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Adedola S Adeboye

Adedola S Adeboye
Moshood Abiola Polytechnic,
PMB 2210, Abeokuta

  • Research Article
    Effect of Honey on Selected Physical and Sensory Properties of Cookies from Cassava-Wheat Composite Flour
    Author(s): Adedola S Adeboye and Bamgbose AAdedola S Adeboye and Bamgbose A

    This work assessed the effect of the inclusion of honey as partial sweetener in cookies baked with batter developed from cassava wheat composite flour. A recipe was adapted from previous study and the sugar in the established formulation was there after substituted in the proportions of Honey (H): Sugar (S) 10H:90S, 20H:80S, 30H:70S, 40H:60S and 50H:50S to obtain different set of recipe respectively. Baked products were subjected to some physical measurements and sensory evaluation. Result obtained indicated significant difference (P<0.05) in flavour and overall acceptability while no significant difference was observed in the other sensory parameters assessed. There were significant difference (P<0.05) in all the physical properties assessed. The study concludes that partial substitution with honey at 20% level is optimal for an acceptable cookie from cassavawheat composite flo.. Read More»
    DOI: 10.4172/2157-7110.1000459

    Abstract PDF