Description:FIELD OF THE INVENTION
The present invention relates to the field of functional food products and nutritional snacks, specifically multigrain cookies formulated with hibiscus extract for enhanced antioxidant properties, nutritional value, and sensory appeal.
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 transitioned towards processed, high-calorie foods, contributing to lifestyle diseases like obesity, diabetes, and cardiovascular disorders. Traditional cookies lack essential nutrients, fiber, antioxidants, and bioactive compounds.
Hibiscus (Hibiscus sabdariffa) is a potent source of anthocyanins, antioxidants, and bioactive phytochemicals known for their anti-inflammatory, antidiabetic, and cardiovascular health benefits. Despite its well-documented health advantages, hibiscus is rarely incorporated in widely consumed snacks like cookies.
Multigrain formulations including ragi, wheat, and gram flour provide a good source of fiber, micronutrients, and plant-based proteins, addressing common nutritional deficiencies in snack foods. The main challenge lies in achieving an optimal balance of taste, texture, and nutritional composition while ensuring consumer acceptability.
Cookies are a widely popular baked product known for their versatility and adaptability to various ingredients. Incorporating functional ingredients like ragi (finger millet), whole wheat, oats, almond, pistachios, cashew, raisins, chia seeds, hibiscus extracts can enhance the nutritional and sensory properties of cookies, making them healthier alternatives while maintaining palatability.
The concepts are to create a delicious, nutrient-rich cookie with modern and old superfoods to nourish wellbeing. It claims to be a high fiber, high protein, vital vitamins and antioxidants rich healthy snacking and have a blend of ragi (finger millet), whole wheat, oats, almonds, pistachios, cashews, raisins, chia seeds and hibiscus 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 made with a curated blend of ingredients to ensure a portion that is delicious as well as nutritious. Base is basically ragi, whole wheat, oats, which comprises of complex carbs and nutritional fibre. A smooth texture and a calcium boost are what finely ground ragi adds to it. Raisins that have been soaked in water give the dish natural sweetness and softness, while chopped or crushed cashews, pistachios, and almonds add a delightful crunch as well as depth of flavour. Hibiscus extracts are included, for their deep natural colours and antioxidant properties, and chia seeds as a nutrient-rich binding agent, contributing omega-3 fatty acids and a light texture. The recipe uses natural sweeteners such as jaggery to maintain low sugar levels, and balances wet and dry ingredients to create a cookie that’s somewhat chewy on the inside and crunchy on the outside. 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° C to maintain nutritional integrity and provide an enticing golden-brown finish. Adjustments are made to account for the moisture from raisins and extracts.
This invention overcomes these limitations by developing a nutritious, functional, and appealing multigrain cookie formulation infused with hibiscus extracts, providing a healthier snack alternative with higher protein, fiber, and antioxidant content.
Several patents issued for nutritive snacks but none of these are related to the present invention. 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 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 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 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 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 nutritious multigrain cookie enriched with hibiscus extract for enhanced health benefits.
Another object of the present invention is to incorporate functional ingredients such as ragi, oats, wheat, nuts, and chia seeds to improve fiber, protein, and micronutrient content.
Another object of the present invention is to use hibiscus extract as a natural source of antioxidants and anthocyanins for cardiovascular and anti-inflammatory benefits.
Another object of the present invention is to replace refined sugar with jaggery, making the cookies heart-healthy and diabetic-friendly.
Another object of the present invention is to create a clean-label product, free from preservatives, artificial additives, and refined flour.
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 a nutritious multigrain cookie enriched with hibiscus extract, designed to provide enhanced antioxidant, fiber, and protein content while maintaining an appealing taste and texture. The formulation incorporates functional ingredients such as ragi, whole wheat, oats, almonds, pistachios, cashews, chia seeds, and raisins, creating a healthier alternative to conventional cookies. Hibiscus extract is used as a natural source of anthocyanins and antioxidants, which offer anti-inflammatory, cardiovascular, and metabolic benefits. To ensure a clean-label and diabetic-friendly product, jaggery is used instead of refined sugar, and the formulation is free from artificial additives, preservatives, and refined flour. The single-baking process at 160°C is optimized to retain nutrients and enhance texture, resulting in a crispy yet soft cookie with natural colors and flavors. The invention aims to provide a functional, sustainable, and health-conscious snacking option for consumers seeking nutritious and wholesome food choices.
Herein enclosed a nutritious multigrain cookie using hibiscus extract composition, comprising of: peanut butter, olive oil, jaggery powder, chia seeds, multigrain flour, Oats flour, whole oats, baking soda, baking powder, hibiscus extract, dry fruits chopped and flour, dark chocolate.
A method for preparing the cookies as claimed in claim 1, wherein the 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 hibiscus 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 hibiscus extract contributes to natural color, flavor, and antioxidant enrichment, enhancing both visual appeal and health benefits.
The baking is optimized at 160°C to ensure nutrient retention and desirable texture, balancing crispiness and chewiness.
The use of jaggery instead of refined sugar makes the product heart-healthy and suitable for diabetic individuals.
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 hibiscus 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, 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 hibiscus 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, a sharp difference in total carbohydrate (TC) content between normal and treated samples. Hibiscus extract added cookies demonstrated a sharp reduction in TC content by approximately 5%, with an increase in protein content by 2% per 15gm of the cookies prepared.
Herein enclosed a nutritious multigrain cookie using hibiscus extract composition, comprising of: peanut butter, olive oil, jaggery powder, chia seeds, multigrain flour, Oats flour, whole oats, baking soda, baking powder, hibiscus extract, dry fruits chopped and flour, dark chocolate.
A method for preparing the cookies as claimed in claim 1, wherein the 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 hibiscus 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 hibiscus extract contributes to natural color, flavor, and antioxidant enrichment, enhancing both visual appeal and health benefits.
The baking is optimized at 160°C to ensure nutrient retention and desirable texture, balancing crispiness and chewiness.
The use of jaggery instead of refined sugar makes the product heart-healthy and suitable for diabetic individuals.
EXAMPLE 1
BEST METHOD
Ingredients- Peanut butter, olive oil, jaggery powder, chia seeds, multigrain flour, Oats flour, whole oats, baking soda, baking powder, 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 hibiscus extract 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.
Made with ragi, whole wheat, and oats, these cookies support healthy digestion and help maintain a feeling of fullness, aiding in weight management. Ragi is a calcium-rich grain that promotes bone health and helps prevent conditions like osteoporosis. Almonds, pistachios, cashews and chia seeds are an excellent source of protein, necessary for muscles to repair and grow. Healthy unsaturated fats are in nuts (almonds, pistachios, cashews, chia seeds, etc.) Considered good for heart health, decreasing bad cholesterol.
The combination of complex carbs paired with nutritious nuts and raisins, these cookies release energy steadily into the bloodstream, helping them to be the perfect snack when you have an active day ahead. Chia seeds pack a punch of omega-3 fatty acid, helpful for brain functions and reduced inflammation. Hibiscus extracts are loaded with antioxidants, which help combat oxidative stress and support overall cellular health.
The figure 1 demonstrates the cookies prepared are highly crunchy and have a good outer and inner coat texture. The force-displacement graph from texture analysis shows the mechanical response of a sample under compression. It initially shows minimal increase in force, indicating elastic behavior of cookie as displacement progresses, force increases steadily, indicating resistance to deformation of cookie. The linearity of the slope indicates uniform stiffness of cookie at 3mm, the peak force of 6 N signifies maximum resistance before failure. A sudden drop indicates structural breakdown of cookie. This analysis provides insights into the sample's firmness, rigidity, and structural integrity, crucial for food texture profiling and material durability testing.
Table 1: Nutritional Value of normal and hibiscus extract incorporated cookies

Hibiscus extract cookie
Test parameter Result (%)
Total carbohydrate 61.71
Fat 13.99
Protein 11.43
The above table shows a sharp difference in total carbohydrate (TC) content between normal and treated samples. Hibiscus extract added cookies demonstrated a sharp reduction in TC content by approximately 5%, with an increase in protein content by 2% per 15gm of the cookies prepared.
In conclusion, hibiscus extract-based cookies are more nutritious than normal cookies with the abovesaid components used. This cookie is recommendable for a healthier snack.
, Claims:1. A nutritious multigrain cookie using hibiscus extract comprising of:
peanut butter, olive oil, jaggery powder, chia seeds, multigrain flour, Oats flour, whole oats, baking soda, baking powder, hibiscus 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 hibiscus 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 2, wherein hibiscus extract contributes to natural color, flavor, and antioxidant enrichment, enhancing both visual appeal and health benefits.
4. The method as claimed in claim 2, wherein baking is optimized at 160°C to ensure nutrient retention and desirable texture, balancing crispiness and chewiness.
5. The method as claimed in claim 2, wherein the use of jaggery instead of refined sugar makes the product heart-healthy and suitable for diabetic individuals.