Development of <em>Olu</em> (<em>Nymphaea pubescens Willd</em>) seed flour incorporated cookies and determination of organoleptic properties
The research was conducted to investigate the potential of incorporation of <span style="text-decoration: underline;">Olu</span> (white water lily or hairy water lily), <em><span style="text-decoration: underline;">Nymphaea pubescens</span></em>...
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Format: | Article |
Language: | English |
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Postgraduate Institute of Agriculture, University of Peradeniya
2016-08-01
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Series: | Tropical Agricultural Research |
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Online Access: | https://tar.sljol.info/articles/8218 |
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author | N. Nizam P. C. Arampath |
author_facet | N. Nizam P. C. Arampath |
author_sort | N. Nizam |
collection | DOAJ |
description | The research was conducted to investigate the potential of incorporation of <span style="text-decoration: underline;">Olu</span> (white water lily or hairy water lily), <em><span style="text-decoration: underline;">Nymphaea pubescens</span></em> Willd seeds flour with wheat flour in cookies and evaluation of their organoleptic properties. The proximate composition of <span style="text-decoration: underline;">Olu</span> seed samples was determined. The control (wheat flour) and six cookie formulations replacing wheat flour with white water lily seed flour (20, 30, 40, 60, 80 & 100%) were prepared. The organoleptic attributes; colour, odour, taste, texture, sweetness and overall acceptability were evaluated on a Hedonic scale (7 – points) using an untrained panel. Proximate composition of <span style="text-decoration: underline;">Olu</span> seeds included moisture 12.04 ± 0.06%, ash 0.54 ± 0.04%, fat 0.46 ± 0.05%, crude protein 2.35 ± 0.04%, crude fibre 0.58 ± 0.05% and carbohydrates 84.03 + 06%. The results showed that except for odour and texture, all the other sensory attributes of 30% substitution were scored as like slightly (5) or sometimes more acceptable than the control. However, the cookies with 40% and higher than 40% olu seed flour formulations were less acceptable than 30% formulation in all sensory attributes. According to the Friedman test, there was a significant difference of cookies in terms of colour, taste, sweetness and overall acceptability (p = 0.05). |
first_indexed | 2024-12-13T14:13:49Z |
format | Article |
id | doaj.art-223913674bb448edba3ad9963eb8979d |
institution | Directory Open Access Journal |
issn | 1016-1422 |
language | English |
last_indexed | 2024-12-13T14:13:49Z |
publishDate | 2016-08-01 |
publisher | Postgraduate Institute of Agriculture, University of Peradeniya |
record_format | Article |
series | Tropical Agricultural Research |
spelling | doaj.art-223913674bb448edba3ad9963eb8979d2022-12-21T23:42:22ZengPostgraduate Institute of Agriculture, University of PeradeniyaTropical Agricultural Research1016-14222016-08-0127410.4038/tar.v27i4.82186127Development of <em>Olu</em> (<em>Nymphaea pubescens Willd</em>) seed flour incorporated cookies and determination of organoleptic propertiesN. Nizam0P. C. Arampath1University of PeradeniyaUniversity of PeradeniyaThe research was conducted to investigate the potential of incorporation of <span style="text-decoration: underline;">Olu</span> (white water lily or hairy water lily), <em><span style="text-decoration: underline;">Nymphaea pubescens</span></em> Willd seeds flour with wheat flour in cookies and evaluation of their organoleptic properties. The proximate composition of <span style="text-decoration: underline;">Olu</span> seed samples was determined. The control (wheat flour) and six cookie formulations replacing wheat flour with white water lily seed flour (20, 30, 40, 60, 80 & 100%) were prepared. The organoleptic attributes; colour, odour, taste, texture, sweetness and overall acceptability were evaluated on a Hedonic scale (7 – points) using an untrained panel. Proximate composition of <span style="text-decoration: underline;">Olu</span> seeds included moisture 12.04 ± 0.06%, ash 0.54 ± 0.04%, fat 0.46 ± 0.05%, crude protein 2.35 ± 0.04%, crude fibre 0.58 ± 0.05% and carbohydrates 84.03 + 06%. The results showed that except for odour and texture, all the other sensory attributes of 30% substitution were scored as like slightly (5) or sometimes more acceptable than the control. However, the cookies with 40% and higher than 40% olu seed flour formulations were less acceptable than 30% formulation in all sensory attributes. According to the Friedman test, there was a significant difference of cookies in terms of colour, taste, sweetness and overall acceptability (p = 0.05).https://tar.sljol.info/articles/8218cookies, nymphaea pubescens willd, olu seed, olu flour, white water lily |
spellingShingle | N. Nizam P. C. Arampath Development of <em>Olu</em> (<em>Nymphaea pubescens Willd</em>) seed flour incorporated cookies and determination of organoleptic properties Tropical Agricultural Research cookies, nymphaea pubescens willd, olu seed, olu flour, white water lily |
title | Development of <em>Olu</em> (<em>Nymphaea pubescens Willd</em>) seed flour incorporated cookies and determination of organoleptic properties |
title_full | Development of <em>Olu</em> (<em>Nymphaea pubescens Willd</em>) seed flour incorporated cookies and determination of organoleptic properties |
title_fullStr | Development of <em>Olu</em> (<em>Nymphaea pubescens Willd</em>) seed flour incorporated cookies and determination of organoleptic properties |
title_full_unstemmed | Development of <em>Olu</em> (<em>Nymphaea pubescens Willd</em>) seed flour incorporated cookies and determination of organoleptic properties |
title_short | Development of <em>Olu</em> (<em>Nymphaea pubescens Willd</em>) seed flour incorporated cookies and determination of organoleptic properties |
title_sort | development of em olu em em nymphaea pubescens willd em seed flour incorporated cookies and determination of organoleptic properties |
topic | cookies, nymphaea pubescens willd, olu seed, olu flour, white water lily |
url | https://tar.sljol.info/articles/8218 |
work_keys_str_mv | AT nnizam developmentofemoluememnymphaeapubescenswilldemseedflourincorporatedcookiesanddeterminationoforganolepticproperties AT pcarampath developmentofemoluememnymphaeapubescenswilldemseedflourincorporatedcookiesanddeterminationoforganolepticproperties |