Development and Evaluation of Cookies Incorporated with Kachri (Cucumis Callosus) Powder

Abstract

Cookies are baked goods. Traditional recipes often lack dietary fiber and bioactive compounds. This study aimed to improve the value of cookies by adding Kachri powder (Cucumis callosus). The cookies were made by replacing part of the wheat flour with Kachri powder at 5%, 7.5% and 10% levels. The control cookies had 100% wheat flour. The study tested properties, proximate composition, physical traits, antioxidant activity, sensory quality and storage stability using standard methods. Results showed that adding Kachri powder improved cookie quality. Water absorption capacity rose from 1.42 to 1.71 g/g. Crude fiber content increased from 2.40% in the control to 5.50% in cookies with 10% Kachri powder. Total phenolic content, DPPH scavenging activity and ferric reducing antioxidant power all rose as more Kachri powder was added. This means the antioxidant potential was stronger. Calcium and iron levels also increased with Kachri levels. Higher levels of Kachri led to a lower spread ratio and reduced sensory appeal. The cookies became darker. Had a stronger flavor. Among all the versions the 5% Kachri cookies had the best sensory acceptability. Storage tests over 60 days at room temperature showed a rise in moisture, peroxide value and microbial counts. Still the findings show that Kachri powder can be used effectively as an ingredient. This leads to cookies that're more nutritious, rich, in antioxidants and have good sensory and storage qualities.