Sensory Evaluation of Sweet Potato Cookies
Data in sensory evaluation were analyzed using Friedman Two-way Analysis of Variance and data on the proximate composition of the control and the most acceptable treatment were analyzed using independent t -test. Results of the study were summarized as follows The result of the sensory evaluation of sweet potato cookies in terms of appearance. Treatment 2 and treatment 3 got the highest mean of 3. 75 with corresponding mean ranks of 3. 48 and 3. 35 respectively were comparable and quantitatively described as appealing.
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Treatment 5 was found to be the least among treatments in terms of mean rating and rated as interdepartmentally. In terms of odor, the comparison of mean ranks further indicates that the most superior among treatments was Treatment 1 (all purpose flour), quantitatively described as “very pleasant”. In terms f taste, all treatments were similar, quantitatively described as “tasty’. In terms of texture, Treatment 1 (control) was ranked the lowest among Treatments and rated as “slightly coarse” and Treatment 3 ranked as highest, quantitatively described as “fine”. N terms of general acceptability, Treatment 5 was significantly ranked the lowest among Treatments and it was rated as “like moderately’. Treatment 3, was found to be the most acceptable among Treatments. In terms of proximate composition, the result of analysis in terms of protein content in control was 9. 37% and in the most acceptable treatment was. 4%; the result revealed that the control has the highest protein content. In terms of crude fat, the most acceptable treatment got the highest mean value of 21. 015 compare to control with the 16. 90, this indicate that the most acceptable treatment has crude fat significantly higher than that of control. In terms of ash, the most acceptable treatment got the highest mean value of 1. 260 compare to control with 0. 805, this indicate that the most acceptable treatment has an ash significantly higher than that of control. In terms of moisture content, the this indicates that the moisture content between the two treatments could be memorable. In terms of cost analysis , the most acceptable treatment (TO) would cost 426. 16. Conclusion The results on sensory evaluation showed that there was a significant difference in odor and taste.
However, in terms of appearance and general acceptability, there was no significant difference found among the Treatments. Thus, it is concluded that the proportion of sweet potato flour that was added in every treatment affects the characteristics of sweet potato cookies but not on appearance and general acceptability. The proximate composition of sweet potato cookies in terms of crude fat, ash and gesture content was significantly higher than control and in terms of protein content; the percentage of control was higher than the most acceptable treatment.
Cookies with 50% sweet potato flour and 50% all purpose flour was not that economical but it is more nutritious than a commercialese cookies because it contains high level of fiber and a low gluten cookies. Based on the analysis and results, it is recommended that to conduct crude fiber analysis to determined the fiber content and to developed new products using sweet potato flour like muffins, Jams and as a food thickeners for soups.