Effect of Honey on Selected Physical and Sensory Properties of Cookies from Cassava-Wheat Composite Flour

Abstract

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 flour in terms of sensory preference; and that honey substitution improves spread ratio of cookies but increased moisture content of cassava-wheat composite cookies.

Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity

“…This is probably explained by its high proportion of glucose and fructose, which are more hygroscopic than the sucrose used in the other formulations. Similar results were obtained by Adeboye and Bamgbose (2015), who support the idea that the addition of honey to the formulations of biscuits increased their moisture content, because it reduces moisture diffusion in the batter during baking. On the other hand, the lowest moisture level was found in the wheat flour formulation ( p ≤ 0.05).…”