The Effect of Blend Proportion and Baking Condition on the Quality of Cookie Made from Taro and Wheat Flour Blend
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Date
2009-06
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Addis Ababa University
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.
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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.
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Keywords
Cookie Diameter and Thickness