Evaluation of the textural and sensory properties of cookies in order to improve quality

Abstract

Textural and sensory properties of cookies were studied by supplementing various proportion of
sweetpotato flour (0 - 100%) to the wheat flour. The cookie dough was subjected to rheological analysis and
texture profile analysis by using TA-XT2i (SMS) in order to determine dough hardness, cohesiveness,
springiness, adhesiveness etc. Spread factor, puncture force and fracture strength of the cookies were also
determined. Water absorption increases from 29 to 169% with increasing the proportion of sweetpotato flour.
The control dough had cohesiveness and adhesiveness values of 0.295g/s and 19.314g/s. The cohesiveness
of dough with 20% sweetpotato flour and 80% of wheat flour increased to 0.480 g/s and then decreased with
increasing percentage of sweetpotato flour. Sweetpotato flour lowered the spread factor from 6.666 to 6.150
with increasing its level from 0-100%. Sensory evaluation revealed that increasing levels of sweetpotato flour
(60%) lowered the overall acceptability (2.7) because of taste and distinct flavor developed during baking.