QUALITY CHARACTERISTICS OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT AND MUSHROOM
Adebayo-Oyetoro A.O*; Olatidoye O.P; Ogundipe O.O; Balogun I.O and Aro F.O
Department of Food Technology, Yaba College of Technology, Nigeria
E-mail:wonunext@yahoo.com
ABSTRACT
The use of mushroom flour (MF) substitution in wheat flour (WF) from 10 to 30% each, for the production of cookies was investigated. The proximate analysis, sensory evaluation and microbiological examination of the cookies samples were determined.Fresh mushroom samples were sorted and dried at 550C for 2hrs to produce four blends with wheat flour baked produce cookies The crude protein, crude fibre, and ash content of the mushroom supplemented cookies (MSCs) increased with progressive increase in the proportion of mushroom floor, with the 30% MSCs having higher values of 14.05%; 4.22% and 5.5% respectively, while lowest values we recorded for the whole wheat cookies (WWC). The carbohydrate content was observed to decrease with corresponding increase in the percentage of mushroom flour in MSCs. The sensory evaluation shows that no significant differences were observed between the WWC and the 10% MSCs, in the sensory attributes of aroma, texture, taste and overall acceptability (p<0.05). The crude protein of mushroom supplemented cookies and WWC ranges between 12.5 to 14.05% with the mushroom supplemented cookies (MSCs) having the highest value. The ash content increased with progressive increase in the proportion of mushroom flour, the highest value (5.50) was recorded for the 30% MSCs.There were significant differences (p<0.05) between WWCs and MSCs up to 10% supplementation in all the sensory attributes tested; aroma, texture and overall acceptability. The data obtained from the study clearly show the nutritional potentials of the nut as alternative food ingredient for protein supplementation and its reliability as a good source of amino acids for school children and adults.
Keywords: Mushroom flour, proximate analysis, sensory evaluation, total plate count, quality, wheat.