Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology

• Main Authors: Gan, H. E., Karim, Roselina, Syed Muhammad, Sharifah Kharidah, Bakar, Jamilah, Mat Hashim, Dzulkifly, Abdul Rahman, Russly
• Format: Article
• Language: English; English
• Published: Elsevier 2007
• Online Access: http://psasir.upm.edu.my/id/eprint/7102/1/Optimization%20of%20the%20basic%20formulation%20of%20a%20traditional%20baked%20cassava%20cake%20using%20response%20surface%20methodology.pdf; http://psasir.upm.edu.my/id/eprint/7102/; http://dx.doi.org/10.1016/j.lwt.2006.05.005

The optimum formulation for production of a Malaysian traditional baked cassava cake was determined using response surface methodology (RSM). Effects of amount of ingredients such as sugar (10–30%) and coconut milk (15–35%) on the textural characteristics (hardness and chewiness) and sensory qualiti...