MUMBAI, India, July 24 -- Intellectual Property India has published a patent application (202611064592 A) filed by Chandigarh University on May 22, 2026, for A Nutritionally Enhanced Gluten-Free Cookie Formulation.
Inventors include Dr. Mohit Singla; Simran Heera; Subhashree Behera; Riya Rana; and Dr. Dinesh Kumar Bhardwaj.
The application for the patent was published on July 17, 2026, under issue no. 29/2026.
Abstract: The present invention relates to a gluten-free, high-protein cookie composition and a method for preparing the same using foxnut flour, tapioca flour, and amaranth flour as principal ingredients. The invention provides a nutritionally enhanced baked product suitable for individuals suffering from celiac disease, gluten intolerance, and health-conscious consumers seeking protein-rich snack alternatives. Foxnut flour enhances protein content, mineral composition, and crisp texture, while tapioca flour functions as a natural gluten substitute providing binding and structural integrity. Amaranth flour improves amino acid balance, fiber content, and dough stability. The preparation method comprises roasting and grinding foxnuts, preparing tapioca flour, mixing dry ingredients, incorporating fat constituents and sweetened milk solids, kneading dough, shaping, baking, cooling, and packaging. An optimized formulation demonstrated superior sensory characteristics and protein content of approximately 12.5%. The invention provides improved texture, nutritional value, digestibility, and shelf stability compared to conventional wheat-based and prior-art gluten-free cookies.
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