Development Of Iron (Ferrous Fumarate) Enriched Functional Cookies: A Nutritional Strategy To Mitigate Iron Deficiency In Young Adult Females

Abstract

Background: Iron deficiency anemia is a common nutritional disorder among young adult females. The present study focused on developing iron-fortified cookies to help reduce iron deficiency anemia in females aged 19-25 years.

Objective: To formulate iron-fortified cookies and evaluate their nutritional composition and sensory acceptability.

Methodology: Three cookie formulations were prepared by fortifying wheat four with different iron concentrations: T1 (10 mg/100 g flour), T2 (15 mg/100 g flour), and T3 (20 mg/100 g flour). Proximate and iron analyses were conducted according to the guidelines of the Association of Official Analytical Chemists (AOAC). Sensory evaluation was carried out by fifteen trained panelists using a 9-point hedonic scale to assess taste, aroma, texture, color, and overall acceptability. Statistical analysis was performed using one-way ANOVA followed by the LSD test.

Results: The nutritional analysis revealed that T3 contained the highest iron content, followed by T2 and T1, indicating that T3 was the most effective formulation nutritionally. Sensory evaluation showed no significant differences among treatments in taste, aroma, texture, color, and overall acceptability (p > 0.05). TI was comparatively less preferred, while T2 achieved the highest overall acceptability score (7.0 ± 1.24/9). T3 demonstrated better taste and texture while providing superior iron fortification.

Conclusion: Among all formulations, T2 emerged as the most practical and acceptable option for managing iron deficiency anemia because it provided a balanced combination of sensory acceptability and nutritional benefits.