INVESTIGATION OF WHEAT - ANCHOTE (Coccinia abyssinica (LAM.)) COMPOSITE FLOURS FOR COOKIES PRODUCTION

Abstract

A study was conducted on properties of Anchote (Coccinia abyssinica (Lam.)) flour and its application for cookie production by blending with wheat flour. The experiment was planned with two factors; Anchote blending ratios and baking temperatures. It consisted of nine combinations of treatments executed in a completely randomized design (CRD). The Anchote blending ratios were 10, 15 and 20% and the baking temperatures were 160,180 and 200 0C. The physical properties of Anchote flour were 7.68% moisture, 2.93% fiber, 0.82g/mL bulk density and 31.23° angle of repose and are significantly(P< 0.05) different from values of 10.78%, 0.85%, 0.66 g/mL and 37.93° of the respective attributes of wheat flour. The L*,a*and b* color component values of Anchote flour were 82.24, 6.63 and 17.76 and those of the wheat flour were 92.80, 2.21 and 7.72. The functional properties such as water absorption, oil absorption, swelling power, solubility and dispersibilty of Anchote flour were 2.44 g/g, 1.92mL/g, 11.48%, 41.53% and 67.33% while those of the wheat flour were 1.84, 2.18, 9.08, 35.87 and 73.66,respectively with the relevant units indicated. Increasing the blending ratio of Anchote significantly (P< 0.05) affected the functional properties of the composite flours. The pasting properties of Anchote flour included 4025.00, 1075.33, 2949.67, 2171.00 and 1095.67 cP of peak, trough, breakdown, final and set back viscosities respectively and 4.26 min of peak time as well as 70.33 0C pasting temperature. Values of the same attributes for the wheat flour were 2321.00, 299.33, 2021.67, 389.00, 91.67, 5.63 and 77.00 respectively with the relevant units indicated. The blending ratios of Anchote flour have resulted in significant (P< 0.05) differences in values of the indicated pasting properties for each of composite flour. Regarding the rheological properties, Anchote flour exhibited 66.61% water absorption, 7.40 min development time, 1.16 min stability time, 49.66 FU of mixing tolerance index and 22.66FU of farinogram quality number as compared to the values of 52.63%, 2.16 min, 5.56 min, 72.00 FU and 80.66 FU of the respective properties of wheat flour. All of these properties of composite flours were significantly (P<0.05) affected by Anchote blending ratios. The physical properties of cookies of the composite flours such as spread ratio, specific volume and hardness were significantly (P<0.05) affected by the blending ratios and baking temperatures. Similarly, the colors of cookies were also affected by the blending ratios and baking temperatures. Sensory acceptability data of cookies showed that increasing the blending ratio resulted in reduced scores of all attributes. However, all the scores were above 5.00 in a scale of 7 points hedonic scale indicating positive acceptance. In regard to baking temperature the highest score for each attribute was scored for cookies baked at 180 0C. Thus, it can be concluded that Anchote flour can be blended with wheat flour up to 20% to produce cookies good physical and sensorially acceptable quality.