Ube (Discorea Alata) Cookies Fortified With Omega 3

Abstract

INTRODUCTION

Ube is the most widely distributed yam in tropical countries. In the Philippines, ube is a backyard and commercial crop. It ranks fourth to cassava in terms of area planted with root crops. Like sweet potato, ube is also considered as a famine crop because it is use as a staple food in the absence of rice and corn. The study was focused on processing of Ube cookies fortified with Omega-3 to become healthier and for ube to become productive. Sensory attributes and general acceptability were also determined.

METHODS

The process was very simple. Butter, white sugar, brown sugar and omega 3 oil were mixed using a mixer. With those dry ingredients, eggs were added gradually. Lastly, the mixture was frozen overnight. On the process of baking, the researchers scoped a desired size of the cookie and placed it in the baking pan then baked in a pre-heat oven over 350 degree Fahrenheit for 10 minutes. The products were then subjected to assess by respondents.

RESULTS

The gathered data were used the 5-Point Likert’s Scale that assessed the texture, taste, aroma, and flavor of the ube cookies. The results of evaluation showed that unfortified and fortified ube cookies did not differ significantly in terms of color, texture, odor and flavor. The ube cookies fortified with omega-3 possessed a slightly pronounced fish odor and fish flavor. Likewise, general acceptability was described as like very much and did not differ significantly at any level of significance.

DISCUSSIONS

Based from the results of the study, the following conclusion were made: baked product is an ideal medium for omega-3 because the carbon dioxide released during proofing and baking processes protect the oil from oxidation while it is exposed to higher heat temperature. Sensory evaluation revealed that ubi cookies containing omega-3 versus the commercial unfortified cookies showed similar ratings for color, texture, odor/aroma and flavor. The fortified cookies possess a slightly to moderately pronounced fish odor and fish flavor. Acceptability level of fortified and unfortified cookies did not significantly differ which described as liked very much.