Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours
Summary White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation. Formulations were: (1) 100% wheat, (2) 50% wheat/50% fonio, (3) 50% wheat/50% cowpea, (4) 33% wheat/33% fonio/33% cowpea, (5) 25% wheat/75% fonio, (6) 25% wheat/50%...
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| Veröffentlicht in: | International journal of food science & technology 2003-04, Vol.38 (4), p.403-410 |
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| container_title | International journal of food science & technology |
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| creator | McWatters, Kay H. Ouedraogo, Jean B. Resurreccion, Anna V. A. Hung, Yen-C. Phillips, R. Dixon |
| description | Summary
White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation. Formulations were: (1) 100% wheat, (2) 50% wheat/50% fonio, (3) 50% wheat/50% cowpea, (4) 33% wheat/33% fonio/33% cowpea, (5) 25% wheat/75% fonio, (6) 25% wheat/50% fonio/25% cowpea, (7) 75% fonio/25% cowpea and (8) 50% fonio/50% cowpea. The 100% wheat cookies had the greatest spread ratio (5.86) and the 75% wheat/25% cowpea the least (4.39). The 50% fonio/50% cowpea cookies required the most force (720.3 N) to shear and the 50% wheat/50% fonio the least (399.4 N). The 100% wheat and the 50% wheat/50% cowpea cookies had the lightest colour and the 25% wheat/75% fonio the darkest. Sensory panel assessments of appearance, colour and texture were not affected by component flours. Cookies containing 100% wheat or 50% wheat /50% fonio received the highest hedonic ratings for flavour (7.1 and 6.7, respectively) and overall acceptability (6.9 and 6.5, respectively). All other formulations were unacceptable. |
| doi_str_mv | 10.1046/j.1365-2621.2003.00716.x |
| format | Article |
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White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation. Formulations were: (1) 100% wheat, (2) 50% wheat/50% fonio, (3) 50% wheat/50% cowpea, (4) 33% wheat/33% fonio/33% cowpea, (5) 25% wheat/75% fonio, (6) 25% wheat/50% fonio/25% cowpea, (7) 75% fonio/25% cowpea and (8) 50% fonio/50% cowpea. The 100% wheat cookies had the greatest spread ratio (5.86) and the 75% wheat/25% cowpea the least (4.39). The 50% fonio/50% cowpea cookies required the most force (720.3 N) to shear and the 50% wheat/50% fonio the least (399.4 N). The 100% wheat and the 50% wheat/50% cowpea cookies had the lightest colour and the 25% wheat/75% fonio the darkest. Sensory panel assessments of appearance, colour and texture were not affected by component flours. Cookies containing 100% wheat or 50% wheat /50% fonio received the highest hedonic ratings for flavour (7.1 and 6.7, respectively) and overall acceptability (6.9 and 6.5, respectively). All other formulations were unacceptable.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1046/j.1365-2621.2003.00716.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Acceptability ; Biological and medical sciences ; biscuits ; Cereal and baking product industries ; colour ; Food industries ; Fundamental and applied biological sciences. Psychology ; spread ; texture ; weight</subject><ispartof>International journal of food science & technology, 2003-04, Vol.38 (4), p.403-410</ispartof><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4766-ba80108cf15a6377ff27f8068f54aefbeed02422ef3c9d561d1ca10f61e2b7c23</citedby><cites>FETCH-LOGICAL-c4766-ba80108cf15a6377ff27f8068f54aefbeed02422ef3c9d561d1ca10f61e2b7c23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1046%2Fj.1365-2621.2003.00716.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1046%2Fj.1365-2621.2003.00716.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14662082$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>McWatters, Kay H.</creatorcontrib><creatorcontrib>Ouedraogo, Jean B.</creatorcontrib><creatorcontrib>Resurreccion, Anna V. A.</creatorcontrib><creatorcontrib>Hung, Yen-C.</creatorcontrib><creatorcontrib>Phillips, R. Dixon</creatorcontrib><title>Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours</title><title>International journal of food science & technology</title><description>Summary
White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation. Formulations were: (1) 100% wheat, (2) 50% wheat/50% fonio, (3) 50% wheat/50% cowpea, (4) 33% wheat/33% fonio/33% cowpea, (5) 25% wheat/75% fonio, (6) 25% wheat/50% fonio/25% cowpea, (7) 75% fonio/25% cowpea and (8) 50% fonio/50% cowpea. The 100% wheat cookies had the greatest spread ratio (5.86) and the 75% wheat/25% cowpea the least (4.39). The 50% fonio/50% cowpea cookies required the most force (720.3 N) to shear and the 50% wheat/50% fonio the least (399.4 N). The 100% wheat and the 50% wheat/50% cowpea cookies had the lightest colour and the 25% wheat/75% fonio the darkest. Sensory panel assessments of appearance, colour and texture were not affected by component flours. Cookies containing 100% wheat or 50% wheat /50% fonio received the highest hedonic ratings for flavour (7.1 and 6.7, respectively) and overall acceptability (6.9 and 6.5, respectively). All other formulations were unacceptable.</description><subject>Acceptability</subject><subject>Biological and medical sciences</subject><subject>biscuits</subject><subject>Cereal and baking product industries</subject><subject>colour</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>spread</subject><subject>texture</subject><subject>weight</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqNkc1u2zAQhIWiAeqmfQdeWiRApZKURMqHHoqkSRMkaZv-HYk1vZTpyKRLSrD8GnniSHaQXnPaBXa-HWAmSQijGaOF-LjMWC7KlAvOMk5pnlEqmcj6F8nk6fAymdBpSdOy4Pmr5HWMS0opz2UxSe6_L7bRamgIuDmJ6KIPW6IXEEC3GGxsrY7EGxK7GgLR3t9ZjMN0LVhnXU1Wtm-7gDvRZoHQfiDGO-vJ0amtbQvBAsHeNjYe7zy036wRyNEfWzsgnas7q7sGWjgmpvFdiG-SAwNNxLeP8zD5ffbl18nX9Orb-cXJ56tUF1KIdAYVZbTShpUgcimN4dJUVFSmLADNDHFOecE5mlxP56Vgc6aBUSMY8pnUPD9M3u__roP_12Fs1cpGjU0DDn0XFZdTPq3EKKz2Qh18jAGNWge7grBVjKqxBLVUY9ZqzFqNJahdCaof0HePHhCHkE0Ap238zxdCcFqNFp_2uo1tcPvs_-ri8uznsA18uueHwrB_4iHcKSFzWaq_N-eqKG-vL3_cUlXkD-13rKI</recordid><startdate>200304</startdate><enddate>200304</enddate><creator>McWatters, Kay H.</creator><creator>Ouedraogo, Jean B.</creator><creator>Resurreccion, Anna V. A.</creator><creator>Hung, Yen-C.</creator><creator>Phillips, R. Dixon</creator><general>Blackwell Publishing Ltd</general><general>Blackwell Science</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>200304</creationdate><title>Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours</title><author>McWatters, Kay H. ; Ouedraogo, Jean B. ; Resurreccion, Anna V. A. ; Hung, Yen-C. ; Phillips, R. Dixon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4766-ba80108cf15a6377ff27f8068f54aefbeed02422ef3c9d561d1ca10f61e2b7c23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Acceptability</topic><topic>Biological and medical sciences</topic><topic>biscuits</topic><topic>Cereal and baking product industries</topic><topic>colour</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>spread</topic><topic>texture</topic><topic>weight</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>McWatters, Kay H.</creatorcontrib><creatorcontrib>Ouedraogo, Jean B.</creatorcontrib><creatorcontrib>Resurreccion, Anna V. A.</creatorcontrib><creatorcontrib>Hung, Yen-C.</creatorcontrib><creatorcontrib>Phillips, R. Dixon</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>McWatters, Kay H.</au><au>Ouedraogo, Jean B.</au><au>Resurreccion, Anna V. A.</au><au>Hung, Yen-C.</au><au>Phillips, R. Dixon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours</atitle><jtitle>International journal of food science & technology</jtitle><date>2003-04</date><risdate>2003</risdate><volume>38</volume><issue>4</issue><spage>403</spage><epage>410</epage><pages>403-410</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation. Formulations were: (1) 100% wheat, (2) 50% wheat/50% fonio, (3) 50% wheat/50% cowpea, (4) 33% wheat/33% fonio/33% cowpea, (5) 25% wheat/75% fonio, (6) 25% wheat/50% fonio/25% cowpea, (7) 75% fonio/25% cowpea and (8) 50% fonio/50% cowpea. The 100% wheat cookies had the greatest spread ratio (5.86) and the 75% wheat/25% cowpea the least (4.39). The 50% fonio/50% cowpea cookies required the most force (720.3 N) to shear and the 50% wheat/50% fonio the least (399.4 N). The 100% wheat and the 50% wheat/50% cowpea cookies had the lightest colour and the 25% wheat/75% fonio the darkest. Sensory panel assessments of appearance, colour and texture were not affected by component flours. Cookies containing 100% wheat or 50% wheat /50% fonio received the highest hedonic ratings for flavour (7.1 and 6.7, respectively) and overall acceptability (6.9 and 6.5, respectively). All other formulations were unacceptable.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1046/j.1365-2621.2003.00716.x</doi><tpages>8</tpages></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Acceptability Biological and medical sciences biscuits Cereal and baking product industries colour Food industries Fundamental and applied biological sciences. Psychology spread texture weight |
| title | Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours |
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