Abstract:
A study was conducted on drying characteristics of white sapote (casimiroa edulis) slices, functional and nutritional properties of white sapote flour and nutritional and sensorial properties of cookies that processed by blending white sapote flour with wheat flour. The experiment was planned with two factors: drying method and pretreatment. It consisted of twelve combinations of treatments executed in a completely randomized design (CRD). The drying methods were oven dryer, solar dryer and sun, while the pretreatments were blanching, sodium metabisulfite, Sodium chloride and control. The drying characteristics of white sapote such, coefficient of regression (R2) and chi-square (χ2), resulting in values within the range of 0.954 to 0.998 and 0.00021 to 0.00511, respectively. Page model gave a higher coefficient of regression (R2) values (0.9706 to 0.9989) over the other models. The properties of flour of white sapote such as water absorption capacity (5.63 to 8.16 g/g), oil absorption capacity (0.66 to 2.00 g/g), solubility (9.95 to 10.9%), dispersibility (34.83 to 51.83%), moisture (5.04 to 8.88%), crude protein (2.31 to 2.73%), crude fat (1.12 to 1.14 %), crude fiber (3.57 to 3.81%), ash (2.95 to 3.83%), carbohydrate (79.91 to 83.88%), energy (348.64 to 363.90kcal/g), calcium (327.23 to 357.74 mg/100g), iron (28.55 to 29.50mg/100g), and zinc (3.23 to 3.50mg/100g). The moisture, crude protein, crude fat, crude fiber, ash and energy showed significant (P<0.05) differences due to the pretreatments and drying method. The properties of cookies of white sapote such as moisture (7.38 to 7.82%), crude protein (8.67 to 9.02%), crude fat (18.00 to 18.45%,), crude fiber (0.88 to 1.00%), ash (2.71 to 3.15%), carbohydrate (61.42 to 61.87%), energy (443.27 to 447.28kcal/g), calcium (57.24 to 63.33mg/100g), iron (10.26 to 11.40gmg/100g) and zinc (1.35 to 1.65gmg/100g). The moisture, crude protein, crude fat, crude fiber, ash and energy showed significant (P<0.05) differences due to the pretreatments and drying method. Sensory acceptability all data of cookies scores were above 3.00 in a scale of 7 points hedonic. Concerning the sensory attributes, the highest scored for cookies baked from white sapote that dried by solar and treated with sodium metabisulfite. It can be concluded that there is a potential production of good quality cookies from the composite white sapote and wheat flours
