DEffect of Arrowroot (Maranta arundinacea) Flour on the Characteristics of Developed Cookies

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.