Development of Sweet Potato Cookies

Hon, Wan Gi (2019) Development of Sweet Potato Cookies. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The purpose of this study is to develop cookies by using sweet potato flour and gluten-free white rice flour that can be acceptable by panellists, evaluate the quality characteristics and to study the customer acceptance by conduct sensory evaluation. Some investigations were carried out to evaluate both the control cookies and sweet potato cookies. The cookies were evaluated for physical properties (color and hardness), antioxidant properties (Determination of radical scavenging sctivity of DPPH and Total phenolic content) and microbiological test (Total Plate Count), proximate composition included moisture content, ash content, protein, crude fat, crude fiber and carbohydrate. The sample cookies contained 5.31% of moisture content, 2.46% of ash content, 4.82% of protein, 11.57% of crude fat, 1.11% of crude fiber and 74.71% of carbohydrate. Sensory attributes such as color, aroma, taste, crunchiness, and overall acceptability were evaluated by using nine point hedonic scale and preference test for control cookies and Formulation C sample cookies. There were 50 panelists participated in sensory evaluation for both control cookies and sample cookies. In preference test, the sample cookies scored the highest percentage and the sample cookies also scored the highest in overall acceptability during sensory evaluation. Key words: Sweet potato flour, Gluten-free, Antioxidant, Overall acceptability and Sensory Quality.