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Development of Olu (Nymphaea pubescens Willd) seed flour incorporated cookies and determination of organoleptic properties

Authors:

N. Nizam,

University of Peradeniya, LK
About N.
Postgraduate Institute of Agriculture
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P. C. Arampath

University of Peradeniya, LK
About P. C.
Department of Food Science & Technology, Faculty of Agriculture
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Abstract

The research was conducted to investigate the potential of incorporation of Olu (white water lily or hairy water lily), Nymphaea pubescens Willd seeds flour with wheat flour in cookies and evaluation of their organoleptic properties. The proximate composition of Olu seed samples was determined. The control (wheat flour) and six cookie formulations replacing wheat flour with white water lily seed flour (20, 30, 40, 60, 80 & 100%) were prepared. The organoleptic attributes; colour, odour, taste, texture, sweetness and overall acceptability were evaluated on a Hedonic scale (7 – points) using an untrained panel. Proximate composition of Olu seeds included moisture 12.04 ± 0.06%, ash 0.54 ± 0.04%, fat 0.46 ± 0.05%, crude protein 2.35 ± 0.04%, crude fibre 0.58 ± 0.05% and carbohydrates 84.03 + 06%. The results showed that except for odour and texture, all the other sensory attributes of 30% substitution were scored as like slightly (5) or sometimes more acceptable than the control. However, the cookies with 40% and higher than 40% olu seed flour formulations were less acceptable than 30% formulation in all sensory attributes. According to the Friedman test, there was a significant difference of cookies in terms of colour, taste, sweetness and overall acceptability (p = 0.05).
How to Cite:
Published on 27 Aug 2016.
Peer Reviewed

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