hrcak mascot   Srce   HID

Prethodno priopćenje
https://doi.org/10.31895/hcptbn.15.1-2.3

Nutritional and sensory evaluation of wheat-maize cookies enriched withAfrican walnut (Tetracarpidium conophorum) seed protein isolate

Jonathan Oluwayemisi Foluke Awofadeju   ORCID icon orcid.org/0000-0003-3203-6350 ; Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Abiodun Adekunle Olapade   ORCID icon orcid.org/0000-0002-5528-5408 ; Department of Food Technology, University of Ibadan, Nigeria

Puni tekst: engleski, pdf (1 MB) str. 54-64 preuzimanja: 51* citiraj
APA 6th Edition
Awofadeju, J.O.F. i Olapade, A.A. (2020). Nutritional and sensory evaluation of wheat-maize cookies enriched withAfrican walnut (Tetracarpidium conophorum) seed protein isolate. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (1-2), 54-64. https://doi.org/10.31895/hcptbn.15.1-2.3
MLA 8th Edition
Awofadeju, Jonathan Oluwayemisi Foluke i Abiodun Adekunle Olapade. "Nutritional and sensory evaluation of wheat-maize cookies enriched withAfrican walnut (Tetracarpidium conophorum) seed protein isolate." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 15, br. 1-2, 2020, str. 54-64. https://doi.org/10.31895/hcptbn.15.1-2.3. Citirano 28.01.2021.
Chicago 17th Edition
Awofadeju, Jonathan Oluwayemisi Foluke i Abiodun Adekunle Olapade. "Nutritional and sensory evaluation of wheat-maize cookies enriched withAfrican walnut (Tetracarpidium conophorum) seed protein isolate." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 15, br. 1-2 (2020): 54-64. https://doi.org/10.31895/hcptbn.15.1-2.3
Harvard
Awofadeju, J.O.F., i Olapade, A.A. (2020). 'Nutritional and sensory evaluation of wheat-maize cookies enriched withAfrican walnut (Tetracarpidium conophorum) seed protein isolate', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15(1-2), str. 54-64. https://doi.org/10.31895/hcptbn.15.1-2.3
Vancouver
Awofadeju JOF, Olapade AA. Nutritional and sensory evaluation of wheat-maize cookies enriched withAfrican walnut (Tetracarpidium conophorum) seed protein isolate. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2020 [pristupljeno 28.01.2021.];15(1-2):54-64. https://doi.org/10.31895/hcptbn.15.1-2.3
IEEE
J.O.F. Awofadeju i A.A. Olapade, "Nutritional and sensory evaluation of wheat-maize cookies enriched withAfrican walnut (Tetracarpidium conophorum) seed protein isolate", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.15, br. 1-2, str. 54-64, 2020. [Online]. https://doi.org/10.31895/hcptbn.15.1-2.3

Sažetak
The study examined the nutritional composition and sensory attributes of cookie. In this study, blends of commercial wheat (CWF), yellow maize flours (YMF) and African walnut protein isolate (AWPI) were optimized for cookie production. The cookies were studied in a completely randomized design and assessment of the proximate composition was conducted. The best cookie samples with high protein and fiber, low fat and highest rating in sensory attributes were selected for the determination of vitamins and mineral composition. The result revealed that the control cookie was highest in moisture, fat and carbohydrate but lower in protein, ash and fibre. Enriched cookie 36.69g CWF, 39.57g YMF, 23.74g AWPI and 42.86g CWF, 42.86g YMF, 14.29g AWPI were highest in protein and fibre, respectively while 55.56g CWF, 33.33g YMF, 11.11g AWPI was low in fat. Overall acceptability was highest in control cookie followed by enriched cookie 55.56g CWF, 33.33g YMF, 11.11g AWPI. The vitamin composition
of the selected enriched samples show that sample 42.86g CWF, 42.86g YMF, 14.29g AWPI had the highest value of 2.53 mg/100 g in ascorbic
acid; sample 55.56g CWF, 33.33g YMF, 11.11g AWPI scored the highest value of 0.14, 0.07 and 1.33 mg /100 g in thiamine, riboflavin and niacin respectively, while sample 36.69g CWF, 39.57g YMF, 23.74g AWPI scored highest in vitamin A (276.67 mg/100g). The cookie sample 36.69g CWF, 39.57g YMF, 23.74g AWPI shows the highest values of 130.00, 0.043, 9.77, 333.33 and 85.00 for calcium, manganese, iron, sodium and phosphorus, respectively. The study recommends the use of flour proportion in sample 55.56g CWF, 33.33g YMF, 11.11g AWPI as an improvement of the nutritional and sensory attributes of enriched cookie.

Ključne riječi
african walnut, cookies, nutritional composition, protein isolate, whole yellow maize, commercial wheat flour

Hrčak ID: 245705

URI
https://hrcak.srce.hr/245705

Posjeta: 99 *