Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends

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dc.contributor.authorGuyih, Mulak Desmond
dc.contributor.authorDinnah, Ahure
dc.contributor.authorEke, Mike Ojotu
dc.date.accessioned2023-04-26T15:53:15Z
dc.date.available2023-04-26T15:53:15Z
dc.date.issued2020-10-30
dc.descriptionInternational Journal of Food Science and Biotechnology,Vol 5(4) Dec,.2020, Pages: 45-51en_US
dc.description.abstractCookies 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.en_US
dc.description.sponsorshipACE Impact: Food Technology and Research, CEFTERen_US
dc.identifier.citationInternational Journal of Food Science and Biotechnology. Volume 5, Issue 4, December 2020 , pp. 45-51.en_US
dc.identifier.issn2578-9635
dc.identifier.issn2578-9643
dc.identifier.urihttps://datad.aau.org/123456789/1594
dc.language.isoenen_US
dc.publisherScience Publishing Groupen_US
dc.source.uridoi: 10.11648/j.ijfsb.20200504.11en
dc.subjectCookiesen_US
dc.subjectFortificationen_US
dc.subjectNutrientsen_US
dc.subjectAntinutrientsen_US
dc.subjectBenue State Universityen_US
dc.subjectNigeriaen_US
dc.subjectCEFTERen_US
dc.titleProduction and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blendsen_US
dc.typeArticleen_US
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