MUMBAI, India, June 22 -- Intellectual Property India has published a patent application (202641070754 A) filed by Brahmaiah Bonthagarala; Dr. Kameswara Rao Sankula; Shaik Jareena; Koppula Jyothi; Souvik Maiti; Rudranil Das; M. Niharika; M Vijayalakshmi; M Nikhitha; M. Dhanalakshmi; and P. Chandu Jotshna on June 06, 2026, for Millet-Carrot Powder Cookies: A Fusion Of Ragi, Pearl Millet & Natural Sweetener.
Inventors include Brahmaiah Bonthagarala; Dr. Kameswara Rao Sankula; Shaik Jareena; Koppula Jyothi; Souvik Maiti; Rudranil Das; M. Niharika; M Vijayalakshmi; M Nikhitha; M. Dhanalakshmi; and P. Chandu Jotshna.
The application for the patent was published on June 12, 2026, under issue no. 24/2026.
Abstract: The present invention relates to the development of a functional and nutritionally enriched bakery product, namely millet-carrot powder cookies, formulated using a combination of ragi (finger millet), pearl millet (bajra), carrot powder, and natural sweeteners. The invention falls within the domain of health-oriented food products and nutraceutical formulations, aiming to provide a wholesome alternative to conventional cookies made from refined wheat flour and sugar. The formulation utilizes millet flours as primary ingredients, which are known for their high content of dietary fiber, essential minerals such as calcium and iron, and bioactive compounds. The incorporation of carrot powder enhances the nutritional profile by contributing beta-carotene, antioxidants, and natural pigments, thereby improving both health benefits and sensory appeal. Natural sweeteners such as jaggery, honey, or date powder are employed to replace refined sugar, resulting in a product with a comparatively lower glycemic index and improved metabolic suitability. The method of preparation involves the processing of raw materials including drying and pulverizing carrots into powder, blending with millet flours and other ingredients, dough formation, shaping, and controlled baking under optimized temperature conditions. The resulting cookies exhibit desirable organoleptic properties, including acceptable taste, texture, aroma, and appearance, while maintaining enhanced nutritional value. The invention addresses the increasing demand for functional foods that support health and wellness, particularly for individuals with dietary concerns such as diabetes, obesity, and micronutrient deficiencies.
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