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

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.