Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours

Abstract

Functional and sensory properties of cookies prepared by supplementing different proportions of cassava flour (CF) and water chestnut flour (WCF) blends (0–100%) to wheat flour (WF) were studied. Seven formulations of cookies were prepared from (a) Control (100% WF), (b) 30% WF, 35% WCF and 35% CF, (c) 27% WF, 37.5% WCF and 37.5% CF, (d) 20% WF, 40% WCF and 40% CF, (e) 15% WF, 42.5% WCF and 42.5% CF, (f) 10% WF, 45% WCF and 45% CF, and (g) 0% WF, 50% WCF and 50% CF. Cookies were subjected to physical analysis (cookie diameter, cookie thickness, spread ratio, bulk volume, bulk density, breaking strength, and color analysis) and evaluated for consumer acceptance by descriptive sensory analysis. Cookies prepared from water chestnut and cassava flour had low moisture content (5.63%), low fat (24.87%), higher spread ratio (8.148), decreased L, a and b values (dark color), and low breaking strength than control ones. Sensory evaluation established that cookies prepared from 50% WCF and 50% CF were more acceptable than cookies prepared from other formulations.

Keywords:

• cookies
• water chestnut flour
• cassava flour
• functional properties
• organoleptic properties

Public Interest Statement

Water chestnut is an underutilized crop and contains myriad of essential components. It has not been utilized fully in food industries, apart from a few investigations suggesting its incorporation in bakery products. Cassava is a rich source of carbohydrates and readily available in market. This study can help industries to develop gluten-free food products and also help researchers for further research on these underutilized crops.

Additional information

Funding

Funding. The authors received no direct funding for this research.

Notes on contributors

Anu Bala

Anu Bala is a Food Engineering student with masters from Sant Longowal Institute, Sangrur Punjab.

Khalid Gul

Khalid Gul is a doctoral fellow at Punjab Agricultural University in Processing & Food Engineering. He researches on food biopolymers and bioactives.

Charanjit Singh Riar

Charanjit Singh Riar is an associate professor at Sant Longowal Institute, Sangrur Punjab with specialization in Cereal Processing. He has published a number of research papers in journals of repute.