Open AccessOptimization of the sensory qualities of extruded crunchies using mixture design
Author(s) -
E L Pinili,
R J A Tabinas,
J R Besas,
L T Esprela
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/998/1/012058
Subject(s) - food science , starch , wheat flour , mathematics , taste , raw material , potato starch , sensory system , modified starch , chemistry , biology , organic chemistry , neuroscience
The study aimed to optimize the sensory qualities of extruded crunchies using banana flour, cassava starch, and all-purpose flour as the main raw materials. Mixture statistical design was used to determine the optimum formulation of crunchies. Sensory acceptability in terms of color, taste, crunchiness, and general acceptability were evaluated. Results showed that the sensory qualities of crunchies were significantly affected by the level of banana flour, cassava starch, and all-purpose flour. Among the treatments, formulation of crunchies with 100% all-purpose flour, formulation with 50% banana flour & 50% all-purpose flour, and the mixture with 66.67% all-purpose flour, 16.67% banana flour & 16.67% cassava starch were considered as the optimum mixtures. It is recommended to use considerable amount of all-purpose flour with banana flour and cassava starch in the production of extruded crunchies.