Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
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...
Saved in:
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 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Volume and colour development in cake baking process
by: Wan Ishak, Wan Illia, et al.
Published: (2012) -
Colour and volume development of cake baking and its influence on cake qualities
by: Mohamad, Ramadhatul Akmal, et al.
Published: (2015) -
Development of frozen grated cassava paste as a base for Malaysian traditional cakes (PDF boleh COPY)
by: Gan, Horng Eng
Published: (2008) -
Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk
by: Idris, Maimanah Faizah, et al.
Published: (2020) -
Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk
by: Maimanah-Faizah, I, et al.
Published: (2020)