Cookies from composite flour and starch (mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch and orange sweet potato starch)

Abstract

The physicochemical and sensory characteristics of cookies produced from mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch and orange sweet potato starch, with several ratio were studied by us. Using non factorial completely randomized design with six controls (100% wheat flour, 100% mocaf (control 2); 100% breadfruit flour (control 3); 100% orange sweet potato flour (control 4); 100% breadfruit starch (control 5); and 100% orange sweet potato starch (control 6) and seven comparations of mocaf (M): breadfruit flour (BF): orange sweet potato flour (OF): breadfruit starch (BS): orange sweet potato starch (OS). The results showed that cookies with the best quality was cookies from the mocaf ratio: breadfruit flour: orange sweet potato flour: breadfruit starch: orange sweet potato starch 70:10:10:5:5.