Vitamin Content and Storage Studies of Cookies Produced from Wheat, Almond and Carrot Flour Blends

Abstract

The purpose of this study was to produce cookies from wheat, almond and carrot flour blend, evaluate the vitamin content and storage parameters. Wheat, almond and carrot flour were blended in the ratio: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E respectively to produce cookies. The control sample A was without almond and carrot flour. The cookies produced were analysed for vitamin content and were stored for 7weeks at relative humidity corresponding to wet and dry season condition (70% and 30% respectively). The cookies were then analysed for pH, moisture and fungi content in an interval of every 2 weeks using standard methods, at the end of the storage, the sensory attributes and vitamin content of the cookies were analysed. The vitamin content range: from 341.53 to 653.27 µg/100 g for vitamin A, 1.523 to 2.450 mg/g for vitamin B1, 0.65 to 0.92 mg/g for vitamin B2, 3.12 to 3.52 mg/g for vitamin B3 and 2.093 to 3.007 mg/g for vitamin C. All cookies samples were generally accepted by sensory panelist before storage and at the end of storage time. At the end of storage, pH value ranged from 5.5 to 7.8 for wet season condition cookies and from 5.5 to 5.7 for dry season condition cookies. The moisture content ranged from 4.5 to 6.17% for wet season condition cookies and 1.33 to 1.63% for dry season condition cookies. The vitamin A content after storage ranged from 341.53 to 653.23 IU/100 g for wet season condition cookies and 336.61 to 653.01 IU/100 g for dry season condition cookies, while vitamin C ranged from 2.093 to 3.007 mg/g and 2.11 to 3.01 mg/g for wet and dry season condition cookies respectively. 1CFU of fungi was identified for each sample of cookie. The study provides evidence that wheat, almond and carrot are suitable for cookies production and variation of storage conditions did not cause spoilage of cookies.