Skoči na glavni sadržaj

Croatian journal of food science and technology, Vol. 13 No. 1, 2021.

Izvorni znanstveni članak

https://doi.org/10.17508/CJFST.2021.13.1.12

Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)

Jelili Babatunde Hussein ; Department of Food Science and Technology, Modibbo Adama University of Technology Yola, P. M. B. 2076 Yola, Adamawa State, Nigeria
Joseph idowu Olaniyi ; Department of Food Science and Technology, Modibbo Adama University of Technology Yola, P. M. B. 2076 Yola, Adamawa State, Nigeria
Esther Anjikwi Msheliza ; Department of Home Economics Education, Federal College of Education (Technical), Gombe, Gombe State, Nigeria
Seember Bernadette Kave ; Department of Food Science and Technology, Modibbo Adama University of Technology Yola, P. M. B. 2076 Yola, Adamawa State, Nigeria

Puni tekst: engleski pdf 767 Kb

str. 96-104

preuzimanja: 386

citiraj

Sažetak

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

Ključne riječi

physico-chemical; cookies; margarine; avocado pear; sensory evaluation

Hrčak ID:

258456

URI

https://hrcak.srce.hr/258456

Datum izdavanja:

1.6.2021.

Posjeta: 922 *