Optimization of composite flour biscuits by mixture response surface methodology

Food Science and Technology International

Volumn 19, Issue 4, 2013, Pages 343-350

  Okpala, Laura C ^a   Okoli, Eric C ^a  

^a EBONYI STATE UNIVERSITY   (Nigeria)

Author keywords

Biscuits; mixture response surface methodology; optimization

Indexed keywords

BIOLOGICAL VALUES; BISCUITS; FEEDING EXPERIMENTS; OPTIMIZATION TECHNIQUES; RECOMMENDED VALUES; RESPONSE SURFACE METHODOLOGY; SENSORY ATTRIBUTES; SENSORY QUALITIES;

MIXTURES; OPTIMIZATION; SURFACE PROPERTIES;

PROTEINS;

ANIMAL; ARTICLE; BISCUITS; BREAD; CAJANUS; FLOUR; FOOD HANDLING; HUMAN; MALE; METHODOLOGY; MIXTURE RESPONSE SURFACE METHODOLOGY; NUTRITIONAL VALUE; OPTIMIZATION; PLANT SEED; PROTEIN INTAKE; RAT; SENSATION; SORGHUM; WHEAT; WISTAR RAT; XANTHOSOMA;

BISCUITS; MIXTURE RESPONSE SURFACE METHODOLOGY; OPTIMIZATION;

ANIMALS; BREAD; CAJANUS; DIETARY PROTEINS; FLOUR; FOOD HANDLING; HUMANS; MALE; NUTRITIVE VALUE; RATS; RATS, WISTAR; SEEDS; SENSATION; SORGHUM; TRITICUM; XANTHOSOMA;

EID: 84879746575     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212452587     Document Type: Article

References (28)

1. Akobundu ENT, Ubbaonu CN, Ndupuh CE. Studies on the baking potential of non-wheat composite flours. Journal of Food Science and Technology. 1998 ; 25: 211-214
2. Akubor PI. Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits. Plant Foods for Human Nutrition. 2003 ; 58 (3). 1-8
3. Al-Numair KS, Ahmed SE. Biological evaluation of karkade (Hibiscus sabdariffa) seed protein isolate. Journal of Food, Agriciculture and Environment. 2008 ; 6 (3-4). 155-161
4. Official Methods of Analysis of Association of Official Analytical Chemists. Washington, DC: AOAC ; 2000 :
5. Cornell JA. Experiments with mixtures: an update and bibliography. Technometrics. 1979 ; 21 (1). 95-95
6. Cornell JA. A comparison between two ten point designs for studying three component mixture systems. Journal of Quality Technology. 1986 ; 18 (1). 1-15
7. Echendu CA, Onimawo IA, Somtochi A. Production and evaluation of doughnuts and biscuits made with maize-Pigeon pea flour blends. Nigeria Food Journal. 2004 ; 22 (1). 147-153
8. FAO (1990). Roots, tubers, plantains and banana in human nutrition. Food and Agriculture Organization of the United Nations. Rome.
9. National Research Council Publication No. 1694. Washington, DC: National Academy of Science ; 1974 :
10. Hegazy AI, Ibrahim MI. Evaluation of the nutritional quality of wheat biscuit supplemented by fenugreek seed flour. World Journal of Dairy and Food Sciences. 2009 ; 4 (2). 129-135
11. Huang D. (2005). Selecting an optimum starch for snack development (online). Available at: http://www.foodinnovation.com/pdf/ Selecting%20Optimal%20Starch.pdf (accessed 18 June 2008).
12. Ihekoronye AI, Ngoddy PO Integrated Food Science and Technology for the Tropics. London: Macmillan ; 1985 :
13. Iwe MO. Proximate, physical and sensory properties of soy-sweet potato flour cookie. Global Journal of Pure and Applied Science. 2002 ; 8 (2). 187-189
14. James DB, Ameh DA, Agbaji AS. Effect of dietary substitution with solvent extracted neem seed cake on growth and nitrogen metabolism of albino rats (Wistar strain). African Journal of Biotechnology. 2009 ; 8 (13). 3048-3052
15. Joglekar AM, May AT. Product excellence through design of experiments. Cereal Foods World. 1987 ; 32: 857-868
16. Lorenz K. Protein fortification of biscuits. Cereal Foods World. 1983 ; 28 (8). 449-452
17. Malcolmson LJ, Matsuo RR, Balshaw R. Textural optimization of spaghetti using response surface methodology: effects of drying temperature and durum protein level. Cereal Chemistry. 1993 ; 70: 417-423
18. McWatters KH, Ouedraogo JB, Resurreccion AVA, Hung Y, Phillips RD. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. International Journal of Food Science and Technology. 2003 ; 38 (4). 403-410
19. Myers RH, Montgomery DC, Anderson-Cook CM Response Surface Methodology: Process and Product Optimization Using Designed Experiments. 2009 ) Response Surface Methodology: Process and Product Optimization Using Designed Experiments, 3rd edn. Hoboken, NJ: John Wiley and sons Inc. Hoboken, NJ: John Wiley and sons Inc ; 2009 :
20. Okaka JC, Isieh MI. Development and quality evaluation of cowpea-wheat biscuits. Nigeria Food Journal. 1990 ; 8: 56-62
21. Okpala LC, Chinyelu VA. Physicochemical, nutritional and organoleptic evaluation of cookies from pigeon pea (Cajanus cajan) and cocoyam (Xanthosoma sp.) flour blends. African Journal of Food, Agriculture, Nutrition and Development. 2011 ; 11 (6). 5431-5443
22. Olaoye OA, Onilude AA, Idowu OA. Quality characteristics of bread produced from composite flours of wheat, plantain and soyabeans. African Journal of Biotechnology. 2006 ; 5 (11). 1102-1106
23. Protein Advisory Group Guideline, No 8. Protein-Rich Mixtures for Use as Weaning Foods. New York, NY: FAO/WHO/UNICEF ; 1971 :
24. Prabhavat S, Cuptapun Y, Mesomya W, Jittanoonta P and Bunyawisuthi S. (2010). Nutritional evaluation of snacks from corn flour produced by village texturizer. Available at: www.pikul.lib.ku.ac.th (accessed 2 May 2010).
25. Scheffé H. The simplex-centroid design for experiments with mixtures. Journal of Royal Statistics Society B. 1965 ; 25 (2). 235-235
26. Singh N, Kaur A, Singh RP, Sekhon KS. Rheological and cookie making studies on wheat-rice flour blends. Journal of Food Science and Technology. 1989 ; 26: 90-94
27. Udensi EA, Gibson-Umeh G, Agu PN. Physico-chemical properties of some Nigerian varieties of cocoyam. Journal of Science, Agriculture, Food Technology and Environment. 2008 ; 8: 11-14
28. Yusnita H, Aida WMW, Maskat MY, Abdullah A. Processing performance of coated chicken wings as affected by wheat, rice and sago flours using response surface methodology. International Journal of Food Science and Technology. 2007 ; 42 (5). 535-542