American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2019, 7(1), 22-26
DOI: 10.12691/ajfst-7-1-4
Open AccessArticle

Optimization of Processing Conditions on Some Selected Mechanical Properties of Cookies from Wheat-Cocoyam Flour Using Response Surface Methodology (RSM)

Peluola-Adeyemi O.A1, , Bolaji O.T1, Abegunde T.A1 and Ogungbesan V.T1

1Department of Food Science and Technology, Lagos State Polytechnic, Lagos State, Nigeria

Pub. Date: January 26, 2019

Cite this paper:
Peluola-Adeyemi O.A, Bolaji O.T, Abegunde T.A and Ogungbesan V.T. Optimization of Processing Conditions on Some Selected Mechanical Properties of Cookies from Wheat-Cocoyam Flour Using Response Surface Methodology (RSM). American Journal of Food Science and Technology. 2019; 7(1):22-26. doi: 10.12691/ajfst-7-1-4

Abstract

This study investigated the optimization of processing conditions on some selected mechanical properties of cookies from wheat-cocoyam flour using response surface methodology. The purpose of this research is the utilization of cocoyam crops in the production of cookies. A central composite rotatable experimental design with two factors and five levels was used. The independent variables were baking temperature and time. The responses are moisture (Y1), energy to break (Y2), break strength (Y3), force at break (Y4) and overall acceptability (Y5). Thirteen baking trials were performed with five central points and eight non central points. The results shows that moisture, energy to break, break strength, force at break and overall acceptability ranged from 4.43-8.94%, 0.0027-0.422N/m, 0-0.90.83N/mm2, -6-90.83N, 3.50-8.80 respectively. The results indicated that there were significant difference (P<0.05) in the moisture content and mechanical properties of the cookies and were all affected by baking temperature and time. The cookies produced at 210°C for 30 minutes were most preferred by the panelists. The best processing conditions were samples baked at 190.15°C at 27 minutes with desirability of 0.700. In conclusion, the production of cookies using 10% inclusion increases the usage of underutilized cocoyam crops and also leads to the development of more cookies to meet people’s demand.

Keywords:
cookies baking temperature baking time RSM (Response surface methodology)

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