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American Journal of Food Technology
  Year: 2012 | Volume: 7 | Issue: 7 | Page No.: 398-408
DOI: 10.3923/ajft.2012.398.408
Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends
C.E. Chinma, B.D. Igbabul and O.O. Omotayo

The cookie making potentials of unripe plantain and defatted sesame flours blended at different proportions were evaluated. The peak viscosity, trough, final viscosity and setback values of composite blends were higher than 100% wheat flour. The protein, fat, ash and crude fiber contents of unripe plantain-defatted sesame cookies were significantly (p≤0.05) higher than control while carbohydrate contents decreased. The composite cookies had low total sugar (11.59 to 12.97%) than control (14.35%), low in vitro starch digestibility (32.68 to 43.39%) than wheat cookie (53.42%) and high protein digestibility (70.28 to 80.11%) than control (72.05%). The iron and magnesium contents of composite cookies were significantly (p≤0.05) higher with low sodium content than control. The diameter and thickness of composite cookies were not significantly (p≥0.05) different from control while weight of former was significantly higher than latter. There were no significant (p≥0.05) differences in sensory properties between composite cookies and control.
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How to cite this article:

C.E. Chinma, B.D. Igbabul and O.O. Omotayo, 2012. Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends. American Journal of Food Technology, 7: 398-408.

DOI: 10.3923/ajft.2012.398.408






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