Physical & sensory properties of cookies prepared by utilizing wheat germ oil and defatted wheat germ
The International Journal of Global Sciences (TIJOGS)
Muhammad Fahad Latif1*, Ali Raza1, Neelum Shahzadi2, Abbad Shaukat2
1National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
2Institute of Food Science and Technology, CAAS, Beijing, China.
*Corresponding author’s email: firstname.lastname@example.org
|Jun 19,2019||Aug 24,2019||Aug 25,2019|
2019 / Vol: 2 / Issue: 3
The weight and thickness of DFWG supplemented cookies was affected significantly by the treatments as well as storage intervals. However, diameter and spread ratio of these cookies differed significantly by the variation in treatments but differed non significantly throughout the storage period of two months. The weight of cookies increased from 14.11 g to 15.67 g among different treatments, while thickness decreased from 1.37 cm to 1.29 cm by the incorporation of DFWG flour in the formulation of cookie. The diameter and spread ratio of cookies decreased from 7.43 cm to 6.16 cm and 5.75 to 4.44, respectively as the proportion of DFWG flour increased in the blends. The sensory parameters of cookies i.e. color, flavor, crispiness and overall acceptability varied significantly due to differences in treatments as well as storage intervals. The scores assigned to these sensory attributes of cookies containing DFWG flour upto 15% were almost similar or even more than that of cookies prepared from 0% DFWG. The cookies prepared from 20% and 25% supplementation of DFWG were least preferred by the panellists for all of these sensory parameters. Scores for overall acceptance assigned by judges to the cookies prepared from different flour blends decreased progressively with the passage of time during storage and the lowest values for color, flavor, crispiness and overall acceptability were attained by the cookies tested after 60 days of storage.
Key words: sensory properties, defatted wheat germ (DFWG),
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