NDLI: Effect of baking improvers on the quality of whole cassava biscuits

Content Provider	Springer Nature Link
Author	Obadina, A. O. Oyewole, O. B. Olaniyi, G.
Copyright Year	2012
Abstract	Improving agents such as ascorbic acid, sodium metabisulphite, sorbic acid and soyflour were used in the production of whole cassava biscuits. Cassava flour and small amount of soyflour were produced. Bulk density, water binding capacity and amylograph viscosity of cassava flour were determined. Mixing and dough extrusion time were recorded for each sample of biscuit dough developed with addition of improvers. Length, width and thickness of cut-out dough were measured before and after baking to evaluate biscuits flow. Proximate and sensory analysis of the biscuits samples was also determined. The result showed that, there was a slight decrease in mixing time, extrusion time, length and width of the biscuits samples prepared with improvers. However, there was a considerable increase in biscuits thickness. Amylograph result showed an improvement in flour stability and low retrogadation tendency, most especially flour with inclusion of ascorbic acid. Crude protein and fat increased with sample contained soyflour. Sensory evaluation result indicated no significant difference among the samples except the texture of the biscuits.
Starting Page	2803
Ending Page	2808
Page Count	6
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	51
Issue Number	10
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2012-06-03
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Cassava flour Improver Ascorbic acid Sodium metabisulphite Soyflour Sorbic acid Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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