Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology

The optimum formulation for production of a Malaysian traditional baked cassava cake was determined using response surface methodology (RSM). Effects of amount of ingredients such as sugar (10–30%) and coconut milk (15–35%) on the textural characteristics (hardness and chewiness) and sensory qualiti...

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Main Authors: Gan, H. E., Karim, Roselina, Syed Muhammad, Sharifah Kharidah, Bakar, Jamilah, Mat Hashim, Dzulkifly, Abdul Rahman, Russly
Format: Article
Language:English
English
Published: Elsevier 2007
Online Access:http://psasir.upm.edu.my/id/eprint/7102/1/Optimization%20of%20the%20basic%20formulation%20of%20a%20traditional%20baked%20cassava%20cake%20using%20response%20surface%20methodology.pdf
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author Gan, H. E.
Karim, Roselina
Syed Muhammad, Sharifah Kharidah
Bakar, Jamilah
Mat Hashim, Dzulkifly
Abdul Rahman, Russly
author_facet Gan, H. E.
Karim, Roselina
Syed Muhammad, Sharifah Kharidah
Bakar, Jamilah
Mat Hashim, Dzulkifly
Abdul Rahman, Russly
author_sort Gan, H. E.
collection UPM
description The optimum formulation for production of a Malaysian traditional baked cassava cake was determined using response surface methodology (RSM). Effects of amount of ingredients such as sugar (10–30%) and coconut milk (15–35%) on the textural characteristics (hardness and chewiness) and sensory qualities (colour, firmness, cassava flavour and overall acceptability) of cakes were investigated. Significant regression models which explained the effects of different percentages of sugar and coconut milk on all response variables were determined. The coefficients of determination, R2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the basic formulation for production of Malaysian traditional baked cassava cake with desired sensory quality was obtained by incorporating with 25% of sugar and 20% of coconut milk.
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spelling upm.eprints-71022015-11-30T07:44:48Z http://psasir.upm.edu.my/id/eprint/7102/ Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology Gan, H. E. Karim, Roselina Syed Muhammad, Sharifah Kharidah Bakar, Jamilah Mat Hashim, Dzulkifly Abdul Rahman, Russly The optimum formulation for production of a Malaysian traditional baked cassava cake was determined using response surface methodology (RSM). Effects of amount of ingredients such as sugar (10–30%) and coconut milk (15–35%) on the textural characteristics (hardness and chewiness) and sensory qualities (colour, firmness, cassava flavour and overall acceptability) of cakes were investigated. Significant regression models which explained the effects of different percentages of sugar and coconut milk on all response variables were determined. The coefficients of determination, R2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the basic formulation for production of Malaysian traditional baked cassava cake with desired sensory quality was obtained by incorporating with 25% of sugar and 20% of coconut milk. Elsevier 2007 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/7102/1/Optimization%20of%20the%20basic%20formulation%20of%20a%20traditional%20baked%20cassava%20cake%20using%20response%20surface%20methodology.pdf Gan, H. E. and Karim, Roselina and Syed Muhammad, Sharifah Kharidah and Bakar, Jamilah and Mat Hashim, Dzulkifly and Abdul Rahman, Russly (2007) Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. LWT - Food Science and Technology, 40 (4). pp. 611-618. ISSN 0023-6438 http://dx.doi.org/10.1016/j.lwt.2006.05.005 10.1016/j.lwt.2006.05.005 English
spellingShingle Gan, H. E.
Karim, Roselina
Syed Muhammad, Sharifah Kharidah
Bakar, Jamilah
Mat Hashim, Dzulkifly
Abdul Rahman, Russly
Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
title Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
title_full Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
title_fullStr Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
title_full_unstemmed Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
title_short Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
title_sort optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
url http://psasir.upm.edu.my/id/eprint/7102/1/Optimization%20of%20the%20basic%20formulation%20of%20a%20traditional%20baked%20cassava%20cake%20using%20response%20surface%20methodology.pdf
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