Skip to content
Research Article Open access CC BY 4.0

Sensory Properties and Microbial Characteristics of Cookies Prepared from Refined Wheat Flour Supplemented with Sweet Potato Flour and Whey Protein Concentrate

Blessy Sagar Seelam, John David, Neha Singh, Sonia Morya

International Journal of Biochemistry Research & Review · pp. 1–7 · Published 7 Jul 2017

10.9734/IJBCRR/2017/33992

Abstract

A study was conducted for sensory analysis and microbial assay for the cookies supplemented with refined wheat flour, sweet potato flour and whey proteins concentrate (WPC-80). The cookies made were nutritious products for all peoples. The product on the whole composed of sweet potato flour, whey protein concentrate (WPC-80), refined wheat flour and other ingredients such as butter and sugar. The product was made with different formulations. Sensory evaluation was done for acceptability of the product and microbial study was conducted for the developed cookies. Results from sensory analysis revealed that all treatment combinations are in acceptable level. Among all, T3 HT1 (20% SPF and 20% WPC) scored best in overall acceptability. The SPC ranges from 1.400±0.548 to 4.400±0.548 from 0th to 30th days, Yeast and mould was NIL in 0th and 15th day on 30th it was recorded. Coli forms count is NIL in 0th day and it was recorded in 15th and 30th days for different treatment combination.

Sweet potato flour whey protein concentrate cookies sensory evaluation microbial assay

Cited by 0

No indexed citations yet.

Article metrics

Real usage data collected on this platform.

0

Page views

0

PDF downloads

0

Outbound clicks

0

Citations

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

No views recorded yet.

Traffic sources

Referring site, by host.

No traffic recorded yet.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.