الفهرس | Only 14 pages are availabe for public view |
Abstract The aim of this thesis is to look forward for fortification of wheat flour with sweet potato flour on quality of cookies. Sweet potato flour, composite flours and cookies were analyzed for color changes and other physical and sensory attributes. The value of β-carotene was 6.6 mg/100g dry weight Sweet potato flour was supplemented at proportions (5, 15 and 25%) with plain wheat flour in standard formulations of cookies. The addition of sweet potato flour lowered the width of cookies from 282.00 to 264.00mm among treatments while thickness was also decreased from 68.90 to 65.00mm. Ultimately the value of spread factor also reduced from 41.47 to 40.00 with increasing level of sweet potato flour. The color value for betyfor i.e. L*, a* and b* varied from (65.26 to 61.82), (20.37 to 16.95) and (28.89 to 25.95), respectively. Sensory evaluation revealed that level of sweet potato flour beyond 10 percent lowered the overall acceptability. Within treatments maximum score for over all acceptability was observed for T2 (8.60) having 10 percent sweet potato flour followed by T3 (8.40) containing 25 percent sweet potato flour. T2 was also found to be the most acceptable with respect to organoleptic characteristics especially taste and flavor developed during baking as compared to other treatments during storage. |