Vol. 11, Issue 12 (2022)

Author(s):
Shruti S Kashte, Dr. Pradip P Relekar and Vishal B Yadav

Abstract:
An investigation entitled “Development of the process for preparation of aerial yam (Dioscorea bulbifera) cookies with studying changes in the physical and sensory quality parameters during storage” was undertaken at the Department of Fruit, Vegetable and Flower Crops, Faculty of Post-Harvest Management, Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli, District Ratnagiri, during the year 2017-2018. The study aimed to standardize the recipe for the aerial yam cookies from aerial yam flour and to study the storage behaviour of aerial yam cookies at ambient conditions. For this experiment, the Factorial Completely Randomized Design (F.C.R.D.) was used. The experiment was carried out with five treatments comprising of different proportions of aerial yam flour and maida i.e. 0:100, 20:80, 30:70, 40:60, 50:50 in the aerial yam cookies and the product was analysed for physical and sensory qualities initially and during 10, 20 and 30 days of storage. The physical parameters except diameter, all other parameters such as thickness and volume of the cookies decreased with the increase in the level of aerial yam flour in the cookies. An increase in L* values with decrease in the a* and b* value for colour of the cookies was observed during storage. From the results of present studies, it can be concluded that the aerial yam cookies could be stored up to 30 days at ambient condition, when packed in 400 gauge low density polyethylene (LDEP). Based on the sensory qualities and economics, the aerial yam cookies could be prepared by using 20 per cent aerial yam flour level with higher overall acceptability.