn flour and amaranth flour in a traditional cookie recipe and incorporating pumpkin seed powder as a functional ingredient in different ratios. Four different treatments were standardized, Type 1 (100% Corn flour control), Type 2 (80% corn flour + 10% Amaranth flour + 10% Pumpkin seed powder), Type 3 (60% Corn flour + 20% Amaranth flour + 20% Pumpkin seed powder) and Type 4 (40% Corn flour + 30% Amaranth flour + 30% Pumpkin seed powder). The flavonoid content and the phenolic content were highest in Type 4 followed by the Type 3 sample and lowest in Type 1. DPPH Assay was conducted, Type 1 showed the lowest inhibition (9.82%), and the highest level of inhibition was observed in Type 4 (46.19%). All the results showed that Type 4 is comparatively more nutritious than Type 1. As per sensory evaluation, the Type 4 sample was highly acceptable. The results showed that the corn flour cookies supplemented with amaranth and pumpkin seeds powder showed better texture, were richer in taste and their nutritional content was higher as compared to cookies prepared by using only corn flour (control). Type 1 was least acceptable followed by Type 2. The study concluded that the enriched cookies (Type 4), were a nutritious and tasty alternative to traditional wheat flour cookies. They offer a wide range of nutrition and antioxidant benefits with a unique flavor and texture profile. However further research is needed to evaluate the shelf life and stability of the cookies. Amaranth Flour Cookies Corn flour Gluten-free Nutritional value Pumpkin Seed Figures Figure 1 Figure 2 Introduction The issue of malnutrition in India is primarily caused by deficiencies in proteins, vitamins, and minerals (Dhiman et al. , 2019). There is a need to strategically use low-cost, high-protein, fiber-rich, nutrient-dense novel, and underutilized food sources to increase the protein and mineral content of the diet or to improve the availability of nutrients in staple foods to enhance their nutritional value. There has been a recent surge in interest towards creating food items from agricultural by-products, waste, and underutilized products to boost the nutritional content of cereal flours. This focus primarily aims at improving the protein, minerals, vitamins, and dietary fiber levels in these products (Sindhu, 2019 ). Corn is a carbohydrate source and the third staple food source after rice and wheat (Nahriana et al. , 2023). Corn flour contains essential bioactive elements like carotenoids, phenolic compounds, vitamin C, and anthocyanins, which provide valuable health benefits such as antioxidant, anti-diabetic, and anti-obesity properties. The consumption of corn flour can positively impact overall health and well-being due to the presence of these beneficial compounds (Adelerin et al., 2024 ). Corn serves as a source of carbohydrates and ranks as the third major food staple after rice and wheat. Using corn flour to make cookies offers a gluten-free alternative for individuals with gluten sensitivities. The low gluten content in corn flour (< 1%) makes it suitable for individuals who need to avoid gluten in their diet. Additionally, using corn flour in cookies can help diversify food options and reduce reliance on wheat flour as the primary ingredient (Dewi et al., 2022 ). Consumption of cookies is more competitive than other snacks in daily life, with this to increase the nutritional composition of cookies amaranth flour can be combined which is a highly promising crop that has recently attracted attention due to its ability to withstand water scarcity, its suitability for all types of soil, and its rapid growth (Gebreil et al., 2020 ). Amaranth is a high-protein grain, unlike wheat, rice, and corn, which are low in lysine. It has been used in developing countries to combat protein malnutrition and is popular among patients with celiac disease because of the lack of allergic reactions in the intestinal mucosa. Therefore, it is used in the preparation of gluten-free products. Grain amaranth holds 13.1–21.00% protein, 5.6–10.9% crude fat, 3.1–5% dietary fiber, and 2.5–4.4% ash. It is also rich in minerals such as calcium, magnesium, copper, zinc, iron, potassium, and phosphorus, as well as many bioactive compounds including phytosterols, polyphenols, saponins, and squalene. (Gebreil et al., 2020 ). On the other hand, pumpkin seeds are also rich in proteins, fibers, and minerals such as iron, zinc, calcium, magnesium, manganese, copper, sodium, polyunsaturated fatty acids (PUFAs), phytosterols, and vitamins due to which it can be used as a supplement in cookies to increase its nutritional value. Pumpkin seeds ( Cucurbita sp. ) are commonly seen as waste byproducts in the industry and are typically discarded. In certain regions, these seeds are utilized either raw, cooked, or roasted, primarily for household purposes. Due to being viewed as a secondary product of the pumpkin fruit, they are more cost-effective, and integrating them into various food items can improve their nutritional content at a reduced price (Syed et al., 2019 ). The pumpkin seed contains a significant quantity of protein and showcases various medicinal properties such as antidiabetic, antifungal, antibacterial, anti-inflammatory, and antioxidant attributes (Singh et al. , 2023), and is an economical food mix with excellent characteristics and high nutritional value. Pumpkin seeds are used as a snack that is nutritious, sweet, and somewhat soft (Dhiman et al. , 2019) Pumpkin seeds have a natural, earthy taste commonly found in various dishes like soups and salads. These seeds are a valuable source of calories, proteins, carotenoids, minerals, fiber, and phytosterols. Moreover, they contain crucial omega-3 and omega-6 fatty acids essential for brain function and skin health. Given their nutritional benefits, integrating pumpkin seed flour into baked goods can be a constructive approach to promote nutrition awareness. Adding this nutritious element to baked items, not only boosts their overall nutritional value but also offers consumers a flavorful means to increase their essential nutrient intake. (Das et al., 2021 ) Materials and Methods The present study was conducted in the Department of Food Technology and Nutrition, Lovely Professional University, Phagwara (Punjab). Pumpkins were obtained from a local market, and the seeds were separated from the pulp. For the preparation of cookies, the required ingredients, namely, amaranth flour, corn flour, butter, milk, and refined sugar, were bought in a single lot from the local market of Jalandhar. Four types of cookies were developed in this study viz., Type 1, Type 2, Type 3, and Type 4, with 100, 80, 60 and 40 percent of corn flour with the addition of Amaranth seed flour in 0,10,20, and 30 percent and Pumpkin seeds in the same proportion as that of amaranth seed flour as shown in Table 1 . Treatment Details Table 1 Ingredients /100 g flour Ingredients Type 1 Type 2 Type 3 Type 4 Corn Flour(g) 100 80 60 40 Amaranth(g) - 10 20 30 Pumpkin seed(g) - 10 20 30 Fats(g) 50 50 50 50 Sugar(g) 50 50 50 50 Salt(g) 0.3 0.3 0.3 0.3 Water(ml) 28 28 28 28 Baking Powder(g) 0.3 0.3 0.3 0.3 Vanilla essence 3drops 3drops 3drops 3drops Dough Making and Mixing Dough preparation begins with mixing and stirring the ingredients. The butter and sugar were first mixed at a high speed until the creamy mixture was formed. salt and baking soda were added then flour was added for the soft texture of the dough, water and other ingredients were added. The dough was kept still for 10 minutes to allow the flour to fully hydrate and help to make the cookie dough firmer. Thereafter, the Cookies were printed using the molded cookie method, in which the dough is molded by hand, rounded, and then flattened. and then the printed cookies were baked at 150°C for 15 minutes. Proximate analysis, estimation of bioactive compounds and Antioxidant Activity: - Cookies were tested for quality such as Moisture content, Protein, Fats, Ash, Crude Fiber, and Carbohydrates. The following tests were conducted by several methods i.e. Moisture content, was analyzed with the oven method (AOAC, 2012 ), ash content with the furnace method (AOAC, 2006 ), protein content with the Kjeldahl method (AOAC, 2006 ), fat content with the Soxhlet method (AOAC, 2012 ), carbohydrate content (by difference) and crude fiber content (AOAC, 2012 ); Organoleptic quality hedonic quality for color, aroma, taste, and crispness; and test ranking based on the overall level of preference (Permadi, et al., 2018 ). Whereas bioactive compounds such as Total Phenolic compounds and total flavonoid compounds were screened using methods validated by (Pinto et al. , 2020). TPC results are reported as mg of gallic acid equivalents (GAE) per 100 g of cookies (mg GAE/100 g cookies). The TFC was reported as mg of Quercetin equivalents (QE) per 100 g of cookies (mg QE/100 g cookies). The DPPH free radical scavenging method is a fundamental way to assess antioxidant capacity. Initially basic, it involves mixing of samples with DPPH solution and measuring absorbance, it has evolved with a UV Spectrophotometer instrument (Elaıbı, et al., 2023 ). Sensory evaluation: - The employment of a nine-point hedonic scale in sensory analysis offers a straightforward and efficient way to assess the sensory characteristics of cookies. This scale is commonly utilized to investigate sensory distinctions among cookies or other food items and can even forecast consumer acceptance of new food products. One of the benefits of employing the nine-point hedonic scale is its user-friendly nature, requiring less extensive training for participants compared to other scaling methods. Moreover, it simplifies data management and possesses an equivalent level of sensitivity to alternative scaling techniques, rendering it a dependable instrument for evaluating sensory properties (Wichchukit et al. , 2015). A opinion poll was administered using a nine-point Hedonic scale, with ratings from one (1) indicating "extremely dislike" to nine (9) denoting "extremely like." The attributes evaluated encompassed color, texture, flavor, taste, mouthfeel, and overall acceptability Ayo et al., ( 2018 ). Physical properties of cookies Cookies were tested for Physical properties such as volume, weight, specific volume, diameter, thickness and spread ratio. The measurement of cookies' diameter (width), thickness and spread factor was evaluated according to AOCC 2006 method. The spread factor ratio was measured by calibrating the diameter thickness of the cookies (Sharma et al. , 2022). Statistical Analysis Experimental data was analyzed using one-way and two-way analysis of variance (ANOVA) trials in a completely randomized design (CRD) with three replications. Stats data was analyzed by using the software SPSS version 25. A significant level of 5% was selected to interpret the obtained results after statistical investigation. Critical difference (CD) was calibrated to determine the significant difference between the samples for each parameter. Results and Discussion Proximate Composition Table 2: -Proximate analysis of corn cookies enriched with amaranth flour and pumpkinseeds powder. It was noticed that incorporating amaranth flour and pumpkin seeds powder together in the preparation of corn flour cookies extensively reduced the moisture content ranging between (8.29–5.5%). The minimum moisture content was recorded at (5.5%) for Type 4 cookies. While the maximum value of moisture content was observed in Type 1 cookies, the lower the moisture content of the sample, the more its storage stability. The moisture content of the Type 4 cookies was significantly lower and would promote the longer storage ability of the product. As corn flour has a higher water absorption capacity, more moisture content was determined in Type 1 cookies than in all other treatments. Type 4 cookies recorded a higher amount of protein content (23.36%), followed by Type 3 (13.10%) and the least protein was observed in Type 1 (7.53%). Pumpkin seed powder has more protein content than amaranth flour and corn flour therefore it is responsible for increased protein levels in enriched cookies. Dan et al. , (2022) got similar results for moisture and protein in pumpkin seed cookies. The fat content in enriched cookies was found to be significant. The highest Fat content was found in Type 4 (17.13%) followed by Type 3 (11.24%). whereas the lowest value was observed in Type 1 (4.1%). The higher amount of fat content in Type 4 which might be due to the higher proportion of pumpkin seed powder used as compared to the rest of the treatments. Enriched cookies from Type 2 to Type 4 had ash concentrations ranging from (0.73% to1.45%). Higher ash concentration typically indicates higher mineral richness. According to Usman et al., ( 2015 ), the content of non-organic compounds holding minerals element specifies the amount of ash content in food. The higher crude fiber content was observed in Type 4 (6.4%) followed by Type 3 (5.1%) and the lowest crude fiber was observed in Type 1(control) i.e. 2.2%. Both amaranth flour and pumpkin seed powder have higher concentration in Type 4 as compared to other Treatment. Amaranth flour and Pumpkin seeds are the sources of dietary fibers like cellulose, hemicellulose, lignin, and Resistant starch. Therefore, higher fiber content was observed in Type 4. The higher amount of carbohydrates was observed in Type 1 (73.33%) followed by Type 2 (70.47%) and the lowest amount of carbohydrates was observed in Type 4 enriched cookies i.e. (48.1%). Corn flour is a rich source of carbohydrates and Type 1 i.e. (control) composed of (100%) corn flour therefore a higher percentage of carbohydrates is observed in Type 1. The decrease in carbohydrate content in enriched cookies can be explained by an increase in α-amylase activity which breaks down complex carbohydrates into simpler and more absorbable sugars. Phenolic Content and In Vitro Bioactivity of Corn Flour Cookies enriched with Amaranth and Pumpkin seeds Powder. The data in Table 3 sheds light on the bioactive compounds and antioxidant activity present in the cookies. Type 4 cookies boasted the highest phenolic content (327mg/100g), closely followed by Type 3 with (291.26mg/100g). Conversely, Type 1 cookies had the lowest phenolic content (219mg/100g). These values exceed those mentioned by Hafez et al. , (2017) for the total phenolic content of for raw amaranth flour, this value might increase due to incorporation of Pumpkin seeds. The highest level of antioxidant activity was observed in Type 4 cookies (46.19%), followed by Type 3 (32.63%), while Type 1 exhibited the lowest inhibition (9.82%). These results indicate that Type 4 cookies have the greatest capacity to counteract free radicals, suggesting their potential as antioxidant-rich functional snacks. Furthermore, the development of dark color pigments during the Maillard browning process may enhance the cookies antioxidant properties (Xu and Chang, 2018 ). The addition of pumpkin seeds and amaranth gradually improves the bioactive substances and antioxidant qualities of the cookies. A standardized equation for quercetin (y = 0.32 x + 0.1124; r2 = 0.9877) was established for the determination of flavonoids. Type 1 cookies contained the least number of flavonoids (1.79mg), followed by Type 2 (2.26mg), with Type 4 cookies having the highest flavonoid content (3.01mg). The rise in total phenolic content (TPC) and total flavonoid content (TFC) in enriched cookies can be attributed to the existence of specific phenolic elements such as hydroxycinnamic acids (ferulic, caffeic, and chlorogenic) and flavones (luteolin, tricin, apigenin), as well as their derivatives. (Barrera et al., 2020 ). Table 3: - Antioxidant activity and bioactive compound activity of corn flour cookies enriched with amaranth flour and pumpkin seeds powder. Sensory Analysis Table 4 displays the outcomes of the sensory assessment. Type 4 cookies were rated the highest for their appearance, achieving a score of (9 points), closely followed by Type 1 with (8 points), while Type 2 received the lowest score of (6 points). In terms of color, Types 1, 3, and 4 all obtained the same score of (7 points), whereas Type 2 scored slightly lower at (6.5 points). The decrease in color intensity in Type 2 cookies may be due to the reduced amount of amaranth flour and pumpkin seed powder used; noticeable changes were observed in aroma between the various types. However, when it came to taste, Type 4 earned the highest score of (8 points), denoting high approval, followed by Type 1 (7.5 points), with Type 2 attaining the lowest score of (6 points). Likewise, Type 4 also achieved the highest rating in flavor, receiving (8 points), while Type 2 got the lowest with (7.5 points). On the subject of texture and mouthfeel, Type 4 was well-received with (8 points), while Type 2 received the lowest score of (6 points). These results align with findings by Korese et al., ( 2021 ), A study found that increased moisture content has a negative impact on the texture of cookies. Type 4 garnered high acceptance ratings for various aspects such as color, aroma, taste, and texture, making them a top choice among the panelists. Further examination was carried out on all other treatments. This sensory evaluation offers valuable consumer insights, aiding in the enhancement of items. Table 4 Sensory Evaluation of cookies enriched with amaranth flour and pumpkin seeds powder. Treatments Appearance Color Aroma Taste Flavor Texture Mouthfeel Overall acceptability Type1 8 ± 1.41 b 7 ± 0 a 8 ± 0 a 7.5 ± 0.707 b 8 ± 0 b 7 ± 0 b 7 ± 0 c 7 ± 0 b Type2 6 ± 0 d 6.5 ± 0.707 b 6.5 ± 0.707 b 6 ± 1.414 d 7.5 ± 0.707 c 6 ± 1.414 c 6 ± 0.707 d 5.5 ± 0 d Type3 6 ± 2.12 c 7 ± 0 a 6 ± 1.414 c 7 ± 0.707 c 8 ± 0 b 7 ± 0 b 7 ± 1.420 b 6 ± 1.414 c Type4 9 ± 0.707 a 7 ± 0 a 8 ± 0 a 8 ± 0.707 a 8 ± 0.707 a 8 ± 1.414 a 8 ± 0 a 8 ± 0.707 a Physical properties of cookies Physical properties such as volume, weight, thickness, spread ratio, diameter, and specific volume play crucial roles in assessing the quality and richness of corn flour cookies enriched with amaranth flour and pumpkin seeds. Cookies prepared with higher concentrations of amaranth and pumpkin seed powder, specifically Type 4, exhibited notable characteristics. Type 4 cookies had the highest volume (41.3cm 2 ), followed by Type 3 (40.1cm 2 ), while Type 1 had the lowest volume (36.25cm 2 ). This increase in volume can be attributed to the melting of butter during baking. As the butter melts, it loosens the cookie's structure, allowing water in the dough to interact with baking powder, resulting in gas formation that causes the cookies to rise. The weight of Type 4 cookies was the highest (21.57g), followed by Type 3 (20.74g), while Type 1 obtained the lowest weight (20.25g). The weight increase observed in Type 4 cookies is a result of the ingredients, due to which water retention capability improved and caused a slight rise in weight compared to Type 1. Among the different treatments, Type 3 cookies displayed the highest specific volume of (1.86 cm 3 /g), closely followed by Type 4 with (1.82 cm 3 /g), while Type 1 had the lowest volume (1.76 cm 3 /g). Upon baking, the cookies diameter expanded due to the butter melting and steam formation within the dough, which increased the specific volume of the enriched cookies. Type 4 exhibited the largest diameter (6.4 cm) followed by Type 3 (6.3 cm), and the lowest was observed in Type 1 (6.0 cm). In terms of thickness, Type 2 cookies were the thickest (1.56 cm), followed by Type 1 (1.55 cm), while Type 4 had the least thickness (1.49 cm). The spread ratio, indicating the dough’s expansion during baking, was highest in Type 4 (3.32 cm), followed by Type 3 (3.27 cm), and lowest in Type 1 (3.00 cm), characterized by the exclusive use of corn flour. The increase in spread ratio in Type 4 cookies can be attributed to the elevated fat content from pumpkin seed powder as compared to other treatments. These findings are consistent with those of Ali et al. , (2022), confirming the influence of ingredients on the physical properties of cookies. Table 5 Physical properties of cookies enriched with amaranth flour and pumpkin seeds powder. Samples Volume (cm 2 ) Weight (g) Specific volume (cm 3 /g) Diameter(cm) Thickness (cm) Spread Ratio Type 1 36.25 ± 0.35 c 20.25 ± 0.3 c 1.76 ± 0.02 c 6.0 ± 0 c 1.55 ± 0 a 3.00 ± 0.03 b Type 2 36.65 ± 0.21 c 20.77 ± 0.03 a 1.80 ± 0 bc 6.1 ± 0.07 bc 1.56 ± 0 a 3.21 ± 0.01 a Type 3 40.1 ± 0.14 b 20.74 ± 0.04 bc 1.86 ± 0.02 a 6.3 ± 0 ab 1.51 ± 0.01 b 3.27 ± 0.03 a Type 4 41.3 ± 0.17 a 21.57 ± 0.03 b 1.82 ± 0 ab 6.4 ± 0.14 a 1.49 ± 0.01 b 3.32 ± 0.14 a C.D C.V 0.655 0.609 0.500 0.865 0.043 1.273 0.219 0.850 0.029 0.694 0.209 2.352 Treatment found to be significant at(p < 0.05) C. D = Critical Difference, C.V = coefficient of variance Conclusion The acceptability of the enriched cookies was evident when they were made using a combination of amaranth flour and pumpkin seed powder, which offer suitable protein levels, high nutritional value, and a significant amount of dietary fiber. Both amaranth flour and pumpkin seed powder are abundant in various essential nutrients, providing a gluten-free option for individuals with dietary limitations. The research successfully met its goal as the enhanced cookies received high approval for their sensory characteristics. The investigation indicated that enhancing the nutritional composition of the cookies was achieved by supplementing varying levels of corn flour (ranging from 100–40%) with pumpkin seed powder and amaranth flour. The inclusion of pumpkin seed powder, known for its rich protein content, offers a promising strategy to combat protein deficiency in communities. Given that cookies are popular snacks consumed by people of all ages, their intake could help sustain energy levels. Moreover, the presence of dietary fiber from amaranth flour in the cookies provides added health benefits to consumers. The healthy fats present in pumpkin seeds play a vital role in promoting heart and brain health. 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Seed, 21(2), 15798-15803. DOI: 10.26717/BJSTR.2019.21.003586 Usman, G. O., Ameh, U. E., Alifa, O. N., & Babatunde, R. M. (2015). Proximate composition of biscuits produced from wheat flour and maize bran composite flour fortified with carrot extract. DOI: 10.4172/2155-9600.1000395 Wichchukit, S., & O'Mahony, M. (2015). The 9‐point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. Journal of the Science of Food and Agriculture, 95(11), 2167-2178. https://doi.org/10.1002/jsfa.6993 Xu, B., and S.K.C. Chang. (2018). Total phenolics, phenolic acids, isofavones, and anthocyanins and antioxidant properties of yellow and black soybeans as afected by thermal processing. Journal of Agricultural and Food Chemistry 56 (16): 7165–7175. https://doi. org/10.1021/jf8012234. Additional Declarations No competing interests reported. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-5204653","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":364831083,"identity":"84045758-aeb6-4c72-929d-29b03e5fbd8b","order_by":0,"name":"Mr Akhilesh Paterwal","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA/ElEQVRIiWNgGAWjYDACHh6GAw9gnAcVQIKZuYGwlgQGBgkwJ+EMSAsjYS0McC2JbSCSgBb+nrMHDyTusKvjlz5j+CFxXm00fztQy4+KbTi1SJztSziQeCZZQrIvx1gicdvx3BmHGRsYe87cxm3NeR6DA4ltzBIGZ3g3ALUcy20AamFmbMOtRR6ipV7C/gzv5h+Jc47lziekxeBsD0jLYQkDHt5tEokNNbkbCGkxPHMGqOXMcckZZ/i/WSQcO5C7EajlID6/yJ3JMf7wcUc1P38PW/KNDzV1ufPOHz744EcFHu+DAFJEHAaTB/CrR9VSR1DxKBgFo2AUjDwAAB3ZYTYUBwatAAAAAElFTkSuQmCC","orcid":"","institution":"Lovely Professional University","correspondingAuthor":true,"prefix":"Mr","firstName":"Akhilesh","middleName":"","lastName":"Paterwal","suffix":""},{"id":364831084,"identity":"94025c1d-666e-435c-95f2-2b02e13d4b51","order_by":1,"name":"Dr. Themmeichon Chamroy","email":"","orcid":"","institution":"Lovely Professional University","correspondingAuthor":false,"prefix":"Dr.","firstName":"Themmeichon","middleName":"","lastName":"Chamroy","suffix":""}],"badges":[],"createdAt":"2024-10-04 14:38:07","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-5204653/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-5204653/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":66564030,"identity":"6c582ec6-af7d-4b2f-8967-8c75fcdcb2d9","added_by":"auto","created_at":"2024-10-14 10:32:50","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":122950,"visible":true,"origin":"","legend":"\u003cp\u003eflow sheet for the preparation of corn flour cookies enriched with amaranth flour and pumpkin seed powder\u003c/p\u003e","description":"","filename":"floatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-5204653/v1/2a13cef5d93d7b36ac5c275a.png"},{"id":66564032,"identity":"a38934a7-bb2a-4550-8745-be7563692b27","added_by":"auto","created_at":"2024-10-14 10:32:50","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":35992,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cem\u003eSensory analysis chart of cookies enriched with amaranth flour and pumpkin seeds powder\u003c/em\u003e\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-5204653/v1/a0a741df383a6ce8dc16add8.png"},{"id":67296250,"identity":"97b75a40-23ae-42d6-8275-93b80ee29a16","added_by":"auto","created_at":"2024-10-23 11:16:37","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":651161,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-5204653/v1/b8f94b5b-c419-4f13-bec5-f7d0823e9626.pdf"},{"id":66564031,"identity":"1b94c198-6c91-4d82-995a-512344535a9d","added_by":"auto","created_at":"2024-10-14 10:32:50","extension":"png","order_by":1,"title":"","display":"","copyAsset":false,"role":"supplement","size":80192,"visible":true,"origin":"","legend":"","description":"","filename":"graphical.png","url":"https://assets-eu.researchsquare.com/files/rs-5204653/v1/441c8b5bf15312214a24f735.png"}],"financialInterests":"No competing interests reported.","formattedTitle":"Comprehensive Research: Corn Flour Cookies Supplemented with amaranth flour and Pumpkin Seeds Powder","fulltext":[{"header":"Introduction","content":"\u003cp\u003eThe issue of malnutrition in India is primarily caused by deficiencies in proteins, vitamins, and minerals (Dhiman \u003cem\u003eet al.\u003c/em\u003e, 2019). There is a need to strategically use low-cost, high-protein, fiber-rich, nutrient-dense novel, and underutilized food sources to increase the protein and mineral content of the diet or to improve the availability of nutrients in staple foods to enhance their nutritional value. There has been a recent surge in interest towards creating food items from agricultural by-products, waste, and underutilized products to boost the nutritional content of cereal flours. This focus primarily aims at improving the protein, minerals, vitamins, and dietary fiber levels in these products (Sindhu, \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). Corn is a carbohydrate source and the third staple food source after rice and wheat (Nahriana \u003cem\u003eet al.\u003c/em\u003e, 2023). Corn flour contains essential bioactive elements like carotenoids, phenolic compounds, vitamin C, and anthocyanins, which provide valuable health benefits such as antioxidant, anti-diabetic, and anti-obesity properties. The consumption of corn flour can positively impact overall health and well-being due to the presence of these beneficial compounds (Adelerin et al., \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). Corn serves as a source of carbohydrates and ranks as the third major food staple after rice and wheat. Using corn flour to make cookies offers a gluten-free alternative for individuals with gluten sensitivities. The low gluten content in corn flour (\u0026lt;\u0026thinsp;1%) makes it suitable for individuals who need to avoid gluten in their diet. Additionally, using corn flour in cookies can help diversify food options and reduce reliance on wheat flour as the primary ingredient (Dewi et al., \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Consumption of cookies is more competitive than other snacks in daily life, with this to increase the nutritional composition of cookies amaranth flour can be combined which is a highly promising crop that has recently attracted attention due to its ability to withstand water scarcity, its suitability for all types of soil, and its rapid growth (Gebreil et al., \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). Amaranth is a high-protein grain, unlike wheat, rice, and corn, which are low in lysine. It has been used in developing countries to combat protein malnutrition and is popular among patients with celiac disease because of the lack of allergic reactions in the intestinal mucosa. Therefore, it is used in the preparation of gluten-free products. Grain amaranth holds 13.1\u0026ndash;21.00% protein, 5.6\u0026ndash;10.9% crude fat, 3.1\u0026ndash;5% dietary fiber, and 2.5\u0026ndash;4.4% ash. It is also rich in minerals such as calcium, magnesium, copper, zinc, iron, potassium, and phosphorus, as well as many bioactive compounds including phytosterols, polyphenols, saponins, and squalene. (Gebreil et al., \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). On the other hand, pumpkin seeds are also rich in proteins, fibers, and minerals such as iron, zinc, calcium, magnesium, manganese, copper, sodium, polyunsaturated fatty acids (PUFAs), phytosterols, and vitamins due to which it can be used as a supplement in cookies to increase its nutritional value. Pumpkin seeds (\u003cem\u003eCucurbita sp.\u003c/em\u003e) are commonly seen as waste byproducts in the industry and are typically discarded. In certain regions, these seeds are utilized either raw, cooked, or roasted, primarily for household purposes. Due to being viewed as a secondary product of the pumpkin fruit, they are more cost-effective, and integrating them into various food items can improve their nutritional content at a reduced price (Syed et al., \u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). The pumpkin seed contains a significant quantity of protein and showcases various medicinal properties such as antidiabetic, antifungal, antibacterial, anti-inflammatory, and antioxidant attributes (Singh \u003cem\u003eet al.\u003c/em\u003e, 2023), and is an economical food mix with excellent characteristics and high nutritional value. Pumpkin seeds are used as a snack that is nutritious, sweet, and somewhat soft (Dhiman \u003cem\u003eet al.\u003c/em\u003e, 2019) Pumpkin seeds have a natural, earthy taste commonly found in various dishes like soups and salads. These seeds are a valuable source of calories, proteins, carotenoids, minerals, fiber, and phytosterols. Moreover, they contain crucial omega-3 and omega-6 fatty acids essential for brain function and skin health. Given their nutritional benefits, integrating pumpkin seed flour into baked goods can be a constructive approach to promote nutrition awareness. Adding this nutritious element to baked items, not only boosts their overall nutritional value but also offers consumers a flavorful means to increase their essential nutrient intake. (Das et al., \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2021\u003c/span\u003e)\u003c/p\u003e"},{"header":"Materials and Methods","content":"\u003cp\u003eThe present study was conducted in the Department of Food Technology and Nutrition, Lovely Professional University, Phagwara (Punjab). Pumpkins were obtained from a local market, and the seeds were separated from the pulp. For the preparation of cookies, the required ingredients, namely, amaranth flour, corn flour, butter, milk, and refined sugar, were bought in a single lot from the local market of Jalandhar. Four types of cookies were developed in this study viz., Type 1, Type 2, Type 3, and Type 4, with 100, 80, 60 and 40 percent of corn flour with the addition of Amaranth seed flour in 0,10,20, and 30 percent and Pumpkin seeds in the same proportion as that of amaranth seed flour as shown in Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e.\u003c/p\u003e \u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003eTreatment Details\u003c/h2\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eIngredients /100 g flour\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"5\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIngredients\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eType 1\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eType 2\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eType 3\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eType 4\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCorn Flour(g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e100\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e80\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e60\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e40\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAmaranth(g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePumpkin seed(g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFats(g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e50\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSugar(g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e50\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSalt(g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.3\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWater(ml)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e28\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBaking Powder(g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.3\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVanilla essence\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3drops\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3drops\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3drops\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3drops\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e\n\u003ch3\u003eDough Making and Mixing\u003c/h3\u003e\n\u003cp\u003eDough preparation begins with mixing and stirring the ingredients. The butter and sugar were first mixed at a high speed until the creamy mixture was formed. salt and baking soda were added then flour was added for the soft texture of the dough, water and other ingredients were added. The dough was kept still for 10 minutes to allow the flour to fully hydrate and help to make the cookie dough firmer. Thereafter, the Cookies were printed using the molded cookie method, in which the dough is molded by hand, rounded, and then flattened. and then the printed cookies were baked at 150\u0026deg;C for 15 minutes.\u003c/p\u003e\n\u003ch3\u003eProximate analysis, estimation of bioactive compounds and Antioxidant Activity: -\u003c/h3\u003e\n\u003cp\u003eCookies were tested for quality such as Moisture content, Protein, Fats, Ash, Crude Fiber, and Carbohydrates. The following tests were conducted by several methods i.e. Moisture content, was analyzed with the oven method (AOAC, \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2012\u003c/span\u003e), ash content with the furnace method (AOAC, \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2006\u003c/span\u003e), protein content with the Kjeldahl method (AOAC, \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2006\u003c/span\u003e), fat content with the Soxhlet method (AOAC, \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2012\u003c/span\u003e), carbohydrate content (by difference) and crude fiber content (AOAC, \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2012\u003c/span\u003e); Organoleptic quality hedonic quality for color, aroma, taste, and crispness; and test ranking based on the overall level of preference (Permadi, et al., \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Whereas bioactive compounds such as Total Phenolic compounds and total flavonoid compounds were screened using methods validated by (Pinto \u003cem\u003eet al.\u003c/em\u003e, 2020). TPC results are reported as mg of gallic acid equivalents (GAE) per 100 g of cookies (mg GAE/100 g cookies). The TFC was reported as mg of Quercetin equivalents (QE) per 100 g of cookies (mg QE/100 g cookies). The DPPH free radical scavenging method is a fundamental way to assess antioxidant capacity. Initially basic, it involves mixing of samples with DPPH solution and measuring absorbance, it has evolved with a UV Spectrophotometer instrument (Elaıbı, et al., \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).\u003c/p\u003e\n\u003ch3\u003eSensory evaluation: -\u003c/h3\u003e\n\u003cp\u003eThe employment of a nine-point hedonic scale in sensory analysis offers a straightforward and efficient way to assess the sensory characteristics of cookies. This scale is commonly utilized to investigate sensory distinctions among cookies or other food items and can even forecast consumer acceptance of new food products. One of the benefits of employing the nine-point hedonic scale is its user-friendly nature, requiring less extensive training for participants compared to other scaling methods. Moreover, it simplifies data management and possesses an equivalent level of sensitivity to alternative scaling techniques, rendering it a dependable instrument for evaluating sensory properties (Wichchukit \u003cem\u003eet al.\u003c/em\u003e, 2015). A opinion poll was administered using a nine-point Hedonic scale, with ratings from one (1) indicating \"extremely dislike\" to nine (9) denoting \"extremely like.\" The attributes evaluated encompassed color, texture, flavor, taste, mouthfeel, and overall acceptability Ayo et al., (\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2018\u003c/span\u003e).\u003c/p\u003e\n\u003ch3\u003ePhysical properties of cookies\u003c/h3\u003e\n\u003cp\u003eCookies were tested for Physical properties such as volume, weight, specific volume, diameter, thickness and spread ratio. The measurement of cookies' diameter (width), thickness and spread factor was evaluated according to AOCC 2006 method. The spread factor ratio was measured by calibrating the diameter thickness of the cookies (Sharma \u003cem\u003eet al.\u003c/em\u003e, 2022).\u003c/p\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003eStatistical Analysis\u003c/h2\u003e \u003cp\u003eExperimental data was analyzed using one-way and two-way analysis of variance (ANOVA) trials in a completely randomized design (CRD) with three replications. Stats data was analyzed by using the software SPSS version 25. A significant level of 5% was selected to interpret the obtained results after statistical investigation. Critical difference (CD) was calibrated to determine the significant difference between the samples for each parameter.\u003c/p\u003e \u003c/div\u003e"},{"header":"Results and Discussion","content":"\u003cdiv id=\"Sec10\" class=\"Section2\"\u003e\n \u003ch2\u003eProximate Composition\u003c/h2\u003e\n \u003cp\u003eTable 2: -Proximate analysis of corn cookies enriched with amaranth flour and pumpkinseeds powder.\u003c/p\u003e\n \u003cp\u003e\u003cimg src=\"https://myfiles.space/user_files/122228_c8a1650c59388082/122228_custom_files/img1728901808.png\"\u003e\u003cbr\u003e\u003c/p\u003e\n \u003cdiv\u003e\u003cbr\u003e\u003c/div\u003e\n \u003cp\u003eIt was noticed that incorporating amaranth flour and pumpkin seeds powder together in the preparation of corn flour cookies extensively reduced the moisture content ranging between (8.29\u0026ndash;5.5%). The minimum moisture content was recorded at (5.5%) for Type 4 cookies. While the maximum value of moisture content was observed in Type 1 cookies, the lower the moisture content of the sample, the more its storage stability. The moisture content of the Type 4 cookies was significantly lower and would promote the longer storage ability of the product. As corn flour has a higher water absorption capacity, more moisture content was determined in Type 1 cookies than in all other treatments. Type 4 cookies recorded a higher amount of protein content (23.36%), followed by Type 3 (13.10%) and the least protein was observed in Type 1 (7.53%). Pumpkin seed powder has more protein content than amaranth flour and corn flour therefore it is responsible for increased protein levels in enriched cookies. Dan \u003cem\u003eet al.\u003c/em\u003e, (2022) got similar results for moisture and protein in pumpkin seed cookies. The fat content in enriched cookies was found to be significant. The highest Fat content was found in Type 4 (17.13%) followed by Type 3 (11.24%). whereas the lowest value was observed in Type 1 (4.1%). The higher amount of fat content in Type 4 which might be due to the higher proportion of pumpkin seed powder used as compared to the rest of the treatments. Enriched cookies from Type 2 to Type 4 had ash concentrations ranging from (0.73% to1.45%).\u003c/p\u003e\n \u003cp\u003eHigher ash concentration typically indicates higher mineral richness. According to Usman et al., (\u003cspan class=\"CitationRef\"\u003e2015\u003c/span\u003e), the content of non-organic compounds holding minerals element specifies the amount of ash content in food. The higher crude fiber content was observed in Type 4 (6.4%) followed by Type 3 (5.1%) and the lowest crude fiber was observed in Type 1(control) i.e. 2.2%. Both amaranth flour and pumpkin seed powder have higher concentration in Type 4 as compared to other Treatment. Amaranth flour and Pumpkin seeds are the sources of dietary fibers like cellulose, hemicellulose, lignin, and Resistant starch. Therefore, higher fiber content was observed in Type 4. The higher amount of carbohydrates was observed in Type 1 (73.33%) followed by Type 2 (70.47%) and the lowest amount of carbohydrates was observed in Type 4 enriched cookies i.e. (48.1%). Corn flour is a rich source of carbohydrates and Type 1 i.e. (control) composed of (100%) corn flour therefore a higher percentage of carbohydrates is observed in Type 1. The decrease in carbohydrate content in enriched cookies can be explained by an increase in \u0026alpha;-amylase activity which breaks down complex carbohydrates into simpler and more absorbable sugars.\u003c/p\u003e\n \u003cp\u003e\u003cstrong\u003ePhenolic Content and In Vitro Bioactivity of Corn Flour Cookies enriched with Amaranth and Pumpkin seeds Powder.\u003c/strong\u003e\u003c/p\u003e\n \u003cp\u003eThe data in Table \u003cspan class=\"InternalRef\"\u003e3\u003c/span\u003e sheds light on the bioactive compounds and antioxidant activity present in the cookies. Type 4 cookies boasted the highest phenolic content (327mg/100g), closely followed by Type 3 with (291.26mg/100g). Conversely, Type 1 cookies had the lowest phenolic content (219mg/100g). These values exceed those mentioned by Hafez \u003cem\u003eet al.\u003c/em\u003e, (2017) for the total phenolic content of for raw amaranth flour, this value might increase due to incorporation of Pumpkin seeds. The highest level of antioxidant activity was observed in Type 4 cookies (46.19%), followed by Type 3 (32.63%), while Type 1 exhibited the lowest inhibition (9.82%). These results indicate that Type 4 cookies have the greatest capacity to counteract free radicals, suggesting their potential as antioxidant-rich functional snacks. Furthermore, the development of dark color pigments during the Maillard browning process may enhance the cookies antioxidant properties (Xu and Chang, \u003cspan class=\"CitationRef\"\u003e2018\u003c/span\u003e). The addition of pumpkin seeds and amaranth gradually improves the bioactive substances and antioxidant qualities of the cookies. A standardized equation for quercetin (y\u0026thinsp;=\u0026thinsp;0.32 x\u0026thinsp;+\u0026thinsp;0.1124; r2\u0026thinsp;=\u0026thinsp;0.9877) was established for the determination of flavonoids. Type 1 cookies contained the least number of flavonoids (1.79mg), followed by Type 2 (2.26mg), with Type 4 cookies having the highest flavonoid content (3.01mg). The rise in total phenolic content (TPC) and total flavonoid content (TFC) in enriched cookies can be attributed to the existence of specific phenolic elements such as hydroxycinnamic acids (ferulic, caffeic, and chlorogenic) and flavones (luteolin, tricin, apigenin), as well as their derivatives. (Barrera et al., \u003cspan class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eTable 3: - Antioxidant activity and bioactive compound activity of corn flour cookies enriched with amaranth flour and pumpkin seeds powder.\u003c/em\u003e\u003c/p\u003e\n \u003cp style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;font-size:11.0pt;font-family:\"Times New Roman\",serif;text-align:justify;'\u003e\u003cstrong\u003e\u003cspan style=\"font-size:16px;line-height:107%;\"\u003e\u0026nbsp; \u003cimg src=\"https://myfiles.space/user_files/122228_c8a1650c59388082/122228_custom_files/img1728901806.png\"\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u003c/span\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003eSensory Analysis\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec11\" class=\"Section2\"\u003e\n \u003cp\u003eTable \u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e displays the outcomes of the sensory assessment. Type 4 cookies were rated the highest for their appearance, achieving a score of (9 points), closely followed by Type 1 with (8 points), while Type 2 received the lowest score of (6 points). In terms of color, Types 1, 3, and 4 all obtained the same score of (7 points), whereas Type 2 scored slightly lower at (6.5 points). The decrease in color intensity in Type 2 cookies may be due to the reduced amount of amaranth flour and pumpkin seed powder used; noticeable changes were observed in aroma between the various types. However, when it came to taste, Type 4 earned the highest score of (8 points), denoting high approval, followed by Type 1 (7.5 points), with Type 2 attaining the lowest score of (6 points). Likewise, Type 4 also achieved the highest rating in flavor, receiving (8 points), while Type 2 got the lowest with (7.5 points). On the subject of texture and mouthfeel, Type 4 was well-received with (8 points), while Type 2 received the lowest score of (6 points). These results align with findings by Korese et al., (\u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e), A study found that increased moisture content has a negative impact on the texture of cookies. Type 4 garnered high acceptance ratings for various aspects such as color, aroma, taste, and texture, making them a top choice among the panelists. Further examination was carried out on all other treatments. This sensory evaluation offers valuable consumer insights, aiding in the enhancement of items.\u003c/p\u003e\n \u003cdiv\u003e\u0026nbsp;\u003ctable id=\"Tab4\" border=\"1\"\u003e\n \u003ccaption language=\"En\"\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eSensory Evaluation of cookies enriched with amaranth flour and pumpkin seeds powder.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eTreatments\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eAppearance\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eColor\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eAroma\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eTaste\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eFlavor\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eTexture\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eMouthfeel\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eOverall acceptability\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eType1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8\u0026thinsp;\u0026plusmn;\u0026thinsp;1.41\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.707\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eType2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.707\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.707\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6\u0026thinsp;\u0026plusmn;\u0026thinsp;1.414\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.707\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6\u0026thinsp;\u0026plusmn;\u0026thinsp;1.414\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.707\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eType3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6\u0026thinsp;\u0026plusmn;\u0026thinsp;2.12\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6\u0026thinsp;\u0026plusmn;\u0026thinsp;1.414\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.707\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7\u0026thinsp;\u0026plusmn;\u0026thinsp;1.420\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6\u0026thinsp;\u0026plusmn;\u0026thinsp;1.414\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eType4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.707\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.707\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.707\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8\u0026thinsp;\u0026plusmn;\u0026thinsp;1.414\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.707\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n \u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec12\" class=\"Section2\"\u003e\n \u003ch2\u003ePhysical properties of cookies\u003c/h2\u003e\n \u003cp\u003ePhysical properties such as volume, weight, thickness, spread ratio, diameter, and specific volume play crucial roles in assessing the quality and richness of corn flour cookies enriched with amaranth flour and pumpkin seeds. Cookies prepared with higher concentrations of amaranth and pumpkin seed powder, specifically Type 4, exhibited notable characteristics. Type 4 cookies had the highest volume (41.3cm\u003csup\u003e2\u003c/sup\u003e), followed by Type 3 (40.1cm\u003csup\u003e2\u003c/sup\u003e), while Type 1 had the lowest volume (36.25cm\u003csup\u003e2\u003c/sup\u003e). This increase in volume can be attributed to the melting of butter during baking. As the butter melts, it loosens the cookie\u0026apos;s structure, allowing water in the dough to interact with baking powder, resulting in gas formation that causes the cookies to rise. The weight of Type 4 cookies was the highest (21.57g), followed by Type 3 (20.74g), while Type 1 obtained the lowest weight (20.25g). The weight increase observed in Type 4 cookies is a result of the ingredients, due to which water retention capability improved and caused a slight rise in weight compared to Type 1. Among the different treatments, Type 3 cookies displayed the highest specific volume of (1.86 cm\u003csup\u003e3\u003c/sup\u003e/g), closely followed by Type 4 with (1.82 cm\u003csup\u003e3\u003c/sup\u003e/g), while Type 1 had the lowest volume (1.76 cm\u003csup\u003e3\u003c/sup\u003e/g). Upon baking, the cookies diameter expanded due to the butter melting and steam formation within the dough, which increased the specific volume of the enriched cookies. Type 4 exhibited the largest diameter (6.4 cm) followed by Type 3 (6.3 cm), and the lowest was observed in Type 1 (6.0 cm). In terms of thickness, Type 2 cookies were the thickest (1.56 cm), followed by Type 1 (1.55 cm), while Type 4 had the least thickness (1.49 cm). The spread ratio, indicating the dough\u0026rsquo;s expansion during baking, was highest in Type 4 (3.32 cm), followed by Type 3 (3.27 cm), and lowest in Type 1 (3.00 cm), characterized by the exclusive use of corn flour. The increase in spread ratio in Type 4 cookies can be attributed to the elevated fat content from pumpkin seed powder as compared to other treatments. These findings are consistent with those of Ali \u003cem\u003eet al.\u003c/em\u003e, (2022), confirming the influence of ingredients on the physical properties of cookies.\u003c/p\u003e\n \u003cdiv\u003e\u0026nbsp;\u003ctable id=\"Tab5\" border=\"1\"\u003e\n \u003ccaption language=\"En\"\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003ePhysical properties of cookies enriched with amaranth flour and pumpkin seeds powder.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eSamples\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\u0026nbsp;\u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eVolume\u003c/p\u003e\n \u003cp\u003e(cm\u003csup\u003e2\u003c/sup\u003e)\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eWeight\u003c/p\u003e\n \u003cp\u003e(g)\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003eSpecific volume\u003c/p\u003e\n \u003cp\u003e(cm\u003csup\u003e3\u003c/sup\u003e/g)\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eDiameter(cm)\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eThickness\u003c/p\u003e\n \u003cp\u003e(cm)\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eSpread Ratio\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eType 1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e36.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e20.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.3\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e1.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e1.55\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eType 2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e36.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e20.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e1.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e1.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.21\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eType 3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e40.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e20.74\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e1.86\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e1.51\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.27\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eType 4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e41.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e21.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e1.82\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e1.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eC.D\u003c/p\u003e\n \u003cp\u003eC.V\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.655\u003c/p\u003e\n \u003cp\u003e0.609\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.500\u003c/p\u003e\n \u003cp\u003e0.865\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\" colspan=\"2\"\u003e\n \u003cp\u003e0.043\u003c/p\u003e\n \u003cp\u003e1.273\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.219\u003c/p\u003e\n \u003cp\u003e0.850\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.029\u003c/p\u003e\n \u003cp\u003e0.694\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e0.209\u003c/p\u003e\n \u003cp\u003e2.352\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n \u003c/div\u003e\n \u003cp\u003eTreatment found to be significant at(p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) C. D\u0026thinsp;=\u0026thinsp;Critical Difference, C.V\u0026thinsp;=\u0026thinsp;coefficient of variance\u003c/p\u003e\n\u003c/div\u003e"},{"header":"Conclusion","content":"\u003cp\u003eThe acceptability of the enriched cookies was evident when they were made using a combination of amaranth flour and pumpkin seed powder, which offer suitable protein levels, high nutritional value, and a significant amount of dietary fiber. Both amaranth flour and pumpkin seed powder are abundant in various essential nutrients, providing a gluten-free option for individuals with dietary limitations. The research successfully met its goal as the enhanced cookies received high approval for their sensory characteristics. The investigation indicated that enhancing the nutritional composition of the cookies was achieved by supplementing varying levels of corn flour (ranging from 100\u0026ndash;40%) with pumpkin seed powder and amaranth flour. The inclusion of pumpkin seed powder, known for its rich protein content, offers a promising strategy to combat protein deficiency in communities. Given that cookies are popular snacks consumed by people of all ages, their intake could help sustain energy levels. Moreover, the presence of dietary fiber from amaranth flour in the cookies provides added health benefits to consumers. The healthy fats present in pumpkin seeds play a vital role in promoting heart and brain health. In nuts shell, these cookies will be a better alternative for a community to meet the nutritional needs as well as daily cravings.\u003c/p\u003e"},{"header":"Declarations","content":"\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eA. Wrote the main manuscript and textB. Verfied and corrected\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAdelerin, R. O., Awolu, O. O., Ifesan, B. O. T., \u0026amp; Nwaogu, M. U. (2024). Pumpkin-based cookies formulated from optimized pumpkin flour blends: Nutritional and antidiabetic potentials. Food and Humanity, 2, 100215. https://doi.org/10.1016/j.foohum.2023.100215\u003c/li\u003e\n\u003cli\u003eAOAC (2006) Official Methods of Analysis of the Association of Official Analytical Chemists. 19th Edition, Arligton\u003c/li\u003e\n\u003cli\u003eAOAC (2012) Official Methods of Analysis of the Association of Official Analytical Chemists. 19th Edition, Arligton\u003c/li\u003e\n\u003cli\u003eAshgan, Mohamed, Ali., Hala, H., Shaban. (2022). Cookies Processing From Composite Flours of Cereals with High Nutritional Value. Current science international, DOI: 10.36632/csi/2022.11.1.10\u003c/li\u003e\n\u003cli\u003eAyo JA, Ojo MA, Popoola CA, Ayo VA, Okpasu A (2018). Production and quality evaluation of acha-tigernut composite flour and biscuits. Asian Food Science Journal.1(3):1-12. DOI: 10.9734/AFSJ/2018/39644\u003c/li\u003e\n\u003cli\u003eBarrera, C., Betoret, N., \u0026amp; Segu\u0026iacute;, L. (2020, March 31). Phenolic Profile of Cane Sugar Derivatives Exhibiting Antioxidant and Antibacterial Properties. Sugar Tech/Sugar Tech. https://doi.org/10.1007/s12355-020-00817-y\u003c/li\u003e\n\u003cli\u003eDas, S., Ghosh, M., \u0026amp; Chakraborty, P.(2021) Study of the utilization of \u0026ldquo;Pumpkin seed\u0026rdquo; for the production of nutritionally enriched biscuits.\u003c/li\u003e\n\u003cli\u003eDewi, N. K. K. S., Sudiarta, I. W., \u0026amp; Rudianta, I. N. (2022). Substitution of corn flour and additional palm sugar to cookie characteristics. SEAS (Sustainable Environment Agricultural Science), 6(1), 42-52. DOI: https://doi.org/10.22225/seas.6.1.4965.42-52\u003c/li\u003e\n\u003cli\u003eElaıbı, H., Mutlag, F., \u0026amp; Al-Ebey, Z. K. (2023). A comprehensive review of Aloe vera: Multifaceted health benefits and anti-diabetic properties.\u003c/li\u003e\n\u003cli\u003eGebreil, S. Y., Ali, M. I. K., \u0026amp; Mousa, E. A. M. (2020). Utilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products. Food and Nutrition Sciences, 11(05), 336\u0026ndash;354. https://doi.org/10.4236/fns.2020.115025\u003c/li\u003e\n\u003cli\u003eHafez, D.A. (2017) Utilization of Amaranth and Quinoa Flour to Produce Some Bakery Products to Autism Children. Advances in Environmental Biology, 11, 1-11.\u003c/li\u003e\n\u003cli\u003eKorese, J.K., S.K. Chikpah, O. Hensel, E. Pawelzik, and B. Sturm. (2021). Efect of orange-feshed sweet potato four particle size and degree of wheat four substitution on physical, nutritional, textural and sensory properties of cookies. European Food Research and Technology 247 (4): 889\u0026ndash;905. https://doi.org/10. 1007/s00217-020-03672-z.\u003c/li\u003e\n\u003cli\u003eKumari Dhiman (2019). Functional constituents and processing of pumpkin: A review. In in Journal of Article Food Science and Technology. https://www.researchgate.net/publication/281316152\u003c/li\u003e\n\u003cli\u003eKumari Dhiman, A., Sharma, K., \u0026amp; Attri, S. (2019). Functional constituents and processing of pumpkin: A review. In Article in Journal of Food Science and Technology. https://www.researchgate.net/publication/281316152\u003c/li\u003e\n\u003cli\u003eNahriana, N. (2023). The prospect of Corn Flour Utilization to be Chips Through Citizen Training in Antang district, Makassar. International Journal of Education, Vocational and Social Science, 2(03), 126-138. DOI: https://doi.org/10.99075/ijevss.v2i03.360\u003c/li\u003e\n\u003cli\u003eOluwatobi, A. R., Olugbenga, O., Ifesan, B. O. T., \u0026amp; Morgan, U. N. (2024, May 1). Pumpkin-Based Cookies Formulated from Optimized Pumpkin Flour Blends: Nutritional andAntidiabetic Potentials. Food and Humanity. https://doi.org/10.1016/j.foohum.2023.100215\u003c/li\u003e\n\u003cli\u003ePermadi, M., Oktafa, H. \u0026amp; Agustianto, K. (2018). Design of Food Sensorical Test System with Testing Preference Test (Hedonic and Hedonic Quality), Bread Case Study Tawar, Using Function Network Basis Radial Algorithm. Mikrotik Journal, 8(1): 29-42 \u003c/li\u003e\n\u003cli\u003ePinto, D. Silva, A.M. Freitas, V.Vallverd\u0026uacute;-Queralt, A.; Delerue-Matos, C. Rodrigues, F. Microwave-assisted extraction as a green technology approach to recover polyphenols from Castanea sativa shells. ACS Food Sci. Technol. 2021, 1, 229\u0026ndash;241. https://doi.org/10.1002/jsfa.6993\u003c/li\u003e\n\u003cli\u003eSharma, P. and Gujral, H.S. (2011). Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Research International, 14(10), 227-236. https://doi.org/10.1007/s13749-015-0054-5.\u003c/li\u003e\n\u003cli\u003eSindhu, s. c. (2019). nutrient and mineral composition of developed value-added cookies incorporating germinated pumpkin seed powder and evaluation of malted sorghum based weaning foods view project neeta kumari independent researcher. https://doi.org/10.13140/rg.2.2.36053.04320\u003c/li\u003e\n\u003cli\u003eSingh, A., \u0026amp; Kumar, V. (2023). Pumpkin seeds as nutraceutical and functional food ingredient for future: A review. Grain \u0026amp; Oil Science and Technology. https://doi.org/10.1016/j.gaost.2023.12.002\u003c/li\u003e\n\u003cli\u003eSyed, Q. A., Akram, M., \u0026amp; Shukat, R. (2019). Nutritional and therapeutic importance of the pumpkin seeds. Seed, 21(2), 15798-15803. DOI: 10.26717/BJSTR.2019.21.003586\u003c/li\u003e\n\u003cli\u003eUsman, G. O., Ameh, U. E., Alifa, O. N., \u0026amp; Babatunde, R. M. (2015). Proximate composition of biscuits produced from wheat flour and maize bran composite flour fortified with carrot extract. DOI: 10.4172/2155-9600.1000395\u003c/li\u003e\n\u003cli\u003eWichchukit, S., \u0026amp; O\u0026apos;Mahony, M. (2015). The 9‐point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. Journal of the Science of Food and Agriculture, 95(11), 2167-2178. https://doi.org/10.1002/jsfa.6993\u003c/li\u003e\n\u003cli\u003eXu, B., and S.K.C. Chang. (2018). Total phenolics, phenolic acids, isofavones, and anthocyanins and antioxidant properties of yellow and black soybeans as afected by thermal processing. Journal of Agricultural and Food Chemistry 56 (16): 7165\u0026ndash;7175. https://doi. org/10.1021/jf8012234.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Amaranth Flour, Cookies, Corn flour, Gluten-free, Nutritional value, Pumpkin Seed","lastPublishedDoi":"10.21203/rs.3.rs-5204653/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-5204653/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThis study aimed to utilize amaranth flour and pumpkin seed powder as a supplement in the preparation of gluten-free corn flour cookies. Which is a versatile and nutritious ingredient and can be added in the preparation of cookies due to high fiber content, low glycemic index, rich in various nutrients. Amaranth flour is a nutritious and gluten-free replacement to traditional wheat flour that has gained popularity in recent years due to its high nutritional profile. The recipe was developed by replacing wheat flour with corn flour and amaranth flour in a traditional cookie recipe and incorporating pumpkin seed powder as a functional ingredient in different ratios. Four different treatments were standardized, Type 1 (100% Corn flour control), Type 2 (80% corn flour\u0026thinsp;+\u0026thinsp;10% Amaranth flour\u0026thinsp;+\u0026thinsp;10% Pumpkin seed powder), Type 3 (60% Corn flour\u0026thinsp;+\u0026thinsp;20% Amaranth flour\u0026thinsp;+\u0026thinsp;20% Pumpkin seed powder) and Type 4 (40% Corn flour\u0026thinsp;+\u0026thinsp;30% Amaranth flour\u0026thinsp;+\u0026thinsp;30% Pumpkin seed powder). The flavonoid content and the phenolic content were highest in Type 4 followed by the Type 3 sample and lowest in Type 1. DPPH Assay was conducted, Type 1 showed the lowest inhibition (9.82%), and the highest level of inhibition was observed in Type 4 (46.19%). All the results showed that Type 4 is comparatively more nutritious than Type 1. As per sensory evaluation, the Type 4 sample was highly acceptable. The results showed that the corn flour cookies supplemented with amaranth and pumpkin seeds powder showed better texture, were richer in taste and their nutritional content was higher as compared to cookies prepared by using only corn flour (control). Type 1 was least acceptable followed by Type 2. The study concluded that the enriched cookies (Type 4), were a nutritious and tasty alternative to traditional wheat flour cookies. They offer a wide range of nutrition and antioxidant benefits with a unique flavor and texture profile. However further research is needed to evaluate the shelf life and stability of the cookies.\u003c/p\u003e","manuscriptTitle":"Comprehensive Research: Corn Flour Cookies Supplemented with amaranth flour and Pumpkin Seeds Powder","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-10-14 10:32:46","doi":"10.21203/rs.3.rs-5204653/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"436238b9-dfdb-4bdd-8934-68d188f8b7fc","owner":[],"postedDate":"October 14th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-10-23T11:08:27+00:00","versionOfRecord":[],"versionCreatedAt":"2024-10-14 10:32:46","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-5204653","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-5204653","identity":"rs-5204653","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}