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EVALUATION OF FUNCTIONAL AND SENSORY QUALITIES OF COOKIES FROM COCOYAM-WHEAT COMPOSITE FLOURS FOR UTILIZATION
Abstract
Cookies were produced from blends of fermented and unfermented cocoyam-wheat composite flours at 0; 25; 50; 75 and 100 percentage inclusion levels respectively and functional properties of the flour blends and the sensory quality of the cookies determined. The functional properties of the flour studied were bulk density, swelling index, water absorption capacity, oil absorption capacity and gelation temperature while the sensory attributes included colour, taste, crispness and general acceptability. Results obtained revealed that fermentation reduced the bulk density of the 100% cocoyam flours. Significant differences were found in swelling index at all inclusion levels for both fermented and unfermented flours. Sensory properties of cookies made from the cocoyam-wheat composite flours revealed that up to 50% inclusion of fermented and unfermented cocoyam flour to wheat flour gave acceptable results in terms of taste, colour and crispiness The results of this finding paves way for enhanced utilization of cocoyam-wheat composite flour for the production of cookies.
