DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (IPOMEABATATAS L.): SENSORY AND NUTRITIONAL EVALUATION

In developing countries especially in Côte d’Ivoire child malnutrition is a major burden. This malnutrition is often associated with poor nutritional composition of the complementary foods introduced during the weaning period. The purpose of this study was to assess nutritional, microbiological, and...

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Autores principales:	Gisèle Ahou Yah KOUA, Konan Evrad Brice DIBI, Edwige Essoma AKOA, Sébastien NIAMKE
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2021
Materias:	cupcakes cookies ofsp nutritional value sensory acceptance Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/d370f3bdec304b4c92544d1f912b699d
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spelling	oai:doaj.org-article:d370f3bdec304b4c92544d1f912b699d2021-12-02T19:27:31ZDEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (IPOMEABATATAS L.): SENSORY AND NUTRITIONAL EVALUATION2068-66092559-6381https://doaj.org/article/d370f3bdec304b4c92544d1f912b699d2021-06-01T00:00:00Zhttp://fens.usv.ro/index.php/FENS/article/view/795/741https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381In developing countries especially in Côte d’Ivoire child malnutrition is a major burden. This malnutrition is often associated with poor nutritional composition of the complementary foods introduced during the weaning period. The purpose of this study was to assess nutritional, microbiological, and sensory properties of cupcakes and cookies supplemented with orange-fleshed sweet potato (OFSP). The proximate and microbiological analysis of enriched products was performed using analytical standard methods. Sensory evaluation of formulated cupcakes and cookies was based on nine-point hedonic scales. Proximate composition showed significant improvements in the contents of ash (1.02±0.06 – 1.98±0.03 g/100g dw), fiber (5.39±0.13 – 7.64±0.47 g/100g dw), and provitamin A (1031 – 4641 mg/100g dw) of enriched cupcakes and cookies compared to control. Based on moderate daily consumption of two pieces of OFSP composite cupcakes (60g/piece) and cookies (44g/piece), children aged 1 to 3 years may cover at least 42 and 85 % of their RDA for vitamin A, respectively. The microbial analysis indicated showed that enriched OFSP cupcakes and cookies were of acceptable microbiological quality. In addition, the enriched OFSP cupcakes and cookies were accepted and liked by the consumers excepted those containing 50% OFSP flour. Thus, cupcakes and cookies formulated with 35% OFSP flour can serve as a valuable vehicle for improving the nutritional status of young children.Gisèle Ahou Yah KOUAKonan Evrad Brice DIBIEdwige Essoma AKOASébastien NIAMKEStefan cel Mare University of Suceavaarticlecupcakescookiesofspnutritional valuesensory acceptanceFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 20, Iss 2, Pp 137-148 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cupcakes cookies ofsp nutritional value sensory acceptance Food processing and manufacture TP368-456
spellingShingle	cupcakes cookies ofsp nutritional value sensory acceptance Food processing and manufacture TP368-456 Gisèle Ahou Yah KOUA Konan Evrad Brice DIBI Edwige Essoma AKOA Sébastien NIAMKE DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (IPOMEABATATAS L.): SENSORY AND NUTRITIONAL EVALUATION
description	In developing countries especially in Côte d’Ivoire child malnutrition is a major burden. This malnutrition is often associated with poor nutritional composition of the complementary foods introduced during the weaning period. The purpose of this study was to assess nutritional, microbiological, and sensory properties of cupcakes and cookies supplemented with orange-fleshed sweet potato (OFSP). The proximate and microbiological analysis of enriched products was performed using analytical standard methods. Sensory evaluation of formulated cupcakes and cookies was based on nine-point hedonic scales. Proximate composition showed significant improvements in the contents of ash (1.02±0.06 – 1.98±0.03 g/100g dw), fiber (5.39±0.13 – 7.64±0.47 g/100g dw), and provitamin A (1031 – 4641 mg/100g dw) of enriched cupcakes and cookies compared to control. Based on moderate daily consumption of two pieces of OFSP composite cupcakes (60g/piece) and cookies (44g/piece), children aged 1 to 3 years may cover at least 42 and 85 % of their RDA for vitamin A, respectively. The microbial analysis indicated showed that enriched OFSP cupcakes and cookies were of acceptable microbiological quality. In addition, the enriched OFSP cupcakes and cookies were accepted and liked by the consumers excepted those containing 50% OFSP flour. Thus, cupcakes and cookies formulated with 35% OFSP flour can serve as a valuable vehicle for improving the nutritional status of young children.
format	article
author	Gisèle Ahou Yah KOUA Konan Evrad Brice DIBI Edwige Essoma AKOA Sébastien NIAMKE
author_facet	Gisèle Ahou Yah KOUA Konan Evrad Brice DIBI Edwige Essoma AKOA Sébastien NIAMKE
author_sort	Gisèle Ahou Yah KOUA
title	DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (IPOMEABATATAS L.): SENSORY AND NUTRITIONAL EVALUATION
title_short	DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (IPOMEABATATAS L.): SENSORY AND NUTRITIONAL EVALUATION
title_full	DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (IPOMEABATATAS L.): SENSORY AND NUTRITIONAL EVALUATION
title_fullStr	DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (IPOMEABATATAS L.): SENSORY AND NUTRITIONAL EVALUATION
title_full_unstemmed	DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (IPOMEABATATAS L.): SENSORY AND NUTRITIONAL EVALUATION
title_sort	development of enriched cupcakes and cookies with orange-fleshed sweet potato (ipomeabatatas l.): sensory and nutritional evaluation
publisher	Stefan cel Mare University of Suceava
publishDate	2021
url	https://doaj.org/article/d370f3bdec304b4c92544d1f912b699d
work_keys_str_mv	AT giseleahouyahkoua developmentofenrichedcupcakesandcookieswithorangefleshedsweetpotatoipomeabatataslsensoryandnutritionalevaluation AT konanevradbricedibi developmentofenrichedcupcakesandcookieswithorangefleshedsweetpotatoipomeabatataslsensoryandnutritionalevaluation AT edwigeessomaakoa developmentofenrichedcupcakesandcookieswithorangefleshedsweetpotatoipomeabatataslsensoryandnutritionalevaluation AT sebastienniamke developmentofenrichedcupcakesandcookieswithorangefleshedsweetpotatoipomeabatataslsensoryandnutritionalevaluation
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DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (IPOMEABATATAS L.): SENSORY AND NUTRITIONAL EVALUATION

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