Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour

Abstract

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.

Physical and Organoleptic Properties of Cookies Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat Flour Composite

“…Nutritionally, wheat consists of dietary fibre (0.5%), mineral content (7.2%), protein (25%) and fat (8-13%) (Peter-Ikechukwu et al, 2019.). Wheat grains are staple food used to make flour, for leavened, flat and steamed breads, cookies, cakes, breakfast, cereal, pasta, noodles and for fermentation to make beer and other alcoholic beverages.Wheat remains the choice flour for baked products because of its gluten content which other cereals lack (Ishiwu et al, 2014) and improved the baking quality (Kumar et al, 2011;Peter-Ikechukwu et al, 2019). Watermelon (Citrillus lanatus), is a typical fruit from the Crucurbitaceae.…”

Optimization of Thermally Processed Bambara Groundnut Flour Nutrients using Response Surface Methodology

“…This value is high and acceptable. However, desirability of 100 % is the most ideal if it could be obtained [18]. It shows that if the selected critical values of 12 h of soaking and 9.97 min boiling are employed in the production of Bambara ground nut flour, that the flour would exhibit functional properties of 14.33, 63.95 o C and 22.42% for foam capacity, gelation temperature and solubility respectively.…”

Gluten Free Biscuit Made of Sweet Potato Puree (Ipomea batatas L.) for Autistic Disorder

“…Optimasi dilakukan dengan tujuan untuk mendapatkan variabel formula yang tepat pada pembuatan biskuit dengan cara mengoptimalkan semua respon yang telah didapatkan (Sanchez et al, 2002;Ishiwu et al, 2014;De Petre et al, 2016). Proses optimasi dilakukan menggunakan program Design Expert 7.…”