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.
0.0
GRACE, A (2024). Physicochemical Properties And Sensory Characteristics Of Cookies Made With Composite Flour Of Wheat And Oat Flour Sweetened With Date Syrup:- lfokwe, Grace A. Repository.mouau.edu.ng: Retrieved Nov 21, 2024, from https://repository.mouau.edu.ng/work/view/physicochemical-properties-and-sensory-characteristics-of-cookies-made-with-composite-flour-of-wheat-and-oat-flour-sweetened-with-date-syrup-lfokwe-grace-a-7-2
AMARACHI, GRACE. " Physicochemical Properties And Sensory Characteristics Of Cookies Made With Composite Flour Of Wheat And Oat Flour Sweetened With Date Syrup:- lfokwe, Grace A" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 09 Aug. 2024, https://repository.mouau.edu.ng/work/view/physicochemical-properties-and-sensory-characteristics-of-cookies-made-with-composite-flour-of-wheat-and-oat-flour-sweetened-with-date-syrup-lfokwe-grace-a-7-2. Accessed 21 Nov. 2024.
AMARACHI, GRACE. " Physicochemical Properties And Sensory Characteristics Of Cookies Made With Composite Flour Of Wheat And Oat Flour Sweetened With Date Syrup:- lfokwe, Grace A". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 09 Aug. 2024. Web. 21 Nov. 2024. < https://repository.mouau.edu.ng/work/view/physicochemical-properties-and-sensory-characteristics-of-cookies-made-with-composite-flour-of-wheat-and-oat-flour-sweetened-with-date-syrup-lfokwe-grace-a-7-2 >.
AMARACHI, GRACE. " Physicochemical Properties And Sensory Characteristics Of Cookies Made With Composite Flour Of Wheat And Oat Flour Sweetened With Date Syrup:- lfokwe, Grace A" Repository.mouau.edu.ng (2024). Accessed 21 Nov. 2024. https://repository.mouau.edu.ng/work/view/physicochemical-properties-and-sensory-characteristics-of-cookies-made-with-composite-flour-of-wheat-and-oat-flour-sweetened-with-date-syrup-lfokwe-grace-a-7-2