Physical and sensory qualities of tannia (Xanthosoma sagittifolium) flour based enriched cookies
Publication Date : 26/09/2018
The cookies were standardised by replacing a part of wheat flour with Tannia (Xanthosoma sagittifolium) flour and using soyabean oil and sorbitol as fat and sugar substitutes. The standardised cookies were further enriched with wheat bran (2 to 4 %) and garden cress seed and flax seed (2, 4 and 6 %) in 1:1 proportion. The sensory evaluation and physicochemical quality of cookies revealed that 20 % substitution of tannia tuber flour has overall high acceptance similar to control (100 % refined wheat flour) cookies (p>0.01). Enrichment of 2 % wheat bran and 6 % of both garden cress seeds and flax seeds (1:1) were most acceptable (p>0.01). The physical qualities were observed during forty days of storage period initially and at ten days interval. Lower diameter and spread factor, higher thickness was observed in enriched tannia flour based cookies and remained same during storage. Weight of control cookies was higher than enriched tannia cookies and gradually showed increase trend during storage. There was not much variation noticed in weight, diameter and thickness of cookies and were well compared with control. The hardness of cookies are showed decreasing trend during the storage period.
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