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This study was undertaken to prepare novelly formulated cookies from elephant foot yam flour (EFYF) with refined wheat flour (RWF) and evaluate their proximate composition, quality characteristics, texture, pasting and organoleptic properties. The formulated cookies prepared from EFYF, substituting RWF up to 70% had sensory properties similar to that of refined flour cookies (control). EFYF and RWF blend revealed reduced water and oil absorption capacity with increased peak and final viscosities when compared with RWF. Reduced lightness, increased redness and hardness were observed for formulated cookies with increase in storage time. Irrespective of the decreasing trend in their texture, overall acceptance of the EFYF cookies by the consumers was increased. Sensory scores revealed the preference of consumers towards formulated cookies. Overall analysis disclosed that the cookies prepared from flour proved acceptable not only in quality characteristics but also fulfil the demand of functional foods in preparation of cookies.

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Vegetable oil becomes polarized on oxidation and polymerization resulting in the formation of peroxide, triglycerides, etc. The quality and reusable state were investigated for sunflower, sesame, rice bran oil and model oil with the addition of oleic acid (2, 4 and 6 %) and antioxidants (citric and tert-Butyl hydroquinone-TBHQ). Excessive reclaims of cooking oil produce toxic by-products due to chemical breakdown that induce the production of polar compounds in oil. To determine the consumable fitness, variations of dielectric constant are observed at different temperatures (29 to 70°C) and frequencies (1 to 10 7 Hz) for the cooking oil. Physical parameters, such as viscosity and density associated with the saturated and unsaturated fatty acid, are also measured at different temperatures to determine the quality of oil. Dielectric constant and viscosity are correlated and analyzed using a newly developed equation with high correlation constant (R 2 =0.998) for oil added with citric acid. Oil added with 2-4 % of oleic acid is observed to have high determination coefficient (R 2 > 0.92). A lowest correlation (R 2 =0.6-0.7) was observed for the oil added with TBHQ. The present study also states that addition of TBHQ to oil does not impede oxidation reaction. Besides, even the shelf life of the oil could not be enhanced and may produce adverse effects in human health.

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