Cookies were produced from the blends of maize flour (MF) and soya bean flour (SF). The functional properties of the MF and SF were determined using standard methods. Proximate composition, mineral analysis and sensory evaluation of the baked cookies from the flour blends were carried out .The SF possessed good water and oil absorption capacities (310%; 160%) than the MF (169%; 120%); the bulk density of SF (0.52%) was significantly lower than that of the MF (0.80%). The protein content of the cookies increased from 4.5% in 100% maize cookies to 7.00% for cookies with 30% soya bean flour. Substitution of soy-flour also significantly increased the ash (1.00%-1.8%), fibre (0.24%-0.94%) and fat (16.10%-18.13%) contents of the cookies. However, the moisture and carbohydrate contents decreased with addition of soy-flour while the mineral contents of the cookies samples increased with increase in soy-flour inclusion. Sensory evaluation showed that the cookies samples were not significantly different (p>0.05) in terms of colour, aroma, crunchiness, sweetness, flavour and general acceptability. Cookies produced from the blends of 70% MF+30% SF were the most acceptable of all the samples.
PAPER TITLE :CHEMICAL COMPOSITION AND SENSORY EVALUATION OF COOKIES BAKED FROM THE BLENDS FROM THE BLENDS OF SOYA
APPLIED TROPICAL AGRICULTURE | VOLUME 21 NUMBER 2 2016
- Author(s) : Atobatele, O.B. and Afolabi, M.O.*