Sensory of Standardized Cookie Recipe using Healthy Alternatives

Daniel E.O & Sokale A.I, Volume 5 Issue 1, July 2024 Pages 249-256, Published: 2024-07-04

Abstract

This study examined the organoleptic attributes of standardized cookies using healthy alternative recipes. The composite flour was prepared and formulated in the ratio (A) 100% Oat, (B) 50% Oat – 50% Flour, (C) 75% Oat – 25% Flour and (D) the use of healthy alternatives was prepared as control. Functional properties of the composite flour were determined and the quality of cookies produced were evaluated for appearance, colour, softness, taste, Aroma, flavor, crispness and overall acceptability. Analysis of variances was employed in to determine the significant differences in treatment means and least significant analysis (p < 0.05) to separate means. The result of sensory evaluation shows that taste has the highest value of 2.33+1.02a in sample D, mouth feel has the highest value of 2.22+0.67a in sample C, umami has the highest value of 2.11+0.77a in sample A, while attractiveness has the highest value of 2.22+0.67a in sample B. The preference of the flour mixed cookies could be due to the product is new and give sweet taste to consumers than normal all-purpose flour cookies. Generally,the result is an indication that Sample D has better taste than other samples with the least sample being Sample C. The result also indicates that there is no significant difference between the samples when it comes to appearance, colour, softness, taste, Aroma, flavor, crispness and overall acceptability