44F-3 |
Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio, and cowpea flours |
K. H. MCWATTERS, J. B. Ouedraogo, A. V. A. Resurreccion, Y. -. C. Hung, and R. D. Phillips. Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 Fonio (Digitaria exilis and Digitaria iburua), a relative of crabgrass, and cowpea (Vigna unguiculata) are widely cultivated in certain regions of West Africa. Both can substantially improve the protein quality of cereal grains. The objective was to determine the baking performance and acceptability of sugar cookies using wheat, fonio, and cowpea flours. Eight formulations were prepared in two replications. Flour components were (1) 100% wheat, (2) 50% wheat/50% fonio, (3) 50% wheat/50% cowpea, (4) 33% wheat/33% fonio/33% cowpea, (5) 25% wheat/75% fonio, (6) 25% wheat/50% fonio/25% cowpea, (7) 75% fonio/25% cowpea and (8) 50% fonio/50% cowpea. Cookie weight, spread ratio, texture (peak force), color (L*, a*, b*) and sensory acceptability (26 consumers) were determined. All formulations had good dough handling characteristics. The 100% wheat cookie had the greatest spread ratio (5.86) and the 75% wheat/25% cowpea the least (4.39). Cookie weight ranged from 9.9 to 11.2 g. The 50% fonio/50% cowpea cookies required the most force (720.3 N) to shear and compress and the 50% wheat/50% fonio the least (399.4 N). The lightest colored cookies were produced by the 100% wheat (L*=74.3) and the 50% wheat/50% cowpea (L*=73.4) formulations. The 25% wheat/75% fonio mixture produced the darkest cookie (L*=65.9). Sensory attributes of appearance, color, and texture were not affected by component flours. Formulations containing 100% wheat or 50% wheat/50% fonio received the highest hedonic ratings for flavor (7.1 and 6.7, respectively) and overall acceptability (6.9 and 6.5, respectively). All other formulations received flavor ratings (4.8 to 5.9) and overall acceptability ratings (4.9 to 5.5) below 6 (like slightly) and were therefore unacceptable. Fonio flour can replace 50% of the wheat flour in a basic sugar cookie formulation without compromising sensory quality.
Session 44F, Product Development
|