An experiment was carried out during the year 2016-2017 at Post Harvest Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. The experiment was conducted in Randomized Block Design with six treatments and four replications. Cookies were prepared from aerial yam flour by substituting the wheat flour by 20, 40, 60, 80,100 per cent flour and 100 per cent wheat flour as control. Observations in respect of biochemical and sensory evaluation were recorded periodically upto 90th
days of storage.
From the finding it was observed that, the increase in aerial yam flour increased the percentage of moisture, ash, fat, and crude fibre content of cookies while protein and carbohydrate content was decreased. There was gradual increase in moisture content of cookies prepared with different flour combination of aerial yam during storage period. However, ash, fat, protein, crude fibre and carbohydrate content of cookies decreased with advancement of storage period.
Sensory evaluation during storage revealed that the cookies prepared with 60 per cent aerial yam flour and 40 per cent wheat flour was found to be most acceptable with respect to organoleptic characteristics especially taste and flavor/aroma developed during baking. The level of aerial yam flour could be used for substitution of wheat flour in production of cookies upto 60 per cent and still accepted by consumer. The results obtained showed the feasibility of producing nutritious cookies from aerial yam flour.
Pallavi N Bansod, Ekta P Ningot, Panchbhai DM and Shweta Gawande. Storage studies of aerial yam (Dioscorea bulbifera L.) flour cookies. J Pharmacogn Phytochem 2020;9(3):1428-1433.