Abstract:
The wastage of cashew apple is high in Sri Lanka. With a view to improve the utilization of cashew
apple by value-addition, it was processed into flour and used in the making of cookies. Cashew
apple flour (CAF) was blended with wheat flour, at levels of 0%, 10%, 20%, 30% and 40% (w/w)
for making cookie dough and the weight (g), diameter (cm), height (mm), volume (cm3), density
(g/cm3) and, spread ratio like physical parameters of cookies were measured. The products were
subjected to sensory evaluation. Sensory properties of cookies were evaluated by 30 semi-trained
panelists using a 7-point Hedonic scale (7 for ‘like extremely’ down to 1 for ‘dislike extremely’).
The formulation with the best organoleptic properties was used to determine the proximate
compositions against the control containing 100% wheat flour. The CAF and wheat flour blend
cookies were not significantly different (P>0.05) in terms of their weight, diameter, height and
spread ratio. However, significant differences were present in the volume and density of cookies.
The best sensory attributes resulted from 30% CAF and 70% wheat flour in the cookie. The new
formulation reported relatively lower crude protein (12.33%), crude fat (16.25%), and ash
(1.57%) contents while it had higher fibre (6.33%) content compared to the control (15.04%,
18.36%, 1.68%, and 5.56%, correspondingly). The moisture content of fresh cookies made from
the flour blend was relatively higher (7.46%) than that of control (6.43%). Cookies were stored in
LDPE bags at room temperature. Cookies incorporated with 30% cashew apple flour could be
introduced as a value-added food product after further studies on its shelf-life.