Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended

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Abstract

This research work is on Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended. Cookies were produced using 100% Wheat, 90%:10%, 80%:20%, 70%:30% and 60%:40% Corn– Soy composite. The Proximate Analysis showed that Moisture Content ranged from 5.0% to 8.3%, Fibre Content ranged from 0.59% to 1.14%, Fat Content ranged from 12.12% to 14.13%, Protein Content ranged from 12.01% to 14.14%, Ash content ranged from 1.39% to 1.74%, Carbohydrate Content ranged from 55.1% to 60.3%. The Mineral Analysis showed that calcium content ranged from 0.35mg to 0.48mg, 0.13mg to 0.29mg for Zinc, 0.36mg to 0.52mg for potassium and 0.06% to 0.24mg for Iron. The result for pasting properties showed that Peak Viscosity ranged from 77.58 to 40.10RVU, 28.85 to 20.10RVU for Trough Viscosity, 429.50 to 222.10RVU for Final Viscosity, 425.70 to 241.20RVU for Set Back, 53.80 to 33.40RVU for Break Down, 3 to 7mins for Pasting Time, 84.1o¬c to 88.24oc for Pasting Temperature. The result of the Sensory Evaluation of the cookie samples showed that all the five samples were accepted by the entire ten panelists.
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Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended

3,000.00

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