SENSORY EVALUATION OF MILLET-YELLOW FLAXSEED-HEMP COMPOSITE FLOUR GLUTEN-FREE COOKIES FOR OPTIMUM FORMULATION BY THE MIXTURE EXPERIMENTAL DESIGN

Silvia MIRONEASA, Georgiana Gabriela CODINĂ

Abstract

The aim of the present investigation was to prepare and optimize the formulation of millet -yellow flaxseed- hemp composite flour gluten-free cookies by applying experimental design technique. Simplex-Lattice design and desirability function were used to evaluate and then to establish the optimal recipe for gluten-free cookies. Maximum sensorial quality and general acceptability were selected as dependent variables. Regression equations and contour plots were used to relate dependent variables, i.e. color, taste, smell, aroma, texture and general acceptability of cookies, with independent variables. The results of the experimental design revealed that the independent factors millet flour, yellow flax seed flour and hemp flour are significantly influenced by the general acceptability of the cookies. Based on the computed value of desirability function, it was concluded that the composite flour containing 21.50% millet flour, 20.00% yellow flaxseed flour and 58.50% hemp flour was in the optimum mixture proportions based on the maximum sensory characteristics of cookies samples.

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