Total nitrogen TN was determined using the micro-kjeldahl method. Nutritional Analysis of Composite Flours Cookies 3. Report of a joint.
This may be due to water absorption capacity difference of OFSP and wheat flour. The iron and zinc contents in the present study cookies can be taken without hindering effect of the phytate.
References  Alam, S. Sensory Evaluation The sensory quality attributes of cookies were determined according to the procedures of McWatters et al.
They were instructed to rinse their mouths with water provided after tasting each sample. The ash content of the composite flour cookies in BP4 1.
This may be due to high amount phytate is found in wheat flour than OFSP based on the report of Alpers et al. Small amount of distilled water was added to separate the two phases and to discard lower aqueous-acetone phase. Preparation of fiber and mineral enriched defatted rice bran supplemented cookies.
The overall acceptability value of the cookies decreased when more OFSP was added to the wheat flour. The mixture was centrifuged for 10 minutes and the absorbance of the solutions both the sample and standard were measured at nm by using deionized water as sample blank.
During mixing dough viscosity increases in more OFSP and which also limits cookies spread factor. The iron content values of the present study were in agreement with the reported values 7. Spread factor was determined from the calculated ratio of diameter to thickness and multiplied by 10 according to the method of Shrestha and Noomhorm Iron is an important element in the diet to prevent anemia and other related diseases Oluyemi et al.
The elevated temperature in baked products destructs more protein nutrients in OFSP than wheat as it was reported by Singh et al. It is designed to combat VAD through food approaches by using cookies as vehicle. The measured values of phytate: Production and quality evaluation of baked cookies from blend of OFSP and wheat flour.
Analysis, content in foods and effect in nutrition. African Journal of Food Science, 2:. The study was conducted to evaluate the supplementing effect of orange-fleshed sweet potato (OFSP) root flour to wheat flour at 0, 10, 20, 30 and 40% (BP 0, BP 1, BP 2, BP 3 and BP 4 respectively) level on nutritional and organoleptic acceptability of supplemented cookies.
PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM SWEET POTATO AND MANGO MESOCARP FLOURS Sengev IA1*, Gernah DI1 and MC Bunde-Tsegba1 Iorfa Abraham Sengev.
Sensory evaluation results showed that the colour, texture, taste and overall acceptability changed significantly (p ≤ ) with increase in sweet potato flour substitution.
The. This study was carried out to determine the quality, functional, and sensory properties of cookies from sweet potato–maize flour blends. Substitution of maize flour with sweet potato flour was done at 10–%. Values of bulk density, water binding capacity, dispersability of flour samples.
Essay about Sensory Evaluation of Sweet Potato Cookies in Terms of Appearance SUMMARY, COMCLUSSION AND RECOMMENDATION The main objective of the study was to develop sweet potato cookies. Specifically, it sought to (a) evaluate the sensory qualities of sweet potato cookies in terms of appearance, odor texture and taste.
SUMMARY, COMCLUSSION AND RECOMMENDATION The main objective of the study was to develop sweet potato cookies. Specifically, it sought to (a) evaluate the sensory qualities of sweet potato cookies in terms of appearance, odor texture and taste.Sensory evaluation of sweet potato cookies