Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies


Citation

Banhoro O., . and Songré-Ouattara L. T., . and Traoré Y., . and Goubgou M., . and Bationo F., . and Savadogo A., . Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies. pp. 190-202. ISSN 2550-2166

Abstract

Lipid (oil and fat) is one of the basic and important components used in the production of cookies. It plays several roles in their composition and a judicious choice of this ingredient makes it possible to have cheap delicious and very nutritious cookies. This study aimed to evaluate the effect of refined cottonseeds oil (RCO) refined palm oil (RPO) and red (or crude) palm oil (CPO) on sorghum (Sorghum bicolour var. Gampela) cookies. Oils were incorporated at levels of 16 20 and 24. Cookies quality were evaluated based on quantitative sensory profile sensory acceptability preference classification and paired-comparison test. The results of sensory profile tests showed that the sensory descriptors ranged from very low to medium intensity (1.33 to 3.83 on a scale of 5). Both acceptability and classification tests showed that cookies produced with 20 of refined oil (RCO and RPO) and those with 16 of CPO were the most preferred and RCO and RPO with 20 of the oil were appreciated as control cookies produced with 20 of margarine. The colour texture and fat impression had most influenced the consumers preferences. RCO RPO and CPO exhibit the potential to be used as substitutes to margarine to produce sorghum cookies.


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Abstract

Lipid (oil and fat) is one of the basic and important components used in the production of cookies. It plays several roles in their composition and a judicious choice of this ingredient makes it possible to have cheap delicious and very nutritious cookies. This study aimed to evaluate the effect of refined cottonseeds oil (RCO) refined palm oil (RPO) and red (or crude) palm oil (CPO) on sorghum (Sorghum bicolour var. Gampela) cookies. Oils were incorporated at levels of 16 20 and 24. Cookies quality were evaluated based on quantitative sensory profile sensory acceptability preference classification and paired-comparison test. The results of sensory profile tests showed that the sensory descriptors ranged from very low to medium intensity (1.33 to 3.83 on a scale of 5). Both acceptability and classification tests showed that cookies produced with 20 of refined oil (RCO and RPO) and those with 16 of CPO were the most preferred and RCO and RPO with 20 of the oil were appreciated as control cookies produced with 20 of margarine. The colour texture and fat impression had most influenced the consumers preferences. RCO RPO and CPO exhibit the potential to be used as substitutes to margarine to produce sorghum cookies.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Sorghum
AGROVOC Term: crude palm oil
AGROVOC Term: Plant oils
AGROVOC Term: Biscuits
AGROVOC Term: Sensory evaluation
AGROVOC Term: Colour
AGROVOC Term: Fats
AGROVOC Term: Texture
AGROVOC Term: Consumer preferences
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10472

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