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

?

?

Cleaning and Sorting of Ingredients

?

?

Preparation of Ficus carica (Anjeer) Powder

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

?

?

Formulation of Multigrain Flour Blend

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

?

?

Weighing of Ingredients as per Formulation

?

?

Creaming of Butter and Sugars

(Soft unsalted butter + Dark & Light brown sugar)

?

?

Addition of Egg and Vanilla Extract

?

?

Mixing of Dry Ingredients (Sieved)

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

Baking soda + Salt mixed uniformly)

?

?

Combination of Wet and Dry Mix

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

?

?

Dough Resting (Refrigeration 4°C, 20 min)

?

?

Portioning and Shaping (25–30 g per cookie)

?

?

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

?

?

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

?

?

Packaging in Airtight Containers for Analysis

?

?

↓???????????????????????????????????????????????????↓

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

Interpretation

• T? (5% Anjeer) = 1912 kcal
• T? (10% Anjeer) = 1891 kcal
• T? (15% Anjeer) = 1871 kcal

The total caloric value slightly decreases with higher anjeer substitution due to a reduction in sugar (high-calorie) and inclusion of fig powder (fiber-rich, lower energy density). The formulations maintain balance in sweetness, fiber, and texture while improving nutritional functionality and antioxidant potential.

Table 4. Standardized Composition of Anjeer Multigrain Cookies

• Batch weight (raw dough): ≈478 g
• Average cookie weight (baked): 25–30 g each
• Yield: 16–20 cookies per batch
• Caloric value per cookie: ≈100–125 kcal (depending on final weight after baking moisture loss)

7. Analytical Evaluation

The three treatments allowed evaluation of how varying Ficus carica L. levels influenced the physicochemical, nutritional, and sensory attributes of multigrain cookies.

(a) Proximate Composition Analysis

The proximate composition of control and Ficus carica substituted cookies was determined using AOAC (2019) standard procedures:

• Moisture content – Hot air oven method (AOAC 925.10)
• Crude protein – Kjeldahl method (AOAC 984.13)
• Crude fat – Soxhlet extraction (AOAC 920.39)
• Ash content – Muffle furnace incineration (AOAC 923.03)
• Crude fiber – Enzymatic-gravimetric method (AOAC 962.09)
• Total carbohydrates – Calculated by difference
• Energy value (kcal) – Computed using At water conversion factors

Methods Used for Analysis

Proximate Analysis for the selected sample:

Different chemical properties of samples were analysed for moisture content, ash, fat, protein and total carbohydrate. All the determinations were done in triplicate and the results were expressed as the average value.

• Ash-

Drying the sample at 100 0C and charred over an electric heater. It was then ash in a muffle furnace at 550 0C for 5 hrs. By AOAC (2005). It was calculated using the following formula:

Where AW = Weight of Ash and IW Initial weight of dry matter.

• Moisture content-

Moisture content was determined by adopting the AOAC (2005) method as follows:

• Fat

The AOAC (2005) method, using a Soxhlet apparatus, was used to determine the crude fat content of the sample. The per cent of oil fat was expressed as follows:

• Protein-

Protein content was determined using the AOAC (2005) method. Percentage of nitrogen and protein calculated by the following equation:

Where, Ts = Titre volume of the sample (ml), TB = Titre volume of Blank (ml), 0.014= M eq. wt. of N2. % Protein = Nitrogen × 6.25

• Total carbohydrates-

Total carbohydrates in a food sample can be calculated by difference, which is the most commonly used method in proximate analysis. This means the carbohydrate content is estimated by subtracting the sum of moisture, protein, fat, and ash from 100:

Total Carbohydrate (%) =100 − (%Moisture+%Protein+%Fat+%Ash) This gives the total carbohydrate content including sugars, starches, and fiber.

• Dietary Fibre:

Method: AOAC 985.29

This method measures the total dietary fibre content in food samples using an enzymatic-gravimetric procedure.

• Energy:                                                              

Method: SOP-CHM-29-00

This standard operating procedure (SOP) calculates the energy content based on the calorific values of proteins, fats, and carbohydrates present in the sample.

• Total Carbohydrate:

Method: SOP-CHM-28-00

The total carbohydrate content is determined by difference, subtracting the sum of moisture, protein, fat, and ash from 100%.

(b) Functional Properties

Functional properties were analyzed to understand the nutritional enhancement by Ficus carica powder:

• Total phenolic content (TPC): Folin–Ciocalteu method (expressed as mg GAE/g)
• Antioxidant activity: DPPH radical scavenging assay (%)
• Total dietary fiber: Enzymatic method (AOAC 991.43)

(c) Physical and Textural Analysis

• Diameter, thickness, and spread ratio: Measured using Vernier calipers.
• Texture (hardness and fracturability): Evaluated using a texture analyzer (TA. XT Plus, Stable Micro Systems, UK).
• Color parameters (L, a, b*):  Measured using a Hunter Lab colorimeter.

(d) Sensory Evaluation

A semi-trained panel of 10 members evaluated the cookies for appearance, color, texture, taste, flavor, and overall acceptability using a 9-point hedonic scale (1 = dislike extremely; 9 = like extremely).
The evaluation was carried out under controlled sensory laboratory conditions (ISO 8589:2010).

(e) Shelf-life Studies

The optimized cookie formulation was stored at ambient conditions (25 ± 2°C, 60% RH) for 30 days.
Periodic analyses (0, 15, and 30 days) were conducted for:

• Moisture content
• Peroxide value (fat oxidation)
• Microbial load (TPC and yeast/mold count)
• Sensory quality retention

8. Statistical Analysis

All analyses were performed in triplicate, and data were expressed as mean ± standard deviation (SD).
Statistical significance between treatments was analyzed using one-way ANOVA followed by Duncan’s Multiple Range Test (DMRT) at p < 0.05 using SPSS software (version 25.0).

Figure 1:  Anjeer multi grain cookies(T1)  

Figure 2:  Anjeer multi grain cookies(T2)

Figure 3:  Anjeer multi grain cookies (T3)  

Figure 4:  Anjeer multi grain cookies

Sensory Attributes 

The optimized mid-level treatment (T2) was hypothesized to achieve the best balance between nutrient density, palatability, and textural acceptability Sensory evaluation revealed that the cookies containing 10% fig powder scored highest in terms of overall acceptability (8.6/9) compared to other treatments. Attributes like color, flavor, and texture were well appreciated by the panellists, reflecting the natural sweetness and fruity aroma imparted by figs. Higher incorporation levels (above 15%) led to slightly darker color and denser texture, which reduced consumer preference. The optimized formulation achieved a balanced combination of crispness, sweetness, and nutritional enrichment. The functional perception among panelists was enhanced due to the perceived health benefits associated with fig inclusion.

Table 5. Descriptive sensory attributes.

• Ficus carica L. (Anjeer) contributes dietary fiber, phenolics, flavonoids, and natural sugars enhancing both sweetness and antioxidant capacity of cookies.
• Multigrain blend (whole wheat, oats, finger millet, barley) improves amino acid balance, micronutrient content (iron, calcium, phosphorus), and glycemic stability.
• Nuts and flax seeds provide omega-3 fatty acids and lignans, contributing to cardioprotective and anti-inflammatory effects.
• The combined formulation yields a functional cookie rich in bioactive compounds, fibers, and natural antioxidants, supporting digestive health and satiety.

Proximate Composition and functional parameters 

Table 6. Comparison of Physico-Chemical and Functional Properties of Different Formulations of Anjeer-Based Multigrain Cookies

Importance of T? (10% Anjeer) Formulation

Among the different formulations of Anjeer-based multigrain cookies (T1–T3), the T? treatment containing 10% fig (Anjeer) powder emerged as the optimized and most acceptable formulation, striking an ideal balance between nutritional enrichment, functional benefits, and sensory appeal. The physico-chemical analysis revealed that T? exhibited a moderate moisture content (4.7 ± 0.2%), sufficient to enhance texture and softness without compromising crispness or shelf stability. The ash content (1.7 ± 0.1%) reflected improved mineral fortification, confirming the contribution of calcium, potassium, and magnesium naturally present in figs. A slight increase in protein content (9.6 ± 0.2%) over the control (9.1 ± 0.2%) demonstrated the synergistic effect of legume and cereal proteins combined with fig’s natural amino acids. The fat content (18.0 ± 0.3%) remained comparable to the control, indicating that fig incorporation did not adversely affect texture or mouthfeel, while crude fiber improved notably from 1.8% to 2.4%, enhancing digestive and functional quality. The carbohydrate content (63.6 ± 0.3%) decreased slightly due to the replacement of refined sugars and flours with fiber- and moisture-rich fig powder, contributing to a lower glycemic load and better satiety value. The energy value (495 ± 1.2 kcal/100 g) also, slightly reduced, aligning with the concept of a healthier, energy-moderated bakery product. From a functional perspective, T? demonstrated a substantial improvement in antioxidant activity (44.7 ± 1.2%), which was approximately 38% higher than the control (32.4 ± 1.1%), and a marked increase in total phenolic content (68.2 ± 0.6 mg GAE/100 g). These enhancements are directly attributed to the presence of bioactive polyphenols, flavonoids, and carotenoids inherent in fig powder, which impart antioxidant protection and potential health-promoting properties. In terms of sensory evaluation, the T? sample achieved the highest overall acceptability score (8.6 ± 0.1) on the 9-point hedonic scale. Panelists reported that cookies with 10% fig fortification had optimal sweetness, appealing color, balanced crispness, and a pleasant fruity flavor. In contrast, higher fig levels (T?) slightly reduced acceptability due to excess moisture and darker coloration affecting texture and appearance.

Scientific Justification

The superior performance of T? can be scientifically justified by its ideal proportion of fig powder that maximized nutrient density and bioactive compound retention without impairing structural or sensory quality. At 10% incorporation:

• Moisture and fiber enhanced mouthfeel and nutritional value without making the product soggy.
• Mineral enrichment and phenolic compounds improved the functional and antioxidant potential.
• Sensory attributes were most favorable due to balanced formulation and desirable textural crispness.

Thus, the T? (10% Anjeer) formulation represents the optimized level of fortification, effectively transforming a conventional cookie into a functional, fiber-rich, antioxidant-enhanced bakery product suitable for health-conscious consumers. From an industrial standpoint, T? also offers the advantage of cost-effectiveness and process stability, as higher inclusion levels may require formulation adjustments to control moisture and baking quality.

Formulation T? (10% Anjeer) emerged as the most efficient and nutritionally balanced, offering optimal texture, sweetness, antioxidant capacity, and sensory appeal. Higher Anjeer levels (T?) improved antioxidant and mineral content but slightly reduced crispness and spread ratio due to higher moisture binding and fiber content. Moisture and ash increased progressively with fig incorporation, indicating enhanced mineral and water retention capacity. Fat and carbohydrate levels decreased as Anjeer partially replaced sugar and flour, improving the functional and dietary quality of the cookies. The increase in DPPH inhibition and phenolic content demonstrates bioactive enrichment through fig inclusion, contributing to antioxidant and potential health-promoting effects. Sensory evaluation revealed that T? cookies had the best consumer acceptance, balancing flavor, color, and texture.

Table 7. Nutritional Composition (per 100 g of cookies)

Physical Characteristics

The incorporation of Ficus carica L. (fig) pulp powder into the multigrain cookie formulation significantly influenced the physical attributes such as diameter, thickness, spread ratio, and color. Cookies fortified with 10–15% fig powder exhibited a slightly darker brown hue, which was attributed to the natural pigments, polyphenols, and Maillard browning reactions enhanced by the fruit sugars. The average spread ratio increased marginally due to the hygroscopic nature of fig fiber, which influenced dough viscosity and moisture retention. The textural analysis revealed that the hardness of cookies increased slightly with higher fig incorporation levels, while brittleness and crispiness remained within acceptable sensory limits. This indicates that fig fortification improved the structural integrity and mouthfeel without compromising the product’s desirability.

Shelf-Life and Stability

During a 60-day storage period at ambient temperature, the cookies retained acceptable sensory and microbial quality. Slight increases in peroxide and free fatty acid values were observed over time but remained within permissible limits, confirming product stability. Moisture uptake was controlled due to appropriate packaging and low initial moisture levels. The fortified cookies showed better oxidative stability compared to control samples, possibly due to the antioxidant constituents from Ficus carica.

Table 8. Shelf-Life Observation (Storage at 25 ± 2 °C for 30 days)