Development and quality evaluation of cookies using alternative flour types.

Abstract

Cookies are a variety of biscuits that are soft and generally sweet. Most of the commercially available cookies on the market are made using 100% wheat flour. But nowadays, many people are inclined to reduce the use of wheat flour and increase the use of alternative flour. The main aim of this study is to develop a nutritious cookie by incorporating alternative flour combined with wheat flour. The first composite flour combination was selected by a preliminary study which was done with wheat flour and cassava flour 50:50, wheat flour and pumpkin flour 70:30, wheat flour and soy flour 70:30 and wheat flour and rice flour 70:30. During the preliminary trials, one flour combination was selected. Banana flour was selected as another alternative flour type to increase nutritional composition of cookies. Then flour ration of wheat, cassava, soy of 40:30:15 keep the same value and changes were made to the rest 15% of flour as rice, pumpkin, and banana flour. Experiments were conducted as completely randomized design with triplicates and data were analyzed using ANOVA. According to the sensory evaluation flour combination of wheat: cassava: soy: banana (40:30:15:15) incorporated cookies was selected as the best product. Proximate nutrition composition, Physical property and shelf-life determination was determined for the selected best cookies compare with wheat flour. The results of proximate composition were recorded 12.43 ± 0.32% of proteins, 24.81 ± 0.20% of fat, 1.72 ± 0.05% of crude fibre and 5.21 ± 0.01% of ash. Thickness (mm), Diameter (mm), spared ratio, Volume (cm3), Density (g/cm3). The result of physical property was 10.42 ± 0.04%, 49.85 ± 0.09%, 3.56 ± 0.02%, 20.44 ± 0.02%, 20.44 ± 0.02%. Total plate count of cookies was within the acceptable range (<1000 CFUg-1) during the research of period. According to the results, cookies could be stored without quality deterioration for 4 month using proper packaging (BOPP/CPP). Therefore, it can be concluded that the 40% wheat, 30% cassava, 15% soy, and 15% banana flour cookies was the best and it could be stored at ambient conditions for four months.