Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2018, 6(3), 192-199
DOI: 10.12691/jfnr-6-3-9
Open AccessArticle

Optimization and Acceptability Evaluation of Shapporah Biscuits Formulated by Different Ingredients: Using Response Surface Methodology (RSM)

Waleed AL-Ansi1, 2, Amer Ali Mahdi1, 2, Yan Li1, 3, Haifeng Qian1, 3 and Li Wang1, 3,

1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

2School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen

3School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China

Pub. Date: March 20, 2018

Cite this paper:
Waleed AL-Ansi, Amer Ali Mahdi, Yan Li, Haifeng Qian and Li Wang. Optimization and Acceptability Evaluation of Shapporah Biscuits Formulated by Different Ingredients: Using Response Surface Methodology (RSM). Journal of Food and Nutrition Research. 2018; 6(3):192-199. doi: 10.12691/jfnr-6-3-9

Abstract

The present study aimed to optimize the replacement levels of sugar and different types of flour to develop a traditional biscuit. The study was carried out using mixture response surface methodology (RSM) as the optimization technique. The biscuits optimum formula was designed using the following mixing ratio: lentil flour: millet flour (22.53 g: 11.47 g), whole wheat flour: wheat flour (42.04 g: 23.96 g) and sugar (35.61%), based on the biscuits sensory evaluations. Physical properties of composite flour biscuits (COMFB) showed a higher thickness but lower in term of spread ratio, diameter and weight compared to the mixture of whole wheat and wheat flours biscuit (MIXFB) and wheat flour biscuits (WFB). COMFB was harder and color difference (∆E) was higher and significantly darker surface than MIXFB and WFB. Sensory evaluation of COMFB showed higher consumers acceptance compare to MIXFB which indicates that the acceptance of the whole wheat flour based biscuits can be improved by using composite flour such as this formula. Optimization suggested composite flour biscuits (COMFB) as the best formula. This sample received good scores for the sensory attributes.

Keywords:
sensory evaluation response surface methodology lentil flour millet flour traditional biscuits

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