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Environmental sustainability in food production requires innovative methods to repurpose byproducts. This study examines betel leaf residue as a sustainable ingredient to improve the nutritional value and sensory attributes of cookies. A randomized controlled trial was conducted where betel leaves powder after extraction (BLPAE) was incorporated into cookie formulations at varying proportions (3% to 10%). The experimental design utilized a completely randomized design (CRD) to ensure unbiased distribution of treatments. The effects of BLPAE incorporation were interpreted using analysis of variance (ANOVA) to identify significant differences between means, followed by duncan's multiple range test (p ≤ 0.05) to compare the treatment groups. Additionally, sensory evaluations were performed using a 9-point hedonic scale with trained panellist to assess the acceptability of the fortified cookies. Cookies with 5% BLPAE showed a 571.42 ± 8.57% increase in fiber content. Pasting properties reduced peak viscosity (103.10 cP to 69.58 cP) and increased dough hardness (3481.6 g to 8577.97 g), enhancing texture with overall acceptability of 7.5, without compromising taste and texture. In conclusion, incorporating 5% BLPAE into cookie formulations optimally enhances nutritional value while maintaining desirable sensory attributes, highlighting betel leaf residue as a sustainable ingredient for innovation in bakery products.
Karunanithi et al. (Sun,) studied this question.