Physical and Organoleptic Properties of Cookies Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat Flour Composite

EJFOOD April 2020

5 Pages Posted: 21 May 2020

See all articles by Michael Chukwu

Michael Chukwu

Abia State Polytechnic - Department of Food Science and Technology

Date Written: April 24, 2020

Abstract

Composite flour of different ratios was produced from wheat, date fruit pulp, and toasted watermelon seeds. Cookies of various blends (CHU= 100% wheat Flour without fat and sugar; CHUY=100% wheat flour with sugar and fat; CHUY1=90%: 5%:5%; CHUY2= 80%:10%:10%; CHUY3=70%:15%: 15%; CHUY4= 60%: 20%:20% wheat flour: toasted watermelon seed: date fruit pulp flour respectively) were produced. The physical and organoleptic properties of the cookies were determined and Mean values of the triplicate data were subjected to One-Way ANOVA. The means were separated using Fishers’ test (p≤0.05). CHUY3 was preferred in physical properties: spread ratio (3.95), thickness (11.65mm), diameter (45.66mm) and weight (7.30g). The organoleptic qualities of CHUY: aroma (7.15), Colour (7.45), taste (7.55), texture (7.45), crispness (7.35), and overall acceptability (7.35) were better. However, no significant (p≤0.05) difference was observed in overall acceptability. Efforts should be geared towards the commercial production of these cookies as well as suitable packaging material for it.

Keywords: Flour, Blends, Spread Ratio, Crispness, Aroma, Diameter

Suggested Citation

Chukwu, Michael, Physical and Organoleptic Properties of Cookies Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat Flour Composite (April 24, 2020). EJFOOD April 2020, Available at SSRN: https://ssrn.com/abstract=3584445

Michael Chukwu (Contact Author)

Abia State Polytechnic - Department of Food Science and Technology ( email )

NO. 12 PICO LANE, UNITY ESTATE, UMUCHICHI,
UNITY ESTATE, UMUCHICHI,
OKPOUMUOBO,, ABIA ABA,
Nigeria
+2348051862340 (Phone)
ABA, (Fax)

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