Substitution of Sweet Potato (Ipomoea Batatas) and Soybean (Glycine Max.) Flour with Durum Wheat (Triticum Durum) Flour Effect on Physicochemical and Sensory Characteristics of Cookies

Abstract

Cookie production is currently limited to wheat and few cereal grains in many countries. This study was initiated with the objectives of investigating the possibility of producing cookies from blends of durum wheat, sweet potato and fermented soybean flours at the ratio of 100:0:0, 75:25:0, 75:0:25, 75:22.5:2.5, 75:2.5:22.5, 75:20:5, 75:5:20, 75:17.5:7.5, 75:7.5:17.5, respectively. The cookies were evaluated for physical properties such as diameter, thickness, and spread ratio; proximate compositions (moisture content, total ash, crude fat and crude protein); and sensory attributes like color, taste, crispness, texture, appearance and overall acceptability. Physical characteristics; the ratio of sweet potato and soybean flour increased in cookies preparation with wheat flour increased the diameter, thickness and spreading factor of cookies to some extent. There were valuable effect on proximate composition of the product (sweet potato and soybean ratio increase in cookies formulation made irregular increase and decrease, respectively in the product moisture content. The fat content of cookies was decreased and irregularly increased with increased ratio of both sweet potato and soybean, respectively. Both sweet potato and soybean ratio increment in the product, resulted in the irregular increase of total ash. Protein content of cookies was decreased for the increased ratio of sweet potato and increased for the increased ration of soybean. Sensory acceptability evaluation of the product based on color, taste, crispness, texture, appearance and overall acceptability was preferred by the panelists without any difference.

Keywords: Cookies, physical properties, proximate composition, sensory characteristics.