Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology

Gan, Horng Eng; Karim, Roselina; Muhammad, Kharidah; Bakar, Jamilah; Hashim, Dzulkifly Mat; Rahman, Raja Noor Zaliha Raja Abdul

doi:10.1016/j.lwt.2006.05.005

Cited by 94 publications

(81 citation statements)

References 14 publications

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“…The other parameters analysed -adhesiveness, cohesiveness, springiness, spread ratio, expansion factor, colour parameters (L*, a* and b*), and sensory flavour and overall acceptability -did not show statistical correlation with the 2 ), which indicated the fitting of the model to the variable responses, is lower than 0.8 (Gan et al 2007).…”

Section: Sensory Evaluation Of Biscuitsmentioning

confidence: 78%

“…Optimisation of the texture properties of dough and biscuits and physical and sensory properties of the biscuits The response surface methodology has been widely used to minimize the number of trials while studying ingredients interactions and quality characteristics of biscuits (Gallagher et al 2003, Moraes et al 2010, cakes (Gan et al 2007) and vegetable gelled desserts (Nunes et al 2006).…”

Section: Sensory Evaluation Of Biscuitsmentioning

confidence: 99%

“…7a to c), namely firmness, a w , fibre and lipid contents, energy value and sensory analysis. This kind of approach has already been done in vegetable desserts (Nunes et al 2006) and cassava cake (Gan et al 2007). …”

Section: Optimisation Of Biscuit Formulationmentioning

confidence: 99%

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Developing consumer acceptable biscuits enriched with Psyllium fibre

Fradinho

Nunes²,

Raymundo

2014

J Food Sci Technol

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Consumer's demand for functional food is a trend of the last decades. Nowadays, the attention is focused on the development of products with health claims on the label, which can result in value-added products for the producers companies. Cookies are popular staple foods in the human diet in many countries and are generally well accepted by consumers due to their sensory attributes, long shelf life and convenience. The incorporation of solid components on the biscuit dough, such as dietary fibre, could have serious implications on its structure and perceived texture which explains the technological limitations for the fibre incorporation. The aim of this work is to develop an enriched functional biscuit with Psyllium fibre and understand the impact of the new ingredient on physicochemical and sensorial properties of the dough and biscuits. The optimum biscuit's formulation was determined using the response surface methodology (RSM). Effects of wheat flour (48-52 %) and Psyllium (3-9 %) contents on the dimensional features (spread ratio, expansion factor), water activity, colour parameters (L*, a*, b*), texture characteristics (firmness, adhesiveness, cohesiveness, springiness) and sensory properties (colour, flavour, texture, overall acceptability) of dough and biscuits were investigated. The most representative parameters evaluated were used to develop biscuits with similar features to commercial references. An optimum formulation was obtained by incorporating 6 % Psyllium and 50 % flour. This biscuit has the enough amount of Psyllium soluble fibre recommended by Food and Drug Administration (FDA) to prevent the risk of coronary heart disease and to bear a health claim on the label.

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Section: Sensory Evaluation Of Biscuitsmentioning

confidence: 78%

Section: Sensory Evaluation Of Biscuitsmentioning

confidence: 99%

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Developing consumer acceptable biscuits enriched with Psyllium fibre

Fradinho

Nunes²,

Raymundo

2014

J Food Sci Technol

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“…The optimization variables, responses were selected based on the direct effect on the acceptability and quality of Cookies 24 . In the present regression model, parameters for explanatory variables were linear, square and quadratic effect.…”

Section: Results and Discussion Central Composite Designmentioning

confidence: 99%

Formulation of Withania Somnifera Based Herbal Cookies Using Response Surface Methodology

S¹,

Monisha²,

Sundararajan³

et al. 2017

Int. Res. J. Pharm.

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Herbal based functional foods are extensively used for the prevention and treatment of several health disorders. The present study aims to formulate herbal cookies using Withania somnifera leaf powder, an ayurveda component with enhanced the nutraceutical value. Response surface methodology (RSM) was employed to optimize five influencing components in cookies preparation. It includes refined wheat flour, Withania somnifera leaf powder, sugar powder, butter and cocoa powder. All the selected five ingredients were choose as the variables and sensory parameters such as appearance, colour, texture, taste and flavour obtained through Nine-point hedonic scale analysis were the responses. After initial trial of experiment, the upper and lower limits for the independent variables were fixed. The relatively high coefficient values were obtained for all the selected responses and hence developed models are statistically accurate. Through three-dimensional response surface plots optimal range independent variables were optimized. The shelf life of the product assessed through microbial analysis and sensory evaluation gave favourable results. Hence, herbal cookies optimized through RSM tool will be novel herbal supplement and could find a prominent position in the both pharmaceutical and food sector

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“…RSM consists of a group of mathematical and statistical procedures that can be used to study relationships between one or more responses (dependent variables) and a number of factors (independent variables) (Diniz & Martin, 1996). In the last decade, RSM has been successfully used to adjust formulations (Abdullah & Cheng, 2001;Castro et al, 2004;Murphy et al, 2004;Chu & Resurreccion, 2005;Granato et al, 2010;Melo et al, 2013) and process conditions (Chávez-Jáuregui et al, 2000;Mendes et al, 2001;Loh et al, 2005;Fernández et al, 2006;Kumar et al, 2009;Rehrah et al, 2009), reducing the number of trials and providing multiple regression approach to achieve optimization (Gan et al, 2007). However, to the best of our knowledge, there are no studies using response surface methodology to explore the best concentration of guaraná and sugar in the commercial açaí.…”

Section: Introductionmentioning

confidence: 99%

The Brazilian Way to Consume acai: Do guarana Extract and Sugar Concentrations Influence on Acceptance?

Montenegro¹,

Pereira²,

Melo³

2013

JFR

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Açaí is a palm widely distributed in the Amazon estuary floodplains. The edible pulp of açaí fruits is commonly macerated with water to produce a thick, purple beverage of creamy texture, oily appearance, and characteristic flavor. Depending on the Brazilian region, the açaí based-product is prepared adding sugar and guaraná extract, but their ideal proportions have never been determined in order to optimize consumers' sensory acceptance. This research investigated these concentrations using response surface methodology (RSM) based on a five-level, two variable central composite rotatable design (CCRD). Dependent variable was consumer acceptance (flavor, texture and overall liking) and results were analyzed by multivariate regressions. Analyses of Variance (ANOVAs) showed significant models -F-test values (29.3 for flavor, for texture 37.8 and 30.4 for overall liking) higher than the critical value of 4.35 (d.f. = 3; p < 0.05; R 2 of 0.926 for flavor, 0.942 for texture and 0.929 for overall liking). Acceptance models are presented (significant parameters). Results showed that guaraná extract has a stronger influence (negative) on acceptance compared to sugar (positive), both not on optimal conditions yet. Therefore, more studies are needed in order to optimize açaí acceptance.

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Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology

Cited by 94 publications

References 14 publications

Developing consumer acceptable biscuits enriched with Psyllium fibre

Developing consumer acceptable biscuits enriched with Psyllium fibre

Formulation of Withania Somnifera Based Herbal Cookies Using Response Surface Methodology

The Brazilian Way to Consume acai: Do guarana Extract and Sugar Concentrations Influence on Acceptance?

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