+234 813 0686 500
+234 809 3423 853
info@grossarchive.com

PROXIMATE AND SENSORY CHARACTERISTICS OF COOKIES FROM WHEAT AND TIGER NUT CHAFF FLOUR BLEND

  • Type:Project
  • Pages:77
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)

ABSTRACT

The proximate and sensory characteristics of cookies from wheat and tiger nut chaff flour blend. Tigernut chaff was obtained, incorporated into wheat flour in the ratio (90:10, 80:20, 70:30, and 60:40). Cookies was produced from the blends using standard method. The cookie samples were analyzed for the proximate composition and sensory properties. The proximate composition showed the values for Protein, fat, fibre, ash, moisture, and carbohydrate ranged between 8.11 to 9.98, 7.59 to 9.66, 1.25 to 5.97, 4.83 to 8.86, 6.70 to 9.72, and 62.76 to 64.35 respectively. The result of sensory showed the values for colour, taste, texture, aroma and overall acceptability ranged from 5.67 to 8.73, 6.20 to 8.47, 5.80 to 8.33, 7.20 to 8.00, 7.20 to 7.60, 6.47 to 8.60 respectively. This work revealed supplementation of wheat flour with tigernut chaff flour in the production of cookies increased in protein, fat, and fibre at 60% wheat and 40% tigernut chaff. This work also revealed that the sensory attributes of the cookies samples at 10% substitution level was generally accepted by the panelist.

TABLE OF CONTENT

Five Chapters

References

PROXIMATE AND SENSORY CHARACTERISTICS OF COOKIES FROM WHEAT AND TIGER NUT CHAFF FLOUR BLEND

Share This

Details

Type Project
Department Food Technology
Project ID FTE0113
Price ₦3,000 ($20)
No of Pages 77 Pages
Format Microsoft Word

500
Leave a comment...

    Details

    Type Project
    Department Food Technology
    Project ID FTE0113
    Price ₦3,000 ($20)
    No of Pages 77 Pages
    Format Microsoft Word

    Related Works

    ABSTRACT  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%;... Continue Reading
    ABSTRACT Cookies were produced from wheat, sorghum, and defatted coconut flour blends to determine their potentials in cookie manufacture. Eight Cookies formulations were produced and they were evaluated for their proximate, physical, mineral, colour and sensory properties. The result showed that the moisture content ranges from 7.10 to 10.89%,... Continue Reading
    Abstract This work reviewed the types, uses and effects of junk foods on human health (advantages and disadvantages). The different types of junk foods include. Drinks, snacks, and phytochemicals. Their advantages includes lowering the blood lipid levels, improving arterial compliance, scavenging free radicals and inhibiting platelet... Continue Reading
    Background of the study There is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003). Food professional/industries might face challenges of producing food products containing functional... Continue Reading
    CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Humans have consumed bakery products for hundreds of years. Among the different bakery products is the cake. Cakeis a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or... Continue Reading
    Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional... Continue Reading
    Abstract   This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers. Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a... Continue Reading
    CHAPTER ONE 1.0      INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates protein, and fats) and micronutrients (minerals and vitamins) that are essential for human health. Its origin dates back to the Neolithic era and is... Continue Reading
     ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.                   The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50%... Continue Reading
    CHAPTER ONE 1.0 INTRODUCTION 1.1 WHEAT (TRITICUM AESTIVUM) 1.1.1 ORIGIN AND DISTRIBUTION Despite many years of investigation, it has not been possible to determine accurately when and where the first cultivated wheat originated. At the beginning of recorded history, wheat was already an established crop whose origin was unknown (Anon 1953). There... Continue Reading
    Call Us
    Get this work
    whatsappWhatsApp Us