Sensory evaluation of pumpkin flour-wheat flour composite cookies: Exploring nutritional enrichment and consumer acceptance

The study comprehensively evaluated the consumer acceptability and sensory characteristics of cookies made from varying ratios of pumpkin flour and wheat flour. The researchers incorporated pumpkin flour at four different levels - 0%, 40%, 50%, and 80% - into the cookie formulations. To assess the sensory profile of these cookie samples, the researchers conducted a thorough evaluation using a 7-point hedonic scale. This scale allowed panelists to rate their level of liking or disliking for key sensory attributes, including color, aroma, taste, aftertaste, and texture. The results of this sensory analysis revealed some interesting trends. As the substitution level of pumpkin flour increased, there was a significant decrease in consumer preference for the color, aroma, and taste of the cookies. However, an intriguing finding was that the aftertaste was actually improved with higher pumpkin flour content. Notably, the cookies made with a 50% pumpkin flour to 50% wheat flour ratio were most preferred by panelists in terms of texture. This suggests that a balanced approach to the flour blend, incorporating a considerable amount of pumpkin flour, can produce cookies with an acceptable and even desirable textural profile. The study demonstrates the potential of pumpkin flour as a nutritious ingredient that can be incorporated into cookie production. The nutritional benefits of pumpkin flour, such as its high content of beta-carotene, fiber, and other vitamins and minerals, make it an attractive alternative to traditional wheat flour. However, the researchers caution that higher substitution levels of pumpkin flour, beyond the 50% ratio, may require further optimization to enhance the overall sensory acceptance of the cookies. Finding the right balance between nutritional enhancement and maintaining desirable sensory attributes will be crucial for the successful development of pumpkin flour-based cookies that appeal to health-conscious consumers.