Abstract

DEVELOPMENT OF FUNCTIONAL FOOD DEVELOPED FROM TERMINALIA ARJUNA AND GLYCYRRHIZA GLABRA - ARJUNA BISCOTTI

*Yash J. Navsariwala, Sourab M. Bhowmick

Abstract

A growing consumer preference for nutritious, plant-based functional snacks highlights the commercial potential of specialized bakery goods. This study aimed to formulate and evaluate "Arjuna Biscotti," a wholesome, health-promoting snack crafted with heart-healthy and weight-friendly functional ingredients. The product incorporates *Terminalia arjuna* bark powder, valued for its antioxidant and cardioprotective properties, and *Glycyrrhiza glabra* (licorice) root powder. To optimize nutritional quality, the formulation utilizes fiber-rich multi-cereals including ragi flour, oats flour, whole wheat flour, and flaxseed powder, sweetened naturally with jaggery. Comprehensive proximate analysis revealed a low moisture content of 1.67%, an ash content of 2.52%, a fat content of 10.8g per 100g, a protein content of 6.1g per 100g, and total carbohydrates of 67.92g per 100g. Sensory evaluation conducted with a 21-participant panel using a 9-point Hedonic scale demonstrated exceptional consumer acceptability, achieving an overall acceptance score of 8.3 out of 9, with the highest marks awarded for taste (9 out of 9). Microbiological evaluation using total plate count techniques confirmed safety and stability, yielding zero colony-forming units (CFU) across serial dilutions. Shelf-life studies verified that the product remains highly stable and safe for up to three months under optimal storage conditions. These findings establish Arjuna Biscotti as a viable, nutrient-dense, and commercially promising functional alternative to conventional high-fat commercial bakery items.

Keywords: *Terminalia arjuna*, *Glycyrrhiza glabra*, antioxidants, nutraceutical, functional food, weight management, heart health, sensory analysis.