Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis

Africana Public Library Agiriga A.N Iwe M.O 16 PAGES (3609 WORDS) Essay/Paper
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ABSTRACT

 Cookie bars were produced from mixtures of cassava and groundnut flours with cornstarch as binder. Box-Behnken response surface design for k=3 was used to study the effects of experimental variables for cassava flour (25- 75%), groundnut flour (25-75%) and corn starch (5-15%). Effects of the experimental variables on physical properties of the cookie bars were assessed. Experimental variables had significant effect on the thickness and spread factor of the cookie bars.

Keywords: Physical properties, cassava, groundnut, corn, cookies, Response surface


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APA

Africana, P (2021). Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis. Afribary.com: Retrieved March 01, 2021, from https://afribary.com/works/physical-properties-of-cookies-produced-from-cassava-groundnut-corn-starch-blend-a-response-surface-analysis

MLA 8th

Public Library, Africana. "Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis" Afribary.com. Afribary.com, 23 Feb. 2021, https://afribary.com/works/physical-properties-of-cookies-produced-from-cassava-groundnut-corn-starch-blend-a-response-surface-analysis . Accessed 01 Mar. 2021.

MLA7

Public Library, Africana. "Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis". Afribary.com, Afribary.com, 23 Feb. 2021. Web. 01 Mar. 2021. < https://afribary.com/works/physical-properties-of-cookies-produced-from-cassava-groundnut-corn-starch-blend-a-response-surface-analysis >.

Chicago

Public Library, Africana. "Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis" Afribary.com (2021). Accessed March 01, 2021. https://afribary.com/works/physical-properties-of-cookies-produced-from-cassava-groundnut-corn-starch-blend-a-response-surface-analysis