Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (<i>Digitaria exilis</i>) and cowpea (<i>Vigna unguiculata</i>) flours

Abstract

Abstract 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.