Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies

M Goubgou,O Banhoro,A Savadogo,Y Traoré,L.T Songré-Ouattara,F Bationo

doi:10.26656/fr.2017.5(3).572

Abstract

Lipid (oil and fat) is one of the basic and important components used in the production of cookies. It plays several roles in their composition and a judicious choice of this ingredient makes it possible to have cheap, delicious and very nutritious cookies. This study aimed to evaluate the effect of refined cottonseeds oil (RCO), refined palm oil (RPO) and red (or crude) palm oil (CPO) on sorghum (Sorghum bicolour var. Gampela) cookies. Oils were incorporated at levels of 16%, 20% and 24%. Cookies quality were evaluated based on quantitative sensory profile, sensory acceptability, preference classification and paired-comparison test. The results of sensory profile tests showed that the sensory descriptors ranged from very low to medium intensity (1.33 to 3.83 on a scale of 5). Both acceptability and classification tests showed that cookies produced with 20% of refined oil (RCO and RPO) and those with 16% of CPO were the most preferred and RCO and RPO with 20% of the oil were appreciated as control cookies produced with 20% of margarine. The colour, texture and fat impression had most influenced the consumers’ preferences. RCO, RPO and CPO exhibit the potential to be used as substitutes to margarine to produce sorghum cookies.

Highlights

This study aimed to evaluate the effect of refined cottonseeds oil (RCO), refined palm oil (RPO) and CPO on the sensory properties of sorghum cookies
The sensory profile and acceptability data were statistically treated using a one-way analysis of variance (ANOVA) with the XLSTAT software, version 2016.02.27444
The intensity of several descriptors varied significantly with the level of oil incorporation. This is the case of caramel odour of all cookies, red palm odour of cookies produced with crude palm oil, caramel aroma of all cookies, the aroma of crude palm oil of cookies produced with red palm oil, melting texture of cookies produced with both refined oils, crunchy texture of cookies produced with refined palm oil, sweet taste of cookies produced with refined cottonseeds oil, fat impression of all cookies

Summary

Introduction

Undernutrition remains a major issue in the world, in developing countries, being an underlying cause of 45% of child mortality (Abubakar et al, 2012; WHO, 2020). Nutritional deficiencies are still major causes of death and disease, especially among vulnerable and socially disadvantaged people like women and children less than five years of age (WHO, 2020). Burkina Faso is one of the developing countries showing a high prevalence of undernutrition. In this country, it is estimated that 360,048 children aged 6-59 months will suffer from acute malnutrition during 2020 (Ministère de la santé, 2020). In Burkina Faso, like other developing countries, different strategies exist including food diversification to tackle this scourge (FAO, 2013; Bailey et al, 2015; Vidailhet et al, 2017). Some initiatives are undertaken to develop local food varieties using local raw materials including millet and maize couscous, pre-cooked fonio, tô, paste, pancakes, gruel, infant flours and cookies (Broutin et al, 2003; Songre-Ouattara et al, 2016; Hama -Ba et al, 2019)

Objectives

Methods

Results

Discussion

Conclusion