Advanced International Journal for Research

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A Review on the Development and Shelf-Life Evaluation of Ashwagandha-Based Cookies

Author(s) Ms. PRITI YADAV, Ms. KUSUM MEGHWAL, Dr. DEEPAK RAJPUROHIT
Country India
Abstract Ashwagandha (Withania somnifera) is a well-known medicinal herb widely used in Ayurvedic medicine because of its therapeutic and health-promoting properties. In recent years, the incorporation of herbal ingredients into bakery products has gained considerable attention due to increasing consumer demand for functional foods. Ashwagandha-based cookies have emerged as a promising nutraceutical product because cookies are widely accepted, convenient, and possess a relatively long shelf life. The incorporation of ashwagandha root powder enhances the nutritional and functional value of cookies by improving antioxidant activity, fiber content, and bioactive compounds such as withanolides and alkaloids. However, the addition of herbal ingredients may influence sensory characteristics, including taste, texture, flavor, and overall acceptability. This review highlights the development, nutritional composition, sensory evaluation, and shelf-life studies of Ashwagandha-based cookies. Various formulations prepared using wheat flour, multigrain flour, jaggery, stevia, butter, and other functional ingredients have been discussed. The review also summarizes the effects of storage conditions and packaging materials on physicochemical properties, microbial stability, and sensory quality of cookies during storage. Studies revealed that moderate incorporation of ashwagandha powder produced acceptable cookies with enhanced functional properties and satisfactory storage stability. Proper packaging and low moisture content contributed significantly to extending shelf life and maintaining product quality. Therefore, Ashwagandha-based cookies have strong potential as functional bakery products for health-conscious consumers and may contribute to the growing nutraceutical food industry.
Keywords Ashwagandha (Withania somnifera); Functional cookies; Herbal bakery products; Nutraceutical foods; Withanolides; Sensory evaluation; Shelf life; Antioxidant activity
Field Engineering
Published In Volume 7, Issue 4, July-August 2026
Published On 2026-07-23
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