SENSORY ASSESSMENT OF COOKIES PRODUCED FROM BLENDS OF ORANGE-FLESHED SWEET POTATO, SOYBEAN, AND DATE FRUIT FLOURS

Abstract

This study assessed the sensory characteristics of cookies made from blends of orange-fleshed sweet potatoes, soybean, and date fruit flour. Four formulations were tested: Control (OSD1) with 100% wheat flour, and four test groups—OSD2 (80% orange-fleshed sweet potatoes, 15% soybean, 5% date flour), OSD3 (70% orange-fleshed sweet potatoes, 20% soybean, 10% date flour), and OSD4 (60% orange-fleshed sweet potatoes, 25% soybean, 15% date flour). OSD5 (50% orange-fleshed sweet potatoes, 30% soybean, 20% date flour). Sensory attributes evaluated included appearance, taste, texture, aroma, and acceptability, using a completely randomized design (CRD). ANOVA and Duncan's multiple range test (DMRT) were used for statistical analysis at p < 0.05. The control (OSD1) was rated highest across all attributes, with appearance, taste, and overall acceptability scores of 7.40, 7.20, and 7.30, respectively. Incorporating soybean and date flour (OSD2, OSD3, OSD4, OSD5) significantly (p < 0.05) reduced these scores, particularly for taste and aroma. While the test blends had slightly lower overall acceptance, they were still close to the control. The study suggests that adding soybean and date flour can enhance nutrient density, but careful attention is needed to maintain desirable sensory qualities.