Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends

Mulak Desmond Guyih; Ahure Dinnah; Mike Ojotu Eke

doi:doi:10.11648/j.ijfsb.20200504.11

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Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends

Mulak Desmond Guyih, Ahure Dinnah, Mike Ojotu Eke

Published in International Journal of Food Science and Biotechnology (Volume 5, Issue 4)

Received: 9 March 2020 Accepted: 14 April 2020 Published: 30 October 2020

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Abstract

Cookies are a form of baked food which is usually sweet. Wheat, almond and carrot flours were used to produce cookies in the following blend ratios: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E. The control sample A was without treatment. Analyses of antinutrients, functional properties, physical, proximate, minerals, and sensory attributes were carried out using standard methods. All the results show statistical difference. The functional properties of flours: bulk density, WAC, OAC, swelling capacity and foaming capacity ranged respectively from 0.71 to 0.81 g/cm3, 1.60 to 4.31 g/mL, 1.10 to 3.67 g/L, 2.30 to 2.66 mL, 5.10 to 6.62%. The antinutritional properties: oxalate, tannin and cyanide content of flours ranged from 0.03 to 0.14 mg/100g, 0.18 to 0.64%, 0.12 to 0.13%, phytate content was not detected. The spread ratio of cookies ranged from 3.32 in sample A to 4.04 in sample E. The proximate composition of cookies: moisture, ash, fiber, fat, protein and carbohydrate content ranged respectively: from 6.42 to 8.04%, 1.62 to 2.72%, 0.36 to 0.97%, 1.94 to 6.02%, 6.14 to 10.23% and 71.27 to 81.18%. The energy value of cookies ranged from 371.22 to 391 kCal. The mineral composition ranged from 185.77 to 230.16 mg/100g for calcium, 877.62 to 984 mg/100g for potassium, 5.75 to 7.12 mg/100g for zinc, 58.96 mg/100g to 77.16 mg/100g for magnesium and 47.03 to 56.12 for sodium. All cookies samples were generally accepted by sensory panelist. The study provides evidence that wheat, almond and carrot are suitable for cookies production and at optimal substitution levels of 70:20:10 and 80:20:10.

Published in	International Journal of Food Science and Biotechnology (Volume 5, Issue 4)
DOI	10.11648/j.ijfsb.20200504.11
Page(s)	45-51
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Cookies, Fortification, Nutrients, Antinutrients

References

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APA Style

Mulak Desmond Guyih, Ahure Dinnah, Mike Ojotu Eke. (2020). Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends. International Journal of Food Science and Biotechnology, 5(4), 45-51. https://doi.org/10.11648/j.ijfsb.20200504.11

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ACS Style

Mulak Desmond Guyih; Ahure Dinnah; Mike Ojotu Eke. Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends. Int. J. Food Sci. Biotechnol. 2020, 5(4), 45-51. doi: 10.11648/j.ijfsb.20200504.11

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AMA Style

Mulak Desmond Guyih, Ahure Dinnah, Mike Ojotu Eke. Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends. Int J Food Sci Biotechnol. 2020;5(4):45-51. doi: 10.11648/j.ijfsb.20200504.11

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@article{10.11648/j.ijfsb.20200504.11,
  author = {Mulak Desmond Guyih and Ahure Dinnah and Mike Ojotu Eke},
  title = {Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {5},
  number = {4},
  pages = {45-51},
  doi = {10.11648/j.ijfsb.20200504.11},
  url = {https://doi.org/10.11648/j.ijfsb.20200504.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20200504.11},
  abstract = {Cookies are a form of baked food which is usually sweet. Wheat, almond and carrot flours were used to produce cookies in the following blend ratios: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E. The control sample A was without treatment. Analyses of antinutrients, functional properties, physical, proximate, minerals, and sensory attributes were carried out using standard methods. All the results show statistical difference. The functional properties of flours: bulk density, WAC, OAC, swelling capacity and foaming capacity ranged respectively from 0.71 to 0.81 g/cm3, 1.60 to 4.31 g/mL, 1.10 to 3.67 g/L, 2.30 to 2.66 mL, 5.10 to 6.62%. The antinutritional properties: oxalate, tannin and cyanide content of flours ranged from 0.03 to 0.14 mg/100g, 0.18 to 0.64%, 0.12 to 0.13%, phytate content was not detected. The spread ratio of cookies ranged from 3.32 in sample A to 4.04 in sample E. The proximate composition of cookies: moisture, ash, fiber, fat, protein and carbohydrate content ranged respectively: from 6.42 to 8.04%, 1.62 to 2.72%, 0.36 to 0.97%, 1.94 to 6.02%, 6.14 to 10.23% and 71.27 to 81.18%. The energy value of cookies ranged from 371.22 to 391 kCal. The mineral composition ranged from 185.77 to 230.16 mg/100g for calcium, 877.62 to 984 mg/100g for potassium, 5.75 to 7.12 mg/100g for zinc, 58.96 mg/100g to 77.16 mg/100g for magnesium and 47.03 to 56.12 for sodium. All cookies samples were generally accepted by sensory panelist. The study provides evidence that wheat, almond and carrot are suitable for cookies production and at optimal substitution levels of 70:20:10 and 80:20:10.},
 year = {2020}
}

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TY  - JOUR
T1  - Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends
AU  - Mulak Desmond Guyih
AU  - Ahure Dinnah
AU  - Mike Ojotu Eke
Y1  - 2020/10/30
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfsb.20200504.11
DO  - 10.11648/j.ijfsb.20200504.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 45
EP  - 51
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20200504.11
AB  - Cookies are a form of baked food which is usually sweet. Wheat, almond and carrot flours were used to produce cookies in the following blend ratios: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E. The control sample A was without treatment. Analyses of antinutrients, functional properties, physical, proximate, minerals, and sensory attributes were carried out using standard methods. All the results show statistical difference. The functional properties of flours: bulk density, WAC, OAC, swelling capacity and foaming capacity ranged respectively from 0.71 to 0.81 g/cm3, 1.60 to 4.31 g/mL, 1.10 to 3.67 g/L, 2.30 to 2.66 mL, 5.10 to 6.62%. The antinutritional properties: oxalate, tannin and cyanide content of flours ranged from 0.03 to 0.14 mg/100g, 0.18 to 0.64%, 0.12 to 0.13%, phytate content was not detected. The spread ratio of cookies ranged from 3.32 in sample A to 4.04 in sample E. The proximate composition of cookies: moisture, ash, fiber, fat, protein and carbohydrate content ranged respectively: from 6.42 to 8.04%, 1.62 to 2.72%, 0.36 to 0.97%, 1.94 to 6.02%, 6.14 to 10.23% and 71.27 to 81.18%. The energy value of cookies ranged from 371.22 to 391 kCal. The mineral composition ranged from 185.77 to 230.16 mg/100g for calcium, 877.62 to 984 mg/100g for potassium, 5.75 to 7.12 mg/100g for zinc, 58.96 mg/100g to 77.16 mg/100g for magnesium and 47.03 to 56.12 for sodium. All cookies samples were generally accepted by sensory panelist. The study provides evidence that wheat, almond and carrot are suitable for cookies production and at optimal substitution levels of 70:20:10 and 80:20:10.
VL  - 5
IS  - 4
ER  -

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Author Information

Mulak Desmond Guyih

Department of Chemistry, Faculty of Science, Benue State University/Center for Food Technology and Research, Makurdi, Nigeria
Ahure Dinnah

Department of Food Technology, Faculty of science, Federal University of Agriculture Benue, Makurdi, Nigeria
Mike Ojotu Eke

Department of Food Technology, Faculty of science, Federal University of Agriculture Benue, Makurdi, Nigeria

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Plain Text BibTeX RIS

APA Style

Mulak Desmond Guyih, Ahure Dinnah, Mike Ojotu Eke. (2020). Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends. International Journal of Food Science and Biotechnology, 5(4), 45-51. https://doi.org/10.11648/j.ijfsb.20200504.11

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ACS Style

Mulak Desmond Guyih; Ahure Dinnah; Mike Ojotu Eke. Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends. Int. J. Food Sci. Biotechnol. 2020, 5(4), 45-51. doi: 10.11648/j.ijfsb.20200504.11

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AMA Style

Mulak Desmond Guyih, Ahure Dinnah, Mike Ojotu Eke. Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends. Int J Food Sci Biotechnol. 2020;5(4):45-51. doi: 10.11648/j.ijfsb.20200504.11

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@article{10.11648/j.ijfsb.20200504.11,
  author = {Mulak Desmond Guyih and Ahure Dinnah and Mike Ojotu Eke},
  title = {Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {5},
  number = {4},
  pages = {45-51},
  doi = {10.11648/j.ijfsb.20200504.11},
  url = {https://doi.org/10.11648/j.ijfsb.20200504.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20200504.11},
  abstract = {Cookies are a form of baked food which is usually sweet. Wheat, almond and carrot flours were used to produce cookies in the following blend ratios: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E. The control sample A was without treatment. Analyses of antinutrients, functional properties, physical, proximate, minerals, and sensory attributes were carried out using standard methods. All the results show statistical difference. The functional properties of flours: bulk density, WAC, OAC, swelling capacity and foaming capacity ranged respectively from 0.71 to 0.81 g/cm3, 1.60 to 4.31 g/mL, 1.10 to 3.67 g/L, 2.30 to 2.66 mL, 5.10 to 6.62%. The antinutritional properties: oxalate, tannin and cyanide content of flours ranged from 0.03 to 0.14 mg/100g, 0.18 to 0.64%, 0.12 to 0.13%, phytate content was not detected. The spread ratio of cookies ranged from 3.32 in sample A to 4.04 in sample E. The proximate composition of cookies: moisture, ash, fiber, fat, protein and carbohydrate content ranged respectively: from 6.42 to 8.04%, 1.62 to 2.72%, 0.36 to 0.97%, 1.94 to 6.02%, 6.14 to 10.23% and 71.27 to 81.18%. The energy value of cookies ranged from 371.22 to 391 kCal. The mineral composition ranged from 185.77 to 230.16 mg/100g for calcium, 877.62 to 984 mg/100g for potassium, 5.75 to 7.12 mg/100g for zinc, 58.96 mg/100g to 77.16 mg/100g for magnesium and 47.03 to 56.12 for sodium. All cookies samples were generally accepted by sensory panelist. The study provides evidence that wheat, almond and carrot are suitable for cookies production and at optimal substitution levels of 70:20:10 and 80:20:10.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends
AU  - Mulak Desmond Guyih
AU  - Ahure Dinnah
AU  - Mike Ojotu Eke
Y1  - 2020/10/30
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfsb.20200504.11
DO  - 10.11648/j.ijfsb.20200504.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 45
EP  - 51
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20200504.11
AB  - Cookies are a form of baked food which is usually sweet. Wheat, almond and carrot flours were used to produce cookies in the following blend ratios: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E. The control sample A was without treatment. Analyses of antinutrients, functional properties, physical, proximate, minerals, and sensory attributes were carried out using standard methods. All the results show statistical difference. The functional properties of flours: bulk density, WAC, OAC, swelling capacity and foaming capacity ranged respectively from 0.71 to 0.81 g/cm3, 1.60 to 4.31 g/mL, 1.10 to 3.67 g/L, 2.30 to 2.66 mL, 5.10 to 6.62%. The antinutritional properties: oxalate, tannin and cyanide content of flours ranged from 0.03 to 0.14 mg/100g, 0.18 to 0.64%, 0.12 to 0.13%, phytate content was not detected. The spread ratio of cookies ranged from 3.32 in sample A to 4.04 in sample E. The proximate composition of cookies: moisture, ash, fiber, fat, protein and carbohydrate content ranged respectively: from 6.42 to 8.04%, 1.62 to 2.72%, 0.36 to 0.97%, 1.94 to 6.02%, 6.14 to 10.23% and 71.27 to 81.18%. The energy value of cookies ranged from 371.22 to 391 kCal. The mineral composition ranged from 185.77 to 230.16 mg/100g for calcium, 877.62 to 984 mg/100g for potassium, 5.75 to 7.12 mg/100g for zinc, 58.96 mg/100g to 77.16 mg/100g for magnesium and 47.03 to 56.12 for sodium. All cookies samples were generally accepted by sensory panelist. The study provides evidence that wheat, almond and carrot are suitable for cookies production and at optimal substitution levels of 70:20:10 and 80:20:10.
VL  - 5
IS  - 4
ER  -

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