Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening

Abstract

Sweet potato and shea butter remain underutilized crops. Their potential in the production of ready-to-eat snacks could enhance food security. Hence, this study evaluated cookies from sweet potato flour using shea butter as a shortening. Cookies samples were produced from 100% sweet potato flour with margarine (SPM); 100% sweet potato flour with shea butter (SPS); 100% wheat flour with shea butter (WCS); 100% wheat flour with margarine (WMC), 50% wheat, 50% sweet potato flour with shea butter (WSS); 50% wheat, 50% sweet potato flour with margarine (WSM). Cookies samples were analysed for physical properties, colour, proximate composition and sensory acceptability. The physical properties of the cookies samples had the weight, diameter, thickness and spread ratio ranging from 5.99 to 7.7 g, 3.76 to 4.27 cm, 0.54 to 0.64 cm, and 10.59 to 13.86, respectively. The colour properties of the cookies sample had the L*, a* and b* values ranging from 33.99 to 61.08, -6.03 to 0.72 and 10.87 to 22.51, respectively. The proximate composition of the cookies sample was moisture content (2.39-4.98%), fat (11.74-14.41%), protein (2.71-3.54%), fibre (2.26- 2.83%), ash (1.92-1.99%), carbohydrate (74.28-78.66%), while the energy value ranged from 340.77 to 356.34 kCal. The use of shea butter as shortening led to a lower value of fat and spread ratio of cookies. In the sensorial acceptability ranking, the texture, crunchiness and aroma of cookies samples were not significantly different (p < 0.05). Sensory panellists adjudged cookies produced with sweet potato using shea butter shortening as liked moderately. Hence, the production of gluten-free cookies using sweet potato flour with shea butter shortening could serve as a low-cost, nutrient-dense, ready-to-eat snack.