Chemical composition and consumer acceptability of cookies flavoured with vanilla - aidan(Tetrapleuratetraptera) blends
Abstract
Aidan is an underutilised spice with characteristic fragrant and pungent aromatic
odour, similar to vanilla flavour. Chemical composition and consumer acceptability of
cookies flavoured with vanilla-Aidan blends were investigated. Aidan pulp was milled
and substituted for vanilla powder (25-100%) in cookies formulation. Cookies were characterised
for chemical contents and sensory properties using standard methods and panellists
test. Data were analysed using ANOVA at 0.05. The study revealed that chemical
contents, (except carbohydrate and metabolizable energy) and sensory properties of
cookies significantly improved with increase in addition of Aidan. Moisture content of the
cookies ranged between (1.83-3.77%), crude protein (9.83-12.86%), ash (0.55-0.71%),
fat (0.98-1.29%), fibre (0.35-0.46%), carbohydrate (81.35-86.45%) and metabolizable
energy (380.60-393.94 kcal). Mineral content was significantly influenced, with phosphorus
content ranging between (64.00-142.67mg/100g), iron (2.62-6.53 mg/100g) and
zinc (3.80 mg/100g- 4.47 mg/100g). The ranges of tannin, phytate, flavonoid and phenolic
compounds in mg/100g were 0.07-0.08, 0.17-0.23, 0.53-0.82 and 0.76-1.53 respectively.
Mean scores for cookies appearance, taste, aroma, crispness and over all acceptability
ranged between 7.23-8.17, 7.30-7.87, 7.33-8.07, 7.20-7.80 and 7.72-8.31, respectively.
Panellists accepted sample with 3 g (75%) of Aidan and 1 g (25%) of vanilla
the most. Acceptable cookies with good nutritional composition can be produced, using
vanilla-Aidan blends as a flavouring agent.