Effect of sweet potato flour and whey protein concentrate on dough for preparation of cookies
Blessy Sagar Seelam, John David and Anu Kumari
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.
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.