Enrichment of Wheat flour Cookies With Sunflower Seed: Impact on Nutritional Composition and Sensory Attributes
No Thumbnail Available
Date
2011-06-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Addis Ababa University
Abstract
The objectives of this research were to determine the impact of supplementation of sunflower seed with five different levels (control, 5g/100g, 10g/100g, 15g/100g, and 20g/100g) on nutritional and sensory attributes of wheat flour cookies.
Cookie substitution from 5g/100g to 20g/100g sunflower flour showed significant increase (p<0.05) in crude ash content, crude fiber content, crude fat content and crude protein content. The mineral (Ca, Fe, P and Zn) contents increased significantly (p<0.05) with increased percentages of sunflower flour in the cookie. Sensory evaluation indicated that the 15% sunflower cookie was the most acceptable.
The results of overall acceptability confirmed that replacing of wheat flour with sunflower flour up to 15% for cookie baking was highly acceptable. The physical parameters of the cookie were also analyzed and observed that diameter and spread ratio were slightly increased. Conversely, the thickness was decreased with increasing the amount of sunflower flour.
In conclusion, supplementing wheat flour with sunflower seed flour by 15g/100g could result in nutritious and acceptable cookies. Because sunflower seed contains more of polyunsaturated fatty acid which is healthier for consumption, it is advisable to give considerable emphasis on its production.
Description
Keywords
Enrichment, Wheat flour Cookies, Sunflower Seed, Impact on Nutritional, Composition, Sensory Attributes