Flour mixtures consisting of full-fat soy flour and sweet potato flour at 25-75% levels were used in cookie production. Proximate, physical and sensory properties of the cookies were determined. Physical and sensory properties investigated included thickness, diameter, spread factor, spread ratio, fragility, appearance, flavour, texture, aroma, internal crumb appearance and general acceptability which were compared with those of cookies made from whole wheat. Results showed that there was no significant (p>0.05) difference in cookie physical characteristics, as compared with the control sample, except in spread factor and fragility. Cookie spread was found to be influenced by the presence of sugar, oil and water absorption of flour. Panelists' acceptance of cookies was at between 60 and 70%.
Key words: Properties, soy-sweet potato, flour, cookies.
(Global Journal of Pure and Applied Sciences: 2002 8(2): 187-192)