Proximate and Sensory Properties of Dioscorea bulbifera Composite Flour Made Cookies and Cake
1, 2, 3, 3
- 1Department of Food Science Technology and Nutrition, Sambalpur University, Jyotivihar, Burla, Sambalpur, Odisha, INDIA.
- 2School of Biological Sciences, National Institute of Science Education and Research, Bhubaneswar, Odisha, INDIA.
- 3Centre of Excellence in Natural Products and Therapeutics, Department of Biotechnology and Bioinformatics, Sambalpur University, Jyotivihar, Burla, Sambalpur, Odisha, INDIA.
CORRESPONDENCE
Pradeep Kumar Naik
Centre of Excellence in Natural Products and Therapeutics, Department of Biotechnology and Bioinformatics, Sambalpur University, Jyotivihar, Burla, Sambalpur, Odisha, INDIA.
Received: 13-06-2021; Accepted: 09-08-2021.
Volume 10, Issue 2 · pp. 476-483 · 2021 · DOI: 10.5530/ajbls.2021.10.63
ABSTRACT
Dioscorea bulbifera is a traditional wild tuber belongs to family Dioscoreaceae. It is not only rich in nutrients but also possesses medicinal properties. In this study an attempt has been made to produce cookies and cake from combination of wheat and Dioscorea bulbifera flour. Dioscorea bulbifera flour was incorporated with wheat flour in ratio of 25%, 50% and 75%. Composite flour made cookies and cake were examined for acceptability on the basis of biochemical and sensory parameters. Result of the study revealed that moisture, ash and fiber content gradually increases with increase in incorporation level of Dioscorea bulbifera flour (Dbf) with wheat flour at the same time as fat, carbohydrate and protein content steadily decreased. According to panelist 50% substituted cake and cookies received highest score for all the attributes. But all cookies and cake were not only obtained good score of overall acceptability but also possessed appreciable amount of nutrients.
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Induar, S., Behera, B. C., Dubey, D., & Naik, P. K. (2021). Proximate and Sensory Properties of Dioscorea bulbifera Composite Flour Made Cookies and Cake. Asian Journal of Biological and Life Sciences, 10(2), 476-483. https://doi.org/10.5530/ajbls.2021.10.63
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© 2021 Author(s)
This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. CC BY 4.0