The Physicochemical and Sensory Characteristic of Cookies Baked from Wheat Flour and Mango Pulp

Boru Asefa


Food produced from fruits and cereals processing plants possesses an important natural and valuable material in producing less expensive functional food due to the presence of several bioactive substances. Therefore, the aim of the present study is to investigate the nutritional composition, physicochemical properties, and sensory quality of the control, wheat flour cookies substituted with 20, 30 and 50% mango pulp. The proximate analysis results demonstrated that  the control from 100% from wheat flour (C1), 80% wheat flour with 20% mango pulp (C2), 70% wheat flour with 30% mango pulp (C3) and 50% wheat flour with 50% mango pulp (C4); the moisture contents were 5.49%, 6.81%, 8.37%, 12.41% respectively. The total ash contents for  C1, C2, C3 and C4 were 1.89%, 2.19%, 2.65% and 3.12% respectively. The functional properties values of our products such as water absorption idex values of C1=2.5, C2=2, C3=3.2 and C4=3.5  and water solubility index C1, C2, C3 and C4 were 34.75%, 31.7%, 30.48% and 29.27% respectively. Sensory qualities this product were evaluated in terms of color, flavor, taste, crispness  and acceptability. Generally, the cookies produced from C2 (20%) and C3 (30%)   mango pulp were gave better colour, test and acceptability but there was no significant  difference  with other C1 AND C4 quality attributes such as flovour  then from this  results the cookies which had more acceptable were could be produced.

Keywords: Mango pulp, Cookies, Physicochemical properties, functional properties, sensory analysis properties.

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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