Description:FIELD OF THE INVENTION
This invention relates to Formulation of cookies using Phaleria Macrocarpa peel powder for PCOS Patients.
BACKGROUND OF THE INVENTION
Despite the growing consumer demand for healthier snack options, there is a lack of comprehensive research addressing the formulation and quality evaluation of cookies. While products have gained popularity in recent years due to their perceived health benefits, there remains a gap in understanding the optimal formulation techniques, ingredient selection criteria, and quality evaluation methods specific to cookies. This study seeks to address this gap by investigating the formulation and quality attributes of cookies, aiming to provide insights that can inform product development and meet consumer needs for nutritious and flavourful snacks.
Potential Health Benefits
1. Antioxidant Activity: Mahakota Dewa cookies contain high levels of antioxidants, which help protect the body against oxidative damage caused by free radicals. Antioxidants may play a role in reducing the risk of chronic diseases, such as heart disease and cancer.
2. Anti-Inflammatory: Mahakota Dewa has been found to exhibit anti-inflammatory properties. Cookies made with Mahakota Dewa may help alleviate inflammation associated with conditions like arthritis, asthma, and inflammatory bowel disease.
3. Blood Sugar Control: Some studies indicate that Mahakota Dewa may help regulate blood sugar levels. Eating Mahakota Dewa cookies could potentially benefit individuals with type 2 diabetes or prediabetes.
4. Heart Health: The antioxidants and fiber in Mahakota Dewa cookies may contribute to heart health by reducing cholesterol levels and improving blood flow.
5. Immune Function: Mahakota Dewa cookies contain vitamins and minerals that support a healthy immune system. They may help boost the body’s ability to fight off infections and viruses.
6. Anecdotal Evidence: Many individuals who have consumed Mahakota Dewa cookies report anecdotal benefits, including-
• Improved energy levels
• Enhanced mood and cognitive function
• Reduced stress and anxiety
• Relief from headaches and migraines
Safety Considerations
Mahakota Dewa cookies are generally considered safe for consumption by most individuals. However, there may be potential interactions with certain medications. It is advisable to consult a healthcare professional before consuming Mahakota Dewa cookies if you have any underlying health conditions or are taking any medications.
RU2007146025-Invention relates to food industry, in particular to confectionary industry and can be used in technology of confectioner's goods production technology. Formula emulsion mixture is obtained by mixing of in water of egg powder, invert syrup, malt extract, sand sugar, culinary salt and natrium bicarbonate. After 2-5 minutes of cooling down, fat composition is added. Fat composition contains fatty components melted at 38-42°C. Its iodine number is not more than 65. It also includes lecithine and tocopherols mixture in quantity 0.04-0.06 mass fraction of total used fat weight. After that, mass is mixed during 2-3 minutes till obtaining uniform consistence. After that powdery mixture is added to it.

RESEARCH GAP: Mahakota Dewa is rich in essential nutrients such as vitamins, minerals, and antioxidants. When used in cookie preparation, it adds a nutritional boost to the treats. The fruit is a good source of Vitamin C, which is essential for a healthy immune system and skin health. It is known for its numerous health benefits, including antioxidant, anti-inflammatory, and anti-diabetic properties. The consumers become more health-conscious, there is a rising preference for food items perceived to offer nutritional benefits, such as cookies, which are often marketed as healthier alternatives
CN202311754221-The invention relates to the technical field of food processing, and discloses a quinoa biscuit and a preparation method thereof, wherein the quinoa biscuit comprises the following raw materials in parts by weight: 20-40 parts of quinoa flour, 60-80 parts of low-gluten wheat flour, 0.2-6 parts of whey protein powder, 0.2-1 part of compound vitamin powder, 38-48 parts of butter, 25-35 parts of egg whole egg liquid, 20-30 parts of soft white sugar and 0.2-1 part of salt; the quinoa biscuits prepared by the invention not only improve the texture characteristics of biscuits, but also increase the content of nutrient substances of the biscuits due to the addition of the whey protein powder and the compound vitamin powder with certain content, and the prepared finished products have good taste and moderate hardness.
RESEARCH GAP: Formulation techniques in baking encompass a range of processes and principles essential for creating a wide variety of baked goods with consistent quality and desired characteristics. More recent studies have delved into the nutritional value and potential health benefits of Mahakota Dewa cookies. Researchers have analysed the composition of ingredients, emphasizing the presence of essential vitamins and minerals for antidiabetic patients.
None of the prior art indicate above either alone or in combination with one another disclose what the present invention has disclosed. This invention relates to Formulation of cookies using Phaleria Macrocarpa peel powder for PCOS Patients.
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. 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.
Polycystic ovary syndrome (PCOS) is a widespread endocrine disorder affecting 4% to 20% of reproductive-age women worldwide. It is characterized by varying signs and symptoms, including amenorrhea, infertility, hirsutism, and obesity. The condition is also linked to a higher risk of insulin resistance and diabetes, a higher cardiovascular risk profile, and mental health problems. Rotterdam Criteria were set to facilitate the diagnosis of PCOS. The diagnosis according to this criteria requires the presence of two out of three following conditions: (1) oligomenorrhea or anovulation; (2) clinical and biochemical hyperandrogenism; and (3) polycystic ovaries (12 or more follicles in each ovary measuring 2-9 mm).
Weight loss and lifestyle modifications required systematic and regular efforts. There are many nutrient diets type to reduce weight such as a low carbohydrate diet, normal protein diet, high protein diet, The term “cookie” refers to “small cakes”, and having interesting origin. The word itself is derived from the Dutch word “koekje” or “koekie. Cookies share many ingredients with cakes, but they differ in their proportions. Unlike cakes, cookies have a lower proportion of liquid and a higher proportion of sugar and fat relative to flour. These delightful treats come in many shapes, flavors, and textures, and they can be beautifully decorated. There are many benefits of Cookies like Weight Loss, Non-GMO Food, High Nutrition, Natural & Healthy Sweeteners. There are many advantages of cookies are Manufacturing Advantages like Efficiency, Variety, Tradition and Technology Blend and Consuming Advantages Energy Boost, Fiber Content, Protein Enrichment, Mood Improvement, Portion Control, Vitamins and Minerals. The Mahakota Dewa cookie, a beloved treat in Indonesia, boasts a rich history as fascinating as its intricate design. This paper will explore the evolution of this unique cookie, tracing its origins, its cultural significance, and the transformations it underwent throughout time.
The Mahakota Dewa, meaning ‘crown of the gods,’ likely originated in the ancient kingdom of Majapahit (1293–1527). During this era, ornate architecture and intricate designs were highly valued, and their influence can be seen in the early forms of the cookie. The cookie’s intricate, crown-like design likely symbolized royalty, power, and divine connection, making it a treasured delicacy for special occasions and ceremonies. Early Mahakota Dewa cookies were primarily made with simple ingredients like flour, sugar, eggs, and spices, with variations depending on local availability and preference.
Mahakota Dewa (Phaleria macrocarpa) is a species of flowering plant in the Thymelaeaceae family, native to Southeast Asia. It is known for its numerous health benefits, including antioxidant, anti-inflammatory, and anti-diabetic properties. In recent years, there has been growing interest in incorporating Mahakota Dewa into various food products, including cookies. This paper presents a study on the preparation of Mahakota Dewa cookies, investigating their physical and sensory attributes
The cookie has eschewed water as a cohesive agent in nearly all of its forms, despite deriving from cakes and other sweetened breads. The purpose of water in cakes is to thin the batter as much as possible to promote the formation of bubbles, which give cakes their fluff. The cohesive agent in the cookie has changed to a type of oil. Oils are significantly more viscous than water and evaporate readily at much higher temperatures, whether they are found in the form of butter, vegetable oils, or lard. As a result, a cake baked using butter or eggs instead of water comes out considerably denser.
Formulation techniques in baking encompass a range of processes and principles essential for creating a wide variety of baked goods with consistent quality and desired characteristics. Central to these techniques is the precise measurement and combination of ingredients, including flour, fats, sugars, leavening agents, and flavourings, to achieve the desired texture, flavour, and appearance. The choice of ingredients and their proportions play a critical role in determining the final ’product’s structure, crumb, and mouthfeel. Additionally, understanding ingredient functionality, such as the role of proteins in gluten formation or the emulsifying properties of fats, is essential for optimizing formulations. Techniques such as creaming, blending, folding, and kneading are employed to ensure uniform distribution of ingredients and proper development of dough or batter. Moreover, controlling factors such as temperature, humidity, and mixing time is crucial for achieving consistent results batch after batch.
Cookies are a type of baked good that is typically made from flour, sugar, butter, and eggs. They can be flavoured with a variety of ingredients, such as chocolate chips, nuts, or dried fruit. Cookies are often eaten as a snack or dessert.
Mahakota Dewa is a traditional Indonesian cookie that is made from a mixture of glutinous rice flour, coconut milk, and sugar. The dough is then shaped into small balls and fried until golden brown. Mahakota Dewa cookies are typically served with a sweet dipping sauce. The tradition of homemade cookies during special occasions like Idol Fitria and weddings highlights the cookies' role in communal celebrations and familial bonding. The increasing commercialization of the cookie has also been investigated, analysing the impact on local economies and small-scale businesses in supplying ingredients and manufacturing the cookies.
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:
FIGURE 1.1: PUTTING OF ALL INGREDIENTS IN A BOWL
FIGURE 1.2: MIXING OF BUTTER WITH INGREDIENT
FIGURE 1.3: PREPARATION OF DOUGH BY ADDING MILK
FIGURE 1.4: PROVIDING SHAPE OF COOKIES
FIGURE 1.5 BAKING OF COOKIES
FIGURE 1.6: PREPARED 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.
Polycystic ovary syndrome (PCOS) is a widespread endocrine disorder affecting 4% to 20% of reproductive-age women worldwide. It is characterized by varying signs and symptoms, including amenorrhea, infertility, hirsutism, and obesity. The condition is also linked to a higher risk of insulin resistance and diabetes, a higher cardiovascular risk profile, and mental health problems. Rotterdam Criteria were set to facilitate the diagnosis of PCOS. The diagnosis according to this criteria requires the presence of two out of three following conditions: (1) oligomenorrhea or anovulation; (2) clinical and biochemical hyperandrogenism; and (3) polycystic ovaries (12 or more follicles in each ovary measuring 2-9 mm).
Weight loss and lifestyle modifications required systematic and regular efforts. There are many nutrient diets type to reduce weight such as a low carbohydrate diet, normal protein diet, high protein diet, The term “cookie” refers to “small cakes”, and having interesting origin. The word itself is derived from the Dutch word “koekje” or “koekie. Cookies share many ingredients with cakes, but they differ in their proportions. Unlike cakes, cookies have a lower proportion of liquid and a higher proportion of sugar and fat relative to flour. These delightful treats come in many shapes, flavors, and textures, and they can be beautifully decorated. There are many benefits of Cookies like Weight Loss, Non-GMO Food, High Nutrition, Natural & Healthy Sweeteners. There are many advantages of cookies are Manufacturing Advantages like Efficiency, Variety, Tradition and Technology Blend and Consuming Advantages Energy Boost, Fiber Content, Protein Enrichment, Mood Improvement, Portion Control, Vitamins and Minerals. The Mahakota Dewa cookie, a beloved treat in Indonesia, boasts a rich history as fascinating as its intricate design. This paper will explore the evolution of this unique cookie, tracing its origins, its cultural significance, and the transformations it underwent throughout time.
The Mahakota Dewa, meaning ‘crown of the gods,’ likely originated in the ancient kingdom of Majapahit (1293–1527). During this era, ornate architecture and intricate designs were highly valued, and their influence can be seen in the early forms of the cookie. The cookie’s intricate, crown-like design likely symbolized royalty, power, and divine connection, making it a treasured delicacy for special occasions and ceremonies. Early Mahakota Dewa cookies were primarily made with simple ingredients like flour, sugar, eggs, and spices, with variations depending on local availability and preference.
Mahakota Dewa (Phaleria macrocarpa) is a species of flowering plant in the Thymelaeaceae family, native to Southeast Asia. It is known for its numerous health benefits, including antioxidant, anti-inflammatory, and anti-diabetic properties. In recent years, there has been growing interest in incorporating Mahakota Dewa into various food products, including cookies. This paper presents a study on the preparation of Mahakota Dewa cookies, investigating their physical and sensory attributes
The cookie has eschewed water as a cohesive agent in nearly all of its forms, despite deriving from cakes and other sweetened breads. The purpose of water in cakes is to thin the batter as much as possible to promote the formation of bubbles, which give cakes their fluff. The cohesive agent in the cookie has changed to a type of oil. Oils are significantly more viscous than water and evaporate readily at much higher temperatures, whether they are found in the form of butter, vegetable oils, or lard. As a result, a cake baked using butter or eggs instead of water comes out considerably denser.
Formulation techniques in baking encompass a range of processes and principles essential for creating a wide variety of baked goods with consistent quality and desired characteristics. Central to these techniques is the precise measurement and combination of ingredients, including flour, fats, sugars, leavening agents, and flavourings, to achieve the desired texture, flavour, and appearance. The choice of ingredients and their proportions play a critical role in determining the final ’product’s structure, crumb, and mouthfeel. Additionally, understanding ingredient functionality, such as the role of proteins in gluten formation or the emulsifying properties of fats, is essential for optimizing formulations. Techniques such as creaming, blending, folding, and kneading are employed to ensure uniform distribution of ingredients and proper development of dough or batter. Moreover, controlling factors such as temperature, humidity, and mixing time is crucial for achieving consistent results batch after batch.
Cookies are a type of baked good that is typically made from flour, sugar, butter, and eggs. They can be flavoured with a variety of ingredients, such as chocolate chips, nuts, or dried fruit. Cookies are often eaten as a snack or dessert.
Mahakota Dewa is a traditional Indonesian cookie that is made from a mixture of glutinous rice flour, coconut milk, and sugar. The dough is then shaped into small balls and fried until golden brown. Mahakota Dewa cookies are typically served with a sweet dipping sauce. The tradition of homemade cookies during special occasions like Idol Fitria and weddings highlights the cookies' role in communal celebrations and familial bonding. The increasing commercialization of the cookie has also been investigated, analysing the impact on local economies and small-scale businesses in supplying ingredients and manufacturing the cookies.
We developed a recipe for cookies that included Mahakota Dewa flour, which was made by grinding dried Mahakota Dewa fruit into a fine powder. Phalera macrocarpa powder sample and 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. FLOUR
(gm) SAMPLE POWDER
(gm) SUGAR
POWDER
(gm) BUTTER
(gm) MILK
(ml)
1. 25 2.5 12.5 15 8
2. 50 2.5 12.5 15 11
3. 25 5 12.5 15 8
4. 50 5 12.5 15 10
5. 20 3.75 12.5 15 2
6. 55 3.75 12.5 15 12
7. 37.5 2 12.5 15 6
8. 37.5 5.5 12.5 15 9
9. 37.5 3.75 12.5 15 6
10. 37.5 3.75 12.5 15 6

Methodology
• Raw Material Acquisition and Preparation
All-purpose flour, butter, powder form of Mahakota Dewa, sugar powder, milk. Each ingredient was weighed according to the formulation requirements detailed in the images, ensuring precision for the subsequent mixing process.
• Mixing of ingredient
Basic cookie ingredients, including sugar, butter, baking powder, and milk, were precisely measured and set aside.
a. The dry ingredients, including the self-rising flours and other powders, were sifted and combined in a large mixing bowl to ensure uniform distribution throughout the mixture.
b. The butter was then creamed with sugar in a separate bowl until a light and fluffy texture was achieved. This mixture was subsequently incorporated with the dry ingredients.
c. A controlled amount of milk was added
d. To the mix to form a consistent dough.
• Formulation of cookies
The cookie dough was rolled out to a uniform thickness and cut into desired shapes. The dough pieces were placed on a baking tray with adequate spacing to allow for expansion during the baking process.
• Baking process
The cookies were baked in a preheated oven at a specific temperature, as per the standard baking practices observed in the images. The exact baking time was recorded to ensure consistent browning and texture
• Cooling and sensory evaluation
Baking, the cookies were cooled to room temperature. A panel was assembled for sensory evaluation, scoring the cookies on various attributes such as taste, texture, and appearance
• Storage
? Temperature: Mahakota Dewa cookies should be stored at room temperature (18-25°C / 65-77°F). Exposure to extreme temperatures, both hot and cold, can compromise their texture and flavour.
? Humidity: These cookies prefer a moderately dry environment. Excessive humidity can soften the cookies and cause them to lose their crispy texture.
? Light: Protect the cookies from direct sunlight, as prolonged exposure to UV rays can fade their colour and alter their taste.
? Airtight Container: Mahakota Dewa cookies are best kept in airtight containers to prevent moisture penetration and preserve their freshness.
• Shelf Life
? The shelf life of Mahakota Dewa cookies depends on several factors, including storage conditions and whether they contain preservatives.
? Cookies without Preservatives: 3-5 days at room temperature
? Homemade Cookies with Preservatives: 7-10 days at room temperature
? Packaged Cookies As indicated on the packaging (typically 1-2 months)
4. Results:
Nutritional Composition
The nutritional composition analysis of the cookies aimed to determine the levels of key nutrients. This analysis was crucial for understanding the nutritional profile of the cookies and ensuring they meet the desired health standards.
After studying the chemical contents of the herbs that are useful for treating PCOS, we believe that phenols, flavonoids, antioxidants and their glycosides play a significant role in treating PCOS through several mechanisms. As a result, we believe that a polyherbal formulation including a combination of flavonoids, phenyl and other ingredients with various mechanisms of action may be useful in controlling PCOS
PCOS is the most common hormonal illness in women from adolescence to pre-menopause, with a variety of complications, including infertility, metabolic and cardiovascular issues and long-term health issues that can last a lifetime. Synthetic medications have shown excellent management for the treatment of PCOS, but substantial adverse drug reactions make their value for long-term cure questionable. To enhance recovery rates and acceptance, patients are increasingly relying on herbal therapy as an alternative to synthetic medications for the control and treatment of PCOS. We are certain that our evaluation will be of significant use to researchers working on herbal therapies to treat PCOS.
Table 1.2: Proximate Analysis of Phalera macrocarpa cookies

Sample Phenol mg/g Flavonoids mg/g Glycosides mg/g Terpenoid mg/g Antioxidant %
Phalera macrocarpa 30.093±0.24 79.96±2.16 39.10±0.42 22.01±0.018 65.44±0.40
Proximate Analysis of Phalera macrocarpa cookies
Figure1.2: Nutritional Analysis of Phalera macrocarpa cookies

ADVANTAGES OF THE INVENTION
? The product is readily accessible and cheap to manufacture.
? The product comprises an array of nutrients.
? Our product contains dietary advantages.
? It is historical and artistic inspiration
, Claims:1. A composition of cookies using phaleria macrocarpa peel powder for Polycystic Ovary Syndrome (PCOS) patients comprising:
Mahakota Dewa flour: 2.5% to 10% by weight of the total flour composition;
All-purpose flour: 90% to 97.5% by weight of the total flour composition;
Sugar: 10% to 15% by weight of the total composition;
Butter: 10% to 15% by weight of the total composition;
Milk: 5% to 15% by volume of the total composition.
The cookie composition of claim 1, wherein:
2. The composition as claimed in claim 1, wherein the ratio of Mahakota Dewa flour to all-purpose flour is from 1:10 to 1:4; the total sugar content ranges from 12.5 grams to 15 grams per 100 grams of the cookie composition; the butter content is maintained at 15 grams per 100 grams of the cookie composition; the milk is added in quantities ranging from 8 ml to 12 ml to achieve the desired dough consistency.
3. The composition as claimed in claim 1, wherein Nutritional Component Ratios are
Phenols: 30 mg/g to 50 mg/g;
Flavonoids: 70 mg/g to 90 mg/g;
Glycosides: 30 mg/g to 50 mg/g;
Terpenoids: 20 mg/g to 30 mg/g;
Antioxidant capacity: at least 60% to 70%.
4. A method for preparing of composition as claimed in claim 1-3, comprising:

Acquiring ingredients including Mahakota Dewa flour (2.5 grams to 10 grams), all-purpose flour (90 grams to 97.5 grams), sugar (10 grams to 15 grams), butter (10 grams to 15 grams), and milk (5 ml to 15 ml);
Sifting the dry ingredients to ensure uniform distribution;
Creaming the butter and sugar at medium speed for 2 to 3 minutes until light and fluffy;
Incorporating the sifted dry ingredients into the creamed mixture until just combined;
Adding milk incrementally (1-2 ml at a time) until the dough reaches a consistency that is slightly sticky (viscosity of 3,000 to 5,000 cP);
Rolling the dough to a uniform thickness of 0.5 cm to 1 cm and cutting into desired shapes;
Preheating an oven to 175°C (±5°C);
Baking the shaped cookies for 10 to 12 minutes or until edges are golden brown;
Cooling the cookies on a wire rack for at least 10 minutes before storing in an airtight container at 18-25°C (65-77°F) with humidity below 60%.