Abstract:
Consumption of wheat flour-based products has raised several concerns due to its
contribution to several non-communicable diseases. This study assessed the effect of
replacing wheat flour with arrowroot flour on the characteristics of developed cookies by
varying the proportion of arrowroot flour from 70 to 100% (w/w). Blanched arrowroots
flour has shown better functional qualities and color than raw arrowroots flour. According
to the results, up to 100% arrowroots flour substitution was achievable without
impacting the cookies’ overall acceptability. Sensory panelists’ best recommendation is
the 90% arrowroots flour incorporated cookies. Cookie’s crude fiber content (1.72±0.16
to 4.02±0.05%) was significantly (p<0.05) increased after adding arrowroots flour.
However, crude protein content (5.09±0.30 to 2.53±0.05%) was significantly (p<0.05)
decreased. The diameter of cookies (49.73±0.81 mm to 46.94±0.08 mm) significantly
(p<0.05) decreased with the rising substitution level of arrowroots flour. The substitution
significantly (p<0.05) increased the hardness of cookies due to their weak
gluten network. The water activity of the cookies was significantly (p<0.05) increased
(0.28±0.01 to 0.31±0.01) after adding arrowroots flour due to having high water absorption
capacity. Arrowroots flour affected the cookie color, however, it was not changed
with the flour percentage. Shelf life studies showed that moisture content (3.55±0.03
to 5.52±0.04%), and microbial quality parameters of cookies would remain within
safe limits throughout the 6th week storage period. Evaluation of flour’s functional
characteristics and color analysis revealed that arrowroots flour is a good alternative
to wheat flour. According to the results of this study, arrowroot flour can be used as a
potential substitute for wheat flour in the Sri Lankan food industry.
