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Vol. 6, Issue 5 (2017)

Effect of sweet potato flour and whey protein concentrate on dough for preparation of cookies

Author(s):
Blessy Sagar Seelam, John David and Anu Kumari
Abstract:
Textural properties of dough for cookies were studied by supplementing various proportion of sweet potato flour and whey protein concentrate (80%). The dough for cookies was subjected to texture profile analysis by using TA-XT2i (SMS) in order to determine hardness, cohesiveness, springiness, adhesiveness etc., hardness of prepared cookies determine by snap force and it is decreased significantly (p< = 0.05) from T1 to T5, as in control, hardness of dough is 0.8652±0.0165. The control dough had cohesiveness and adhesiveness values of 0.497±0.060 and -33.016±1.452. The cohesiveness of dough with 20% sweet potato flour and 20% of whey protein concentrate increased to 0.442±0.078 and then decreased with increasing percentage of whey protein concentrate. Hardness of the dough decreased with increasing of whey protein concentrate hardness of dough is highest in T1 [(WF (60%): SPF (40%): WPC (0%)] and lowest in T5 [(WF (60%): SPF (0%) WPC (40%)], gumminess and chewiness was decreased significantly from T1 to T5, where as in control (T0) is 0.4300±0.0570 and 0.2137±0.0392 respectively.
Pages: 99-102  |  892 Views  33 Downloads
How to cite this article:
Blessy Sagar Seelam, John David, Anu Kumari. Effect of sweet potato flour and whey protein concentrate on dough for preparation of cookies. Pharma Innovation 2017;6(5):99-102.
The Pharma Innovation Journal