• Nikunj Chaudhari
• Anushka singh
• Hanmant bodhankar

Sweet potato contains many high nutrients, which are high in carbohydrates and fiber. Moreover, they are delicious and inexpensive. Producing food products from sweet potato are very attainable in worldwide due to vast availability, natural colour, high-energy, low-protein, good biological activity in the human, as a result, it becomes a key ingredient for the production of new products in the current global tenure. Furthermore, the formulation of sweet potato cookies was examined. The mature sweet potato were washed, peeled, cut into thin slices and dried in an oven and then milled and sieved. The optimization of sweet potato flour preparation with drying temperature of 50°c, 60°c and 70°c was studied. It was found that appropriate drying temperature for preparation of sweet potato flour was 60°c for 10 hr. The cookies formulation with 50%, 60% and 40% sweet potato flour at 130°c for 10,15 and 20 min were examined. The samples were quality characterized for physical and sensory parameters. The sensory qualities showed that the cookies supplemented with 50% sweet potato flour at 130°c temperature for 15 min of time period were well acceptable in terms of colour, texture,taste and overall acceptability.

Sweet potato, cookies, drying, sensory evaluation, physical evaluation

"Quality characteristics and formulation of cookies from sweet potato (lpomoea batatas)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 3, page no.a677-a685, March-2022, Available :http://www.jetir.org/papers/JETIR2203084.pdf

"Quality characteristics and formulation of cookies from sweet potato (lpomoea batatas)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 3, page no. ppa677-a685, March-2022, Available at : http://www.jetir.org/papers/JETIR2203084.pdf