PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF SHORTBREAD COOKIES PRODUCED FROM WHEAT, SOYBEAN AND CARROT FLOUR BLENDS
Abstract
Abstract
Shortbread Cookies are form of Confectionary products usually dried to a low moisture Content: This study investigates the proximate composition and sensory properties of shortbread Cookies produced from Wheat, Soybean and Carrot flour blends. The proximate Composition ranged from 6.34 - 8.41%, 6.34 - 7.68%, 1.73 - 2.12%, 2.05 -2.48%, 7.47-11.90% and 69.72 - 76.07% for moisture, fat, ash, fibre, protein and Carbohydrates, respectively, Significant differences P(0.05). The partial substitution of wheat with Soybean and carrot flour increased The fat, ash fibre and protein contents of the Cookies test Samples. Results obtained, showed that the sensory panelists scores ranged between 5.35 and 6.70 for appearance; 5.60 and 7.80 for aroma, 5.20 and 8.05 for taste; 5.45 and 7.50 for texture; 5.55 and 8:25 for overall acceptability. The test sample from formulation B had the highest score of 8.25 (liked very much) in all the parameters checked and was the most acceptable by the panelists of all the test sample.
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