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|Title:||Evaluation of Cocoyam-Wheat composite flour in pastry products based on proximate composition, physicochemical, functional, and sensory properties|
|Authors:||Akonor, P. T.|
Buckman, E. S.
|Publisher:||Taylor & Francis|
|Citation:||Journal Of Culinary Science & Technology, 16 (1), 52–65|
|Abstract:||This study characterized the nutritional and functional properties of cocoyam flour and evaluated the sensory properties of model products made from cocoyam-wheat composite. Proximate composition of cocoyam flour, physicochemical, functional, and pasting properties of cocoyam-wheat composite blends were determined by standard methods. Sensory evaluation of doughnuts, bread, and cookies was done by 50 panelists. Protein and ash content of cocoyam flour were 8.5% and 2.4%, respectively, whereas fat was less than 1%. Increasing cocoyam flour significantly increased (p < 0.05) water binding capacity, swelling power, and bulk density of composite blends. Peak viscosity of blends increased nearly two folds, when the proportion of cocoyam flour was increased from 5% to 30%. Addition of cocoyam flour gave composite flour with high breakdown and setback viscosities. Sensory evaluation showed that for cookies, up to 30% of wheat flour could be replaced by cocoyam flour, whereas 20% is acceptable in doughnuts and bread|
|Appears in Collections:||Food Research Institute|
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