Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Quality Evaluation and Sensory Properties of Cookies Prepared from Foxtail Millet (Setaria italica) Flour and Orange Peel (Citrus sinensis) Powder

Document Type : Research Article-en

Authors

Jayasamraj Yogalakshmi
Samuel Adeyeye

Department of Food Technology, Hindustan Institute of Technology & Science, Chennai, Tamil Nadu, India

https://doi.org/10.22067/ifstrj.2025.94047.1447
Abstract
The growing demand for functional foods has encouraged with incorporation of natural, nutrient-rich ingredients into traditional products to support health and wellness. Foxtail millet, a gluten-free grain rich in protein, fiber, and micronutrients, and orange peel powder, a by-product abundant in dietary fibre and bioactive compounds, were used to develop cookies with functional properties. This study aimed to develop and evaluate functional cookies prepared from foxtail millet enriched with orange peel powder. Five formulations were produced with 49:1, 48:2, 47:3, 46:4, 45:5 of foxtail millet and orange peel powder for sample 1 to sample 5 while the control sample had 50:0. The samples were analyzed for proximate composition, antioxidant activity, microbial safety, and sensory properties to determine the optimal level of incorporation using standard methods. The results revealed that for proximate composition, protein content ranged from 11.7% to 7.2% for sample 1 to sample 5 while the control sample had 11.9%. Fat content ranged from 20.5% to 19.3% for sample 1 to sample 5 while the control sample had 20.7%. Crude fibre content ranged from 2.8% to 4.8% for sample 1 to sample 5 while the control sample had 2.1%. Ash content ranged from 1.10% to 1.54% for sample 1 to sample 5 while the control sample had 1.04%. Moisture content ranged from 2.61% to 4.25% for sample 1 to sample 5 while the control sample had 2.5%. Nutritional analysis indicated a progressive enhancement in dietary fiber and antioxidant activity, contributing to improved digestive health and free radical scavenging capacity. Sensory evaluation showed the optimal orange peel powder concentration (2%) for sensory overall acceptability. The study demonstrated that incorporating orange peel powder significantly enhances the nutritional and functional attributes of cookies.

Keywords

Antioxidant activity
Foxtail millet
Functional cookies
Orange peel powder
Subjects

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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Iranian Food Science and Technology Research Journal
Volume 21, Issue 6 - Serial Number 96
January and February 2026
Pages 605-622

  • Receive Date 12 June 2025
  • Revise Date 27 July 2025
  • Accept Date 09 September 2025
  • First Publish Date 02 December 2025

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