EFFECT OF POTATO POWDER SUPPLEMENTATION AND SPICES ADDITION ON PHYSICAL AND SENSORY PROPERTIES OF COOKIES

Sreemoyee Chakraborty, Saikat Mazumder, Soumitra Banerjee

Abstract: The objective of the study was to determine the acceptability of potato powder supplemented and spices added cookies based on their sensory and physical properties. Sensory evaluation was done based on hedonic scale. Potato powder supplementation was ranged from 10-50% (wt. of flour/wt. of potato powder). Cardamom and clove were used as flavoring agent, which ranges from 0.5% to 1% (wt. of flour/wt. of spice). Increment in potato powder supplementation was lead to substantial decrement in physical properties and sensory evaluation (P<0.05) irrespective of spices addition. 10-30% replacement by potato powder was found to be acceptable. 10% replacement by potato powder and in combination with cardamom: clove ratio (1.5:0.5) was found to be the best in overall acceptability (P<0.05). Moreover, the cookie samples prepared with formulations having potato powder and wheat flour ratio of 1:9 and 2:8 with the combination of cardamom and clove (1:1 and 1.5:0.5) had the same or higher sensory score than the conventional wheat flour cookies. ANOVA analysis showed that Variation in spices addition have a significant effect on flavour. Whereas, amount of replacement by potato powder has a significant effect on over all acceptability, taste, and colour (P<0.05)

Keywords: cookies, potato powder supplementation, spices addition, sensory & physical analysis, ANOVA analysis.

DOI: https://doi.org/10.15623/ijret.2015.0403069