Use of mixture design for chemical and sensory evaluation of composite flour biscuits. | [Pakistan Journal of Food Sciences • 2014]

Author(s):

1. Irum Raza: Food Sciences and Product development Institute, NARC, Islamabad, Pakistan

2. Naseem Bibi: Food Sciences and Product development Institute, NARC, Islamabad, Pakistan

3. Muhammad Asif Masood: Social Sciences Research Institute, NARC, Islamabad, Pakistan

4. Muhammad Zubair Anwar: Social Sciences Research Institute, NARC, Islamabad, Pakistan

Abstract:

The study was carried out using mixture design. Simplex centroid design was used and eight formulations were obtained. Biscuits were prepared from chick pea flour, oat and Maida. The sensory attributes studied were taste, color, texture, aroma, flavor and overall acceptability. The results of mixture regression suggested that positive interaction coefficient (161.2) of the blending component Maida*oat shows synergistic effect of these components on the texture of biscuits meaning that these components when blended together can improve the texture of biscuit. Only this blend might be judged as significant having (t = 4.27, p= 0.024

Page(s): 204-210

DOI: DOI not available

Published: Journal: Pakistan Journal of Food Sciences, Volume: 24, Issue: 4, Year: 2014

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