Textural and sensory properties of cookies were studied by supplementing various proportion of sweetpotato flour (0 - 100%) to the wheat flour. The cookie dough was subjected to rheological analysis and texture profile analysis by using TA-XT2i (SMS) in order to determine dough hardness, cohesiveness, springiness, adhesiveness etc. Spread factor, puncture force and fracture strength of the cookies were also determined. Water absorption increases from 29 to 169% with increasing the proportion of sweetpotato flour. The control dough had cohesiveness and adhesiveness values of 0.295 and 19.314 g/s. The cohesiveness of dough with 20% sweetpotato flour and 80% of wheat flour increased to 0.480 g/s and then decreased with increasing percentage of sweetpotato flour. Sweetpotato flour lowered the spread factor from 6.666 to 6.150 with increasing its level from 0-100%. Sensory evaluation revealed that increasing levels of sweetpotato flour (60%) lowered the overall acceptability (2.7) because of

 taste and distinct flavour developed during baking.

Key words:  Sweetpotato flour, cookies dough, rheological characteristics, texture