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

Figures & data

Table 1. Formulation for preparation of cookies

S. No.	Wheat flour	Cassava flour	Water chestnut flour
1	100	–	–
2	30	35.0	35.0
3	25	37.5	37.5
4	20	40.0	40.0
5	15	42.5	42.5
6	10	45	45
7	–	50	50

Table 2. Proximate composition of wheat flour

Parameters	Composition (%)
Moisture	13.0 ± 0.09
Ash	0.98 ± 0.10
Protein	10.7 ± 0.21
Carbohydrate	74.78 ± 0.11
Crude fiber	0.54 ± 0.02
Fat	0.93 ± 0.13

Note: Data represented are mean ± SD for n = 3.

Table 3. Proximate composition of water chestnut and cassava flours

Parameters	Water chestnut	Cassava
Moisture	9.0 ± 0.12	10.0 ± 0.05
Ash	2.42 ± 0.22	2.84 ± 0.13
Protein	3.1 ± 0.09	2.3 ± 0.06
Carbohydrate content	83 ± 0.13	78.76 ± 0.34
Crude fiber	1.2 ± 0.3	5 ± 0.12
Fat	0.32 ± 0.11	0.56 ± 0.09
Water binding capacity	91.73 ± 1.31	89.74 ± 1.27
Oil binding capacity	62.35 ± 0.20	60.41 ± 0.60
Swelling power (g/g)	11.28 ± 1.01	16.11 ± 0.08
Solubility	11.63 ± 1.43	14 ± 0.74
Bulk density (Loose) g/ml	0.689 ± 0.1	0.321 ± 0.13
(Packed) g/ml	0.988 ± 0.03	0.522 ± 0.1
Color L*	78.392 ± 1.70	94.586 ± 2.33
a*	5.334 ± 1.04	3.197 ± 0.76
b*	12.991 ± 0.13	12.351 ± 0.05
ΔE	57.87 ± 0.68	73.67 ± 0.45

Note: Data represented are mean ± SD for n = 3.

Table 4. Physical characteristics of cookies

Formulation of cookies	Diameter (cm)	Thickness (cm)	Spread ratio	Bulk volume (ml)	Weight of cookies	Bulk density (gm/ml)	Breaking strength (Force)	Color characteristics
								L*	a*	b*
Control (100 g WF)	5.05	0.695	7.266	16.4	10.7	0.652	1.869	74.084	11.029	22.96
30 WF, 35 CF, 35 WCF	5.3	0.697	7.604	16.32	10.69	0.655	1.817	73.259	10.69	23.14
25 WF, 37.5 CF, 37.5 WCF	5.34	0.695	7.683	16.28	10.65	0.654	1.506	72.78	10.907	23.057
20 WF, 40 CF, 40 WCF	5.47	0.695	7.871	16.19	10.65	0.657	1.422	72.445	11.54	24.074
15 WF, 42.5 CF, 42.5 WCF	5.34	0.667	8.005	16.1	10.72	0.665	1.915	72.137	11.836	26.509
10 WF, 45 CF, 45 WCF	5.43	0.665	8.165	16.01	10.72	0.669	1.317	70.744	11.134	22.96
50 CF, 50 WCF	5.43	0.645	8.418	15.92	10.73	0.673	1.575	69.72	10.372	18.533

Table 5. Breaking strength of cookies

Formulation of cookies	Force
Control (100 g WF)	1.869
30 WF, 35 CF, 35 WCF	1.817
25 WF, 37.5 CF, 37.5 WCF	1.506
20 WF, 40 CF, 40 WCF	1.422
15 WF, 42.5 CF, 42.5 WCF	1.915
10 WF, 45 CF, 45 WCF	1.317
50 CF, 50 WCF	1.575

Table 6. Sensory scores of prepared cookies

Sample	Physical appearance	Mouth feel	Color	Oiliness	Stickiness
1	4.9	4.8	4.8	4	2.1
2	4.6	4.5	4.4	3.6	2.1
3	4.7	4.7	4.6	3.6	2.1
4	4.6	4.6	4.7	3.5	2.1
5	4.7	4.8	4.6	3.5	2.1
6	4.7	4.8	4.6	3.2	2
7	4.8	4.9	4.8	3.2	2