Optimization of sensory attributes and acceptability of cookies made from wheat-tiger nut flour under different storage conditions

Abstract

Background: The global demand of tiger nut for its nutritional, functional and medicinal properties in food fortification is constantly increasing and requires further analysis of its product.

Objective: In this work, sensory result of cookies produced from wheat flour blended with tiger nut flour under different storage conditions for three weeks was evaluated for each week of the storage.

Methods: Data generated from sensory attributes was validated using statistical control chart design to determine critical control points (CCPs) for quality product. At 5% level of significance, the degree of similarity during optimization of different formulated samples was further investigated to establish quality level of acceptability of each product sample based on control limits convergence.

Results: In the first week of storage, sample WTD 121 had close range of convergence indicating high level of acceptability. In the second and third week of storage, both samples WTD 141 and WTD 151 had high acceptability. Microbial analysis during storage at week 0, 1, 2 and 3 showed that under ambient condition, bacteria count ranges from 0 to 7 х 10² cfu/g and fungi count ranges from 0 to 4.5 х 10² cfu/g. Storage under refrigeration condition revealed that bacteria count ranges from 0 to 3 х 10² cfu/g and fungi count ranges from 0 to 1.5 х 10² cfu/g. Bacteria and fungi count ranges from 0 to 3.0 х 10² cfu/g and  0 to 1.0 х 10² cfu/g respectively under freezing storage condition.

Conclusion: The product falls within control limits and within standard of microbial specification for food.