International Journal of Food Science and Agriculture

ISSN Print: 2578-3467 Downloads: 122054 Total View: 2264046
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Article http://dx.doi.org/10.26855/ijfsa.2020.09.005

Changes in Sweet Potato Cookies During Storage

Osibanjo A. 1,*, Bamiro O. 2, Henshaw F. 2, Awonorin S. 2

1 Federal Institute of Industrial Research, Oshodi (FIIRO), Lagos State, Nigeria.

2 Federal University of Agriculture, Abeokuta (FUNAAB), Ogun State, Nigeria.

*Corresponding author: Osibanjo A.

Published: August 4,2020

Abstract

This study was done to determine the shelf stability and quality changes in sweet potato cookies during a storage period of 12 weeks. The cookie samples were packed and sealed in bi-axially oriented polypropylene (BOPP) sachets, stored under tropical ambient conditions, along with a commercial brand of wheat coo-kies which served as the control. Samples were withdrawn for analyses at 2 week intervals and quality parameters monitored were weight, moisture content, perox-ide value, texture in terms of force at peak and deformation. Results showed that the sweet potato cookies were comparable in quality and stability and probably even better than the control during storage. Change pattern in the measured parameters were also found to be similar in both samples. Changes recorded over the storage period were weight gain of 4.6% and 9.2%, moisture gain of 4.4% and 2.5%, decrease in force at peak of 80.8% and 73.2%, increase in deformation of 69.0% and 82.1% in the test and control samples respectively. Peroxide value in both samples decreased during storage, with initial and final figures well below the maximum acceptable standard limits. This shows the promising potential of sweet potato as a suitable alternative to wheat in the production of cookies. The adoption of this finding can enable conservation of valuable foreign reserves and ultimately lead to expanding utilization and value addition to sweet potato.

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How to cite this paper

Changes in Sweet Potato Cookies During Storage

How to cite this paper: Osibanjo A., Bamiro O., Henshaw F., Awonorin S. (2020) Changes in Sweet Potato Cookies During Storage. International Journal of the Science of Food and Agriculture, 4(3), 256-261.

DOI: http://dx.doi.org/10.26855/ijfsa.2020.09.005