Development of Kale Powder-Fortified Cookie Product

Abstract

This research aimed to develop a kale powder–enriched cookie product by selecting a basic cookie recipe with the following key ingredients: 56% all-purpose wheat flour, 14% granulated sugar, 8.75% margarine, 0.29% baking powder, 5.84% eggs, and 0.29% vanilla flavoring. The study investigated the effects of incorporating kale powder at four levels: 0%, 2.5%, 5.0%, and 7.5%, through sensory quality evaluation and consumer acceptance of the kale-enriched cookies. The texture analysis revealed that the kale-enriched cookies differed significantly from the basic recipe in terms of color, aroma, taste, texture, and overall preference, with statistically significant differences at the 95% confidence level. The sensory evaluation results showed that panelists rated all sensory attributes-including color, aroma, taste, texture, and overall liking-within the "like very much" range. The 2.5% kale-enriched cookie received the highest overall liking score of 8.46 (P < 0.05), classified as “like extremely,” and maintained a crisp, crumbly texture similar to the basic recipe. Consumer acceptance testing with 100 participants showed that all consumers (100%) accepted the kale-enriched cookie product. The 2.5% kale-enriched cookie received an average overall liking score of 8.17 (P < 0.05), also falling within the “like extremely” range.