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...
| Autors principals: | , , , , , |
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| Format: | Article |
| Idioma: | English English |
| Publicat: |
Elsevier
2007
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| Accés en línia: | 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 |
| _version_ | 1825944142068318208 |
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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. |
| first_indexed | 2024-03-06T07:11:14Z |
| format | Article |
| id | upm.eprints-7102 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:11:14Z |
| publishDate | 2007 |
| publisher | Elsevier |
| record_format | dspace |
| 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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