Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends

• Main Authors: Corina Lai Hui Ling, Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Mohd Khairi Zainol, Norazlina Mohammad Ridwan
• Format: Article
• Language: English; English
• Published: Universiti Malaysia Sabah 2024
• Subjects: RM214-258 Diet therapy. Dietary cookbooks; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/39474/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/39474/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/39474/; https://10.0.200.0/ijf.v1i1.4832

This study aimed to identify the optimal biscuit formulation using blends of tapioca flour, desiccated coconut flour and wheat flour. Four formulations, denoted as F1, F2, F3, and F4 with varying ratios of wheat flour, tapioca flour, and desiccated coconut flour (30:20:50, 30:30:40, 30:40:30, and 30...