Physico-Nutritional and Sensory Properties of Cookies Formulated with Quinoa, Sweet Potato and Wheat Flour Blends

Nidhi Chopra¹, Bhavnita Dhillon^1*, Rupa Rani¹, Arashdeep Singh²

¹Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India, 143005.
²Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India, 141004.

Corresponding Author Email: Bhavnita.Food@gndu.ac.in

The study was conducted to formulate cookies with and without partial replacement of wheat flour (W) with sweet potato (SP) and quinoa flour (Q) blends. Sweet potato flour and quinoa flour were blended in equal proportion and then incorporated at the levels of 20, 40 and 60% by replacing wheat flour to prepare cookies. The cookies formulations were: CI(Control, 100W), CII (80W+10Q+10SP), CIII (60W+20Q+20SP) and CIV (40W+30Q+30SP).The three flour types and the prepared cookies were accessed for their nutritional properties. The prepared cookies were also evaluated for their physical parameters and sensory characteristics. The nutritional profile of cookies increased with increased level of addition of sweet potato and quinoa flour. The protein, fat, fibre and ash content of cookies prepared with 60% replacement of wheat flour with sweet potato and quinoa flour blend were found to be29.3, 71.6, 51.8 and 108.3% respectively, higher than those of control cookies. The spread ratio and the thickness of cookies decreased with the addition of blended flour of sweet potato and quinoa. All the cookies were found acceptable on the hedonic scale in terms of appearance, colour, texture, flavour, taste and overall acceptability. The CII cookies were most preferred by the sensory panel with overall acceptability score of 7.8, only next to control cookies (CI) with a score of 8.

Ash; Cookies; Fibre; Protein; Quinoa; Sensory; Sweet potato

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