Nutritional and sensory evaluation of wheat-maize cookies enriched withAfrican walnut (Tetracarpidium conophorum) seed protein isolate

In: Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam; ISSN 1847-3423 (Print); ISSN 1847-7461 (Online); Volume 15; Issue 1-2; (2020)

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The study examined the nutritional composition and sensory attributes of cookie. In this study, blends of commercial wheat (CWF), yellow maize flours (YMF) and African walnut protein isolate (AWPI) were optimized for cookie production. The cookies were studied in a completely randomized design and assessment of the proximate composition was conducted. The best cookie samples with high protein and fiber, low fat and highest rating in sensory attributes were selected for the determination of vitamins and mineral composition. The result revealed that the control cookie was highest in moisture, fat and carbohydrate but lower in protein, ash and fibre. Enriched cookie 36.69g CWF, 39.57g YMF, 23.74g AWPI and 42.86g CWF, 42.86g YMF, 14.29g AWPI were highest in protein and fibre, respectively while 55.56g CWF, 33.33g YMF, 11.11g AWPI was low in fat. Overall acceptability was highest in control cookie followed by enriched cookie 55.56g CWF, 33.33g YMF, 11.11g AWPI. The vitamin composition of the selected enriched samples show that sample 42.86g CWF, 42.86g YMF, 14.29g AWPI had the highest value of 2.53 mg/100 g in ascorbic acid; sample 55.56g CWF, 33.33g YMF, 11.11g AWPI scored the highest value of 0.14, 0.07 and 1.33 mg /100 g in thiamine, riboflavin and niacin respectively, while sample 36.69g CWF, 39.57g YMF, 23.74g AWPI scored highest in vitamin A (276.67 mg/100g). The cookie sample 36.69g CWF, 39.57g YMF, 23.74g AWPI shows the highest values of 130.00, 0.043, 9.77, 333.33 and 85.00 for calcium, manganese, iron, sodium and phosphorus, respectively. The study recommends the use of flour proportion in sample 55.56g CWF, 33.33g YMF, 11.11g AWPI as an improvement of the nutritional and sensory attributes of enriched cookie.

Titel:	Nutritional and sensory evaluation of wheat-maize cookies enriched withAfrican walnut (Tetracarpidium conophorum) seed protein isolate
Link:	View this record from OAIster (Volltext)
Quelle:	Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam; ISSN 1847-3423 (Print); ISSN 1847-7461 (Online); Volume 15; Issue 1-2; (2020)
Veröffentlichung:	2020
Medientyp:	Elektronische Ressource
Schlagwort:	Index Terms: african walnut, cookies, nutritional composition, protein isolate, whole yellow maize, commercial wheat flour text info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion
Sonstiges:	Nachgewiesen in: OAIster Added Details: Jonathan Oluwayemisi Foluke Awofadeju ; Abiodun Adekunle Olapade Document Type: Electronic Resource Availability: Open access content. Open access content ; info:eu-repo/semantics/openAccess Note: application/pdf ; English Contributing Source: HRCAK PORTAL ZNANSTVENIH CASOPISA REPUB ; From OAIster®, provided by the OCLC Cooperative.

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