Vol. 13, Issue 3 (2024)

The annual growth rate of the demand for bakery goods is 10.07 percent (2019-2015). People now expect ready-to-cook or ready-to-serve convenience foods due to changing lifestyles. Most bakery goods are made with wheat as their primary ingredient. As a result, the inclusion of functional ingredients and nutraceuticals into bakery products is currently a prominent focus. Regarding this, the goal of the current endeavour was to create functional cookies that included phytonutrients from native Indian plants. Incorporating withania coagulans (panner poo) and Cassia auriculata (aavaram) into wheat cookies while adhering to proper hygiene standards is the choice made. 13 formulations were created in this study using the Response Surface Method (RSM) - Central Composite Design. Its nutritional value per 100 g is made up of total protein (14.84%), fat (20%), carbohydrate (60.89%), and total calories (482.92 percent). Run 9 on the hedonic scale gave the product's sensory qualities the highest rating for overall acceptability.