Formulation and sensory characterization of low-cost, high-energy, nutritious cookies for undernourished adolescents: An approach using linear programming and fuzzy logic

Abstract

The present study focuses on the development and sensory characterization of low-cost, high-energy, nutritious cookies that satisfy the 30% Recommended Dietary Allowance (RDA) requirement of undernourished adolescents as per the National Institute of Nutrition (NIN), India. The underutilized ingredients finger millet, jackfruit seed powder, moringa powder, soy protein isolate, icing sugar, and oil were optimized using linear programming (LP). The sensory attributes of the developed cookies were compared with imported BP-100 (RUTF biscuit) and two high-energy biscuits available in the market using Fuzzy logic analysis. Cookies with a total energy of 506.81 kcal/100 g, protein 13.46 g/100 g, and fat 25.97 g/100 g were developed at an ingredient cost of US$ 1.52/kg, with the dose of vitamin and mineral premix set at 2.2 g/100 g of cookies. The developed cookies with higher similarity values showed higher consumer acceptability compared to other samples. The texture and taste have the most effect on sensory acceptability and customer approval, following color, overall acceptability, and flavor. Industrial relevanceIn terms of utilizing the locally available ingredients to combat adolescent malnutrition, linear programming, and fuzzy logic are easy methods that can be employed in any World Food Program initiative to formulate low-cost, high-energy food products.