Description:FIELD OF THE INVENTION
This invention relates to the field of food technology, specifically to the preparation of nutritious multigrain cookies infused with butterfly pea (Clitoria ternatea) extracts, offering enhanced health benefits through its high antioxidant, fiber, and protein content.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Dietary habits have increasingly favored processed, high-calorie meals, contributing to the prevalence of lifestyle-related diseases such as diabetes, heart disease, and obesity. Traditional cookies lack essential nutrients, bioactive compounds, and antioxidants. The butterfly pea extract, rich in anthocyanins, offers anti-inflammatory, anti-diabetic, and cardiovascular benefits. However, its application in widely consumed baked goods remains unexplored. This invention integrates multigrain formulations, including ragi, wheat, and gram flour, with butterfly pea extract to develop a nutritious and appealing alternative to conventional snacks.
While cookies cover a broad spectrum of baked good, their versatility and ability to accommodate so many different add-ins is what makes them a widely beloved treat. Functional ingredients, characterized are active components of food that promote the health of individual/s or population as a whole when taken in adequate quantity, include ragi (finger millet), whole wheat, oats, almond, pistachios, cashew and raisins that can replacements for all-purpose flour too, chia seeds and butterfly pea extract extracts which can not only provide nutrition but also the sensory embellishment associated with cookies without affecting palatability.
The idea is to manufacture a tasty, nutrient-dense cookie that incorporates both modern and traditional superfoods to support wellbeing. The product attempts to provide a healthy snacking option that is high in fiber, protein, vital vitamins, and antioxidants by blending finger millet, whole wheat, oats, almonds, pistachios, cashews, raisins, chia seeds, and butterfly pea extract extracts. These cookies appeal to consumers who are health-conscious since they offer practical advantages like better digestion, longer-lasting energy, and increased immunity while still tasting great and looking good. The cookies are prepared with carefully selected ingredients to ensure taste, and nutrition. The base is a mix of ragi, whole wheat and oats that lends you the complex carbs and nutritional fiber. Ragi, or finger millet, finely ground for smooth texture and a calcium bonus. Sweetened naturally and softened by pre-soaking, raisins are a great supplement with depth of flavor to balance out chopped or crushed cashews, pistachios and almonds to add pleasing crunch. Butterfly pea extract are incorporated for their bright natural colors and antioxidant properties, and chia seeds serve as a nutrient-dense binding agent by providing omega-3 fatty acids along with a light texture. The recipe uses natural sweeteners such as jaggery to keep the sugar count down, while balancing wet and dry ingredients to create a cookie that is chewy on the inside, crispy at the surface. Superfoods are distributed evenly thanks to uniform kneading, which also avoids segregation. A flawlessly cooked, nutrient-rich cookie is the result of carefully controlling the baking process at 160–180°C to maintain nutritional integrity and provide an enticing golden-brown finish. Adjustments are made to account for the moisture from raisins and extracts.
Several patents issued for nutritive snacks but none of these are related to the present invention. Patent US20040191386A1 provides a specialty biscuit comprising 50-60% by wt. finger millet (Eleusine corcona or Ragi) flour containing 7.0 to 14.0% by wt. dry gluten powder along with food grade additives, emulsifiers, favoring agents and preservatives and also a process for preparing the said biscuit. A specialty biscuit comprising 50-60% by wt. finger millet (Eleusine corcona or Ragi) flour containing 7.0 to 14.0% by wt. dry gluten powder along with food grade additives, emulsifiers, favoring agents and preservatives.
Another patent CN101779690B relates to a leisure food, namely a cereal nutrient biscuit and a preparation method thereof, belonging to the technical filed of food processing, which is composed of flour, white sugar, edible vegetable oil, black sesame seed, broken peanut, black soy milk powder, yam flour, rice powder, millet powder, corn powder, sorghum powder, oatmeal, fresh hen eggs, salt, sodium bicarbonate, ammonium bicarbonate and citric acid. The preparation method is as follows: evenly mixing the raw materials and stirring into paste; rolling the paste into the shape of biscuit and then baking; spraying palm oil on the surface of biscuits; cooling at room temperature; detecting the biscuits by a metal detector, removing biscuits containing metal chips or metal particles; picking out damaged biscuits; and packaging and warehousing the biscuits. In the invention, multiple grains such as sesame, peanuts and black beans are added to ensure more reasonable nutrition, no fumet is added to let the biscuits keep natural fragrance of rice; and the biscuit has the advantages of rich nutrition, multiple disease prevention, beautifying and body building, prolonging life, thin and crisp mouth feeling and the like, thus is a convenient leisure food suitable for people at all ages.
Another patent CN102894055A relates to a preparation method of low-sugar type chickpea biscuit capable of being eaten by diabetics. Full chickpea is cleanly washed and baked, the crushing particle size is controlled to be 60 to 100 meshes, and then, dough modulation, fertilization, dough re-modulation, rolling forming, baking, cooling and package are carried out. A recipe comprises 47.5 percent of whole wheat flour, 8 percent of whole chickpea flour, 5.6 percent of solid grease, 5.6 percent of whole milk powder, 0.28 percent of dried yeast, 0.34 percent of baking soda, 0.56 percent of common salt and 32.12 percent of warm water. The preparation method is mainly characterized in that the chickpea flour, the milk powder, the salt, the baking soda and the sold grease are added after the dough fermentation, the rolling forming is carried out after the dough re-modulation, the dough is placed into a baking oven in a split charging way to be baked, the baking time and the temperature are controlled, and soda biscuits with proper hardness and good brittleness can be obtained. The product has balanced nutrition matching, and the dietary fiber content is higher. The digestion in the body is slower than that of ordinary soda biscuits, the long-time energy providing can be realized, and the low-sugar type chickpea biscuit belongs to nutritive and healthy low-sugar type biscuit.
Another patent CN103719221B relates to a crispy wheat bran cookie rich in various grains and a production method thereof, which is made of the following raw materials in parts by weight: 50-200 parts of wheat bran, 100-200 parts of wheat low-gluten flour, and 10 parts of sweet potato dregs -50 parts, oat 10-50 parts, buckwheat 10-50 parts, barley 10-50 parts, unsalted butter 40-150 parts, maltitol 10-100 parts, erythritol 10-100 parts, egg liquid 20- 80 parts, skimmed milk powder 5-30 parts, black sesame 0-5 parts, walnut kernel 0-5 parts, almond 0-5 parts. Its preparation steps include: raw material processing, crushing processing, batter preparation, extrusion molding, baking and cooling packaging; it retains and makes full use of dietary fiber, protein, fat and vitamins in wheat bran, sweet potato dregs, oats, buckwheat and barley and other nutrients, low hardness, good crispness, delicate taste.
Another patent CN107212262B discloses a brown rice flavor instant nutritional powder and a preparation method. The brown rice enzymatic hydrolysis solution is used as a base material, hydrolyzed whey protein and sodium caseinate are added, and the powder is spray-dried; wherein the added amount of the hydrolyzed whey protein is 1-5 %, the addition amount of sodium caseinate is 1-5%; the base material of the brown rice enzymolysis solution: the puffed brown rice flour is modulated into the puffed brown rice paste with a weight percent concentration of 3-8% with purified water, and placed in 55-60 In the constant temperature water bath of ?, according to the consumption of 5~8U/g and 0.5~1.5U/g puffed brown rice flour respectively, add food-grade medium temperature a-amylase and cellulase, enzymolysis treatment for 30min~60min, after completion, heat up to 80 ?. ? of enzyme inactivation treatment for 2min, to obtain brown rice enzymatic hydrolyzate base material. The brown rice flavor instant nutritional powder of the present invention is also characterized in that it retains more polyphenolic active substances in brown rice, contains an appropriate amount of cello-oligosaccharides, and is rich in protein content, which can be directly dissolved for drinking, and can also be used as an ingredient for bread, Cakes and other baked goods and beverages or other foods.
OBJECTS OF THE INVENTION
Main object of the present invention is to develop a nutrient-dense multigrain cookie enriched with butterfly pea extract for enhanced health benefits.
Another object of the present invention is to incorporate natural antioxidants, anthocyanins, and bioactive compounds from butterfly pea extract to improve the functional properties of cookies.
Another object of the present invention is to provide a healthier snacking alternative with high fiber, protein, and essential vitamins using a combination of ragi, oats, whole wheat, and nuts.
Another object of the present invention is to utilize natural sweeteners like jaggery instead of refined sugar to promote better glycemic control.
Another object of the present invention is to optimize the texture and taste of the cookies, ensuring a balance between chewiness and crispness for consumer appeal.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention relates to the development of nutritious multigrain cookies enriched with butterfly pea extract, offering enhanced health benefits through a combination of traditional and modern superfoods. These cookies incorporate a carefully balanced blend of ragi, whole wheat, oats, nuts, chia seeds, and natural sweeteners like jaggery to provide high fiber, protein, and antioxidant content while ensuring a desirable taste and texture. The inclusion of butterfly pea extract enhances the cookies' antioxidant profile, contributing to anti-inflammatory, anti-diabetic, and cardiovascular benefits. The formulation optimizes the balance between chewiness and crispness, making it an appealing and health-conscious snacking alternative. The baking process is meticulously controlled to preserve the nutritional integrity of the ingredients while maintaining an attractive natural color and texture. By using minimally processed, nutrient-rich components, the invention promotes sustainable food production while catering to health-conscious consumers seeking functional and wholesome snacks.
Herein enclosed a nutritious multigrain cookie composition, comprising of:
peanut butter, olive oil, jaggery powder, chia seeds, multigrain flour, Oats flour, whole oats, baking soda, baking powder, butterfly pea extract, dry fruits chopped and flour, dark chocolate.
A method comprising the steps of:
Mixing 2 tbsp peanut butter, 1 tbsp olive oil, 4 tbsp jaggery powder, and ½ tbsp chia seeds to form a smooth blend;
combining ½ cup multigrain flour, ½ cup oats flour, 2 tbsp whole oats, 1/8 tbsp baking soda, 1/8 tbsp baking powder, and chopped dry fruits and flour;
Mixing the butterfly pea extract act after boiling it with other ingredients and added 1/4 tablespoons vanilla essence;
Kneading all the ingredients into a uniform dough and adding chopped dark chocolate;
Baking the cookies at 160°C for 15 minutes to preserve the nutritional integrity of ingredients.
The use of butterfly pea extract enhances the antioxidant and anti-inflammatory properties, reducing oxidative stress and improving overall health.
The combination of multigrain flours, nuts, and seeds provides a balanced macronutrient profile, promoting better digestion, sustained energy release, and immune support.
The formulation excludes artificial additives, preservatives, and refined sugars, making it a clean-label and sustainable food product.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig. 1 food texture analysis.
Fig. 2 FTIR data.
BRIEF DESCRIPTION OF THE TABLES
Table 1: Nutritional Value of normal and butterfly pea extract incorporated cookies
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, peanut butter, olive oil, jaggery powder, chia seeds, multigrain flour, Oats flour, whole oats, baking soda, baking powder, butterfly pea extract, dry fruits chopped and flour, dark chocolate.
In some embodiments of the present invention, 2-tablespoon (TSP) peanut butter, 1 TSP olive oil, 4 teaspoons jaggery powder were mixed all the ingredients with half teaspoon chia seeds. In other bowl; half-cup multigrain flour, half cup Oats flour, 2 tablespoons whole oats, 1/8teaspoon baking soda, 1/8 teaspoon baking powder, dry fruits chopped and flour were mixed, prepared, and kept aside.
In some embodiments of the present invention, after boiling and extracting the butterfly pea extract act mix it with other ingredients and add 1/4 tablespoons vanilla essence. Knead all the ingredients to dough and add chopped dark chocolate. Bake at 160º Celsius for 15 mins.
In some embodiments of the present invention, the figure demonstrates the cookies prepared are highly crunchy and have a good outer and inner coat texture. The graph shows texture analysis results for multigrain cookies, plotted against displacement. The gradual increase in force indicates a uniform texture, with no sudden breaks or brittle regions.
In some embodiments of the present invention, the absence of sharp peaks suggests a softer or crumbly texture. Small fluctuations along the slope may indicate minor variations due to multigrain components. The final drop in force indicates the point where the cookie likely breaks or compresses fully under the probe. This data helps assess crunchiness, uniformity, and suitability for consumer preferences.
Herein enclosed a nutritious multigrain cookie composition, comprising of:
peanut butter, olive oil, jaggery powder, chia seeds, multigrain flour, Oats flour, whole oats, baking soda, baking powder, butterfly pea extract, dry fruits chopped and flour, dark chocolate.
A method comprising the steps of:
Mixing 2 tbsp peanut butter, 1 tbsp olive oil, 4 tbsp jaggery powder, and ½ tbsp chia seeds to form a smooth blend;
combining ½ cup multigrain flour, ½ cup oats flour, 2 tbsp whole oats, 1/8 tbsp baking soda, 1/8 tbsp baking powder, and chopped dry fruits and flour;
Mixing the butterfly pea extract act after boiling it with other ingredients and added 1/4 tablespoons vanilla essence;
Kneading all the ingredients into a uniform dough and adding chopped dark chocolate;
Baking the cookies at 160°C for 15 minutes to preserve the nutritional integrity of ingredients.
The use of butterfly pea extract enhances the antioxidant and anti-inflammatory properties, reducing oxidative stress and improving overall health.
The combination of multigrain flours, nuts, and seeds provides a balanced macronutrient profile, promoting better digestion, sustained energy release, and immune support.
The formulation excludes artificial additives, preservatives, and refined sugars, making it a clean-label and sustainable food product.
EXAMPLE 1
BEST METHOD
Ingredients- peanut butter, olive oil, jaggery powder, chia seeds, multigrain flour, Oats flour, whole oats, baking soda, baking powder, butterfly pea extract, dry fruits chopped and flour, dark chocolate.
Methodology
1) 2-tablespoon (TSP) peanut butter, 1 TSP olive oil, 4 teaspoons jaggery powder were mixed all the ingredients with half teaspoon chia seeds.
2) In other bowl; half-cup multigrain flour, half cup Oats flour, 2 tablespoons whole oats, 1/8teaspoon baking soda, 1/8 teaspoon baking powder, dry fruits chopped and flour were mixed, prepared, and kept aside.
3) After boiling and extracting the butterfly pea extract act mix it with other ingredients and add 1/4 tablespoons vanilla essence.
4) Knead all the ingredients to dough and add chopped dark chocolate
5) Bake at 160º Celsius for 15 mins.
Derived from multigrain flour, chia seeds, and dry fruits, contributing to muscle repair, overall wellbeing and also supports digestive health and promotes satiety, helping with weight management. Dark chocolate is well-known for its ability to boost mood and reduce stress with its natural endorphin-enhancing properties. The use of jaggery powder, a natural and minimally processed sweetener, reducing the environmental impact associated with the production of refined sugars. Due to their high nutritious content, chia seeds and butterfly pea extract use less resources since they provide substantial health advantages in smaller amounts.
The figure 1 demonstrates the cookies prepared are highly crunchy and have a good outer and inner coat texture. The graph shows texture analysis results for multigrain cookies, plotted against displacement. The gradual increase in force indicates a uniform texture, with no sudden breaks or brittle regions. The absence of sharp peaks suggests a softer or crumbly texture. Small fluctuations along the slope may indicate minor variations due to multigrain components. The final drop in force indicates the point where the cookie likely breaks or compresses fully under the probe. This data helps assess crunchiness, uniformity, and suitability for consumer preferences. The FTIR data shows a sharp peak in between 2000-1500 cm-1 and 1000-500 cm-1 indicating the presence of a carbonyl group and C-C bonds.
Table 1: Nutritional Value of normal and butterfly pea extract incorporated cookies
Normal cookie
Test parameter Result (%)
Total carbohydrate 66.06
Fat 12.84
Protein 9.93
Normal cookie without butterfly pea extract
Test parameter Result (%)
Total carbohydrate 59.55
Fat 19.87
Protein 10.07
The above table shows a sharp difference in total carbohydrate (TC) content between normal and treated samples. Butterfly pea extract added cookies demonstrated a sharp reduction in TC content by approximately 7%, per 15gm of the cookies prepared.
In conclusion, butterfly pea extract-based cookies are more nutritious than normal cookies with the above said components used. This cookie is recommendable for a healthier snack.
, Claims:1. A nutritious multigrain cookie composition, comprising of:
peanut butter, olive oil, jaggery powder, chia seeds, multigrain flour, Oats flour, whole oats, baking soda, baking powder, butterfly pea extract, dry fruits chopped and flour, dark chocolate.
2. A method for preparing the cookies as claimed in claim 1, wherein the method comprising the steps of:
a) Mixing 2 tbsp peanut butter, 1 tbsp olive oil, 4 tbsp jaggery powder, and ½ tbsp chia seeds to form a smooth blend;
b) combining ½ cup multigrain flour, ½ cup oats flour, 2 tbsp whole oats, 1/8 tbsp baking soda, 1/8 tbsp baking powder, and chopped dry fruits and flour;
c) Mixing the butterfly pea extract act after boiling it with other ingredients and added 1/4 tablespoons vanilla essence;
d) Kneading all the ingredients into a uniform dough and adding chopped dark chocolate;
e) Baking the cookies at 160°C for 15 minutes to preserve the nutritional integrity of ingredients.
3. The method as claimed in claim 1, wherein the use of butterfly pea extract enhances the antioxidant and anti-inflammatory properties, reducing oxidative stress and improving overall health.
4. The method as claimed in claim 1, wherein the combination of multigrain flours, nuts, and seeds provides a balanced macronutrient profile, promoting better digestion, sustained energy release, and immune support.
5. The method as claimed in claim 1, wherein the formulation excludes artificial additives, preservatives, and refined sugars, making it a clean-label and sustainable food product.