The Effect Of Blend Proportion And Baking Condition On The Quality Of Cookie Made From Taro And Wheat Flour Blend

The influence of blending proportion of taro and wheat flour and baking temperature on thernphysicochemical characteristics and sensory qualities of cookie made from taro-wheat flourrnblend was investigated. Taro and wheat flour were blended using 33.33, 66.67 and 100%rnproportion using mixture simplex lattice design whereas 140, 150 and 160°C baking temperaturernwas used for baking. The physicochemical characteristics of cookies were evaluated in terms ofrnproximate composition, energy value, water absorption capacity (WAC), oil absorption capacityrn(OAC), cookie diameter and thickness, spread ratio and cookie breaking strength (texture). Therncookie sensory qualities were evaluated in terms of color, flavor, crispiness and overallrnacceptability.rnIncrease in the taro flour proportion increased the crude fiber, carbohydrate and ash content ofrnthe cookies and resulted in a decrease in the protein, fat, moisture content and energy value ofrnthe cookie. Temperature only had a significant effect on the moisture and carbohydrate contentrnof the cookies and not on protein, fat, crude fiber and ash content of the cookies.rnBreaking strength of the cookies significantly (p

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