Pharmaceutical study and evaluation of herbal cookies infused with Rasayana Churna: A comprehensive study on sensory acceptance and nutrient profile

Abstract

Abstract BACKGROUND: Rasayana Churna (RC) is an Ayurvedic herbal formulation composed of Amalaki, Guduchi, and Gokshura. Renowned for its rejuvenating attributes and contribution to healthy aging, this formulation offers potential benefits in promoting overall well-being. Utilization of this powder dosage form presents an opportunity to formulate nutritional cookies enriched with beneficial constituents. The present study aimed to investigate the nutritional composition, physical properties, and sensory quality of the cookies added with RC. METHODS: RC cookies were prepared using the standard method of preparation of cookies. The sensory evaluation of the cookies was evaluated by a panel of 20 volunteers using the Hedonic Scale. The cookies were analyzed for nutritional values like calorie content, crude fat, carbohydrate, protein, sugar, polyunsaturated fatty acids (PUFA), saturated fatty acids, trans fatty acids, sugar, and sodium. RESULTS: Nine cookies, each weighing 26 g, were prepared out of 300 g of ingredients. Three batches of cookies were prepared to determine the quantity of RC. The sensory analysis of the cookies revealed a positive response from the panelists, indicating their acceptance. The nutritional analysis showed 500.99 kcal/100 g of calorie content, 6.64/100 g protein levels, and 7.86/100 g PUFA. Additionally, essential minerals, including sodium, were detected. The HPTLC analysis confirmed the presence of active ingredients of the RC in the cookies. CONCLUSION: The prepared RC cookies are rich in nutrition compared to the cookies available in the market concerning calorie content, protein content, and other nutritional values. The PUFA were found to be three times more than the two market samples compared. The low sugar content makes the cookie a healthier snack for the general population. The sensory analysis showed the overall acceptability of the cookies.