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.
Highlights
Biscuits, known as cookies in America, are widely consumed all over the world by adults and children alike
The consumer's acceptance was performed in 17 runs using response surface methodology (RSM) to investigate the effect of different variables which included: lentil Fluor (LF): millet flour (MF) (X1), whole wheat flour (WWF): wheat Flour (WF) (X2) and sugar (X3) on the response
The mathematical approach based on Box Behnken Design (BBD) was successfully used to beneficially optimize and develop the Shapporah biscuit formula using composite flour and improved the consumers’ acceptability of whole flour biscuits
Summary
Known as cookies in America, are widely consumed all over the world by adults and children alike. Composite flour biscuits are traditional biscuits in Yemen such as Shapporah, it consumed by a large segment of the population in celebrations and events as a snack or kind of desserts. It has high nutritional value and distinct taste [1]. Incessant increases in the cost of wheat have in turn led to constant increases in the price of these products This had led to the need to develop alternatives to the use of wheat flour in the production of baked goods. In selecting the components to be used in composite flour blends, the materials should preferably be readily available, culturally acceptable and provide increased nutritional potential
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