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Production And Evaluation Of Cookies From Blends Of Composite Wheat (Titricum Aestivum), Cocoyam (Xanthosoma Sagittifolium) And Plantain(Musa Paradisiaca) Flours

CHIMA PATRICIA K | 69 pages (10752 words) | Projects
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Food Science and Technology

ABSTRACT

In this study the functional properties of wheat, cocoyam and plantain flours; proximate composition and sensory characteristics of cookies produced from flour blends of composite flours of wheat, cocoyam and plantain were investigated. The wheat, cocoyam and plantain flours were blended in different proportions of wheat 24Og: cocoyam 3Og: plantain 30g, wheat 210g: cocoyam 60g: plantain 30g, wheat 180g: cocoyam 90g: plantain 30g, wheat lSOg: cocoyam 120g: plantain 30g. The results of the functional properties revealed that the bulk density (0.585-0.645g1ni1) and emulsion capacity (I 9.60- 27.72%) did not show significant differences (p<0.05). However significant differences (p<O.OS) were observed in the oil absorption capacity (l.930-2,190g/ml), water absorption capacity (3.250-4.800glml), swelling index (2.900-3.320) and gelation capacity (75.00-80.00%). The proximate composition results revealed significant differences (p>0.05). The sensory characteristics of the samples did not reveal significant differences in their taste and aroma but significant differences (p were observed in the texture appearance and general acceptability of the samples. At the end of the sensory analysis, sample 305 was the most generally accepted sample.

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APA

CHIMA, K (2021). Production And Evaluation Of Cookies From Blends Of Composite Wheat (Titricum Aestivum), Cocoyam (Xanthosoma Sagittifolium) And Plantain(Musa Paradisiaca) Flours. Mouau.afribary.org: Retrieved Oct 07, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cookies-from-blends-of-composite-wheat-titricum-aestivum-cocoyam-xanthosoma-sagittifolium-and-plantainmusa-paradisiaca-flours-7-2

MLA 8th

K, CHIMA. "Production And Evaluation Of Cookies From Blends Of Composite Wheat (Titricum Aestivum), Cocoyam (Xanthosoma Sagittifolium) And Plantain(Musa Paradisiaca) Flours" Mouau.afribary.org. Mouau.afribary.org, 10 Aug. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cookies-from-blends-of-composite-wheat-titricum-aestivum-cocoyam-xanthosoma-sagittifolium-and-plantainmusa-paradisiaca-flours-7-2. Accessed 07 Oct. 2024.

MLA7

K, CHIMA. "Production And Evaluation Of Cookies From Blends Of Composite Wheat (Titricum Aestivum), Cocoyam (Xanthosoma Sagittifolium) And Plantain(Musa Paradisiaca) Flours". Mouau.afribary.org, Mouau.afribary.org, 10 Aug. 2021. Web. 07 Oct. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cookies-from-blends-of-composite-wheat-titricum-aestivum-cocoyam-xanthosoma-sagittifolium-and-plantainmusa-paradisiaca-flours-7-2 >.

Chicago

K, CHIMA. "Production And Evaluation Of Cookies From Blends Of Composite Wheat (Titricum Aestivum), Cocoyam (Xanthosoma Sagittifolium) And Plantain(Musa Paradisiaca) Flours" Mouau.afribary.org (2021). Accessed 07 Oct. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cookies-from-blends-of-composite-wheat-titricum-aestivum-cocoyam-xanthosoma-sagittifolium-and-plantainmusa-paradisiaca-flours-7-2

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