食品加工与技术杂志

抽象的

Effect of Honey on Selected Physical and Sensory Properties of Cookies from Cassava-Wheat Composite Flour

Adedola S Adeboye and Bamgbose A

This work assessed the effect of the inclusion of honey as partial sweetener in cookies baked with batter developed from cassava wheat composite flour. A recipe was adapted from previous study and the sugar in the established formulation was there after substituted in the proportions of Honey (H): Sugar (S) 10H:90S, 20H:80S, 30H:70S, 40H:60S and 50H:50S to obtain different set of recipe respectively. Baked products were subjected to some physical measurements and sensory evaluation. Result obtained indicated significant difference (P<0.05) in flavour and overall acceptability while no significant difference was observed in the other sensory parameters assessed. There were significant difference (P<0.05) in all the physical properties assessed. The study concludes that partial substitution with honey at 20% level is optimal for an acceptable cookie from cassavawheat composite flour in terms of sensory preference; and that honey substitution improves spread ratio of cookies but increased moisture content of cassava-wheat composite cookies.