Chemical composition and consumer acceptability of cookies flavoured with vanilla-Aidan (Tetrapleura tetraptera) 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 α0.05. 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.

Keywords

• tetrapleura tetraptera
• cookies
• spices
• consumer acceptability
• functional food