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

Authors:

M.B.F. Jemziya ,

Department of Biosystems Technology, Faculty of Technology, South Eastern University of Sri Lanka, Oluvil, SN
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T. Mahendran

Department of Agricultural Chemistry, Faculty of Agriculture, Eastern University, LK
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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.

How to Cite: Jemziya, M.B.F. & Mahendran, T., (2017). Storage evaluation of cookies produced from composite blends of wheat and sweet potato flour. Journal of Science. 8(2), pp.1–11. DOI: http://doi.org/10.4038/jsc.v8i2.3
Published on 01 Dec 2017.
Peer Reviewed

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