Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends
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Date
2020-10-30
Journal Title
Journal ISSN
Volume Title
Publisher
International Journal of Food Science and Biotechnology
Abstract
Cookies 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.
Description
Keywords
Cookies, Fortification, Nutrients, Antinutrients, ACE: Food Technology and Research, Benue University, kano, Food tech and research, Nigeria