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Evaluation of cassava flour in the production of cocoa powder‐based biscuits

Evaluation of cassava flour in the production of cocoa powder‐based biscuits Purpose – The aim of this paper is to promote the local consumption of cassava through its utilization in baked products such as cocoa powder‐based biscuits. Design/methodology/approach – Wheat flour was substituted with cassava flour at different levels – 0, 20, 40, 60, 80 and 100 percent in the production of cocoa powder‐based biscuits. The products obtained were analyzed for protein and ash contents. Sensory analysis was also conducted on the products to determine the optimum level of inclusion of cassava flour. Findings – The incremental addition of cassava flour to the biscuits reduced the sensory and chemical quality of the products. The use of sole cassava flour (100 percent) could not form dough to produce biscuits. However, biscuits with 20 percent cassava flour were found to be most acceptable. Regression analysis of the data showed that the quality of the products depended on their texture and protein content since these attributes had R 2 values higher than 0.80. Originality/value – This study was done to determine the potential use of cassava flour in baked products to meet the needs of the dynamic consumer market and also help in the reduction of excess cassava on the Ghanaian market. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Evaluation of cassava flour in the production of cocoa powder‐based biscuits

Nutrition & Food Science , Volume 43 (1): 5 – Feb 1, 2013

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References (13)

Publisher
Emerald Publishing
Copyright
Copyright © 2013 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346651311295914
Publisher site
See Article on Publisher Site

Abstract

Purpose – The aim of this paper is to promote the local consumption of cassava through its utilization in baked products such as cocoa powder‐based biscuits. Design/methodology/approach – Wheat flour was substituted with cassava flour at different levels – 0, 20, 40, 60, 80 and 100 percent in the production of cocoa powder‐based biscuits. The products obtained were analyzed for protein and ash contents. Sensory analysis was also conducted on the products to determine the optimum level of inclusion of cassava flour. Findings – The incremental addition of cassava flour to the biscuits reduced the sensory and chemical quality of the products. The use of sole cassava flour (100 percent) could not form dough to produce biscuits. However, biscuits with 20 percent cassava flour were found to be most acceptable. Regression analysis of the data showed that the quality of the products depended on their texture and protein content since these attributes had R 2 values higher than 0.80. Originality/value – This study was done to determine the potential use of cassava flour in baked products to meet the needs of the dynamic consumer market and also help in the reduction of excess cassava on the Ghanaian market.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Feb 1, 2013

Keywords: Wheat flour; Cassava flour; Cocoa powder; Gluten; Lipoprotein matrix; Food products; Ghana

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