期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 40, 期 4, 页码 611-618出版社
ELSEVIER
DOI: 10.1016/j.lwt.2006.05.005
关键词
cassava; basic formulation; response surface methodology; baked cassava cake
The optimum formulation for production of a Malaysian traditional baked cassava cake was determined using response surface methodology (RSM). Effects of amount of ingredients such as sugar (10-30%) and coconut milk (15-35%) on the textural characteristics (hardness and chewiness) and sensory qualities (colour, firmness, cassava flavour and overall acceptability) of cakes were investigated. Significant regression models which explained the effects of different percentages of sugar and coconut milk on all response variables were determined. The coefficients of determination, R-2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the basic formulation for production of Malaysian traditional baked cassava cake with desired sensory quality was obtained by incorporating with 25% of sugar and 20% of coconut milk. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据