Investigation of wheat - Anchote (Coccinia abyssinica (Lam.)) composite flours and baking temperature for cookies production

Abera S., . and Melese A. D., . and Mitiku D. H​​​​​., . Investigation of wheat - Anchote (Coccinia abyssinica (Lam.)) composite flours and baking temperature for cookies production. pp. 252-265. ISSN 2550-2166

A study was conducted on properties of Anchote (Coccinia abyssinica (Lam.)) flour and its application for cookie production by blending with wheat flour. The experiment was planned with two factors; Anchote blending ratios and baking temperatures. It consisted of nine combinations of treatments executed in a completely randomized design (CRD). The Anchote blending ratios were 10 15 and 20 and the baking temperatures were 160 180 and 200C. The functional properties such as water absorption oil absorption swelling power solubility and dispersibility of Anchote flour were 2.44 g/g 1.92 mL/g 0.1148 41.53 and 67.33 while those of the wheat flour was 1.84 2.18 9.08 35.87 and 73.66 respectively with the relevant units indicated. Increasing the blending ratio of Anchote significantly (p0.05) affected the functional properties of the composite flours. The physical properties of cookies of the composite flours such as spread ratio (6.87 to 10.07) specific volume (1.6 to 1.88 cm/g) and hardness (6.37 to 17.54 N) were significantly (p0.05) affected by the blending ratio and baking temperatures. Sensory acceptability data of cookies showed that increasing the blending ratio resulted in reduced scores of all attributes. However all the scores were above 5.00 on the 7-point hedonic scale indicating positive acceptance. With regard to baking temperature the highest score for each attribute was scored for cookies baked at 180C. Thus it can be concluded that Anchote flour can be blended with wheat flour up to 20 to produce cookies of good physical and sensorial acceptable quality.

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Abstract

A study was conducted on properties of Anchote (Coccinia abyssinica (Lam.)) flour and its application for cookie production by blending with wheat flour. The experiment was planned with two factors; Anchote blending ratios and baking temperatures. It consisted of nine combinations of treatments executed in a completely randomized design (CRD). The Anchote blending ratios were 10 15 and 20 and the baking temperatures were 160 180 and 200C. The functional properties such as water absorption oil absorption swelling power solubility and dispersibility of Anchote flour were 2.44 g/g 1.92 mL/g 0.1148 41.53 and 67.33 while those of the wheat flour was 1.84 2.18 9.08 35.87 and 73.66 respectively with the relevant units indicated. Increasing the blending ratio of Anchote significantly (p0.05) affected the functional properties of the composite flours. The physical properties of cookies of the composite flours such as spread ratio (6.87 to 10.07) specific volume (1.6 to 1.88 cm/g) and hardness (6.37 to 17.54 N) were significantly (p0.05) affected by the blending ratio and baking temperatures. Sensory acceptability data of cookies showed that increasing the blending ratio resulted in reduced scores of all attributes. However all the scores were above 5.00 on the 7-point hedonic scale indicating positive acceptance. With regard to baking temperature the highest score for each attribute was scored for cookies baked at 180C. Thus it can be concluded that Anchote flour can be blended with wheat flour up to 20 to produce cookies of good physical and sensorial acceptable quality.

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Item Type:	Article
AGROVOC Term:	Biscuits
AGROVOC Term:	Wheat flour
AGROVOC Term:	Baking
AGROVOC Term:	Experimental design
AGROVOC Term:	Statistical data
AGROVOC Term:	Nutritional value
AGROVOC Term:	Texture
AGROVOC Term:	Acceptability
AGROVOC Term:	Sensory evaluation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10186

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