Quality Characteristics of Cookies Produced from Composite Flours of Unripe Plantain, Wheat and Watermelon Seed
Journal Title: Indian Journal of Nutrition - Year 2016, Vol 3, Issue 1
Abstract
This study was carried out to evaluate the quality and acceptability of cookies produced from the flour blends using cookies prepared from wheat flour as control. Acceptability of the produced cookies and chemical properties of the flour blends were determined. Response Surface Methodology was used to develop the mixing ratio and also model the protein and crude fibre responses. Results showed that the cookies prepared from the blend of plantain, wheat and watermelon flour 71.48/18.52/10.00 had higher crude fibre content (4.01%) than wheat flour (1.69 %) and significantly different protein content (2.44%) than that produced from wheat flour (6.81%). The Iron (Fe) content of the cookies produced from the blend 72.08/22.93/5.00 was 2.71% which was similar to that of wheat (2.70 %) and the Phosphorus (P) content of the cookies prepared from the flour blend 72.08/22.93/5.00 (1.46 %) was significantly different from the cookies produced from wheat (1.20%). The overall acceptability of the cookies produced from the blend 72.08/22.93/5.00 was 6.98 while that of wheat flour was also 6.98 without any significant difference. The study thus shows that cookies of produced from plantain, wheat and watermelon seed blend 72.08/22.93/5.00 had the highest acceptability in terms of taste, texture, crispness, aroma and appearance.
Authors and Affiliations
Oludumila Omolara Racheal
Keywords
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