Physicochemical quality of biscuits in various compositions of wheat flour, dangke flour and sago flour (original) (raw)

2020, IOP Conference Series: Earth and Environmental Science

Biscuits are processed food products made from flour; however, the supply of the flour depends heavily on foreign producers. This study aimed to examine the use of dangke flour and sago flour to substitute wheat flour in biscuit formulations. The design used was a completely randomized design (CRD) of one factor. The treatments of the compositions of wheat flour, dangke flour, and sago flour (%) in the biscuit formulation were100: 0: 0; 80: 20: 0; 60:30:10; 40:40:20; 20:50:30; and 0:60:40 respectively. The results showed that the compositions of wheat flour, dangke flour, and sago flour had very significant effects (p<0.01) on water content, dissolved protein, aroma, texture and preference but had no significant effects on yield and biscuit fat. The best composition of wheat flour, dangke flour and sago flour was 0:60:40 in the formulation. The produced biscuits had a yield of 84.16%, a moisture content of 1.96%, dissolved protein of 19.26%, fat content of 9.55%, flavor of 6.18%,...

Sign up for access to the world's latest research.

checkGet notified about relevant papers

checkSave papers to use in your research

checkJoin the discussion with peers

checkTrack your impact