Microbial, Physical and Sensory Attribute Of Cookies Produced From Wheat Flour Fortified with Termitomyces robustus and Spiced with Curry Leaves (Xylopia aethiopica)

Giwa Oluwamodupe Emmanuel, Babalola Rachel Olubunmi, Kolawole Sunday Atanlogun

Abstract


Wheat flour was used to substitute mushroom flour at the ratio of 70:30, 50:50, and 30:70. And each category were substituted with spice (Xylopia aethiopica) which concentration ratio from 5g, 10g, 15g respectively. The cookies prepared without wheat flour and also without mushroom flour serve as positive control. The parameters, thickness, diameter and spread factors were determined with meter rule. Total staphylococcus, bacillus and coliform count were determined using standard form and the effect of spiced (Xylopia aethiopica) concentration was noted. Consumer preference or otherwise was also determine using a taste panel list. The main quality scores of bacteria count on the cookies ranges at 70:30 (1.5x103, 1.0x103 and 9.2x102) ranges from highest  to lowest for total viable count on nutrient agar, and also (1.0x102, 0.9x102,0.7x101) for fungi count on PDA, (1.1x103,9.0x102,6.8x102) for Staphylococcus aureus count on manitol salt agar, and (1.2x103, 1.1x103, 9.2x102) for Bacillus count on tryptose soy agar. The physical quality parameters indicate a range of thickness (0.35-0.45), diameter (4.2-4.1) for 70:30, (0.35-0.4), (3.95-3.85) for 50:50. (0.35-0.4), (3.75-3.75) for 30:70. As the spice concentration increases from 5g, 10g, 15g respectively. The mean quality sensory scores of the cookies ranges for 70:30 from: colour (4.0-3.0), flavour (4.0-3.0), taste (3.5-3.0), overall acceptability (4.0-3.5), for 50:50 colour (3.0-3.0), flavour (3,5-3.0), taste (2.5-2.0), overall acceptability (3.0-3.0) and for 30:70 colour (2.0-1.75), flavour (2.0-2.0), taste (2.0-1.75), overall acceptability (2.5-2.0). The result shows a significant difference at probability level P<0.05 as the spice concentration increases for category A and B but C display no significant difference. the production of cookies from wheat flour fortified with (Xylopia aethiopica) be encouraged to achieve and harvested the preservatives, potential of the spice (Xylopia aethiopica) and the other medical properties that has been recorded from literature review.

Key Words: Xylopia aethiopica, Spice, Termitomyces robustus, Wheat flour


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ISSN (Paper)2224-3186 ISSN (Online)2225-0921

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