Physicochemical Properties And Sensory Characteristics Of Cookies Made With Composite Flour Of Wheat And Oat Flour Sweetened With Date Syrup:- lfokwe, Grace A

ABSTRACT

 The physicochemical and sensory characteristics of cookies with composite flour produced from wheat and oat flour sweetened with date syrup was investigated. The composite flour samples were evaluated for functional properties while the cookies produced from these composite flour samples were evaluated for physical properties, proximate composition and sensory characteristics. The result of the functional properties of the flour blends of oat and wheat shows that sample 202 and 404 ( I 00% oat meal and 60% wheat with 40% oatmeal) had the highest value (2.37 g/ml) while sample 505 (50% wheat flour and 30% oat flour) had the lowest value ( 1.87 g/ml) of WAC. The functional properties values for the flour blends ranged from 1.87-2.37 g/ml for WAC, 1.37-1.67g/ml for oil absorption capacity, 0.68-0.79g/ml for bulk density, 58.27 to 72.57 °C for gelatinization temperature and 23.67-71.67s for wettability. The result for physical properties ranges from 10.10-10.46g, 3.90-4.37 cm, 0.22-l.17cm, 3.34-5.29 for weight, diameter, thickness and spread ratio respectively. The cookies had proximate composition ranging from 5.35-6.75% for moisture,13.58-18.01% crude protein, 2.91-5.87% crude fiber, 13.23-18.80% fat, 1.48-2.58% ash, 93.25-94.65% dry matter, 50.21-62.06% for carbohydrate. The result of the sensory evaluation of the cookies showed that sample IO 1 (100% wheat flour) was most preferred in terms of general acceptability.