MUMBAI, India, Oct. 26 -- Intellectual Property India has published a patent application (202621105703 A) filed by Junagadh Agricultural University on September 02, 2026, for Fasting-Friendly Doughnut Composition And Method For Preparation Thereof.
Inventors include Navnitkumar K. Dhamsaniya; Shitalben H. Sankaliya; Pankajkumar J. Rathod; and Mukesh N. Dabhi.
The application for the patent was published on October 23, 2026, under issue no. 43/2026.
Abstract: ABSTRACT FASTING-FRIENDLY DOUGHNUT COMPOSITION AND METHOD FOR PREPARATION THEREOF The present disclosure provides a fasting- friendly doughnut composition including a flour mixture of amaranth flour, barnyard millet flour and defatted peanut flour, butterfly pea flower extract as a natural colourant and antioxidant source, and auxiliary ingredients including sugar, milk powder, xanthan gum, cinnamon powder, nutmeg powder and Himalayan pink rock salt. A method for preparation includes preparing the flour mixture, preparing butterfly pea flower extract by steeping butterfly pea flowers in water, combining the flour mixture with the butterfly pea flower extract and auxiliary ingredients to form a dough, kneading the dough, rolling and cutting the dough into doughnut shapes, proofing the doughnut shapes, and frying the proofed doughnut shapes in refined sunflower oil. The composition provides enhanced protein content, increased phenolic content, improved antioxidant activity and reduced oil absorption compared to conventional wheat-based doughnuts.
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