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>...

Full description

Bibliographic Details
Main Authors: N. Nizam, P. C. Arampath
Format: Article
Language:English
Published: Postgraduate Institute of Agriculture, University of Peradeniya 2016-08-01
Series:Tropical Agricultural Research
Subjects:
Online Access:https://tar.sljol.info/articles/8218
_version_ 1818334833494982656
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 &amp; 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 &amp; 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