ARCHIVES
VOL. 8, ISSUE 4 (2023)
Physicochemical and sensory properties of cookies produced from blends of wheat and defatted African elemi pulp flours
Authors
C A Orisa, A O Amadi, F Owuno
Abstract
This study determined the physicochemical and sensory properties of
cookies produced from blends of wheat and defatted African elemi pulp. The
composite flours formulated showed nutritional superiority over the control in
terms of ash, protein, calcium, iron, sodium and magnesium. Mean sensory scores
of cookies produced from African elemi ranged from 5.55-8.70 colour and taste
of the samples ranged from 5.05-8.75, mouthfeel and flavour ranged from
5.15-8.60 and 5.35-8.90 respectively, overall acceptability of the cookies
ranged from 5.35-8.74.
Download
Pages:16-24
How to cite this article:
C A Orisa, A O Amadi, F Owuno "Physicochemical and sensory properties of cookies produced from blends of wheat and defatted African elemi pulp flours". International Journal of Food Science and Nutrition, Vol 8, Issue 4, 2023, Pages 16-24
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.