PRODUCTION AND SENSORY EVALUATION OF DIETARY FIBRE COOKIES FROM ANANAS COMOSUS (SMOOTH CAYANNE, QUEEN, MD2)

Abstract

A study was carried out to evaluate the quality of cookie produced from composite blends of wheat and pineapple fibre varieties. The objectives of the study were to determine the proximate composition and sensory properties of the cookie. Four composite blends of wheat and pineapple fibre varieties were formulated with respect to Control, Smooth Cayanne, Queen and MD2 pineapple. The proximate composition of the cookies were determined using standards methods. The sensory qualities taste, colour, flavour, texture, crispness and overall acceptability were assessed using a 9-point hedonic scale with 1 as dislike extremely and 9 as like extremely. The moisture content, ash content and fat content of the cookies were in the range 3.25 to 4.42%, 4.37 to 4.79% and 23.07 to 24.99% respectively. In addition, the respective fibre, protein and carbohydrate contents of the cookies were 2.32 to 2 3.75%, 21.27 to 22.70 % and 41.23 to 44.29%. Most sensory parameters of the wheat-pineapple fibre varieties composite cookies were significantly higher than those of the control. It is concluded from the results that the addition of pineapple fibre varieties to the wheat flour led to the general improvement in the proximate composition of the cookies, led to enhanced preference for most sensory qualities and overall acceptability. Based on the findings, it is recommended that shelf-life of the cookies should be studied to know their life span, antinutritional properties of the cookies should be studied to have a better idea about nutrient availability, microbial load be studied to know the safety of the cookies and textural profile analysis of the cookies to have an objective texture profile.