A Project Work Report

ON

Study on Sensory Evaluation of Arrowroot Flour

Fortified Cookies with Different Percentage of
Arrowroot Flour

SUPERVISED BY
Effat Ara Jahan
Lecturer (Senior Scale)
Department of Nutrition and Food Engineering
Faculty of Allied Health Sciences
Daffodil International University

SUBMITTED BY
Md. Jahid Hasan
Student ID: 172-34-688
Department of Nutrition & Food Engineering
Daffodil International University

Date of Submission: 17.08.2020

LETTER OF TRANSMITTAL
Date: 17/08/2020

Pro. Dr. Md. Bellal Hossain

Head
Department of Nutrition & Food Engineering
Daffodil International University
Subject: Submission of project report

Dear Sir,
With all due respect, I would like express my gratitude for your guidance and support during
my study. It would not be possible for me to complete this report without your support. I am
also thankful to Daffodil International University and my teachers and many other respective
persons for their supervision, support and assistance during my Project work.
To prepare the report I collected what I believe to be most relevant information to make my
report as analytical and reliable as possible. I have concentrated my best effort to achieve the
objectives of the report and hope that my endeavor will serve the purpose. The practical
knowledge and experience gathered during report preparation will immeasurably help in my
future professional life. I request you to excuse me for any mistake that may occur in the
report despite of my best effort.
I would really appreciate it you enlighten me with your thoughts and views regarding the
report. If you have any queries regarding my report, I would gladly answer your queries.

Thank you again for your support and patience.

Sincerely Yours,

Signature
Md. Jahid Hasan
Student ID: 172-34-688

I|Page©DaffodilInternationalUniversity
CERTIFICATE APPROVAL

I am pleased to certify that the Project report on “Study on Sensory Evaluation of

Arrowroot Flour Fortified Cookies with Different Percentage of Arrowroot flour’’
Conducted by Md. Jahid Hasan bearing ID: 172-34-688 of Department of Nutrition & Food
Engineering has been approved for Defense/Viva voce.
I am pleased to hereby certify that the data & test presented in the report are authentic work of
Md. Jahid Hasan. I strongly recommended the report presented by Md. Jahid Hasan for
 further academic recommendation & defense/Viva-voce. Md. Jahid Hasan bears a strong
moral character & a very pleasant personality. It has indeed a great pleasure working with
him. I wish him all success in life.

Pro. Dr. Md. Bellal Hossain Head Lecturer

Department of Nutrition & Food Department of Nutrition & Food
Engineering Engineering
Daffodil International University Faculty of Allied Health Sciences Daffodil
International University
Effat Ara Jahan

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ACKNOWLEDGEMENT
First of all, my gratitude & thanks to almighty Allah, the most merciful, kind & gracious
guidance has made my work successful. I would like to say thanks to the honorable Vice
chancellor of DIU for fulfill my B. Sc. Degree on Nutrition & Food Engineering. My deep
gratitude & sincere thanks to the honorable Head, Department of Nutrition & Food
Engineering, Professor Dr. Md. Bellal Hossain, for his kind cooperation & encouragement
to accept this Degree. My deep & Sincere appreciate, my supervisor Effat Ara Jahan, Senior
Lecturer , Department of Nutrition & Food Engineering for this constructing suggests this at
guidance have helped tremendously in the preparation of this report work. I am also grateful
to Nasima Akter, Lecturer; Fouzia Akter, Assistant Professor; Tasmia Tasnim, Senior
Lecturer; Harun-Ar-Rashid, Lecturer for their countless inspiration & encouragement during
my student life in this department. Also thanks to all of my friends who always inspired me
for good result & always support me in good works.

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THE PROJECT WORK

IS DEDICATED
TO
MY BELOVED PARENTS
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Abstract

The study was conducted on evaluate the sensory characteristics of Arrowroot Flour Fortified
Cookies. Cookies were made by using different percentage of Arrowroot flour. 65% of
Arrowroot flour and 35% of all purpose used flour were used with other ingredients in
making the first sample (S1). On the other hand, 55% of Arrowroot flour and 45% of all
purpose used flour were used in making the second sample (S2). The products were tested by
25 panelist and their physicochemical and sensory properties were analyzed. The result
showed that in S1, 52% of panelist extremely liked the appearance of it, 48% of panelist
extremely liked the flavor, 44% of panelist liked very much its taste, 44% liked extremely its
texture and based on its overall acceptance 48% of panelist extremely liked the S1. The result
also showed that in S2, 40% of panelist moderately liked its appearance, 36% of panelist
moderately liked its flavor, 32% slightly liked its taste, 32% of panelist liked moderately its
texture and based on its overall acceptance 36% of panelist moderately liked the S2.
According to analysis, S1 was more granted than S2 by the panelist. The overall result
showed that the sensory characteristics were varied with various concentrations of the
ingredients in dough during production of cookies and S1 Cookies was acceptable to most
panelist members regarding to sensory evaluation.

Keywords: Arrowroot, Cookies, Arrowroot Flour

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TABLE OF CONTENT
CONTENTS Page

LETTER OF TRANSMITTAL I

CERTIFICATE APPROVAL II

ACKNOWLEDGEMENT III

DEDICATION IV

ABSTRACT V

TABLE OF CONTENT VI- VII

Chapter 1 01-06

1.0 Introduction 02

1.1 Taxonomy of Arrowroot 03

1.2 Some common factors of Arrowroot Powder 03-04

1.3 History, Description and Taste of Arrowroot 04

1.4 Seasons when arrowroots are available 04

1.5 Uses of Arrowroot 05

1.6 About Arrowroot fortified Cookies 05

1.7 Objectives of Arrowroot flour fortified Cookies 06

1.8 Specific objectives of flour (Arrowroot) fortified Cookies 06

Chapter 2 07-17

2.0 Materials and Methods 07

2.1 Collection of Raw Materials 08

2.2 Preparation of Arrowroot flour fortified Cookies 08

2.3 Methodology 08

2.4 Apparatus and Equipment 08

2.5 Ingredients 08

2.5.1 Ingredients for 1st sample 08

 2.5.2 Ingredients for 2nd sample 09

2.6 Functions of the Ingredients used in Arrowroot Cookies 09

2.6.1 Arrowroot flour 09

2.6.2 All-purpose used flour 10

2.6.3 Baking Powder 10

2.6.4 Softened Butter 11

2.6.5 Sugar 12

2.6.6 Egg 12-13

2.6.7 Vanilla Extract 13

2.7 Arrowroot flour fortified Cookies Preparation 14

2.7.1 First Step: Dough Preparation 14

2.7.1.1 Measuring the ingredients 14

2.7.1.2 Ingredient Mixing 15

2.7.2 Second Step: Shaping and Designing 15

2.7.3 Third Step: Cookies Baking 16

2.7.4 Fourth/Final Step: Cookies Cooling 16

2.8 Flow chart of arrowroot powder fortified cookies 17

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Chapter 3 18-23

3.0 Chemical ( Proximate) Analysis of Arrowroot Starch 18

3.1 Determination of Moisture Content 19

3.2 Determination of Protein Content 19-21

3.3 Determination of Fat content 21-22

3.4 Determination of Ash content 22-23

Chapter 4 24-26

4.0 Nutritional Value and Health Benefits 24

4.1 Nutritional Value of ( Raw) Arrowroot 25

4.2 Health Benefits of Arrowroot 26

Chapter 5 27-34

5.0 Result and Discussion 27

5.1 Data of Proximate Analysis 28

5.2 Sensory Evaluation 29

Chapter 6 35-36

6.0 Conclusion 36

Chapter 7 37-39

7.0 References 38-39

Figures 09-23

Figure 2.1 : Arrowroot Flour 09

Figure 2.2 : All-purpose used flour 10

Figure 2.3 : Baking Powder 11

Figure 2.4 : Softened Butter 11

Figure 2.5 : Sugar 12

Figure 2.6 : Egg 13

Figure 2.7 : Vanilla Extract 14

Figure 2.8 : Mixing of the ingredients 15

Figure 2.9 : Arrowroot flour fortified Cookies 16

Figure 3.1 : Moisture Analyzer 19

Figure 3.2 : A Part of Kjeldahl Apparatus 21

Figure 3.3 : Soxhlet Apparatus 22

Figure 3.4 : Electric Muffle Furnace 23

 Tables & Charts 25-34

Table 4.1 : Nutritional Value of ( Raw) Arrowroot 25

Table 5.1 : Chemical ( Proximate) composition of 28

Arrowroot Starch

Table 5.2 : Data of Sensory Evaluation 29

Chart 5.1: Column chart of sensory evaluation - Appearance 30

Chart 5.2: Line chart of sensory evaluation – Flavor 31

Chart 5.3: Column chart of sensory evaluation – Taste 32

Chart 5.4: Scatter chart of sensory evaluation – Texture 33

Chart 5.5: Sensory evaluation for Overall acceptance 34

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Chapter#1
Introduction
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1.0 Introduction

The plant Arrowroot ( Marantha arundinancea L.) is known as a local plant in the tropics. In
Indonesia, it is well known as ‘garut’ but in the whole world, it is known as Arrowroot. The
part of this plant, which is rhizome, was used and processed into flour or starch that can be
used as the raw material for different types of processed food. As a good source of
carbohydrate, flour or starch from a rhizome of these plants has been used. The flour, which is
estimated from arrowroot, can be used as an ingredient to make cookies, biscuit, cakes, dessert
and others. Arrowroot flour is mixed with other ingredients to make different types of food
products. Tuber arrowroot contains 85.2% of carbohydrate and contains 355Kcal of energy [1]
[2] [3]. 700mg of carbohydrate and 1200mg of protein comes from per 100gm of rhizome
material [4]. Ash content and water content are 2.5% and 25.1% respectively [5].
Old Arrowroot rhizomes contains fibers and more taken starch used to make flour which is a
source of carbohydrates. To make gelatin, starch, which is extracted from arrowroot, can be
mixed with cassava and sweet potato. It has been proved that the addition of arrowroot starch
to the flour of cassava and sweet potato improves the gel stability and can also be used to
modulate the nature of a thickener starch in manufacturing commercial products [6].
Cookies can be defined as a snacks item and it is produced from unpalatable dough. It can be
served as an appetizing product when it is baked in the oven [7]. The viscoelastic
characteristics of gluten, which is produced from wheat flour, are very covetable to produce
traditional cookies in the bakery industry. There are so many tropical countries where the
cultivation of wheat are not possible due to unfavorable condition. Wheat is imported in those
tropical countries. The mixtures of flours is called composite flours and it has been used to
replace wheat totally or partially in bakery items [8] . As a bakery product cookies have been
reported to be one of the highly consumed food all over the world [9] Okpala and Okoli [10]
reported that cookies are highly consumed and can easily get as ready to eat form , so it may
better to use composite flours in cookies than any other bakery products. Gonzalez-Galan et
al., [11] reported that either fortified or composite flours are used to prepare cookies so the
nutritive value of cookies can be improved. It has been reported that fortification of food can
play an important role to improve the health status of consumers [12].
Cookies has some attractive features so they can be called a fortification vehicle, which has a
great level of acceptability mainly for children. Moreover, cookies a longer shelf life so they
can be produced and distributed at a large scale. Children who are attending school cafeterias
need to eat tasty foods and if there has a variation of tasty foods they will like it very much
[13].
However, the sensory quality and acceptability of fortified formulations for social
nourishment programs need to be studied. The consumption and success of the developments
affects because yet it has not been studied. Therefore, during stating the key sensory
attributes of this product, there are two important factors that should be keep in mind. These
are:
a. The high variability of sensory indices should be determined.
b. The sensory features, which lead the consumers to hedonic responses, should be
identified [14].
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1.1 Taxonomy of Arrowroot

Kingdom: Plantae
Family: Marantaceae
Order: Zingiberales
Genus: Maranta
Species: arundinacea
Scientific name: Maranta arundinacea [15]

1.2 Some common factors of Arrowroot Powder

Gluten-free, Grain-free and paleo-friendly

Arrowroot powder or flour is a type of starch and it is extracted from the root of Maranta
arundinacea. During harvesting time, arrowroot looks other similar types of tubers like
cassava, yucca etc. that are rectangular shaped tubers. However, the extraction method is
important. The extraction of Arrowroot powder takes place without using higher heat or harsh
chemicals that means it is extracted in simple traditional methods. The synonym of
Arrowroot powder is arrowroot flour as they are same thing. It is a simple gluten free white,
powdery starch.

It has the ability to be an alternative of cornstarch

Arrowroot powder can be used as thickener. However, gradually arrowroot powder is
achieving the popularity because now-a-days people wants to replace cornstarch by an
alternative starch. This is either due to allergies of corn and its sensitivities or to avoid
anything GMO. Although cornstarch is a traditional thickening agent and widely used in
different types of bakery food items but now-a-days arrowroot powder has been used instead
of cornstarch in preparation of many food items as an alternative. Because of its great
thickening ability, arrowroot powder is used and becoming popular all over the world.
Another thing is, cornstarch has a slight taste on the other hand, arrowroot powder is free
from any types of taste. So many people thinks it is better to use arrowroot powder instead of
cornstarch.

It has the ability to be used in baking, roasting and frying

If anyone wants to use Arrowroot powder in baking, he/she can mix it with other flours such
as almond flour, coconut flour etc especially for bread and dessert recipes. If anyone would
like to make anything crispy or crunchy then it is wise to use arrowroot powder. Sweet potato
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fries can be coated by arrowroot powder dust, which makes the sweet potato fries more
crispier. Arrowroot powder can also be mixed with a blend of dried herbs in coating of
chicken before frying.

Two important things need to keep in mind before using arrowroot powder as a
thickener

1. First of all, a slurry making is important. Before adding in recipe, arrowroot powder
should be mixed with a small amount of cold liquid (such as water) to make a
slurry.

2. The addition of slurry in the recipe should be done at the very end of the recipe.
Because of its breakdown property at higher temperature, it is wise to stir in right
before serving.

Arrowroot powder has some health benefits

There are some vital health benefits, which comes from arrowroot powder. Many people who
have digestive issues or sensitivities can consume arrowroot powder because of its easily
digestible property. Arrowroot is not in grain foods category. Potatoes and other starches has
less fiber content than arrowroot. For good metabolism, circulation and heart health
potassium, iron and B vitamins plays a very vital role and arrowroot contains a good amount
of these vitamins and minerals. It also shown that, arrowroot has the ability to stimulate
immune cells and boost the immune system [16].

1.3 History, Description and Taste of Arrowroot

Since 8200 BCE, arrowroot has been cultivated in the world. In some tropical regions of
Central America, South America and the West Indies, it is native. Explorers brought it back to
Europe from West Indies. The rhizome of arrowroot also introduced to the areas of Asian
continents and sub-continents including Bangladesh.
There are variations in size of arrowroots. There average length are 8-25 centimeters and
average diameters are 10-13 centimeters. Generally, they are conical in shape. The skin of
their roots have a thin and papery brown color. The skin is layered in different sections and
it is possible to peel and wash those sections. As like as the consistency of a raw potato,
below the skin of arrowroot the flesh is ivory to white and is firm, smooth, dense and
slightly aqueous. Arrowroot is juicy and spreads a mild, sweet flavor when they are
consumed.

1.4 Seasons when arrowroots are available

The season when arrowroots are available is in the late fall through early spring.

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1.5 Uses of Arrowroot

As like as water chestnuts arrowroot is prepared and the fresh rhizome can be peeled or sliced.
It is also possible to cut the white flesh of rhizome into pieces and fried like chips. They can
also be prepared like potatoes, roasted or chopped and can be added to soups or stews. The
process of making flour from arrowroot is a relatively laborious process and by stripping the
thin skin of the roots the process of flour making starts and in the final stage, the starch is
collected as the final output. The whole process of making arrowroot flour takes up to two
days to finish and it depends on evaporation time. The appearance and texture of resulting
arrowroot flour look like as cornstarch. Arrowroot powder can be used in the preparation of
custards , glazes, sauces, jellies, pies, gravies and baked goods and another thing is arrowroot
powder has no flavor and it remains clear . Before adding the powder to hot temperature,
there is a one important factor, which is the powder, should be made into a slurry. It ensure
that the powder does not clump. Raw arrowroot can be keep up to two months in a cool, dark
environment and can be keep in the refrigerator for up to two weeks [17].

1.6 About Arrowroot fortified Cookies

Cookies is a popular bakery item all over the world. Also in Bangladesh, it has been popular
to the peoples. There are different types of cookies are available in the market but all of they
have not same nutritional quality. However, I made this cookie by adding a definite ratio of
arrowroot powder. The arrowroot flour or powder has some health benefits so I fortified
arrowroot flour with other ingredients. The taste of arrowroot cookies is good if you like to eat
cookies. It is quite different from the cookies traditionally made in Bangladesh. Although we
see different types of cookies in market, but this type of nutritional value added cookies are
not available in market. The dough mixing procedure of arrowroot cookies is very simple and
it takes only seven (7) ingredients to prepare the dough. The base of the cookies are arrowroot
powder (flour), eggs and a little amount of all-purpose flour. In order to get a decent flavor I
used liquid vanilla extract. The recipe of these cookies is very simple and it takes not more
than 30-40 minutes to prepare the cookies.

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1.7 Objectives of arrowroot flour fortified cookies

General objective

To study on Sensory Evaluation of Arrowroot flour fortified cookies with Different Percent
of Arrowroot flour.

1.8 Specific objectives of flour (arrowroot) fortified cookies

⮚ To produce Arrowroot flour fortified cookies.

⮚ To check the taste of the product.
⮚ To evaluate the appearance and flavour factor of the product.
⮚ To analyse the texture and overall acceptability of the product.

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Chapter#2
MATERIALS & METHODS

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2.1 Collection of Raw Materials
The good quality raw materials like refined arrowroot flour, soft wheat flour, sugar, butter,
fresh eggs, baking powder & (liquid) vanilla flavor were purchased from local market and
cookies were prepared by taking suitable amount of these ingredients.

2.2 Preparation of arrowroot flour fortified cookies:

The fresh arrowroot flour was collected and measured. A small amount of all-purpose used
flour also collected and measured. After that, a certain amount of baking powder measured
and these three ingredients were mixed in a bowl by beating. Then for making the dough
another bowl was used and butter, sugar, egg & flavor were beat by hand mixer machine (egg
bitter). Gradually the mixture of flour and baking powder added to the mixture of butter,
sugar, egg & flavor and then all these ingredients were beat in a bowl until the mixture comes
together. The dough was prepared and then it shaped at small size and designed like cookies.
Finally, the cookies were baked at the baking oven by maintaining a certain temperature and
time.

2.3 Methodology
The study on the Preparation of Arrowroot Cookies was made by using the following
equipment, ingredients and utensils.

2.4 Apparatus and Equipment

1. Microwave Oven
2. Electrical Balance
3. Hand Mixer Machine
4. Bowl
5. Spoon
6. Fork
7. Tray

2.5 Ingredients
2.5.1 Ingredients for 1st sample

Ingredients Name Quantity ( In gram) Percentage

Arrowroot Flour 210 gm 32.20%

All Purpose Flour 115 gm 17.64%

Baking Powder 5 gm 0.77%

Sugar 170 gm 26.07%

Butter 100 gm 15.33%

Egg 50 gm ( 1large) 7.67%

Vanilla Extract 2.10 gm 0.32%

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2.5.2 Ingredients for 2nd sample
Ingredients Name Quantity ( In gram) Percentage

Arrowroot Flour 177.52 gm 27.22%

 All Purpose Flour 147.48 gm 22.62%

Baking Powder 5 gm 0.77%

Sugar 170 gm 26.07%

Butter 100 gm 15.33%

Egg 50 gm ( 1large) 7.67%

Vanilla Extract 2.10 gm 0.32%

2.6 Functions of the Ingredients used in Arrowroot Cookies

2.6.1 Arrowroot flour:

Arrowroot flour or starch is popular for its easily digestible quality when it is consumed. The
extraction of arrowroot flour is from its roots. The starch can be used as a thickening agent in
different types of food items including some bakery goods as like as cookies. In the food
items, which are milk-based cream sauces, arrowroot flour does not perform so well, but it
has the ability to bake cookies, cakes and biscuits very nicely.

Arrowroot also has many health benefits, which we can get by using arrowroot flour in baked
goods such as cookies [18]

Figure 2.1:

Arrowroot Flour

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2.6.2 All-purpose used flour:

All-purpose flour is blended during milling so a number of 10.5 percent of protein content
can be achieved. It is a medium protein flour and has the ability to be used in all baking
purposes [19]. It is a one kind of powder, which is made from grinding wheat or rice. The
flour quality depends on the variety of wheat. Some functions of flour is given below:
 i. It plays the role of stabilizer.
ii. It improves the product colour and softens the texture.

Figure 2.2 : All-purpose used flour

2.6.3 Baking Powder:

A well-known leavening agent is baking powder, which is actually a mixture of a carbonate

or bicarbonate and a weak acid. The main function of baking powder is to increase the
volume and lighten the texture of baked goods.

It release carbon-dioxide gas into the dough and thus leavening the mixture. It plays an
essential role to the creation of different types of cakes, cookies, biscuits etc. baked goods.
Sometimes the flavor of fermentation are not desirable in some products so baking powder is
used there instead of yeast.

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 Figure 2.3: Baking Powder

2.6.4 Softened Butter:

Butter is a product, which is made from cream, and the minimum fat content of butter is 80%.
The rest of percentage contains water and some milk solids. Butter has a good flavor without
a tallow mouthfeel to baked goods as it melts at body temperature [19].

Figure 2.4: Softened Butter

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2.6.5 Sugar:

Sugar is a very common and important element in the preparation of bakery goods. Sugar can
be defined as a sweet crystalline element, which comes from different plants such as
sugarcane, sugar beet etc. It has some excellent functions such as:
⮚ It is used for sweetness and it increases the product taste
⮚ It maintains the product volume and texture of different types of food products
including the bakery products.

⮚ Sugar has the ability to increase the product shelf life.

⮚ It is not only a sweetener but also an excellent preservative.

Figure 2.5:

Sugar

2.6.6 Egg:
Eggs comes from some female animals of different species and also including birds, reptiles,
fish etc and have been eaten by humans all over the world. Egg has two parts – one is
albumen and another is egg yolk. Egg is a vital element in making cookies, biscuits, cakes
etc. bakery goods. Some functions of egg is given below:
⮚ It is a good leavening agent.
⮚ It improves the flavours of the products.
⮚ Improves colour.

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⮚ It is a natural emulsifier, which has the ability to soft
the cookies or other products.
 Figure 2.6: Egg

2.6.7 Vanilla Extract:

Vanilla is one of the mostly used flavor especially in preparation of baked goods. It plays a
very essential role to enhance the flavor of the product. Without using of vanilla seems that
cookies and cake are taste flat and bland.
If anyone forget to add vanilla once, he/she probably never do that ‘mistake’ again because of
its huge attractive application in preparation of bakery items. Seems that cookies to cake,
marshmallows to buttercream frosting: none of these recipes are complete if a minimum drop
of vanilla extract is not used [20]

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 Figure 2.7: Vanilla Extract

2.7 Arrowroot flour fortified Cookies Preparation

Arrowroot flour fortified Cookies Preparation was done in four steps. First step was to prepare
the dough by proper mixing of the ingredients. The second step was to give the shape and
design of cookies the third step was baking and the final step was cooling. All of these steps
are described below:

2.7.1 First Step: Dough Preparation

Several precautions was needed to ensure:

❖ Good performing Electrical measuring balance had taken.
❖ Clean and dry cups had used to measure the ingredients.
❖ Clean egg bitter and hand mixer machine had taken.
❖ Clean and dry fork and spoon had used.
❖ Clean and dry bowls had used to mix the ingredients.

2.7.1.1 Measuring the ingredients:

Arrowroot flour, All-purpose used flour, Baking Powder, Softened Butter and Sugar were
measured by Electric measuring balance and placed at a side of table before starting the
mixing operation.

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2.7.1.2 Ingredient mixing:

Arrowroot flour (210 gm for 1st sample; 177.52 gm for 2nd sample) , All purpose used flour
( 115 gm for 1st sample ; 147.48 gm for 2nd sample) and Baking powder (5gm) sifted in a
(first) bowl and whisk to combine them properly. In another (second) bowl Softened, butter
was taken and beat on high speed for 1 minute by hand mixer machine. After that, Sugar (170
gm) was added to the second bowl and beat until the mixture of sugar and butter becomes
light and fluffy. It may took about 2-2.30 minutes. Then Egg (1 large) and vanilla extract (½
tsp) were added to the second bowl and beat until fully incorporated. The mixture, which was
done in the second bowl, can be called as butter mixture and the mixture which was done in
the first bowl, can be called as flour mixture. Finally, the flour mixture added gradually into
the bowl of butter mixture and beat on low speed while adding. When all the flour mixture
added into the butter mixture then they beat on high speed. The beating was stopped when the
mixture comes together. Thus, the dough of arrowroot flour fortified cookies was prepared.

Figure 2.8: Mixing of the ingredients

2.7.2 Second Step: Shaping and Designing

The shaping and designing process was done manually. At first, the whole dough was rolled
in 25-30 pieces of small dough and placed on the tray. After that, those small doughs was
designed by using medium sized fork. The surface of each dough was pressed by fork
vertically and horizontally. Thus, a simple cookies design was established. Each unbaked
cookies was designed and placed on an ungreased tray. Then the baking process started.

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2.7.3 Third Step: Cookies Baking

The baking process was done by using a microwave oven. The tray of unbaked cookies was
inserted into the oven and the temperature was maintained as 170-1800C and the required time
for baking was approximately 20 minutes. After the certain time cookies were removed from
the oven. Cookies turned golden color as they were fully and properly baked.

2.7.4 Fourth/Final Step: Cookies Cooling

It is important to keep the cookies at room temperature for some times after removing them
from oven. Therefore, the tray was kept at room temperature in order to cooling. When the
cookies kept at room temperature, they became cool and ready to eat.

Figure 2.9:

Arrowroot flour fortified Cookies

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2.8 Flow chart of arrowroot powder fortified cookies:

Collection of raw materials

Measuring their weight
 Sifting of Arrowroot flour+ All purpose flour+ Baking Powder

Whisk to combine to make a flour mixture and set the flour mixture

aside Softened butter taken in another bowl

Add sugar with Butter and Beat on high speed for 1 minute
until light and fluffy

Scrapes sides of bowl and set aside

Gradually add the flour mixture and make a soft dough

Roll the dough and cutting to required shape

Bake at 170-1800C for approximately 20 minutes

Cooling

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 Chapter#3
CHEMICAL (PROXIMATE) ANALYSIS
OF ARROWROOT STARCH

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The analytical methods to determine moisture, protein, fat and ash content are described
below:

3.1 Determination of Moisture content

Method:
✔ First, take 5 gm of sample.
✔ Crush the sample properly.
✔ Open the cover/lid of moisture analyser and place the crushed sample into it. ✔
Put down the cover/lid of moisture analyser and wait until the result (moisture %)
shows in the display. ( Temperature of moisture analyser: 1200C )
✔ Note the result of the moisture percentage.
Figure 3.1: Moisture analyzer

3.2 Determination of Protein content

Apparatus:
i. Measuring test tube
ii. Boiling flask
iii. Analytical balance
iv. Conical flask
v. Burette stand
Reagents/ Chemicals required:
Sulfuric acid ( H2SO4)
Potassium Sulfate ( K2SO4)
Sodium Hydroxide (NaOH)
0.1 N HCL
Methyl red

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Method:

There are three steps in Kjeldahl method. These are:

1. Digestion of sample
2. Distillation
3. Titration

Digestion of sample:

0.4g of sample was taken in a foil paper or a weighing paper. A digestion flask was taken and
the sample was poured into it. After that, 10 ml of H2SO4 was added into it and 2g of
digestion mixture was also taken into the flask. Two digestion flasks were used so that
average value can be taken. The flasks were then heated in a kjeldahl digestion chamber.
Initially the temperature was 400C. Later temperature is increased to 600C. 3-4 hours was
passed for become the Solution colorless. After that, the flasks were cooled and diluted with
100 ml distilled water.

Distillation:

10 ml of solution from that flask was taken to the distillation flask. 150 ml of distilled water
was taken into the flask and 10ml of 40% NaOH was added to the distillation flask. A
colorless solution was observed.

Three distillation flasks were used for this procedure where one of them was blank. In the
third distillation flask only reagents were taken and it contained no sample. On the other hand
50 ml of distilled water and 10ml of 0.1N HCL was taken in a trapping conical flask. 2 drops
of methyl red was added into the trapping conical flask and the solutions become pink color.

Three trapping conical flasks were used and contained the same thing. Then condenser was
run and it took 30 minutes to complete the distillation process. After that, the trapping conical
flasks were removed from distillation chamber.

Titration:

The burette was set for titration and it was filled with 0.1N of NaOH . From the burette,
NaOH was added into trapping conical flask by drop-wise and conical flask was shaken
gently while NaOH was added gradully. NaOH was added until color change. The end point
wastaken when the color changed from pink to light yellow color.

✔ Calculation:
Percentage of crude protein was calculated by using the following formula:

(c−b)×14×d×6.25×100
Protein (%) =
a×1000

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Where,
a= sample weight (g)
b= volume of NaOH required for titration of sample
c= volume of NaOH required for titration of Blank
d= normality of NaOH used for titration
6.25= the conversion factor of nitrogen to protein
14= the atomic weight of nitrogen [21]
 Figure 3.2: A Part of Kjeldahl Apparatus

3.3 Determination of Fat content

Apparatus:
i. Weighing balance
ii. Soxhlet apparatus
iii. Drying oven
iv. Thimble
v. Heating mantle
vi. Glass rod
vii. Desiccator with silica gel
viii. Cotton plugs

Reagents:
Petroleum ether (Boiling temperature 60°-80°C)

Method:
✔ First, all glass apparatus was rinsed by petroleum ether and dried in the oven at 1020C
and after removing these were kept in the desiccator.

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✔ 5 gram of grounded and dry sample was weighed and placed in the thimble
✔ Then the thimble was placed in the soxhlet extractor.
✔ A 150ml clean round bottom flask was taken and it was filled by 90 ml petroleum
ether.
✔ After that, the whole setting placed on a heating mantle and the petroleum ether was
allowed to boil.
✔ The extraction process generally takes 6 hours to complete.
✔ The condensing unit then removed from extraction unit and the sample was allowed
to cool down.
✔ After distillation, almost all the solvent was collected.
 ✔ Then the sample placed in the oven and after a certain time it placed in the desiccator.
✔ The weight of the sample was measured.
✔ Finally, a defat sample was got.

Calculation:
��2−��1
Fat (%) =
��× 100
Where, W1 = Empty thimble weight
W2 = Thimble with sample
P = Weight of sample [22]

Figure 3.3: Soxhlet Apparatus

3.4 Determination of Ash content

Method:
✔ The crucible and lid were placed in the furnace at 5500C overnight. This ensure that
impurities on the surface of crucible are burned off.

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✔ After that, the crucible was cooled in the desiccator for 30 minutes.
✔ The crucible and lid weighed to three decimal places.
✔ 5 gm sample weighed into the crucible. Heated over low Bunsen flame with lid half
covered. When fumes are no longer produced, the crucible and lid were placed in the
furnace.
✔ Heated at 5500C overnight. It is important to keep in mind that, during heating the lid
should not covered. In order to prevent the loss of fluffy ash the lid was placed after
complete the heating. Then cooled by using the desiccator.
✔ When the sample turns to grey, the ash with crucible and lid weighed. If sample not
turns to gray, then further ashing is necessary.
 Figure 3.4:

Electric Muffle Furnace

Calculation:
��������ℎ�� ���� ����ℎ
Ash (%) =
��������ℎ�� ���� ������������× 100 [23]

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Chapter#4
NUTRITIONAL VALUE AND HEALTH BENEFITS
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4.1 Nutritional Value of (Raw) Arrowroot:
Arrowroot (Maranta arundinacea), raw, Nutrition value per 100g is given below:
Principle Nutrient Value Percentage of RDA

Energy 65 Kcal 3%

Carbohydrates 13.39 g 10%

Protein 4.24 g 7.5 %

Total Fat 0.20 g 1%

Cholesterol 0 mg 0%

Dietary Fiber 1.3 g 3.5 %

Vitamins Nutrient Value Percentage of RDA

Folates 338 µg 84%

Niacin 1.693 mg 10.5%

Pyridoxine 0.266 mg 20%

Riboflavin 0.059 mg 4.5%

Thiamin 0.143 mg 12%

Vitamin A 19 IU <1%

Vitamin C 1.9 mg 3%

Electrolytes Nutrient Value Percentage of RDA

Sodium 26 mg 1.5%

Potassium 454 mg 10%

Minerals Nutrient Value Percentage of RDA

Calcium 6 mg 0.6 %

Copper 0.121 mg 13.5%

Iron 2.22 mg 28%

Magnesium 25 mg 6%

Manganese 0.174 mg 7.5%

Phosphorus 98 mg 14%

Selenium 0.7 µg 1%
 Zinc 0.63 mg 6%

Phyto-nutrients Nutrient Value Percentage of RDA

Carotene-β 11 µg -

Carotene-α 0 µg -

( Source: USDA National Nutrient data base )

Table 4.1: Nutritional Value of (Raw) Arrowroot

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4.2 Health Benefits of Arrowroot:

∙ The calorie content of Arrowroot is very low. From 100 gm of fresh roots, we can get
just 65 calories, which is less than of potato, yam, cassava etc. Amylopectin (80%)
and amylose (20 %) are the main polymeric carbohydrates of arrowroot. Arrowroot
powder is fine, odourless and granular starch so it has top priority in the food industry
to use as thickener and stabilizing agent.

∙ It has higher protein content than other tropical food sources like yam, potato, cassava
etc.

∙ Like other roots and tubers, arrowroot are also gluten free. There is a higher demand
of gluten free starch in making special foods for celiac disease patients.

∙ According to US National Library of Medicine National Institutes of Health,

consuming arrowroot can play a vital role in better regulation of blood glucose levels
in diabetes patients. Arrowroot is being a low-glycemic index food.

∙ A good source of folates are fresh roots. 338 µg or 84% of daily required levels of
folates comes from 100 gm of arrowroot. Along with Vitamin B-12, folate is one of
the major components, which play very important role in DNA synthesis and in cell
division.

∙ Arrowroot has a good level of different types of B-complex group such as niacin,
thiamine, pyridoxine, pantothenic acid and riboflavin. In carbohydrate, protein and fat
metabolism in the body many of these vitamins plays the role as substrates.

∙ Arrowroot has a moderate level of some vital minerals such as iron, copper, manganese,
phosphorus, magnesium and zinc. In addition, arrowroot can be known as an
excellent source of potassium, per 100g contains 454 mg or 10% of RDA. To regulate
heart rate and blood pressure, potassium is a very important component of cell and
body fluids. [24]
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Chapter#5 RESULT
AND DISCUSSION

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5.1 Data of Proximate Analysis:

Table 5.1: Chemical (Proximate) composition of Arrowroot Starch

Parameters Percentage

Moisture (%) 13.20

Protein (%) ≈0

Fat/ Lipid (%) 0.20

 Ash (%) 0.31

[25] [26] [27] [28]

According to these references, Arrowroot starch can contain these ranges of Moisture,
Protein, Fat and ash content. Proximate analysis data showed that, arrowroot starch has
higher moisture content (13.20%) and lower amount of fat (0.20%) and ash (0.31%) , and
very less amount of protein (≈0%) .

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5.2 Sensory Evaluation:
The survey was conducted among 25 panelist of some areas of Lakshmipur district. The data
are submitted below:
Name : Product : Arrowroot
flour fortified Cookies

Panelist No : Date :

Instructions: Taste the given samples, then place a √ mark on the point in the scale which best
describes your feeling.

SCORE SAMPLE CODE

S1 S2

Appearance Flavor Taste Texture Overall Appearance Flavor Taste Texture Overall
Acceptance Acceptance
 (9) Like 13 12 8 11 12 7 6 7 7 7
extremely

(8) Like 4 7 11 5 7 5 7 5 6 5
very much

(7) Like 6 5 3 6 5 10 9 2 8 9
moderately

(6) Like 1 2 2 1 3 2 8 4 3
slightly

(5) 2 1 1 1 3 1
Neither
like nor
dislike

(4)
Dislike
slightly

(3)
Dislike
moderat
ely

(2)
Dislike
very
much

(1)
Dislike
extreme
ly

S1: 65 % Arrowroot flour + 35 % All-purpose used flour.

S2: 55 % Arrowroot flour + 45 % All-purpose used flour
Table 5.2: Data of Sensory Evaluation

Total Respondent = 25

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60% 50% 40% 30% 20% 10% 0% 52% 28% 20%

16%
Appearence
40% 24% 0% 0%
12% 8%

(9) Like extremely (8) Like very much (7) Like moderately (6) Like slightly (5) Neither like nor dislike

Sample 1 Sample 2

S1: 65 % Arrowroot flour + 35 % All-purpose used flour

S2: 55 % Arrowroot flour + 45 % All-purpose used flour

Chart 5.1: Column chart of sensory evaluation - Appearance

Chart 5.1 showed that the number of panelist gave the score 52% ‘’like extremely’’ for S1
and on the other hand panelist gave the score 40% ‘’like moderately’’ for S2. So as a result,
we can say that S1 is accepted more than S2.

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60% 50% 40% 30% 20% 10% 0% 28% 36% 8%

24% 4%
4% 0%
Flavor
20%

48%
(9) Like extremely (8) Like very much (7) Like moderately (6) Like slightly Neither like nor dislike

Sample 1 Sample 2

S1: 65 % Arrowroot flour + 35 % All-purpose used flour

S2: 55 % Arrowroot flour + 45 % All-purpose used flour
 Chart 5.2: Line chart of sensory evaluation – Flavor
Chart 5.2 showed that the number of panelist gave the score 48% ‘’like extremely’’ for S1
and on the other hand panelist gave the score 36% ‘’like moderately’’ for S2. So as a result,
we can say that S1 is accepted more than S2.

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45% 40% 35% 30% 25% 20% 32% 20% Taste 32%
28% 44%

15% 10% 5% 8%
8%
12% 12%

0%
Sample 2
4%
(9) Like
(7) Like
much
(6) Like slightly
moderately (5) Neither like

nor dislike

Sample 1 Sample 2

extremely (8) Like very S1: 65 % Arrowroot flour + 35 % All-purpose used

flour Sample 1

S2: 55 % Arrowroot flour + 45 % All-purpose used flour

Chart 5.3: Column chart of sensory evaluation – Taste

Chart 5.3 showed that the number of panelist gave the score 44% ‘’like very much’’ for S1
and on the other hand panelist gave the score 32% ‘’like slightly’’ for S2. So as a result, we
can say that S1 is accepted more than S2.

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50% 45% 40% 35% 30% 25% 20% 28% 32% 16%

24%
15% 10% 5%
20% 24% 8%
Texture 4%

44%

0% 0% 0 1 2 3 4 5 6

Sample 1 Sample 2

S1: 65 % Arrowroot flour + 35 % All-purpose used flour

S2: 55 % Arrowroot flour + 45 % All-purpose used flour
 Chart 5.4: Scatter chart of sensory evaluation – Texture

Chart 5.4 showed that the number of panelist gave the score 44% ‘’like extremely’’ for S1
and on the other hand panelist gave the score 32% ‘’like moderately’’ for S2. So as a result,
we can say that S1 is accepted more than S2.

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(5) 4% 4% 28%

28%

Overall
acceptance

12%

36%

Neither like nor dislike (6) (7) Like moderately (9) Like extremely
20%

Like slightly (8) Like very much 20%

0%
48%
0% 5% 10% 15% 20% 25% 30% 35% 40% 45%
50%

Sample 2 Sample 1

S1: 65 % Arrowroot flour + 35 % All-purpose used flour

S2: 55 % Arrowroot flour + 45 % All-purpose used flour

Chart 5.5: Sensory evaluation for Overall acceptance

Chart 5.5 showed that the number of panelist gave the score 48% ‘’like extremely’’ for S1
and on the other hand panelist gave the score 36% ‘’like moderately’’ for S2. So as a result,
we can say that S1 is accepted more than S2.

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Chapter#6
Conclusions
35 | P a g e © D a f f o d i l I n t e r n a t i o n a l U n i v e r s i t y
6.0 Conclusion

This study was conducted on preparation of Arrowroot flour fortified cookies. A number of 25
panelist tested the products and gave their opinion on the two samples where arrowroot flour
were used in different ratio. The above conclusion make it clear that, between two samples of
of Arrowroot flour fortified cookies S1 is overall accepted according to Appearance ( 52%) ,
Flavor ( 48%) , Taste ( 44%) , Texture ( 44%) & Overall acceptance ( 48%) than S2
Appearance ( 40%) , Flavor ( 36%) , Taste ( 32%) , Texture ( 32%) & Overall acceptance
( 36%) . Therefore, it is very clear that S1 has more acceptability than S2. This product is
good especially for diabetic patients but before it apply in clinical trial, this product needs
more research in wide range.
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Chapter#7
References

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