Production And Evaluation Of Cookies From Xanthosoma Sagittifolium And Colocasia Esculenta Blend.
ABSTRACT
Flour prepared from two cultivars of cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) were used to produce baked product (cookies). The ingredients used include; butter, egg, baking powder, sugar, vanilla essence and milk. The dough was baked in an oven temperature of 180- 200°C for 10-15 minutes. The product were evaluated using sensory evaluation to determine consumer acceptance, degree of liking with respect to quality attributes such as appearance, texture and flavour. The baked cocoyam cookies were acceptable to consumers. The result of the sensory evaluation showed that cocoyam cookies prepared with 100% colocasia and 75% colocasia had the highest degree of preference as against 100% Xanthosoma. The flavored products were evaluated for proximate analysis and functional properties. In proximate analysis, all the samples were significantly different (P<0.05). In terms of functional properties 75% xanthosoma sample was significantly different and has the highest bulk density (0.68 1). The result of the analysis shows that cocoyam flour is good for baked product.
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EGWUEKWE, I (2021). Production And Evaluation Of Cookies From Xanthosoma Sagittifolium And Colocasia Esculenta Blend.. Mouau.afribary.org: Retrieved Oct 06, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cookies-from-xanthosoma-sagittifolium-and-colocasia-esculenta-blend-7-2
IFUNANYA., EGWUEKWE. "Production And Evaluation Of Cookies From Xanthosoma Sagittifolium And Colocasia Esculenta Blend." Mouau.afribary.org. Mouau.afribary.org, 06 Jul. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cookies-from-xanthosoma-sagittifolium-and-colocasia-esculenta-blend-7-2. Accessed 06 Oct. 2024.
IFUNANYA., EGWUEKWE. "Production And Evaluation Of Cookies From Xanthosoma Sagittifolium And Colocasia Esculenta Blend.". Mouau.afribary.org, Mouau.afribary.org, 06 Jul. 2021. Web. 06 Oct. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cookies-from-xanthosoma-sagittifolium-and-colocasia-esculenta-blend-7-2 >.
IFUNANYA., EGWUEKWE. "Production And Evaluation Of Cookies From Xanthosoma Sagittifolium And Colocasia Esculenta Blend." Mouau.afribary.org (2021). Accessed 06 Oct. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cookies-from-xanthosoma-sagittifolium-and-colocasia-esculenta-blend-7-2