ISSN 2375-1177
African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 7 (6), pp. 001-008, June, 2019. © International Scholars Journals
Full Length Research Paper
Effect of incorporating sweetpotato flour to wheat flour on the quality characteristics of cookies
Sukhcharn Singh1*, C. S. Riar2 and D. C. Saxena3
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India.
Accepted 14 April, 2019
Abstract
Textural and sensory properties of cookies were studied by supplementing various proportion of sweetpotato flour (0 - 100%) to the wheat flour. The cookie dough was subjected to rheological analysis and texture profile analysis by using TA-XT2i (SMS) in order to determine dough hardness, cohesiveness, springiness, adhesiveness etc. Spread factor, puncture force and fracture strength of the cookies were also determined. Water absorption increases from 29 to 169% with increasing the proportion of sweetpotato flour. The control dough had cohesiveness and adhesiveness values of 0.295g/s and 19.314g/s. The cohesiveness of dough with 20% sweetpotato flour and 80% of wheat flour increased to 0.480 g/s and then decreased with increasing percentage of sweetpotato flour. Sweetpotato flour lowered the spread factor from 6.666 to 6.150 with increasing its level from 0-100%. Sensory evaluation revealed that increasing levels of sweetpotato flour (60%) lowered the overall acceptability (2.7) because of taste and distinct flavor developed during baking.
Key words: Sweetpotato flour, cookies dough, rheological characteristics, texture.