Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 5 | Page No.: 558-567
DOI: 10.3923/pjn.2009.558.567
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Cocoyam Starch Modification Effects on Functional, Sensory and Cookies Qualities

M.C. Ojinnaka, E.N.T. Akobundu and M.O. Iwe

Abstract:
Starches of fine texture from cormels of cocoyam (Xanthosoma sagittifolium), cultivar Ede ocha and cultivar Ede uhie were subjected to acid and enzyme modification treatments. Proximate composition, functional and amylograph pasting properties of the starches were evaluated. The starch samples were also used in the production of cookies at 5, 10, 15, 20 and 25% level of substitution with wheat flour. The cookies produced were subjected to proximate analysis and sensory evaluation. The result of the sensory evaluation showed that cookies prepared at 5% level of substitution were most acceptable. After eight weeks of storage in light polythene bags, the cookies prepared at 5 and 10% levels of substitution with wheat flour were found to be more acceptable by the panelists. Observations on the functional properties showed that the modified cocoyam starches exhibited higher bulk densities than the untreated starches. Native and modified starches with the high water absorption capacity and swelling index were produced from cultivar Ede uhie. There was no significant difference (p>0.05) in the solubility of the starch samples.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Organoleptic Assessment of the Performance of Some Cultivars of Ipomoea batatas in the Development of Selected Snack Products
  •    Effect of Drying Methods on Proximate Composition and Physico-chemical Properties of Cocoyam Flour
  •    Production of Cocoyam, Cassava and Wheat Flour Composite Rock Cake
  •    Effect of Heat and Tetracycline Treatments on the Food Quality and Acridity Factors in Cocoyam [Xanthosoma sagittifolium (L) Schott]
How to cite this article:

M.C. Ojinnaka, E.N.T. Akobundu and M.O. Iwe, 2009. Cocoyam Starch Modification Effects on Functional, Sensory and Cookies Qualities. Pakistan Journal of Nutrition, 8: 558-567.

DOI: 10.3923/pjn.2009.558.567

URL: https://scialert.net/abstract/?doi=pjn.2009.558.567

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

Curve Bottom