Nutritional Fortification and Functional Insight into Ficus Carica L. Based Multigrain Cookies

In recent years, the global demand for functional foods and nutritionally enhanced snacks has risen markedly due to growing awareness of diet-related diseases, urban lifestyles, and the need for convenient yet wholesome food options (Kaur & Das, 2011; Martirosyan & Singh, 2015). Bakery products, especially cookies, are among the most popular ready-to-eat foods consumed by all age groups owing to their taste, convenience, and extended shelf life (Indrani et al., 2010). However, conventional cookies are often formulated with refined wheat flour and sugar, contributing to excessive caloric intake and low nutritional density (Sudha et al., 2007). This has prompted considerable research into fortifying bakery products with natural and functional ingredients to improve their nutritional quality without compromising sensory acceptability (Sivam et al., 2010). Ficus carica L., commonly known as fig, is a nutrient-dense fruit valued for its high content of dietary fiber, minerals (iron, calcium, magnesium, potassium), vitamins (A, B-complex, C, K), and bioactive compounds such as phenolics and flavonoids (Joseph & Raj, 2011; Solomon et al., 2006). Figs possess notable antioxidant and antidiabetic properties, making them beneficial for individuals prone to anemia, oxidative stress, and digestive ailments (Vallejo et al., 2012). Incorporating fig pulp or powder into bakery formulations enhances nutritional and functional properties while providing natural sweetness, thereby reducing dependence on refined sugars (Mawa et al., 2013). In parallel, the use of multigrain flours—comprising blends of whole wheat, oats, barley, and millets—has gained attention for their superior nutritional and functional profiles, offering high-quality proteins, complex carbohydrates, dietary fiber, and essential micronutrients (Kumar et al., 2018; Devi et al., 2014). The combination of Ficus carica L. with multigrain blends presents an opportunity to develop a synergistic functional bakery product that addresses both health and sensory demands. Therefore, the present study aims to formulate, develop, and evaluate Ficus carica L. enriched multigrain cookies, focusing on the effects of fig pulp incorporation on nutritional composition, functional attributes, and sensory quality. The research contributes to the growing body of knowledge on functional bakery innovations, supporting the production of nutrient-rich, sustainable, and consumer-acceptable snack alternatives.

MATERIALS AND METHODS

1. Procurement of Raw Materials

All ingredients required for the preparation of Ficus carica L. (Anjeer) based multigrain cookies were procured from reputed local markets and certified suppliers.

• Multigrain flour components (whole wheat, oats, finger millet, and barley) were obtained from an organic food store and milled to a uniform particle size (60 mesh).
• Dried Ficus carica (Anjeer) fruits were sourced from a certified organic vendor, cleaned, and processed into fine powder using a mechanical grinder.
• Other baking ingredients including milk and butter from dairy.Brown sugar, cocoa powder, baking powder, baking soda, eggs, vanilla extract, and nuts (almonds, walnuts, and flaxseeds) were of food-grade quality and purchased from a local bakery supply store.

2. Preparation of Ficus carica L. (Anjeer) Powder

• The dried anjeer fruits were cleaned, destemmed, and cut into small pieces. They were dried further in a hot-air oven at 50°C for 8 hours to achieve a uniform moisture content of approximately 6–8%.
  The dried pieces were ground using a laboratory grinder and sieved through a 60-mesh sieve to obtain fine Ficus carica powder, which was stored in airtight containers under refrigeration (4°C) until use.

3. Formulation of Multigrain Flour Blend

• A standardized multigrain flour base was prepared using the following ratio for balanced nutrition and texture:

Whole wheat flour: Oat flour: Finger millet (Ragi) flour: Barley flour = 40:25:20:15 (w/w).
This combination provided an optimal balance of protein, fiber, and gluten strength for cookie structure and mouthfeel.

4. Experimental Design and Formulation of Cookies

• Cookies were prepared by partially substituting the flour blend with Ficus carica L. powder at varying levels to assess its nutritional and sensory influence.

Table 1.  The experimental design consisted of four formulations:

5. Standardized Recipe Composition

Table 2.  Recipe Composition

6. Method of Preparation

Step 1 – Creaming Process

Soft unsalted butter was creamed with dark and light brown sugars using a planetary mixer until light and fluffy (~4 minutes). The whole egg, milk and vanilla extract were gradually added to form a smooth emulsion.

Chef’s rationale: Proper creaming traps air, leading to a soft yet crisp texture.

Scientific note: Egg proteins aid in emulsification and structure formation upon baking.

Step 2 – Dry Ingredient Mixing

Multigrain flour blend, Ficus carica powder, cocoa powder, baking powder, baking soda, and salt were sieved together (60-mesh) to ensure uniform aeration and distribution.

Scientific note: Sifting ensures even leavening and uniform crumb structure.

Step 3 – Dough Formation

The dry ingredients were slowly incorporated into the creamed mixture, followed by the addition of rolled oats and chopped nuts. The dough was mixed until homogeneous without over-kneading to avoid gluten toughness.

Chef’s tip: Avoid overmixing to prevent gluten toughness.

Step 4 – Dough Resting

The prepared dough was wrapped in cling film and refrigerated at 4°C for 20 minutes to stabilize the fat phase and control cookie spread during baking.

Step 5 – Shaping and Baking

Cookies were portioned (25–30 g each) and arranged on a parchment-lined baking tray. Baking was performed in a preheated oven at 180°C for 12–14 minutes until golden brown.

Scientific note: Controlled temperature ensures caramelization and Maillard browning for desirable flavor and color.

Step 6 – Cooling and Storage

Baked cookies were cooled at ambient temperature (25°C) for 30 minutes, packed in airtight containers, and stored under controlled conditions (RH 60%, 25°C) for further analyses.

Chart 1. Flow Chart Depicting the Sequential Steps in the Development, Processing, and Evaluation of Anjeer-Enriched Multigrain Cookies

Procurement of Raw Materials

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Cleaning and Sorting of Ingredients

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Preparation of Ficus carica (Anjeer) Powder

(Oven drying at 50°C → Grinding → Sieving through 60-mesh)

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Formulation of Multigrain Flour Blend

(Whole Wheat: Oats: Finger Millet: Barley = 40: 25: 20: 15)

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Weighing of Ingredients as per Formulation

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Creaming of Butter and Sugars

(Soft unsalted butter + Dark & Light brown sugar)

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Addition of Egg and Vanilla Extract

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Mixing of Dry Ingredients (Sieved)

(Multigrain flour blend + Ficus carica powder + Cocoa + Baking powder +

Baking soda + Salt mixed uniformly)

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Combination of Wet and Dry Mix

(Folding to form dough; addition of oats and chopped nuts)

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Dough Resting (Refrigeration 4°C, 20 min)

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Portioning and Shaping (25–30 g per cookie)

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Baking at 180°C for 12–14 minutes (Preheated oven)

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Cooling at Room Temperature (25°C, 30 minutes)

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Packaging in Airtight Containers for Analysis

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Nutritional Analysis, Functional Analysis, Physical & Sensory Evaluation

(AOAC, 2019)            (TPC, DPPH)            (Texture, Colour, Hedonic)

Recipe Formulation of Anjeer (Ficus carica L.) Based Multigrain Functional Cookies

The Ficus carica L. (Anjeer)-based multigrain cookies were formulated to combine sensory appeal with enhanced nutritional and functional properties. The formulation was optimized for texture, flavor, and nutrient retention while maintaining ideal dough rheology and baking stability.

Scientific Rationale Behind Treatment Variation

• T1 (5% Anjeer incorporation): Represents the baseline fortification level, ensuring balanced sweetness and texture similar to the control.
• T2 (10% Anjeer incorporation): Designed for optimum nutritional enhancement with improved fiber, phenolic content, and natural sweetness, while maintaining ideal dough consistency.
• T3 (15% Anjeer incorporation): Maximizes antioxidant and mineral enrichment; adjustments in sugar and liquid levels maintain uniform spread ratio and prevent hardness due to higher fiber content.

Table 3. Composition of Ingredients for Three Treatments of Anjeer Multigrain Cookies