Development of cookies using the under-utilized fruit Carissa carandas: Evaluation of sensory profile, nutritional value, and product safety

Vellingiri, Vadivel; Anand, Harini; Elangovan, Shreya; Soosai, Sibyl Jovita

doi:10.22104/ift.2026.8378.2309

Development of cookies using the under-utilized fruit Carissa carandas: Evaluation of sensory profile, nutritional value, and product safety

Articles in Press

Document Type : Research Article

Authors

Vadivel Vellingiri ¹

Harini Anand ¹

Shreya Elangovan ¹

Sibyl Jovita Soosai ²

¹ Chemical Biology Lab (ASK-II-409), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur, Tamilnadu, India

² Chemical Biology Lab (ASK-II-409), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur, Tamilnadu, India.

10.22104/ift.2026.8378.2309

Abstract

Carissa carandas, commonly known as karonda, is an underutilized fruit that is rich in nutrients but has not yet been fully explored as a ready-to-eat food product. This study aimed to develop cookies fortified with karonda fruit and also to evaluate their nutritional, sensory, phytochemical, and microbial quality. Cookies were prepared with varying levels of karonda incorporation: 0%, 10%, 20%, and 30%. Among these formulations, the 20% karonda cookies demonstrated the best overall acceptability. Cookies made with karonda fruit displayed a lower total bacterial count (0.02 vs. 0.13 CFU/g), reduced lipid peroxidation levels (2.23 vs. 3.58 nM TBARS), and decreased protein carbonyl content (1.09 vs. 1.57 nM) compared to control cookies because of antimicrobial and antioxidant compounds present in Carissa carandas ingredient. Overall, cookies containing 20% karonda fruit not only offered enhanced nutritional benefits but also maintained acceptable sensory quality, highlighting the fruit’s potential for use in functional bakery products.

Keywords

Carissa carandas

Karonda fruit

Sensory value

Nutritional value

Microbial load

Subjects