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

Gan, H. E. and Karim, Roselina and Syed Muhammad, Sharifah Kharidah and Bakar, Jamilah and Mat Hashim, Dzulkifly and Abdul Rahman, Russly (2007) Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. LWT - Food Science and Technology, 40 (4). pp. 611-618. ISSN 0023-6438

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Official URL: http://dx.doi.org/10.1016/j.lwt.2006.05.005

Abstract

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, R2 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.

Item Type:Article
Keyword:Cassava, Basic formulation, Response surface methodology, Baked cassava cake
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Elsevier
DOI Number:10.1016/j.lwt.2006.05.005
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.lwt.2006.05.005
ID Code:7102
Deposited By: Samsida Samsudin
Deposited On:09 Jun 2010 11:34
Last Modified:03 Aug 2010 11:53

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