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Original scientific paper \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 DOI: 10.17508\/CJFST.2021.13.1.12 1<\/sup><\/em>Department of Food Science and Technology, Modibbo Adama University of Technology Yola, P. M. B. 2076 Yola, Adamawa State, Nigeria. Original scientific paper \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3635","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3635","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=3635"}],"version-history":[{"count":3,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3635\/revisions"}],"predecessor-version":[{"id":3641,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3635\/revisions\/3641"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=3635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=3635"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=3635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/em><\/p>\nPhysico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana<\/em>) <\/strong><\/h1>\n
![\"https:\/\/orcid.org\/0000-0002-4932-0668\"](\"http:\/\/www.ptfos.unios.hr\/novicjfst\/wp-content\/uploads\/2018\/01\/ID-1-150x150.jpg\")
Jelili Babatunde Hussein<\/a>, Joseph Idowu Olaniyi, Esther Anjikwi Msheliza, <\/strong>Seember Bernadette Kave1 <\/sup>\u00a0<\/strong><\/p>\n
\n<\/em>2<\/sup><\/em>Department of Home Economics Education, Federal College of Education (Technical), Gombe, Gombe State, Nigeria.\u00a0 <\/em><\/p>\n\n\n
\n ARTICLE INFO<\/strong><\/td>\n ABSTRACT<\/strong><\/td>\n<\/tr>\n \n Article history:
\n<\/em><\/strong>Received: May 5, 2020
\nAccepted: October 3, 2020<\/td>\nThe partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20 %, 70:30 %, 60:40 %, 50:50 %, and 100 % margarine serve as the control, labeled as\u00a0 B, C, D and E and A respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60 %), crude protein (6.93 to 7.83 %), crude fat (16.00 to 18.03 %), ash (1.40 to 2.09 %), crude fiber (0.29 to 0.62 %), carbohydrate (59.70 to 62.79 %), FFA (0.35 to 1.01 mg KOH\/g), iodine value (75.63 to 81.17 g I2<\/sub>\/100g) and peroxide value (2.96 to 5.27 meq\/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30 % level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.<\/td>\n<\/tr>\n \n Keywords:
\n<\/em><\/strong>physico-chemical
\ncookies
\nmargarine
\navocado pear
\nsensory evaluation<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"