Physicochemical and Sensory Properties of Cookies Produced from Wheat, Unripe Plantain and Germinated Fluted Pumpkin Seed Composite Flour

摘要

The present study was conducted on preparation and quality evaluation of wheat, unripe plantain and fluted pumpkin seed composite flour cookies. The composite flour prepared from wheat, unripe plantain and germinated pumpkin seed were formulated in the ratio 90:5:5 (A), 85: 5:10 (B), 80:5:15 (C) and 75:5:20 (D) while the 100% wheat flour (sample E) prepared as control. Functional properties of the composite flour were determined and the quality of cookies produced were evaluated for physicochemical and sensory properties using standard methods. Bulk density, oil absorption capacity and gelatinization temperature of the flour samples decreased significantly (p0.05) as the level of fluted pumpkin seed flour addition increased. Increase in swelling, water absorption and emulsification capacities were observed and the values were higher than the control. Fortified cookies had similar physical properties with the control in term of thickness, diameter and spread ratio. Crude protein, crude fat, ash and crude fibre of fortified cookies also increased significantly when compared with the control while the carbohydrate content of the fortified cookies had the lowest values. Selected anti-nutrients (HCN, tannin, oxalate and phytate) had values higher than the control except saponin content of samples B, C and D which was lower than the control. The sensory result showed that sample E (100% wheat flour cookies) was most preferred followed by sample A based on aroma, appearance, taste and general acceptability. The addition of germinated pumpkin seed flour above 5% has significant negative effect on the acceptance of the cookies.