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Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour

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Abstract

This study was undertaken to prepare novelly formulated cookies from elephant foot yam flour (EFYF) with refined wheat flour (RWF) and evaluate their proximate composition, quality characteristics, texture, pasting and organoleptic properties. The formulated cookies prepared from EFYF, substituting RWF up to 70% had sensory properties similar to that of refined flour cookies (control). EFYF and RWF blend revealed reduced water and oil absorption capacity with increased peak and final viscosities when compared with RWF. Reduced lightness, increased redness and hardness were observed for formulated cookies with increase in storage time. Irrespective of the decreasing trend in their texture, overall acceptance of the EFYF cookies by the consumers was increased. Sensory scores revealed the preference of consumers towards formulated cookies. Overall analysis disclosed that the cookies prepared from A. paeoniifolius flour proved acceptable not only in quality characteristics but also fulfil the demand of functional foods in preparation of cookies.

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Acknowledgements

This project is financially supported by the Department of Food Science and Technology, Pondicherry University, India.

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Authors and Affiliations

  1. Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India

    M. Suriya, Reshu Rajput, Sundaramoorthy Haripriya & Mudasir Bashir

  2. School of Life Sciences and Biotechnology, Korea University, Seoul, 136701, Republic of Korea

    Chagam Koteswara Reddy

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  1. M. Suriya
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  2. Reshu Rajput
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  3. Chagam Koteswara Reddy
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  4. Sundaramoorthy Haripriya
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  5. Mudasir Bashir
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Correspondence to Sundaramoorthy Haripriya.

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Suriya, M., Rajput, R., Reddy, C.K. et al. Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour. J Food Sci Technol 54, 2156–2165 (2017). https://doi.org/10.1007/s13197-017-2656-y

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  • DOI: https://doi.org/10.1007/s13197-017-2656-y

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