Development and quality assessment of Chenopodium album, Spinacia oleracea, and spent makhana (Euryale ferox) enriched vegetable cookies

This study aimed to evaluate the effects of incorporating Chenopodium album and Spinacia oleracea puree at varying levels (2.5%, 5%, 7.5%, and 10%) with a fixed proportion (15%) of spent makhana flour in the development of spent makhana-based vegetable cookies (S M V C1 , S M V C2 , S M V C3 , and S M V C4 ). Comprehensive analyses were conducted to determine the physical attributes, proximate composition, antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), color parameters, textural characteristics, and functional groups. The results revealed that with the addition of Chenopodium album and Spinacia oleracea puree, the fat content, fiber content, TPC, TFC, and % IA (inhibitory activity) were increased in S M V C4 compared to others, while protein content decreased. Textural characteristics also improved in spent makhana based vegetable cookies (S M V Cs ) compared to control (S M C) cookies that were made up of refined wheat flour and spent makhana flour. These findings indicate that the incorporation of 10% Chenopodium album and Spinacia oleracea puree, along with 15% spent makhana flour and 15% refined wheat flour, in S M V C4 improved the nutritional value, antioxidant potential and sensory quality of spent makhana-based vegetable cookies, offering a promising avenue for the development of the development of health-oriented food products.