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Storage evaluation cookies produced from composite blends of wheat and sweet potato flour

Show simple item record Jemziya, M. B. F. Mehendran, T. 2019-04-08T06:12:15Z 2019-04-08T06:12:15Z 2017
dc.identifier.issn 2602-9030
dc.identifier.issn 1391586X
dc.description.abstract A study was conducted to develop incorporated wheat and sweet potato flour cookies and to assess the quality of cookies during storage. Different composite blends of wheat flour and sweet potato (cv. Wariapola Red) flour were mixed in the ratios of 100:00, 80:20, 60:40, 40:60, 20:80 and 00:100, were then developed. These cookies were packed in sealed laminate aluminum foil. Cookies were stored under ambient conditions of average temperature of 30+1 °C and relative humidity 75-80 % for evaluation of the shelf life. Cookies were subjected to quality assessments at two week intervals for the entire storage period of 6 months. Among the treatment, the composite superior cookies supplemented with 40 % sweet potato flour contained 1.75 % ash, 4.15 % fiber, 5.42 % fat, 6.76 % protein and 84.4 % soluble carbohydrate at the end of 12 weeks of storage. However, moisture content of these cookies increased from 1.35 to 2.01 % which is within acceptable range for long term storage. The results of organoleptic assessment revealed that there were no significant differences (p < 0.05) between the treatments in terms of colour, mouth feel and overall acceptability while taste and texture had significant differences (p > 0.05) among the tested treatments. From the results of quality assessments, 40 % composite cookies could be stored in above mentioned conditions for a minimum period of 12 weeks without any significant changes in the quality attributes. en_US
dc.language.iso en_US en_US
dc.publisher Journal of Science en_US
dc.relation.ispartofseries 8(2);1-11
dc.subject Cookies en_US
dc.subject Nutritional quality en_US
dc.subject Organoleptic Evaluation en_US
dc.subject Sweet potato en_US
dc.subject Wheet flour en_US
dc.title Storage evaluation cookies produced from composite blends of wheat and sweet potato flour en_US
dc.type Article en_US

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