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VOL. 10, ISSUE 2 (2025)
Assessment of sensory properties of optimized wheat- white yam composite cookies using response surface methodology
Authors
Ibe P C, Agu H O, Ikegwu T M, Ishiwu C N, Nwokeke, B C
Abstract
Effect of optimization of dough thickness and
baking temperatures on the sensory properties of optimized cookies from
wheat-white yam flour using Response Surface Methodology (RSM) was evaluated.
The experimental design was done using Central composite rotatable design
(CCRD) that generated 13 runs for the cookie samples. The process variables
were dough thickness (mm) and baking temperature (oC). The
individual flours used for the cookies were formulated using wheat flour and
white yam flour at (90%:10%). Uziza seed (Piper guineense) flour
was used as a flavoring agent and Moringa oleifera seed flour for
enrichment. The cookies were produced by creaming of margarine and sugar,
mixing of the base raw materials wheat-white yam flour at (90%:10%), uziza
seed flour was used as a flavoring agent and moringa seed flour for enrichment
to form a dough, shaping at different dough thickness and baking temperatures,
5 mm and 200oC,4 mm and 165oC,4 mm and 200oC,
2.5 mm and130oC, 2.5 mm and 200oC, 4 mm and 130oC,
5.5 mm and 165oC, 2.5 mm and 165oC, 5.5 mm and 130oC,
WFC 3 mm and 180oC (Control), depanning, cooling and packaging. Cookies
were evaluated for sensory properties using a 9 - point Hedonic of extremely
(9), like very much (8), like moderately (7), like slightly (6), neither like
nor dislike (5), dislike slightly (4), dislike moderately (3), dislike very
much (2) and dislike extremely (1) with thirty trained panelists. Data obtained
was analyzed using statistical analysis of variance (ANOVA) with the mean
values separated by Duncan’s multiple range tests at 0.05% level of
significance. Appearance of the cookies samples analyzed ranged from 5.80 for
sample WYC4 (2.5 mm dough thickness baked) to 8.86 for sample WYC2
(4 mm dough thickness baked at 165oC). Taste of the samples
ranged from 6.01 for cookie sample WYC6 (4 mm dough thickness baked
at 130oC) to 8.90 for sample WYC2 (4 mm dough thickness
baked at 165oC). Aroma of the samples ranged from 6.33 for sample
WYC6 (4 mm dough thickness baked at 130oC) to 8.96 for
sample WYC2 (4 mm dough thickness baked at 165oC).Crispiness
ranged from 6.23 for sample WYC5 (2.5 mm dough thickness baked at
200oC) to 8.90 for sample WYC2 (4 mm dough thickness
baked at 165oC) and overall acceptability sensory scores ranged from
6.57 for sample WYC5 (2.5 mm dough thickness baked at 200oC)
to 8.93 for sample WYC2 (4 mm dough thickness baked at 165oC).Sensory
properties optimization result of the cookies revealed that 4.0 mm dough
thickness and 165oC baking temperature produced quality cookie with
appearance score 8.86, taste score 8.90, aroma score 8.96, crispiness score 8.9
and overall acceptability score of 8.93 with the highest desirability function
of 1.0 which could be recommended for cookies manufacturers and may serve to
reduce high dependence on wheat flour, reduce gluten content and improve the
economy of farmers involved in white yam production.
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Pages:12-22
How to cite this article:
Ibe P C, Agu H O, Ikegwu T M, Ishiwu C N, Nwokeke, B C "Assessment of sensory properties of optimized wheat- white yam composite cookies using response surface methodology". International Journal of Food Science and Nutrition, Vol 10, Issue 2, 2025, Pages 12-22
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