Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening
Sweet potato and shea butter remain underutilized crops. Their potential in the production of ready-to-eat snacks could enhance food security. Hence, this study evaluated cookies from sweet potato flour using shea butter as a shortening. Cookies samples were produced from 100% sweet potato...
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| Format: | Article |
| Language: | English |
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Faculty of Technology, Novi Sad
2023-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | https://doiserbia.nb.rs/img/doi/1450-7188/2023/1450-71882354165O.pdf |
| _version_ | 1797393740632948736 |
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| author | Osunrinade Oludolapo Akinyemi Phillips Anuoluwapo Arike Alabi Abosede O. |
| author_facet | Osunrinade Oludolapo Akinyemi Phillips Anuoluwapo Arike Alabi Abosede O. |
| author_sort | Osunrinade Oludolapo Akinyemi |
| collection | DOAJ |
| description | Sweet potato and shea butter remain underutilized crops. Their potential in
the production of ready-to-eat snacks could enhance food security. Hence,
this study evaluated cookies from sweet potato flour using shea butter as a
shortening. Cookies samples were produced from 100% sweet potato flour with
margarine (SPM); 100% sweet potato flour with shea butter (SPS); 100% wheat
flour with shea butter (WCS); 100% wheat flour with margarine (WMC), 50%
wheat, 50% sweet potato flour with shea butter (WSS); 50% wheat, 50% sweet
potato flour with margarine (WSM). Cookies samples were analysed for
physical properties, colour, proximate composition and sensory
acceptability. The physical properties of the cookies samples had the
weight, diameter, thickness and spread ratio ranging from 5.99 to 7.7 g,
3.76 to 4.27 cm, 0.54 to 0.64 cm, and 10.59 to 13.86, respectively. The
colour properties of the cookies sample had the L*, a* and b* values ranging
from 33.99 to 61.08, -6.03 to 0.72 and 10.87 to 22.51, respectively. The
proximate composition of the cookies sample was moisture content
(2.39-4.98%), fat (11.74-14.41%), protein (2.71-3.54%), fibre (2.26- 2.83%),
ash (1.92-1.99%), carbohydrate (74.28-78.66%), while the energy value ranged
from 340.77 to 356.34 kCal. The use of shea butter as shortening led to a
lower value of fat and spread ratio of cookies. In the sensorial
acceptability ranking, the texture, crunchiness and aroma of cookies samples
were not significantly different (p < 0.05). Sensory panellists adjudged
cookies produced with sweet potato using shea butter shortening as liked
moderately. Hence, the production of gluten-free cookies using sweet potato
flour with shea butter shortening could serve as a low-cost, nutrient-dense,
ready-to-eat snack. |
| first_indexed | 2024-03-09T00:07:16Z |
| format | Article |
| id | doaj.art-7cf6337a879d4b549ff051feb1e8715c |
| institution | Directory Open Access Journal |
| issn | 1450-7188 2406-095X |
| language | English |
| last_indexed | 2024-03-09T00:07:16Z |
| publishDate | 2023-01-01 |
| publisher | Faculty of Technology, Novi Sad |
| record_format | Article |
| series | Acta Periodica Technologica |
| spelling | doaj.art-7cf6337a879d4b549ff051feb1e8715c2023-12-12T13:06:34ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882406-095X2023-01-0120235416517510.2298/APT2354165O1450-71882354165OPhysical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shorteningOsunrinade Oludolapo Akinyemi0Phillips Anuoluwapo Arike1Alabi Abosede O.2The Oke-Ogun Polytechnic Saki, Oyo State, NigeriaThe Oke-Ogun Polytechnic Saki, Oyo State, NigeriaThe Oke-Ogun Polytechnic Saki, Oyo State, NigeriaSweet potato and shea butter remain underutilized crops. Their potential in the production of ready-to-eat snacks could enhance food security. Hence, this study evaluated cookies from sweet potato flour using shea butter as a shortening. Cookies samples were produced from 100% sweet potato flour with margarine (SPM); 100% sweet potato flour with shea butter (SPS); 100% wheat flour with shea butter (WCS); 100% wheat flour with margarine (WMC), 50% wheat, 50% sweet potato flour with shea butter (WSS); 50% wheat, 50% sweet potato flour with margarine (WSM). Cookies samples were analysed for physical properties, colour, proximate composition and sensory acceptability. The physical properties of the cookies samples had the weight, diameter, thickness and spread ratio ranging from 5.99 to 7.7 g, 3.76 to 4.27 cm, 0.54 to 0.64 cm, and 10.59 to 13.86, respectively. The colour properties of the cookies sample had the L*, a* and b* values ranging from 33.99 to 61.08, -6.03 to 0.72 and 10.87 to 22.51, respectively. The proximate composition of the cookies sample was moisture content (2.39-4.98%), fat (11.74-14.41%), protein (2.71-3.54%), fibre (2.26- 2.83%), ash (1.92-1.99%), carbohydrate (74.28-78.66%), while the energy value ranged from 340.77 to 356.34 kCal. The use of shea butter as shortening led to a lower value of fat and spread ratio of cookies. In the sensorial acceptability ranking, the texture, crunchiness and aroma of cookies samples were not significantly different (p < 0.05). Sensory panellists adjudged cookies produced with sweet potato using shea butter shortening as liked moderately. Hence, the production of gluten-free cookies using sweet potato flour with shea butter shortening could serve as a low-cost, nutrient-dense, ready-to-eat snack.https://doiserbia.nb.rs/img/doi/1450-7188/2023/1450-71882354165O.pdfcookiessweet potatoshea butterproximategluten-free |
| spellingShingle | Osunrinade Oludolapo Akinyemi Phillips Anuoluwapo Arike Alabi Abosede O. Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening Acta Periodica Technologica cookies sweet potato shea butter proximate gluten-free |
| title | Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening |
| title_full | Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening |
| title_fullStr | Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening |
| title_full_unstemmed | Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening |
| title_short | Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening |
| title_sort | physical properties proximate composition and sensory acceptability of gluten free cookies from sweet potato using shea butter as shortening |
| topic | cookies sweet potato shea butter proximate gluten-free |
| url | https://doiserbia.nb.rs/img/doi/1450-7188/2023/1450-71882354165O.pdf |
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