Biscuits were produced from blends of plantain, sweet potato and malted sorghum flour. This study was carried out to evaluate the effect of varying the proportions of these flour mixtures on the taste and texture of the produced biscuits. Mixture response surface methodology was used to model the taste and texture of the biscuits with single, binary and ternary combinations of the three flours. The optimum taste and texture of the biscuit were targeted and the responses optimizer of Minitab software (version 14.0) was used to obtain the mixture that gave these targets. Result showed that the taste and texture of biscuits samples differed significantly (p < 0.05). Sweet potato flour had the highest positive influence on the taste, while malted sorghum mostly improved the texture. The regression coefficients showed that the mixture of plantain and malted sorghum flour decreased both the taste and the texture of the biscuit, while the blend of sweet potato and malted sorghum flour had negative influence on the texture of the biscuit. The mixture of the three flours improved both the taste and the texture of the biscuit more than their single or binary combinations. Biscuit of acceptable taste and texture could be produced from the blend of these three flours.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.