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  • Results and Discussion

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    Ciamae Paraiso
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    This study evaluated the sensory attributes of monay prepared with different levels of cassava flour substitution for wheat flour. Sensory attributes like appearance, color, odor, taste, and texture were assessed. Treatment D, with 70% wheat flour and 30% cassava flour, had the darkest golden brown color. Treatment C, with 80% wheat flour and 20% cassava flour, had the lightest color. Treatment B, with 90% wheat flour and 10% cassava flour, had the finest and moistest texture. Overall, the study aimed to determine the optimal level of cassava flour substitution for acceptable sensory quality of monay.

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    This study evaluated the sensory attributes of monay prepared with different levels of cassava flour substitution for wheat flour. Sensory attributes like appearance, color, odor, taste, and texture were assessed. Treatment D, with 70% wheat flour and 30% cassava flour, had the darkest golden brown color. Treatment C, with 80% wheat flour and 20% cassava flour, had the lightest color. Treatment B, with 90% wheat flour and 10% cassava flour, had the finest and moistest texture. Overall, the study aimed to determine the optimal level of cassava flour substitution for acceptable sensory quality of monay.

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    15 vues1 page

    Results and Discussion

    Transféré par

    Ciamae Paraiso
    This study evaluated the sensory attributes of monay prepared with different levels of cassava flour substitution for wheat flour. Sensory attributes like appearance, color, odor, taste, and texture were assessed. Treatment D, with 70% wheat flour and 30% cassava flour, had the darkest golden brown color. Treatment C, with 80% wheat flour and 20% cassava flour, had the lightest color. Treatment B, with 90% wheat flour and 10% cassava flour, had the finest and moistest texture. Overall, the study aimed to determine the optimal level of cassava flour substitution for acceptable sensory quality of monay.

    Droits d'auteur :

    Attribution Non-Commercial (BY-NC)
    Téléchargez comme DOCX, PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    sur 1

    19

    RESULTS AND DISCUSSION

    Effect of Using Different Levels of Cassava Flour As Substitute for Wheat Flour on Sensory Attributes of Monay

    This special problem is conducted to determine consumer acceptability of monay prepared from different levels of cassava flour formulation using sensory evaluation in terms of appearance, color, odor, taste, texture and general acceptability. The cassava flour (CF) produced has a creamier white color than wheat flour (WF). It also appeared heavier. This was further supported by Figure 3. The cassava flour helps in sticking together the baking ingredients while mixing. Monay samples from different treatments (based on the level of cassava flour and wheat flour) were subjected for sensory evaluation. The color, odor, taste and texture are some of the important attributes that are being taken into consideration for the sensory value of food. They play an important role in food acceptability (deMan, 1999). Figure 4 presents the newly-baked samples. Table 3 shows the summary of mean scores of each evaluated attribute. Based from the data gathered, Treatment D (70% WF: 30% CF) has the darkest golden brown color followed by Treatment A (100% WF) and Treatment B (90% WF: 10% CF). Results showed that Treatment C (80% WF: 20%CF) has the lighest golden brown color. Theoretically, the higher the level of cassava flour substitution, the darker the crust. This was due to higher sugar content of cassava flour compared with wheat flour. Based on the results gathered, Treatment A has the coarsest texture among the samples followed by Treatment D and Treatment C. Treatment B got the finest and moistest texture. This

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