Incorporating post-juicing spent residue of Bacopa monnieri in khakra is a promising approach towards circular economy with nutraceutical benefits

Bacopa monnieri spent residues (BSR) are generated during juice extraction. The BSR so generated has substantial levels of dietary fiber, and polyphenols which provide a number of health advantages. This study aimed to valorize BSR by incorporating it at various levels in a traditional snack-khakra and evaluate its improved nutritional qualities as a functional food. The sensory evaluation of the khakras so obtained was carried out for the first time using compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT). BSR supplementation in khakra within CAT (7 %) and HRT (22 %) was recommended to reduce the likelihood of product rejection. It was found that antioxidant activity, total phenolic content, and antihyperglycemic activity were significantly higher in BSR khakra. In addition, BSR khakra also had a high level of resistant starch (59 %), low predicted glycemic index (pGI) (45 %), and high dietary fiber content (11.24 %) vis-à-vis control khakra. Hence, this khakra formulation is recommended as a functional food with the implementation of circular economy principles.