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

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 a...

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Permalink: http://skupnikatalog.nsk.hr/Record/nsk.NSK01001128676/Details
Matična publikacija: Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online)
15 (2020), 1/2 ; str. 54-64
Glavni autori: Awofadeju, Jonathan Oluwayemisi Foluke (Author), Olapade, Abiodun Adekunle
Vrsta građe: e-članak
Jezik: eng
Predmet:
Keksi > Nutritivni sastav > Pšenica > Kukuruz > Nigerijski orah > Tetracarpidium conophorum > Proteinski izolat > Organoleptička svojstva
Online pristup: https://doi.org/10.31895/hcptbn.15.1-2.3
Hrčak
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024 7 |2 doi  |a 10.31895/hcptbn.15.1-2.3 
035 |a (HR-ZaNSK)001128676 
040 |a HR-ZaNSK  |b hrv  |c HR-ZaNSK  |e ppiak 
042 |a croatica 
044 |a ci  |c hr 
080 1 |a 664  |2 2011 
100 1 |a Awofadeju, Jonathan Oluwayemisi Foluke  |4 aut  |9 HR-ZaNSK 
245 1 0 |a Nutritional and sensory evaluation of wheat-maize cookies enriched with African walnut (Tetracarpidium conophorum) seed protein isolate  |h [Elektronička građa] /  |c Jonathan Oluwayemisi Foluke Awofadeju, Abiodun Adekunle Olapade. 
300 |b Graf. prikazi. 
504 |a Bibliografija: str. 63-64. 
504 |a Summary. 
520 |a 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. 
653 0 |a Keksi  |a Nutritivni sastav  |a Pšenica  |a Kukuruz  |a Nigerijski orah  |a Tetracarpidium conophorum  |a Proteinski izolat  |a Organoleptička svojstva 
700 1 |a Olapade, Abiodun Adekunle  |4 aut  |9 HR-ZaNSK 
773 0 |t Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online)  |x 1847-7461  |g 15 (2020), 1/2 ; str. 54-64  |w nsk.(HR-ZaNSK)000740670 
981 |b Be2020  |b B04/20 
998 |b dalo2202 
856 4 0 |u https://doi.org/10.31895/hcptbn.15.1-2.3 
856 4 0 |u https://hrcak.srce.hr/245705  |y Hrčak 
856 4 1 |y Digitalna.nsk.hr 

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