Development of Cassava Based Choco Chips Cookies

Abstract

Cassava is an important crop and is a source of food security for many countries. The unusual climatic variations witnessed in recent years, along with the prospect of global warming, highlight further advantages of this hardy, drought-resistant crop. Being Gluten free, it also addresses the problem of Gluten intolerance .Responses obtained after each and every trial were analysed to visualize the interactive effect of various parameters on sensory attributes and physical properties of gluten free cookies. This study explores the formulation and sensory evaluation of cassava .:ookies utilizing various natural sweeteners, including sugar, jaggery, and honey. C.JSSava (Manihot esculenta) is a gluten-free root vegetable rich in carbohydrates. The objective was 10 assess the impact of different sweeteners on the physical, chemical, and sensory properties of cassava cookies. Cookies were prepared by substituting traditional wheat flour with cassava flour and incorporating each sweetener at varying concentrations. The cookies were evaluated for texture. color, flavor. and overall acceptability through a panel of trained sensory evaluators. Results indicated that cookie> sweetened with jaggery exhibited a unique flavor proflle and a darker color, wbile those made with honey were softer and had a distinct aroma. Sugar-sweetened cookies were found to have a more traditional taste and texture. Overall, cookies made \\~th 1aggery received the highest sensory scores, suggesting a preference for its rich flavor and health benefits .This research highlights the potential of cassava flour as a versa11le ingred1ent in gluten-free baking and demonstrates that the choice of sweetener significantly influences the sensory attributes and nutritional value of the final product