Chemistry & Chemical Engineering
Received: 15 Oct 2018 , Published: 21 October 2018
Views: 21 , Download: 0
|1||M. B. Fathima Jemziya|
A cookie is a baked or cooked food that is small, flat and sweet, which has an endless combination of ingredients that can be used to give the desired finished product. A study was conducted to evaluate the nutritional variations of cookies from the flour of wheat (Triticumaestivum L.) and sweet potato (Ipomoea batatas L.) during validity storage period of 12 weeks. The mature sweet potatoes (cv. Wariapola Red) were procured from the commercial growers. Tubers were washed, peeled, cut into thin slices of 1 mm thickness and dried in the sun until the pieces were quite brittle. The dried chips were milled, passed through a 250μm sieve and packed in air tight containers. Different composite blends of wheat flour and sweet potato flour were mixed in the ratios of 100:00, 80:20, 60:40, 40:60, 20:80 and 00:100. The cookies supplemented with 40% sweet potato flour were well acceptable in the organoleptic point of view and nutritional combination compared to other treatments. The nutrients such moisture, ash, fiber, fat, protein and soluble carbohydrate content were analyzed. Moisture content of cookie increased with storage period while other nutrients were undergoing to slight reduction. 40% sweet potato flour incorporated cookie packed in aluminum laminating foil pouches, can be consumed with nutrition losses (p<0.05) in the period of 12 weeks of storage period with universally accepted standards. The outcome of this research can be used as valuable information for the development of high fiber low gluten sweet cookies.
AOAC. 2000. Official methods of analysis, Association of Official Analytical Chemists. Washington D C, New York, USA.
Collins M. 1989. Economic Analysis of Wholesale Demand for Sweet potatoes in Lima, Peru. M.Sc. Thesis. Department of Agricultural and Resource Economics, University of Florida, Gainesville, USA. pp: 1-164.
Fennema OR. 1996. Food Chemistry. 3rd ed. CRC Press. Wisconsin, USA. pp: 157 – 412.
Giami S, Amasisi T, Ekiyor G. 2004. Comparison of bread making properties of composite flour from kernels of roasted and boiled African breadfruit. J. Raw Material Res, 12: 64-70.
Jemziya MBF, Mahendran T. 2015. Quality characteristics and sensory evaluation of cookies produced from composite blends of sweet potato (Ipomoea batatas L.) and wheat (Triticum aestivum L.) flour. Sri Lanka Journal of Food and Agriculture, 1(2): 23-30.
Jemziya MBF, Mahendran T. (2017). Storage evaluation of cookies produced from composite blends of wheat and sweet potato flour. Journal of Science, 8(2):1-11.
Manley DJR. 1998. Biscuit, Cookies and Crackers Manufacturing, Manual 6: Packaging and Storing. 3rd Ed., Wood head Publishing Limited, Cambridge, England. pp. 5. C.
Okorie SU, Onyeneke EN. 2012. Production and quality evaluation of baked cake from blend of sweet potatoes and wheat flour. Part-I: Natural and Applied Sciences, 3: 2.
Singh RP. 2000. Scientific principles of shelf life evaluation. In: Shelf life evaluation of foods. 2nd ed. Man, D. and Jones, A. (Ed.). Aspan publishers. Inc., Gaithersburg, Maryland. pp: 3 – 4.
Sukhcharn S, Riar CS, Saxena, DC. 2008. Effect of incorporating sweet potato flour to wheat flour on the quality characteristics of cookies. Afr. J. Food Sci, 2: 65-72.