Description:FIELD OF INVENTION
The present invention relates to the field of food technology and nutraceutical formulations, more particularly to a nutrient-enriched functional food composition. Specifically, the invention provides a novel composition comprising peach pulp and ragi (finger millet) flour, combined with natural sweeteners and dry fruits, to deliver a gluten-light, low-glycemic, vitamin- and mineral-rich functional food product. The invention is directed towards developing health-oriented snack formulations with enhanced nutritional value, improved digestibility, and consumer appeal.
BACKGROUND OF INVENTION
Peach (Prune persica (L.) Batsch) is a widely grown sweet, juicy fleshed fruit and is grown in most parts of the localities in the northern hilly areas in India which include Jammu and Kashmir, Himachal Pradesh and Uttarakhand. The fruit contains healthy amounts of vitamin C and vitamin A, beta-carotene, antioxidants and dietary fibers, which are very productive in enhancing immune system, healths of the skin, eyes and beneficial in digestion.
Peach fruits are low in calories and are naturally sweet, which makes them perfect in managing weight and wellness. Under the influence of nutritional value of peach fruit, the peach cookies have been designed as a soft, healthy snack based on actual peach pulp and ragi (finger millet) flour. The cookie is enriched with calcium, iron and fiber (a gluten-light grain), so it is wholesome and easy to digest. Made by using honey as the main sweetening agent with some help of crunchy and dry fruits, this cookie can be called to be an agreeable mixture of thoughtfulness of peach bitterness, the earthy scent of ragi, and fudgy-fruity taste. Peach cookies prepared in a microwave can be baked to perfection and be presented in a golden color with all the health benefits and less of the guilty feeling since it is healthier than other delicacies and more attractive when presented to kids as well as the adults who are likely to appreciate its good looks and tasty flavour.
CN 105580874A disclosed Creating cookies using peach blossom or pulp of peach as the sole component The product contains low-gluten flour, eggs, sugar, butter, and baking powder. These cookies are fruit flavored and have higher nutritional values with some modification of traditional baking with the healthiness of peaches. The majority of the ingredients used are refined meaning sugar and butter whose usage could make the cookies less attractive to people who prefer functional/ low-sugar snacks.
US 5204131A disclosed baking cookies consisting of a mixture of ingredients made with flour, sugar, shortening, water, egg, and gelatin. The gelatin is a moisture holding agent which would help the cookies morsels to get soft yet chewy when cooked in a microwave which is not only an easy alternative to conventional baking but it is also much faster. it is made of gelatin, a byproduct of animals which may not auger well with vegetarian and vegan followers.
US 20040191386A1 disclosed Finger millet (ragi) biscuits preparation with a particular emphasis on the composition containing 50 60% ragi flour as the first component and supplemented with wheat flour, sugar, fat, and leavening agents. This would provide a healthy and high fiber food element as an alternative to conventional biscuits appealing to the diverse segments of health-conscious consumers and functional food seekers. the nutritional formulation does not have enough natural sweetness or flavor range as it will revolve around simple ingredients such as ragi and wheat flour. This may lead to loss of consumer attractiveness, particularly to the children or those who like snacks that are sweeter and filled with fruits.
BE1013776A3 disclosed a method for preparing bakery products from pre-prepared ingredients, wherein butter cookies are baked from frozen dough, in particular preforms of unbaked dough with a butter content of at least 20 wt. % and an egg content of at least 10 wt. %, whether or not provided with the necessary cookie decorations. The invention also relates to prefabricated preparations for such a method, consisting of frozen dough for butter cookies, and a device for manufacturing such preparations.
Research gap
Although prior art describes peach-based cookies using refined flour and sugar, ragi-based biscuits with wheat flour, and microwave-baked products incorporating animal-derived gelatin, these formulations either lack natural fruit-derived nutrients, rely on high-calorie sweeteners, or are unsuitable for health-conscious and vegetarian consumers. None of the existing disclosures reveal a nutrient-enriched functional food composition that uniquely combines peach pulp and ragi flour with natural honey and dry fruits, thereby delivering enhanced levels of vitamin C, polyphenols, dietary fiber, calcium, and iron in a gluten-light, low-glycemic, and vegetarian-friendly format. This highlights a clear research gap in developing a holistic fruit–millet-based functional food formulation that balances health benefits with consumer acceptability as a guilt-free snack option.
None of the prior art disclosed what the present invention disclosed. Present invention relates to a nutrient-enriched functional food composition comprising peach pulp and ragi flour

SUMMARY OF 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. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
The present invention provides a nutrient-enriched functional food composition comprising peach pulp and ragi (finger millet) flour in combination with natural honey, dry fruits, butter, and vanilla essence. The formulation is designed to deliver enhanced nutritional benefits, including vitamin C, polyphenols, dietary fiber, calcium, and iron, while being gluten-light, low-glycemic, and suitable for vegetarian consumers. The invention further discloses a process of preparation wherein peach pulp and ragi flour are blended with natural sweeteners and inclusions, shaped, and microwave-baked under controlled conditions to yield a product with retained bioactive compounds, desirable texture, and sensory appeal. The composition offers a guilt-free, health-oriented snack alternative that addresses consumer demand for functional foods with improved digestibility, natural sweetness, and balanced nutritional properties.
BRIEF DESCRIPTION OF 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:
Figure 1 illustrates Prunus persica (peach pulp), used as the primary fruit base in the composition.
Figure 2 illustrates Eleusine coracana (ragi/finger millet), employed as the main cereal component for nutritional enrichment.
Figure 3 shows natural honey, used as a low-glycemic sweetening agent in the formulation.
Figure 4 depicts the prepared cookie dough before microwave baking.
Figure 5 shows the cookie after baking, highlighting its texture and appearance.
Figure 6 illustrates the final cookies displayed on the day of exhibition.
Figure 7 represents the endpoint of titration during vitamin C estimation in the sample.
Figure 8 shows the dry sample obtained after complete removal of moisture.
Figure 9 depicts the weight of the sample recorded at two different stages for analysis.
Figure 10 illustrates the process during fat estimation.
Figure 11 shows the sample after completion of fat estimation.
Figure 12 shows the flask weight recorded during fat estimation.
Figure 13 shows the sample weight recorded during fat estimation.
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 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.
The nutritionally enriched peach based ragi Functional food (cookies etc ) will be manufactured using careful blend of the peach pulp, ragi flour (Eleusine coracana) natural honey, dry fruits, butter, and vanilla essence. Technically each ingredient has brought with it its own functional benefits. The peach pulp is an excellent source of vitamin C, vitamin A, beta-carotene, polyphenols, and dietary fiber, which are attributed to the health of the immune system, skin, vision improvement, and digestive health. The use of ragi flour, a gluten-free millet, also provides an excellent nutritional score with a good level of calcium, iron, amino acids, and fiber that helps strengthen bones, regulate the sugar level, and maintain bowel health. Refined sugars are substituted by honey, making the cookies low glycemic and with antimicrobial and antioxidant effects. Dried fruits like almonds, cashews offer heart-healthy fats, protein, and micronutrients like magnesium and zinc to the diet which have numerous health benefits such as heart health and brain functioning. Butter however is only added in very small quantities, to support food stability and have a certain texture and flavor, and vanilla essence is also added, to support the palatability. The fuctional food (cookies) are prepared and baked till golden in microwave and have retained their nutritional elements as well as the convenience. These cookies are non-technically a healthy, guilt-free and tasty snack that is good both to kids and grown-ups. They provide a soft-chewy bite with the element of bitterness of peach with the earthy smell of ragi and natural sweetness of honey being balanced by the crunchiness of the dry fruits. Easy to digest, containing low added sugars and moderate in calorie content, the cookies are perfect substitutes to health and calorie-conscious people, fruit lovers, and other people in search of functional food. Consequently, this development is not only capable of health-wise and taste-wise meeting standards but also constitutes a ready-to-market product that has a high potential in the artisanal and industrial bakery business.
A. PREPARATION STEPS:
1. Materials and Methods
a. Materials Required:
Peach pulp – 240 g (from ~1 cup pulp)
Ragi flour (Finger millet flour) – 120 g (standard cup ~1 cup or 120 g for flour)
Butter – 40 g (from ~3 tablespoons)
Honey – 63–84 g (from ~3–4 tablespoons; 1 tbsp honey ≈ 21 g)
Vanilla essence – 1–2 g (3-4 drops or ~¼ teaspoon)
Chopped dry fruits (almonds, cashews, berries, or combinations) – 30–35 g(1/4 cup)
Optional: Additional butter for greasing – 2–3 g
b.Step-by Step methodology:
1. Method of preparing Peach Pulp:
• Use ripe peaches, wash them, peel off, and clean them of the seed.
• Put the peach flesh in a mixer and blend until you get smooth and uniform pulp. Set aside.
2. Mixing Dry Ingredients:
• Add 120 g of ragi flour into a mixing bowl.
• Optionally, add a pinch of salt and mix well to obtain a uniform dry mixture.
3. Combining Wet Ingredients:
• Gradually add the prepared peach pulp (240 g) into the ragi flour.
• Incorporate softened butter (40 g), honey (63–84 g), and vanilla essence (1–2 g), mixing until a homogeneous dough is obtained.
4. Inclusion of Dry Fruits:
• Add chopped dry fruits (30–35 g) such as almonds, cashews, or berries.
• Incorporate half of the dry fruits into the dough, folding evenly to ensure uniform distribution.
5. Forming of Functional Food Units:
• Grease a microwave-safe plate with butter.
• Shape the dough into functional food units, optionally in the form of cookies, bars, or biscuits.
• Arrange the units on the greased plate, leaving minimal gaps between them.
6. Baking Process:
• Place the plate in a microwave oven.
• Heat at a low to medium power setting (400–600 W) for 2–3 minutes.
• Monitor the process to prevent burning. The functional food units should develop a golden-brown color with a soft center.
7. Cooling and Storage:
• Allow the baked units to cool to room temperature.
• Store in an airtight container to maintain freshness, flavor, and texture.
C. RESULT
1. DETERMINATION OF VITAMIN C:
• Take 5 grams of the sample (cookie mixture) into a clean beaker.
• Add 30 ml of distilled water (DW) to the sample.
• Mix thoroughly to obtain a homogeneous solution.
• Add 1 ml of starch solution using a pipette; this acts as an indicator.
• Titrate the mixture with a standard iodine solution slowly.
• Continue titration until a brown-black colour appears, indicating the endpoint.
• Note the volume of iodine solution used for calculation.
• V = Volume of iodine used (ml)
• N = Normality of iodine solution
• W = Weight of sample (g).
• Vitamin C (mg/ml) = (V × N × 88) /W
• =24 × 0.5 × 88 / 50
• =2.112%

2. MOISTURE CONTENT:
• Through this we have find browning index or colour analysis
• Take a sample of muffins and weight it on a pre-weighed foil paper.
• Now place the sample into a hot air oven at 60°C.
• After drying, take the final weight of the sample and subtract the weight of the foil paper.
Calculation:
Weight of the foil = 0.433gm
Weight of the initial sample = 4.588gm
Weight of the final sample with foil = 5.022gm
So the final weight;
= Initial – final/initial *100
= 4.589 – 4.055/4.589 *100
= 0.116*100
= 11.6%
3. ASH CONTENT
Empty Crucible weight: 39.77gm
With Sample: 8.465gm
After taking out from muffle furnace: 39.861gm
Ash% = 39.77 – 39.861 / 8.465 * 100
= 0.99%
4. FAT ESTIMATION:
Dry weight – weight with flask/sample weight *100
= 174.440 – 177.40/7.326*100
= 0.35*100
Answer = 35% fat
The final composition exhibited the following nutritional parameters:
Ash Content 0.99%
Moisture Content 11.6%
Vitamin C 2.112%
Fat 35%

, Claims:1. A nutrient-enriched functional food composition comprising:
peach pulp derived from ripe Prunus persica fruits blended into a smooth pulp, present in an amount of about 240 g ;
ragi flour (Eleusine coracana) in an amount of about 120 g, providing calcium, iron, amino acids, and dietary fiber;
butter in an amount of about 40 g;
honey in an amount of 63–84 g , serving as the sole sweetening agent to reduce glycemic load compared to refined sugar;
vanilla essence in an amount of about 1–2 g; and
chopped dry fruits in an amount of 30–35 g, selected from almonds, cashews, berries, or combinations thereof;
wherein the composition provides enhanced vitamin C, polyphenols, dietary fiber, calcium, and iron, and yields a gluten-light, low-glycemic, vegetarian-friendly functional food product.
2. A method for preparing the composition as claimed in claim 1, comprising:
a) preparing peach pulp by washing ripe peaches, peeling, deseeding, and blending the fruit flesh into a smooth pulp;
b) mixing ragi flour with optional salt to obtain a uniform dry mixture;
c) gradually incorporating peach pulp into the ragi flour, followed by the addition of butter, honey, and vanilla essence to obtain a homogeneous dough;
d) incorporating chopped dry fruits evenly into the dough;
e) forming the dough into functional food units, optionally in the form of cookies, bars, biscuits, or other baked goods, and arranging them on a microwave-safe greased plate;
f) microwave baking the functional food units at a power setting between 400–600 W for 2–3 minutes until golden-brown with a soft center; and
g) cooling the baked product to room temperature and storing it in an airtight container.
3. The composition as claimed in claim 1, wherein the final product exhibits:
Vitamin C content of about 2.1%,
moisture content of about 11.6%,
ash content of about 0.99%, and
fat content of about 35%.