Baked goods are popular snack items among children and adults alike, and they are typically high in fat and sugar but not other essential nutrients making them unhealthy choices. Development of commercially viable cookies/biscuits with healthful components is highly desirable. Hence, the objective of the study was to formulate peanut cookies enriched with sesame seeds and flax seeds and evaluate their nutritional composition, sensory quality and shelf stability. The control product was prepared with refined wheat flour, sugar, peanut powder, butter, milk, baking powder. To this either sesame seed or flax seeds were added at two levels for experimental variations. The results indicated that the oilseeds incorporated cookies were rich source of protein (12.3-13.0%) as well as fiber (9.1-10.3%). The fat content ranged between 19.3-20.4%). The average sensory scores for both types of cookies for all attributes ranged between 5.37 to 6.63. There were no significant differences between the quality attributes of control and experimental cookies in both sets of sample indicating that incorporation of sesame seed as well as flax seed was accepted well by all panel members. The cookies were stable up to 60 days as judged by free fatty acids and peroxide value. It can be concluded that sesame seed and flax seed can be incorporated to peanut cookies with no significant differences in quality parameters.

Keywords: Nutritional composition; Sensory quality; Storage stability; Free fatty acids; Peroxide value.