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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.