Description:FIELD OF THE INVENTION
The present invention relates to the field of functional foods and nutraceuticals, specifically to the development of value-added bakery products. More particularly, it pertains to the formulation of cookies enriched with Ashwagandha (Withania somnifera) powder, aimed at enhancing the nutritional and therapeutic value of the product for promoting general wellness and health benefits. This invention integrates traditional herbal ingredients into a widely accepted food format to deliver adaptogenic and health-promoting properties in a convenient, palatable form.
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.
The traditional activity of baking retains a significant position in the food processing business. Consumers are requesting more alternatives when it comes to bakery goods, and the sector has seen fortification of these goods occur in order to satisfy the growing taste of the health-conscious Indian. Bakery goods are a widely consumed good as they are inexpensive and rich in nutrients. They have become more popular among people as a result of the quick population increase, growing foreign influence, the advent of a working-age female population, and changing eating patterns, greatly influencing the trajectory of the bakery industry's growth. India is the world's second-largest producer of food after China, and with its expanding agricultural and food industries, it may soon surpass China as the top producer. One of the largest segments of the country's processed food industry is the bakery sector. The majority of baked goods, which include bread and biscuits, are classified as bakery products and account for more than 82 percent of all bakery items produced in the nation. In India, the bakery industry may be divided into the three major categories of bread, biscuits, and cakes.
Cookies belong to the category of baked goods that have a high flour, sugar, and shortening content and a low moisture level. They provide a prospective method of increasing the nutritional enrichment of the population in underdeveloped nations because to their indulgent character, great appeal, comparatively cheap cost, and good shelf-life stability . The Ayurvedic herb Ashwagandha (Withania somnifera), commonly known as Indian winter cherry, is revered for its restorative properties and its ability to treat a wide range of illnesses. It has good adaptogen properties and may be used as a diuretic, analgesic, anti-inflammatory, anti-stress, antioxidant, and anticonvulsive. It's a plant that's common in India and is used there for its healing properties. Ashwagandha has been well recognised in Ayurveda for its characteristics for many centuries, and the discipline views it as a miraculous remedy for a wide range of illnesses. It has a wide range of medicinal applications. However, its harsh taste prevents it from being used in its unprocessed form.
Stress and Anxiety Management – Modern lifestyles contribute to high stress and anxiety levels. Ashwagandha is a well-known adaptogen that helps reduce cortisol levels and promote relaxation. However, it is often consumed in bitter or inconvenient forms like capsules or powders. The invention offers a palatable and convenient way to consume Ashwagandha.
Palatability and Compliance Issues – Traditional Ashwagandha supplements have an earthy and bitter taste, making them unappealing for many consumers. The cookies mask the bitterness with a pleasant flavor while retaining Ashwagandha's health benefits, improving compliance and consumer acceptance.
Nutritional Deficiency and Immunity Support – Ashwagandha is known for its immune-boosting and antioxidant properties. The invention provides a functional snack that supports immunity while offering essential nutrients through a balanced cookie formulation.
Convenience and Accessibility – While herbal supplements require water and specific dosages, Ashwagandha cookies provide a grab-and-go alternative that seamlessly fits into daily routines, making herbal wellness more accessible.
Fatigue and Energy Enhancement – Ashwagandha is known to enhance stamina and reduce fatigue. By incorporating it into a snack, the invention caters to individuals looking for sustained energy without the need for caffeine or artificial stimulants.
Holistic Wellness Approach – Unlike conventional cookies that primarily focus on taste and indulgence, this invention merges taste with therapeutic benefits, catering to health-conscious consumers looking for functional foods.
Potential Health Benefits
Nutritional Profile of Ashwagandha (Withania somnifera) a shrub that grows well in India is called Ashwagandha (Withania somnifera). Flavonoids are only one of the beneficial components of Ashwagandha. The natural antioxidants superoxide dismutase, catalase, and glutathione peroxidase found in Ashwagandha are important for promoting health. Fever, inflammation, and disease prevention have all been treated with it. It has been utilised to increase cognition, strengthen the immune system, and advance general wellbeing. Ashwagandha, sometimes referred to as "Indian ginseng" and "winter cherry," is a highly well-liked herbal remedy. This little shrub, which is indigenous to India, has yellow blooms and crimson fruit. It is regarded as a wonder Ayurvedic plant since it is loaded with several significant therapeutic characteristics. The herb Ashwagandha is rich in critical vitamins and minerals as well as other necessary components. Among the minerals found in this plant include calcium, iron, and vitamin C. Ashwagandha has the following amounts of nutrients per 100 grams.
? Energy: 245 kcal
? Carbohydrate: 49.9 gm
? Crude Fiber: 32.3 gm
? Protein: 3.9 gm
? Iron: 3.3 mg
? Calcium: 23 mg
? Vitamin C: 3.7 mg
Alkaloids (isopelletierine, anaferine, cuseohygrine, anahygrine, etc.), steroidal lactones (withanolides, withaferins), and saponins are some of the chemical components of Ashwagandha that are physiologically active. Ashwagandha contains acylsterylglucosides and sitoindosides, both of which are stress relievers. The sitoindosides VII-X and Withaferin-A, two active principles of Ashwagandha, have been shown to exhibit strong anti-stress efficacy against acute forms of experimental stress according to Ghosal et al. (1989), several of its elements promote immunomodulatory effects. 5-dehydroxy withanolide-R and withasomniferin-A were produced by Withania somnifera's aerial portions.
Ashwagandha cookies are generally considered safe for consumption by most individuals.
Several patents issued for nutritive snacks but none of these are related to the present invention. Patent US11911431B2 relates to compositions and methods for helping to manage the lingering symptoms and effects of COVID-19 after recovery. Specifically, the present disclosure relates to sustained release dietary and nutritional supplement compositions and methods to provide ongoing support and symptom management for individuals exposed to SARS-CoV-2 who contacted COVID-19 and later recovered but continue to experience after-effects or lingering symptoms. Specifically, the composition is based on a sustained release ashwagandha extract, alone in a therapeutically effective amount, or in combination with other ingredients.
Another patent JP2013183723A provides a new food technology utilizing the leaves of reed spontaneously growing in Japan, gentle to the natural environment and capable of using the same greatly for the promotion of health of people. A reed/ashwagandha beverage based on the utilization of reed leaf powder and ashwagandha leaf powder is obtained by mixing any one of each of the prescribed amounts of reed leaf powder produced by harvesting the blue leaves together with stems at around the midsummer days, when the growth of reed is completed and their blue leaves become approximately 50 cm, conveying them to a processing plant, picking the soft leaves from the stems, washing through warm water, selecting, then removing water content uniformly and quickly by a dryer so that freshness is not lost, drying without having unevenness and then processing them to a powdery state by a crusher, and ashwagandha leaf powder similarly obtained by the powdering process, and of each of the prescribed amounts of the reed leaf powder, ashwagandha leaf powder and rice powder, with a suitable amount of beverage liquid.
Another patent US6517861B2 provides an herbal dietary supplement composition for lactating mothers, comprising the required quantum of one or more herbs selected from Groups A to D, wherein the herbs from Group A being comprised of medicinal plant materials having galactagogue properties, Group B being comprised of medicinal plant materials having adaptogenic and anti-stress properties, Group C being comprised medicinal plant materials having hepatoprotective properties and Group D being comprised of medicinal plant materials having digestive and appetite improving properties, along with a required quantum of additives selected from nutritive flour and optional frying, flavoring, coloring and dressing agents, and a process for preparing the composition.
Another patent US10251927B2 relates to an extract of Ashwagandha that exhibit enhanced bioactivity and bioavailability comprising of enriched withanolide glycosides and saponins; with negligible amount of alkaloids, withanolide aglycones and oligosaccharides. The extract as disclosed prepared from root, stems, leaves and whole plant of Ashwagandha further shows improved immunomodulatory activity, anti-inflammatory activity, anti stress activity, antidiabetic activity and sleep quality. The disclosure also provides a method of improving bioactivity of withanolide glycosides even at lower doses, by the administration of an enteric coaled formulation of extract of Ashwagandha to humans. The enteric coaling protects the composition from hydrolysis in the acidic environment of the stomach to release the withanolide glycoside in neutral/alkaline pH in gastrointestinal tract (GIT) thus enhancing the absorption. Further the process of preparation of the extract of Ashwagandha enriched with withanolide glycosides and saponins are disclosed along with various formulations.
Another patent US20200214978A1 provide a functional chewing gum comprising a gum base and active ingredients boosting in mental clarity and concentration, wherein said active ingredients are selected among Shilajit, Ashwagandha, coenzyme Q10, L-Tirosine, Rhodiola, Bacopa monnieri, L-Alpha glycerylphosphorylcholine (alpha-GPC), Guayusa, Phosphatidylserine (preferably GMO free), and piperine (i.e. blackpepper extract). The present invention is also directed to a functional chewing gum comprising a gum base and active ingredients providing alleviation of fatigue and enhancement of energy, wherein said active ingredients are selected among Shilajit, coenzyme Q10, citrulline malate, Siberian Ginseng, L-Tyrosine, Ganoderma lucidum (Reishi), Hericium erinaceus (Lion's mane), Coconut Oil powder, Shilajit, Guayusa, Resveratrol and piperine (blackpepper extract).
OBJECTS OF THE INVENTION
Main object of the present invention is development of value-added cookies by incorporating Ashwagandha powder for improved wellness.
Another object of the present invention is to develop a value-added cookie formulation by incorporating Ashwagandha (Withania somnifera) powder.
Another object of the present invention is to enhance the nutritional and functional properties of cookies using a natural adaptogenic ingredient.
Another object of the present invention is to assess the impact of different concentrations of Ashwagandha powder on the sensory qualities of cookies.
Another object of the present invention is to prepare a healthy bakery product using whole wheat flour as the base ingredient.
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 focuses on the development of functional cookies enriched with Ashwagandha (Withania somnifera) powder, aiming to combine traditional herbal wellness with modern dietary habits. Whole wheat flour was used as the base ingredient, along with fixed quantities of powdered sugar and butter, while milk was added as needed to achieve a smooth dough. Ashwagandha powder was incorporated in varying concentrations to enhance the cookies’ nutritional and therapeutic value. The prepared dough was shaped using round molds and baked at 170?°C for 20 minutes, followed by cooling at room temperature and packaging. Sensory evaluation of both control and Ashwagandha-fortified cookies was carried out by a semi-trained panel using a nine-point hedonic scale, assessing attributes such as color, taste, texture, and overall acceptability. The most preferred formulation, based on sensory scores, was further subjected to nutritional analysis for parameters like moisture content, total ash, and crude fat. This invention offers a novel approach to integrating Ayurvedic herbs into bakery products, providing a convenient, tasty, and health-enhancing snack option for wellness-conscious consumers.
Herein enclosed a development of value-added cookies by incorporating Ashwagandha powder for improved wellness comprising of
100-gram whole wheat flour, 36 gram of powder sugar and 50 gram of butter, 1 gram of baking powder, Ashwagandha (Withania somnifera) powder;
wherein the Ashwagandha powder is incorporated in an effective amount to enhance the wellness properties of the cookie without adversely affecting its sensory qualities.
A method for preparing the cookies with Ashwagandha powder comprising the steps of:
Measuring 100 grams of whole wheat flour into a mixing bowl;
Weighing 36 grams of powdered sugar and 50 grams of butter separately;
Mixing the butter and sugar together to form a creamy paste;
Measuring 1 gram of baking powder and adding it to the flour blend;
Combining the creamy butter-sugar paste with the flour blend using fingertips, gradually adding milk to achieve the desired dough consistency;
Shaping the dough into round forms using the sheet and cut method with circular molds;
Baking the shaped dough in a preheated oven at 170?°C for 20 minutes;
Cooling the baked cookies at room temperature; and
Packing the cooled cookies in high-density polyethylene (HDPE) bags for sensory evaluation.
The product is evaluated through sensory analysis for parameters including color, appearance, taste, crispness, mouthfeel, aftertaste, and overall acceptability.
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 Prepared cookies
BRIEF DESCRIPTION OF THE TABLES
Table 1 Concentration of ingredients
Table 2 Nutrient composition of control and ashwagandha powder added 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, relates to the formulation of value-added cookies by incorporating Ashwagandha (Withania somnifera) powder into a whole wheat flour-based recipe to enhance the wellness attributes of the final product.
In some embodiments of the invention, focuses on creating a functional snack that delivers the therapeutic benefits of Ashwagandha—an adaptogenic herb known for its stress-reducing, immunity-boosting, and overall health-promoting properties—while maintaining desirable sensory qualities.
In some embodiments of the invention, cookie dough was prepared by combining 100 grams of whole wheat flour with 1 gram of baking powder, 36 grams of powdered sugar, and 50 grams of butter.
In some embodiments of the invention, butter and sugar were first creamed together into a smooth paste, which was then gradually mixed into the flour blend. Milk was added as needed to achieve a dough of suitable texture.
In some embodiments of the invention, ashwagandha powder was incorporated in varying concentrations to study its effect on dough handling and final product characteristics.
In some embodiments of the invention, prepared dough was rolled out and shaped using round molds before being baked in a preheated oven at 170?°C for 20 minutes. Once baked, the cookies were allowed to cool at room temperature and packed in high-density polyethylene (HDPE) bags for further analysis.
In some embodiments of the invention, to assess consumer acceptance, both control (without Ashwagandha) and experimental samples were evaluated by a semi-trained sensory panel comprising 15 members.
In some embodiments of the invention, using the nine-point hedonic scale and a standardized sensory scorecard (Amerine et al., 1965), attributes such as color, appearance, taste, crispness, mouthfeel, aftertaste, and overall acceptability were rated.
In some embodiments of the invention, based on the sensory evaluation, the most acceptable formulation was identified and subjected to basic nutritional analysis, including moisture content, total ash, and crude fat levels.
In some embodiments of the invention, innovative approach offers a nutritious alternative to conventional cookies, combining the benefits of whole grain and herbal fortification.
In some embodiments of the invention, product serves as a convenient functional food with potential applications in the health and wellness food sector, catering to the growing demand for snacks that support preventive healthcare and holistic well-being.
Herein enclosed a development of value-added cookies by incorporating Ashwagandha powder for improved wellness comprising of
100-gram whole wheat flour, 36 gram of powder sugar and 50 gram of butter, 1 gram of baking powder, Ashwagandha (Withania somnifera) powder;
wherein the Ashwagandha powder is incorporated in an effective amount to enhance the wellness properties of the cookie without adversely affecting its sensory qualities.
A method for preparing the cookies with Ashwagandha powder comprising the steps of:
Measuring 100 grams of whole wheat flour into a mixing bowl;
Weighing 36 grams of powdered sugar and 50 grams of butter separately;
Mixing the butter and sugar together to form a creamy paste;
Measuring 1 gram of baking powder and adding it to the flour blend;
Combining the creamy butter-sugar paste with the flour blend using fingertips, gradually adding milk to achieve the desired dough consistency;
Shaping the dough into round forms using the sheet and cut method with circular molds;
Baking the shaped dough in a preheated oven at 170?°C for 20 minutes;
Cooling the baked cookies at room temperature; and
Packing the cooled cookies in high-density polyethylene (HDPE) bags for sensory evaluation.
The product is evaluated through sensory analysis for parameters including color, appearance, taste, crispness, mouthfeel, aftertaste, and overall acceptability.
EXAMPLE 1
BEST METHOD
We developed a recipe for cookies that included Whole wheat flour and ashwagandha powder, flour was taken with different concentration and we have taken sugar and butter quantity same and milk as per requirement to achieve proper consistency of dough.
Table 1.1: Concentration of ingredients
S. No. Whole wheat FLOUR
(gm) Ashwagandha POWDER
(gm) SUGAR
POWDER
(gm) BUTTER
(gm) MILK
(ml)
1. 100 0 36 50 20
2. 97.5 2.5 36 50 20
3. 95 5 36 50 20
4. 92.5 7.5 36 50 20
5. 90 10 36 50 20

Raw Material Acquisition and Preparation
100-gram whole wheat flour was measured into a mixing bowl
36 gram of powder sugar and 50 gram of butter was weighed separately.
The butter and sugar were then mixed together to a creamy paste.
1 gram of baking powder was measured and added to the flour blend.
The creamy butter-sugar paste and flour blend were mixed well using finger tips with gradual addition of milk to obtain the dough of desired texture.
Dough was then made to round shape by sheet and cut method using the round shape moulds.
The shaped dough was then baked in a preheated baking oven at 170 ºC temperature for 20 minutes.
The baked cookies were them placed in room temperature for cooling.
After cooling the cookies were packed in HDPE bags for further sensory evaluation.
EXAMPLE 2
Results:
Sensory evaluation
The formulated cookies (control and ashwagandha powder added cookies) were evaluated for various sensory parameters by a semi-trained panel of 15 members from the department of Food Technology, SALS, Uttaranchal University. Nine-point Hedonic scale and sensory score card (Amerine et al., 1965) was used to find out the most acceptable ashwagandha powder added cookies based on various sensory parameters viz; color, appearance, taste, crispness, mouth feel, after taste and overall acceptability. Further, the most acceptable ashwagandha powder added cookies were subjected to nutrient analysis including moisture, total ash and crude fat analysis.
Moisture Content
The moisture content of control and ashwagandha powder added cookies was found as 4% and 4.9%, respectively. The moisture content of ashwagandha powder added cookies was significantly higher than the control cookies however, it was within the permissible limit of <5% recommended by BIS (2020). It is usually seen the moisture content reduces to below 5% after baking resulting in crisp texture and good storage stability. The less amount of moisture guarantees that cookies have no microorganisms and have a better shelf life.
Ash content of cookies
In case of ash content also, ashwagandha powder added cookies had significantly higher (p<0.05) ash content which may be attributed to high total ash content of ashwagandha powder . The ash content of the control cookies was 1.5 g/100g while ashwagandha powder added cookies had 2 g/100g of ash content.
Crude fat content of cookies
In the present study, a non-significant (p>0.05) difference was present in the fat content of both the cookies. This is an acceptable limit for the sample. Higher fat levels at the dough stage leads to lower cookie dough density and lower dough hardness (Maache Rezzoug et al. 1998; Pareyt et al 2009) and also reduce elastic properties (Lai and Lin, 2006).
Nutrient composition of control and ashwagandha powder added cookies
Nutrient Control cookies Cookies with 10% ashwagandha T- statistics at 5%

Moisture content 4±0.00b 4.9±1.11a -13.943
Ash content 1.5±0.00b 2±0.11a -12.247
Crude fat 21.43±0.67a 19.2±0.28a 2.575
? All values are mean of three observations ± Standard deviation
? Means having different superscripts differ significantly in each row (p<0.05)
ADVANTAGES OF THE INVENTION:
Reduces Stress & Anxiety – Ashwagandha is an adaptogen that helps lower cortisol levels, promoting relaxation.
Boosts Immunity – Contains antioxidants that strengthen the immune system.
Enhances Energy & Stamina – Helps combat fatigue and improves endurance.
Supports Brain Health – Aids memory, focus, and cognitive function.
Improves Sleep Quality – Has calming properties that support restful sleep.
Regulates Blood Sugar Levels – Helps maintain healthy glucose metabolism.
Aids Digestion – Supports gut health and improves digestion.
Balances Hormones – Beneficial for thyroid function and reproductive health
, Claims:1. A development of value-added cookies by incorporating Ashwagandha powder for improved wellness comprising of
100-gram whole wheat flour, 36 gram of powder sugar and 50 gram of butter, 1 gram of baking powder, Ashwagandha (Withania somnifera) powder;
wherein the Ashwagandha powder is incorporated in an effective amount to enhance the wellness properties of the cookie without adversely affecting its sensory qualities.
2. A method for preparing the cookies with Ashwagandha powder as claimed in claim 1, wherein said method of cookies with Ashwagandha powder comprising the steps of:
a) Measuring 100 grams of whole wheat flour into a mixing bowl;
b) Weighing 36 grams of powdered sugar and 50 grams of butter separately;
c) Mixing the butter and sugar together to form a creamy paste;
d) Measuring 1 gram of baking powder and adding it to the flour blend;
e) Combining the creamy butter-sugar paste with the flour blend using fingertips, gradually adding milk to achieve the desired dough consistency;
f) Shaping the dough into round forms using the sheet and cut method with circular molds;
g) Baking the shaped dough in a preheated oven at 170?°C for 20 minutes;
h) Cooling the baked cookies at room temperature; and
i) Packing the cooled cookies in high-density polyethylene (HDPE) bags for sensory evaluation.
3. The method as claimed in claim 2, wherein the product is evaluated through sensory analysis for parameters including color, appearance, taste, crispness, mouthfeel, aftertaste, and overall acceptability.