Physicochemical quality of biscuits in various compositions of wheat flour, dangke flour and sago flour
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)...
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| Veröffentlicht in: | IOP conference series. Earth and environmental science 2020-04, Vol.492 (1), p.12049 |
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| creator | Marwah Hatta, W Nahariah |
| description | 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 |
| doi_str_mv | 10.1088/1755-1315/492/1/012049 |
| format | Article |
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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%, texture of 6.25% and preference of 6.02%.</description><identifier>ISSN: 1755-1307</identifier><identifier>EISSN: 1755-1315</identifier><identifier>DOI: 10.1088/1755-1315/492/1/012049</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Aroma ; Biscuits ; Composition ; Flavor ; Flour ; Food processing ; Moisture content ; Processed foods ; Proteins ; Sago ; Texture ; Water content ; Wheat</subject><ispartof>IOP conference series. Earth and environmental science, 2020-04, Vol.492 (1), p.12049</ispartof><rights>Published under licence by IOP Publishing Ltd</rights><rights>2020. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). 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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%, texture of 6.25% and preference of 6.02%.</description><subject>Aroma</subject><subject>Biscuits</subject><subject>Composition</subject><subject>Flavor</subject><subject>Flour</subject><subject>Food processing</subject><subject>Moisture content</subject><subject>Processed foods</subject><subject>Proteins</subject><subject>Sago</subject><subject>Texture</subject><subject>Water content</subject><subject>Wheat</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>O3W</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqFkF1LwzAUhoMoOKd_QQLeWpuTJk1yKcMvGOiFXocsTbfMrumaVtm_t6UyL70653DeD3gQugZyB0TKFATnCWTAU6ZoCikBSpg6QbPj4_S4E3GOLmLcEpILlqkZWr9tDtHbYDdu562p8L43le8OOJR45aPtfRexr_GXaX3oI7Zh14ToOx_qOGq-N850uKxC397iwtTrTzdd2NQFjmYdpvMSnZWmiu7qd87Rx-PD--I5Wb4-vSzul4mlIlMJUFkyyQSTpigU46VRKwsFUOFIxmmxUoLZXFooJVBLoci4A2skc-CkBJXN0c2U27Rh37vY6e3QXg-VmnLOc8mAZoMqn1S2DTG2rtRN63emPWggeoSqR156ZKcHqBr0BHUw0snoQ_OX_I_pByJOeXU</recordid><startdate>20200401</startdate><enddate>20200401</enddate><creator>Marwah</creator><creator>Hatta, W</creator><creator>Nahariah</creator><general>IOP Publishing</general><scope>O3W</scope><scope>TSCCA</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20200401</creationdate><title>Physicochemical quality of biscuits in various compositions of wheat flour, dangke flour and sago flour</title><author>Marwah ; Hatta, W ; Nahariah</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2739-128f484748add945fa9bc1d127e0352db974c68c1f812c21d35e1ca84e1e88193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Aroma</topic><topic>Biscuits</topic><topic>Composition</topic><topic>Flavor</topic><topic>Flour</topic><topic>Food processing</topic><topic>Moisture content</topic><topic>Processed foods</topic><topic>Proteins</topic><topic>Sago</topic><topic>Texture</topic><topic>Water content</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Marwah</creatorcontrib><creatorcontrib>Hatta, W</creatorcontrib><creatorcontrib>Nahariah</creatorcontrib><collection>Institute of Physics Open Access Journal Titles</collection><collection>IOPscience (Open Access)</collection><collection>CrossRef</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. Earth and environmental science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Marwah</au><au>Hatta, W</au><au>Nahariah</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical quality of biscuits in various compositions of wheat flour, dangke flour and sago flour</atitle><jtitle>IOP conference series. Earth and environmental science</jtitle><addtitle>IOP Conf. Ser.: Earth Environ. Sci</addtitle><date>2020-04-01</date><risdate>2020</risdate><volume>492</volume><issue>1</issue><spage>12049</spage><pages>12049-</pages><issn>1755-1307</issn><eissn>1755-1315</eissn><abstract>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. 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| source | Institute of Physics IOPscience extra; Free E-Journal (出版社公開部分のみ）; Institute of Physics Open Access Journal Titles |
| subjects | Aroma Biscuits Composition Flavor Flour Food processing Moisture content Processed foods Proteins Sago Texture Water content Wheat |
| title | Physicochemical quality of biscuits in various compositions of wheat flour, dangke flour and sago flour |
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