Functional, physical and sensory properties of cookies prepared from okara, red teff and wheat flours
The present study was carried out to determine the effect of different proportions of red teff, wheat and okara on the physical, functional and sensory properties. The experiment was conducted in a D-optimal mixture design using Design Expert® and generated 16 runs with different proportions o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2018-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/295302 |
| Summary: | The present study was carried out to determine the effect of different
proportions of red teff, wheat and okara on the physical, functional and sensory
properties. The experiment was conducted in a D-optimal mixture design using
Design Expert® and generated 16 runs with different proportions of three
flours. The minimum and maximum values of red teff, wheat and okara were
considered as 40-50%, 20-40% and 10-20% respectively. The functional,
physical and sensory properties were determined for all the cookies as well as
for the control sample (100% wheat) according to the standard methods.
Statistically significant (p≤0.05) difference in bulk density was observed
between red teff with okara. The water absorption capacity showed a highly
significant difference (p≤0.01) in red teff with okara interaction. The highest
hardness value (71 N) was recorded for cookies prepared from 40%, 10%, 50%
of red teff, wheat and okara flour blends respectively, whereas the lowest value
(23 N) was recorded for the control. The spread ratio of the cookies varied
between 1.652 and 2.067. Okara concentrations affected the aroma and taste
due to the beany flavour. The overall acceptability of cookies prepared from red
teff, wheat and okara showed no significant difference (p≤0.05) in both linear
and quadratic models and overall acceptability of the cookies from 100% wheat
and blends was almost the same. In conclusion, the functional and physical
properties of the cookies that are prepared with the different concentrations of
okara, and teff blended cookies correspond to the levels shown by the control
samples. In sensory analysis, overall acceptability of the cookies prepared with
okara was similar to the control (only wheat). So, okara can be successfully
used in the preparation of cookies. |
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| ISSN: | 1847-3466 1848-9923 |