Abstract
This study was carried out to investigate the physicochemical and sensory characteristics of biscuits as affected by the ratio of corn flour (CF) and orange sweet potato flour (OSPF). Six samples of biscuits were made from CF and OSPF in various ratio namely P1 (100% corn flour), P2 (80:20), P3 (60:40), P4 (40:60), P5 (20:80), P6 (100% OSP flour), and one sample as control namely P7 (100% wheat flour). The results showed that the ratio of CF and OSPF had a very significant effect (P < 0.01) specific volume, hardness, water absorption, ash content, protein content, fat content, carbohydrate content, and crude fiber content of biscuits. The biscuits most acceptable by consumers were produced from 80% CF with 20% OSPF.
Highlights
Biscuit is one of the snacks processed using wheat flour (WF) and added other food ingredients
The imethods iby iLimanto iet ial. i[5] iwith isome imodification iwas iused. iThe iratio iof iCF iand iOSPF iwas iwritten iin iTable i1. iSample iwere iweighed ibased ion i100 ig iof iflour iand ithe iingredient ifor ieach ibread iwere ishown iin iTable i1. iFirst, imix ishortening iand ipowdered isugar iwere mixed iuntil ihomogeneous iand iform ia icream, ithen imix idry iingredients isuch ias iflour, isalt, iand ibaking ipowder iand imix ion ilow ispeed and add water according to the formula until the dough is smooth
The iresearch iwas iperformed iusing ia inon-factorial icompletely irandomized idesign, inamely ithe iratio iof iCF iand iOSPF iin ibiscuits iformulation. iData iwas isubjected ito ianalysis iof ivariance i(ANOVA) iusing iSPSS iversion i22.0. iIf ithe iresults iare isignificantly idifferent iand ivery isignificant, ithen ithe itest iis icontinued iwith ithe imean idifference itest iusing ithe iLeast iSignificant iRange i(LSR) itest
Summary
Biscuit is one of the snacks processed using wheat flour (WF) and added other food ingredients. Hibrida variety corn is used for food only around 30%, the rest is used for animal feed, industry, and seeds. This can be used as an opportunity to develop this material into processed foods. This Hibrida variety corn is no less superior to wheat; this corn contains elements of Fe, dietary fiber, and beta-carotene (pro-vitamin A) so that it can be used as processed food. One of the products that can utilize orange sweet potato flour (OSPF) is biscuits
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