Sensory Properties and Microbial Characteristics of Cookies Prepared from Refined Wheat Flour Supplemented with Sweet Potato Flour and Whey Protein Concentrate

A study was conducted for sensory analysis and microbial assay for the cookies supplemented with refined wheat flour, sweet potato flour and whey proteins concentrate (WPC-80). The cookies made were nutritious products for all peoples. The product on the whole composed of sweet potato flour, whey protein concentrate (WPC-80), refined wheat flour and other ingredients such as butter and sugar. The product was made with different formulations. Sensory evaluation was done for acceptability of the product and microbial study was conducted for the developed cookies. Results from sensory analysis revealed that all treatment combinations are in acceptable level. Among all, T3 HT1 (20% SPF and 20% WPC) scored best in overall acceptability. The SPC ranges from 1.400±0.548 to 4.400±0.548 from 0th to 30th days, Yeast and mould was NIL in 0th and 15th day on 30th it was recorded. Coli forms count is NIL in 0th day and it was recorded in 15th and 30th days for different treatment combination.