Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends
This study aimed to identify the optimal biscuit formulation using blends of tapioca flour, desiccated coconut flour and wheat flour. Four formulations, denoted as F1, F2, F3, and F4 with varying ratios of wheat flour, tapioca flour, and desiccated coconut flour (30:20:50, 30:30:40, 30:40:30, and 30...
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| Format: | Article |
| Language: | English English |
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Universiti Malaysia Sabah
2024
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| Online Access: | https://eprints.ums.edu.my/id/eprint/39474/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39474/2/FULL%20TEXT.pdf |
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| author | Corina Lai Hui Ling Hasmadi Mamat Ahmad Hazim Abdul Aziz Mohd Khairi Zainol Norazlina Mohammad Ridwan |
| author_facet | Corina Lai Hui Ling Hasmadi Mamat Ahmad Hazim Abdul Aziz Mohd Khairi Zainol Norazlina Mohammad Ridwan |
| author_sort | Corina Lai Hui Ling |
| collection | UMS |
| description | This study aimed to identify the optimal biscuit formulation using blends of tapioca flour, desiccated coconut flour and wheat flour. Four formulations, denoted as F1, F2, F3, and F4 with varying ratios of wheat flour, tapioca flour, and desiccated coconut flour (30:20:50, 30:30:40, 30:40:30, and 30:50:20 respectively), were produced. Multiple methodologies were employed to study the impact of composite flour on the quality of cookies, including sensory evaluation, proximate analysis, and physical evaluations. After a hedonic test involving 50 panelists, F3 emerged as the superior formulation. Proximate and physical analyses for F3 and the control (100% wheat flour) revealed notable differences. The proximate composition results showcased distinct differences between the best formulation (F3) and the control. F3 exhibited higher values (p<0.05) in moisture content (2.33±0.37%), crude fibre (4.05±0.02%), and carbohydrate content (65.04±0.74%) compared to the control. However, both formulations displayed similarities (p>0.05) in terms of spread ratio, colour, and pH, despite their differing composition in formulation. Notably, F3 surpassed the control in nutrient composition, especially in moisture, crude fibre, and carbohydrate content. In conclusion, the investigation into these blended flours has demonstrated promising outcomes, emphasising their potential to not just enhance the nutritional quality of biscuits but also elevate consumer contentment. |
| first_indexed | 2024-09-24T00:51:10Z |
| format | Article |
| id | ums.eprints-39474 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-09-24T00:51:10Z |
| publishDate | 2024 |
| publisher | Universiti Malaysia Sabah |
| record_format | dspace |
| spelling | ums.eprints-394742024-08-09T00:19:19Z https://eprints.ums.edu.my/id/eprint/39474/ Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends Corina Lai Hui Ling Hasmadi Mamat Ahmad Hazim Abdul Aziz Mohd Khairi Zainol Norazlina Mohammad Ridwan RM214-258 Diet therapy. Dietary cookbooks TX341-641 Nutrition. Foods and food supply This study aimed to identify the optimal biscuit formulation using blends of tapioca flour, desiccated coconut flour and wheat flour. Four formulations, denoted as F1, F2, F3, and F4 with varying ratios of wheat flour, tapioca flour, and desiccated coconut flour (30:20:50, 30:30:40, 30:40:30, and 30:50:20 respectively), were produced. Multiple methodologies were employed to study the impact of composite flour on the quality of cookies, including sensory evaluation, proximate analysis, and physical evaluations. After a hedonic test involving 50 panelists, F3 emerged as the superior formulation. Proximate and physical analyses for F3 and the control (100% wheat flour) revealed notable differences. The proximate composition results showcased distinct differences between the best formulation (F3) and the control. F3 exhibited higher values (p<0.05) in moisture content (2.33±0.37%), crude fibre (4.05±0.02%), and carbohydrate content (65.04±0.74%) compared to the control. However, both formulations displayed similarities (p>0.05) in terms of spread ratio, colour, and pH, despite their differing composition in formulation. Notably, F3 surpassed the control in nutrient composition, especially in moisture, crude fibre, and carbohydrate content. In conclusion, the investigation into these blended flours has demonstrated promising outcomes, emphasising their potential to not just enhance the nutritional quality of biscuits but also elevate consumer contentment. Universiti Malaysia Sabah 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/39474/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/39474/2/FULL%20TEXT.pdf Corina Lai Hui Ling and Hasmadi Mamat and Ahmad Hazim Abdul Aziz and Mohd Khairi Zainol and Norazlina Mohammad Ridwan (2024) Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends. International Journal of Food,, 1. pp. 1-10. https://10.0.200.0/ijf.v1i1.4832 |
| spellingShingle | RM214-258 Diet therapy. Dietary cookbooks TX341-641 Nutrition. Foods and food supply Corina Lai Hui Ling Hasmadi Mamat Ahmad Hazim Abdul Aziz Mohd Khairi Zainol Norazlina Mohammad Ridwan Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends |
| title | Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends |
| title_full | Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends |
| title_fullStr | Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends |
| title_full_unstemmed | Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends |
| title_short | Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends |
| title_sort | developing healthier biscuit alternatives an analysis of tapioca desiccated coconut and wheat flour blends |
| topic | RM214-258 Diet therapy. Dietary cookbooks TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/39474/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39474/2/FULL%20TEXT.pdf |
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