Major Health Benefits and Functional and Sensory Properties of Cookies Prepared from All-Purpose Flour Supplemented with Fox Nut

  • Aditya Francis Sam Higginbottom University of Agriculture Technology and Sciences, India


Many diet cookies are available these days in the market that are very healthy and have many nutritional benefits too. Fox nut chocolate cookies are energy filled and healthy sacks. The cookies are essential for our bodies due to their immense health benefits (Giram, Agrawal, & Shere, 2017). So I thought to make a certain type of cookie that is healthier and has many nutritional benefits due to fox nuts, which holds the top position among the nuts. The Fox nut chocolate cookies are made by grinding and mixing 50g of fox nut with a 60g of all-purpose flour (see fig. 1). 50g of butter and 50g of granulated sugar is then combined separately before adding a teaspoon of baking powder, 2 spoons of cocoa powder, and a quarter teaspoon of baking powder onto it. The new content is then mixed with the ground fox nut and all-purpose flour. The made dough is shaped before being pre-heated in the oven at a temperature of 180 degrees Celsius for 15 minutes. Apart from Fox nuts and hence it’s processed flour being readily available it was found out that it has got few very rare health benefits that would not only improvise the daily lifestyle of an individual but also replace lots of additional food stuff as it’s got so much of health regeneration potential. To mention a few, high amount of magnesium, high amount of protein fixing and regenerative abilities, high amount of potassium, anti-ageing properties and the low levels of glycemic index and GI levels. The cookies prepared from Fox nut and all-purpose flour were appreciable in terms of sensory analysis and had lower moisture and fat content. They were also soft and appealing in color.


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How to Cite
FRANCIS, Aditya. Major Health Benefits and Functional and Sensory Properties of Cookies Prepared from All-Purpose Flour Supplemented with Fox Nut. International Journal of Research and Engineering, [S.l.], v. 5, n. 5, p. 411-421, june 2018. ISSN 2348-7860. Available at: <>. Date accessed: 31 may 2020. doi: