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

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...

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Main Authors:	Banhoro, O., Songré-Ouattara, L. T., Traoré Y., Goubgou, M., Bationo, F., Savadogo, A.
Format:	Journal Contribution
Language:	English
Published:	2023
Subjects:	Sorghum crude palm oil Plant oils Biscuits Sensory evaluation Colour Fats Texture Consumer preferences
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/22658
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spelling	oai:http:--agris.upm.edu.my:0-22658Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookiesBanhoro, O.Songré-Ouattara, L. T.Traoré Y.Goubgou, M.Bationo, F.Savadogo, A.Sorghumcrude palm oilPlant oilsBiscuitsSensory evaluationColourFatsTextureConsumer preferencesLipid (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.2023-05-27T14:11:00Z2023-05-27T14:11:00Z2021Journal ContributionArticleNon-RefereedFood Research (Malaysia), 5 (3), p. 190-2022550-2166http://agris.upm.edu.my:8080/dspace/handle/0/22658MY2023050656enhttps://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_22__fr-2020-572_goubgou_2.pdfBurkina Fasohttp://www.oceandocs.org/license
institution	AGRIS
collection	AGRIS
language	English
topic	Sorghum crude palm oil Plant oils Biscuits Sensory evaluation Colour Fats Texture Consumer preferences
spellingShingle	Sorghum crude palm oil Plant oils Biscuits Sensory evaluation Colour Fats Texture Consumer preferences Banhoro, O. Songré-Ouattara, L. T. Traoré Y. Goubgou, M. Bationo, F. Savadogo, A. Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies
description	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.
format	Journal Contribution
author	Banhoro, O. Songré-Ouattara, L. T. Traoré Y. Goubgou, M. Bationo, F. Savadogo, A.
author_facet	Banhoro, O. Songré-Ouattara, L. T. Traoré Y. Goubgou, M. Bationo, F. Savadogo, A.
author_sort	Banhoro, O.
title	Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies
title_short	Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies
title_full	Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies
title_fullStr	Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies
title_full_unstemmed	Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies
title_sort	effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies
publishDate	2023
url	http://agris.upm.edu.my:8080/dspace/handle/0/22658
_version_	1819285825032028160
score	13.4562235

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

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