Abstract:

Cookies are among the most widely consumed bakery products worldwide due to their convenience, palatability, and long shelf life. Traditionally, cookies are prepared using refined wheat flour, sugar, and fat, which provide energy but lack essential nutrients such as high-quality protein, minerals, and dietary fiber. The rising demand for functional foods has encouraged the incorporation of nutrient-dense ingredients into baked products. Quinoa (Chenopodium quinoa Willd.) is a pseudocereal native to South America, now gaining global attention for its rich nutritional profile. It contains all essential amino acids, making it a complete protein source, and is rich in minerals such as calcium, magnesium, and iron. Furthermore, quinoa is gluten-free, making it suitable for people with celiac disease or gluten intolerance.

Keywords:

Quinoa Cookies, Proximate Composition, Sensory Evaluation, Functional Foods, Nutritional Enhancement

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Methods