Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends
International Journal of Food Science and Biotechnology
Volume 5, Issue 4, December 2020, Pages: 55-61
Received: Mar. 9, 2020;
Accepted: Apr. 14, 2020;
Published: Oct. 30, 2020
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Mulak Desmond Guyih, Department of Chemistry, Faculty of Science, Benue State University/Center for Food Technology and Research, Makurdi, Nigeria
Ahure Dinnah, Department of Food Technology, Faculty of science, Federal University of Agriculture Benue, Makurdi, Nigeria
Mike Ojotu Eke, Department of Food Technology, Faculty of science, Federal University of Agriculture Benue, Makurdi, Nigeria
Cookies are a form of baked food which is usually sweet. Wheat, almond and carrot flours were used to produce cookies in the following blend ratios: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E. The control sample A was without treatment. Analyses of antinutrients, functional properties, physical, proximate, minerals, and sensory attributes were carried out using standard methods. All the results show statistical difference. The functional properties of flours: bulk density, WAC, OAC, swelling capacity and foaming capacity ranged respectively from 0.71 to 0.81 g/cm3, 1.60 to 4.31 g/mL, 1.10 to 3.67 g/L, 2.30 to 2.66 mL, 5.10 to 6.62%. The antinutritional properties: oxalate, tannin and cyanide content of flours ranged from 0.03 to 0.14 mg/100g, 0.18 to 0.64%, 0.12 to 0.13%, phytate content was not detected. The spread ratio of cookies ranged from 3.32 in sample A to 4.04 in sample E. The proximate composition of cookies: moisture, ash, fiber, fat, protein and carbohydrate content ranged respectively: from 6.42 to 8.04%, 1.62 to 2.72%, 0.36 to 0.97%, 1.94 to 6.02%, 6.14 to 10.23% and 71.27 to 81.18%. The energy value of cookies ranged from 371.22 to 391 kCal. The mineral composition ranged from 185.77 to 230.16 mg/100g for calcium, 877.62 to 984 mg/100g for potassium, 5.75 to 7.12 mg/100g for zinc, 58.96 mg/100g to 77.16 mg/100g for magnesium and 47.03 to 56.12 for sodium. All cookies samples were generally accepted by sensory panelist. The study provides evidence that wheat, almond and carrot are suitable for cookies production and at optimal substitution levels of 70:20:10 and 80:20:10.
Mulak Desmond Guyih,
Mike Ojotu Eke,
Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends, International Journal of Food Science and Biotechnology.
Vol. 5, No. 4,
2020, pp. 55-61.
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