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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2757

Title: THE EFFECT OF BLEND PROPORTION AND BAKING CONDITION ON THE QUALITY OF COOKIE MADE FROM TARO AND WHEAT FLOUR BLEND
Authors: Abinet, Tekle
Advisors: Dr.Eng. Solomon Worku (Asso. Prof.)
Prof. Nigussie Retta
Keywords: fOOD AND NUTRITION
Copyright: Jun-2009
Date Added: 7-May-2012
Publisher: AAU
Abstract: The influence of blending proportion of taro and wheat flour and baking temperature on the physicochemical characteristics and sensory qualities of cookie made from taro-wheat flour blend was investigated. Taro and wheat flour were blended using 33.33, 66.67 and 100% proportion using mixture simplex lattice design whereas 140, 150 and 160°C baking temperature was used for baking. The physicochemical characteristics of cookies were evaluated in terms of proximate composition, energy value, water absorption capacity (WAC), oil absorption capacity (OAC), cookie diameter and thickness, spread ratio and cookie breaking strength (texture). The cookie sensory qualities were evaluated in terms of color, flavor, crispiness and overall acceptability. Increase in the taro flour proportion increased the crude fiber, carbohydrate and ash content of the cookies and resulted in a decrease in the protein, fat, moisture content and energy value of the cookie. Temperature only had a significant effect on the moisture and carbohydrate content of the cookies and not on protein, fat, crude fiber and ash content of the cookies. Breaking strength of the cookies significantly (p<0.05) increased whereas cookie diameter, thickness and spread ratio significantly decreased with an increase in taro flour proportion. On the other hand, increase in baking temperature, significantly (p<0.05) increased cookie diameter and thickness. The WAC and OAC were observed to increase with an increase in taro flour proportion in the composite. The sensory quality scores of cookie decreased significantly with increase in taro flour proportion. Moreover, cookies baked at 1600C had low sensory scores for color and flavor as compared those baked at 140 and 150°C. The results of overall acceptability confirmed that replacing of wheat flour with taro flour up to 33.33% for cookie baking was fairly acceptable. Significant decrease in the oxalate content of the cookies with an increase in the taro flour proportion was also observed. The 33.33% taro flour cookie was found not to be significantly different from the control cookies with all quality parameters except with protein, ash, carbohydrate, gross energy and crude fiber content. vii In general, the study indicated that blending taro up to 33.33% with wheat flour and 150°C baking temperature could result in cookies of acceptable quality.
URI: http://hdl.handle.net/123456789/2757
Appears in:Thesis - Food Engineering

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