Physicochemical and sensory evaluation of oatmeal cookies enriched with fresh mint

Corina I. Megyesi, Nicoleta G. Hădărugă, Ariana B. Velciov, Gabriel Bujancă, Alexandru Rinovetz, Despina Bordean, Laura Rădulescu

Volume 31, Issue 3;
Pages: 360-365, 2025
ISSN: 2069-0053 (print), Agroprint
ISSN (online): 2068-9551

Cookies are widely consumed for their taste, shelf life and convenience, but their high sugar and fat content limits their role in a healthy diet. Oats (Avena sativa), rich in soluble fiber, protein, vitamins and minerals, support cholesterol control and digestive health, while peppermint (Mentha spicata) provides antioxidant, antimicrobial and digestive benefits through compounds such as menthol and flavonoids. To combine these advantages, this study developed oatmeal cookies enriched with mint, aiming to offer a healthier alternative snack. The purpose was to evaluate their sensory, physicochemical and nutritional characteristics and compare them with similar market products..