Polyherbal Cookies For Diabetic Patients: Formulation and Evaluation

Year : 2025 | Volume : 14 | Issue : 02 | Page : 22 40
    By

    Abhishek Singh,

  • Sarbjot Singh,

  • Rajneesh Kaur,

  • Brij Bhushan,

  • Madhavi Sharma,

  1. Student, Department of Pharmacology, Himachal Pharmacy College, Majhauli, Nalagarh, Himachal Pradesh, India
  2. Associate Professor, Department of Pharmacology, Himachal Pharmacy College, Majhauli, Nalagarh, Himachal Pradesh, India
  3. Associate Professor, Department of Pharmaceutical Chemistry, Himachal Pharmacy College, Majhauli, Nalagarh, Himachal Pradesh, India
  4. Associate Professor, Department of Pharmaceutical Chemistry, Himachal Pharmacy College, Majhauli, Nalagarh, Himachal Pradesh, India
  5. Student, Department of Pharmacology, Himachal Pharmacy College, Majhauli, Nalagarh, Himachal Pradesh, India

Abstract

In order to control their hunger and obtain some energy, most people eat cookies for breakfast, snacks, and at leisure. Refined flour, sugar, and butter are the major ingredients of the various types of cookies that are sold in stores. Because they raise blood sugar levels, obese and diabetic individuals typically avoid them. As a result, we have created Polyherbal cookies in this latest study utilizing oats, wheat flour, and various Ayurvedic herbs. To determine the ideal cookie composition based on palatability, a variety of types were created utilizing various plants. Following selection, cookies were prepared for nutritional, sensory, and physicochemical examination. Organoleptic qualities, such as color, taste, scent, and general acceptability, were used to assess sensory analysis using a 9-point Paledonic scale. The physicochemical analysis includes the following: total cash value, total moisture content, total water and alcoholic extraction, and total moisture content. Our formulation has a larger protein content than the other commercially available preparation, according to a comparison of its nutritional values.

Keywords: Diabetic, cookies, polyherbal, nutritional, formulation

[This article belongs to Research & Reviews : Journal of Herbal Science ]

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How to cite this article:
Abhishek Singh, Sarbjot Singh, Rajneesh Kaur, Brij Bhushan, Madhavi Sharma. Polyherbal Cookies For Diabetic Patients: Formulation and Evaluation. Research & Reviews : Journal of Herbal Science. 2025; 14(02):22-40.
How to cite this URL:
Abhishek Singh, Sarbjot Singh, Rajneesh Kaur, Brij Bhushan, Madhavi Sharma. Polyherbal Cookies For Diabetic Patients: Formulation and Evaluation. Research & Reviews : Journal of Herbal Science. 2025; 14(02):22-40. Available from: https://journals.stmjournals.com/rrjohs/article=2025/view=208177


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Regular Issue Subscription Original Research
Volume 14
Issue 02
Received 22/03/2025
Accepted 12/04/2025
Published 16/04/2025
Publication Time 25 Days
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