Open AccessSensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder
Author(s) -
Akonor Paa T.,
Dziedzoave Nanam T.,
Buckman Evelyn S.,
Mireku Essel Edna,
Lavoe Francis,
Tomlins Keith I.
Publication year - 2017
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.431
Subject(s) - food science , mathematics , starch , taste , sensory system , sensory analysis , chemistry , biology , neuroscience
Crackers produced from high‐quality cassava flour ( HQCF ), cassava starch, and prawn powder were optimized based on sensory preference testing. Ten different formulations of crackers were produced using mixture design. These were subjected to sensory evaluation using attributes such as taste, crispiness, puffiness, and acceptability on a 7‐point hedonic scale. A mean score of 4.7, 5.6, 5.2, and 5.2 was obtained correspondingly for taste, crispiness, puffiness, and acceptability. Scores for these attributes indicated that the crackers were acceptable. Mixture regression models were used to generate contour plots for the sensory attributes and these were superimposed to obtain an optimal region, from where an optimum formulation was chosen. Verification of the optimal formulation with acceptability studies confirmed that the newly developed snack had a likeness score of 6.3 and was highly acceptable to consumers. The study demonstrates the suitability of HQCF in processing value added snack products.