Download complete project materials on Sensory Evaluation For Nutrientious Cookies
CHAPTER ONE
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1.0 INTRODUCTION
A cookies is a small, flat, sweet, baked good, usually containing flour, egg, sugar and either batter, cooking oil or another oil or fat. It may include other ingredients such a raisins, oats, chocolate chips or nuts. (Nelson, 2015).
Traditional cookies are made from common ingredients (wheat flour, water and salt), and although it is claimer to be rich in carbohydrate it lacks other essential nutritional components, such as dietary fiber, vitamin and minerals, which are removed during when refinement (Choo and Aziz, 2010).
Cookies are broadly classified according to how they are formed, including at least 8 categories bar cookies, drop cookies, filled cookies, molded cookies, no-bake cookies, refrigerator cookies, reolled cookied and sandwich cookies.
Weaning is the process of gradually introducing a mammal infant to what will be its adult diet and with drawing the supply of its mother’s milk (AAP, 2010).
Weaning starts from six months, solid food a baby eats should then gradually increase so that by twelve months, solid foods become the main part of the baby’s diet, with breast or formula milk making up the balance. The aim is to introduce a wide range of non-milk foods in to the diet so, by a year old, they will be eating a varied diet (Schenker n.d)
1.1 AIM
The arm of this study is to produce and assess the quality of highly nutritious cookies as part of weaning diet.
1.2 OBJECTIVES
1. To produce cookies from local food material.
2. To carry out sensor evaluation.
3. To carry out proximate analysis to determine the nutrient content.
4. To determine the microbial quality of the cookies by carrying out microbiological analysis.
1.3 JUSTIFICATION
Reason of doing cookies is because they are case of movement, it can be preserve for long time, children can swallon it easing and it aid with teething, the nutrient are maintain via appropriate processing method making it of high nutritional value.
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