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- 검색키워드
- 저자 : Das Manas Jyoti (검색결과 1 건)
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Singamayum Khurshida,Chakraborty Sourav,Das Manas Jyoti,Sit Nandan,Deka Sankar Chandra 한국농업기계학회 2021 바이오시스템공학 Vol.46 No.1
Purpose The present study aims to develop value added cookies using composite formulation of wheat and cassava flour using simplex lattice mixture design and sensory evaluation by applying fuzzy logic approach. Methods Based on the simplex lattice mixture design, optimized formulations of the cookies using wheat flour, dry chips flour, and fermented cassava flour were developed. The impacts of the composite flour on different quality traits of the cookies specifically rheology, color, texture, and sensory properties were studied. Results The optimized formulations of the cookies were determined as wheat flour of 77.50%, dry chips flour of 16.67%, and fermented cassava flour of 5.83% of total flour. The responses under this formulation were color value (L* value) of 67.23, the maximumbreaking strength of 23.55 N, and loss tangent of 0.29. Investigation of the rheological properties based on loss tangent values demonstrated solid elastic behavior of the cookie’s dough. Furthermore, sensory evaluation by applying fuzzy logic approach revealed cookies prepared with the optimum formulation as the best sample based on appearance, aroma, taste, and texture. Conclusions The present study has the credentials to support that the developed composite flour-based cookies are the effectual alternative of accessible bakery items as evidenced by the results with improved quality properties.
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