Improvement of productivity of soft dough biscuits by regulating temperature and quantity of the palm olein
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Date
2015
Journal Title
Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Biscuit is a small baked product made principally from flour, sugar and fat (Sonia et al., 2007).
According to the type of the dough biscuits can be categorized as soft dough and hard dough
biscuits. Analysis and quantification of the quality, for the purpose of controlling its parameters
and acting on it in real time, remain the prime objectives of the biscuit industry. Palm olein is
widely used in food manufacturing industry due to its good resistance to oxidation and formation
of breakdown products at frying temperatures and longer shelf life of finished products.Usage of
palm olein to build up the specific quality on soft dough biscuits is a major concern in the
manufacturing plant. In order to maintain the given specification currently add high amount of
oil to the dough. Addition of high amount of olein will increase the cost of production. As well
palm olein temperatures also contribute to the quality characteristics of final output. Therefore
prime objective of this study is to investigate the impact of the palm olein temperature and
quantity on soft dough biscuits (Milk Shorties) without compromising the quality of biscuits
thereby reducing the cost of production.
Materials and Methods
Two factors, palm olein quantity and palm olein temperature and their combinations were used
to test the effect for the final biscuit quality. In order to study the influence of temperature
regulation (34 °C, 32 °C and 30 °C) and the amount of the incorporated palm olein ( 56 kg, 54
kg, 52 kg and 50 kg) on the biscuit characteristics; twelve different treatments were conducted.
Palm olein temperature was regulated by using the oil heating system in mixing area. Moreover,
all twelve treatments were subjected to similar conditions until biscuits were packed.Samples
were collected from three dough of each combination by using simple random sampling method.
There were three replicates per each twelve treatments.All treatments were subjected to detect
the objective quality characteristics such as raw weight, baked weight, baked height, moisture
content (Infra-red moisture analyzer), pH, hardness, total fat content (Soxhlet extraction method)
and packet weight. Out of the twelve treatments the best treatment was chosen for the sensory
evaluation by 30 untrained panelists.
Results and Discussion
The effect on twelve different treatments for biscuit quality parameters shown in the Table 1.
According to the results with the reduction of amount of palm olein the raw weight, baked
weight, moisture content and total fat content of biscuits were gradually decreased while
increased the baked height and the hardness of the biscuits.Weight and height were found to be
quite sensitive to the sugar and fat levels of the biscuits (Cronin and Preis, 2000). As well results
showed that the amount of palm olein significantly influenced final quality of biscuit(Dunken,
2000). According to the research results, treatment combination which included 54 kg of palm
olein at 32 °C temperature was the best treatment among all other twelve treatments
combinations. Because the biscuits produced from this treatment have the same quality of Milk
Shorties biscuits available in the market. Sensory attributes of colour and taste showed that
biscuit produced with reduced amount of palm olein (54 kg) was not perceived when tested by
sensory panel. Moreover sensory evaluation results showed that overall consumer acceptability
of designated sample and formulated sample are much more similar. Therefore T5 treatment,
compromised with 54 kg of palm olein, with 32 C of temperature was selected as the best
treatment by the sensory evaluation and the product had raw weight 56.33 g, baked weight 47.09
g, baked height 60.9 mm, moisture content 2.62 % (db), pH 7.07, hardness 10.97 N, total fat
content 15.54 % and packet weight 365.4 g. This treatment combination is important to improve
the productivity of the milk shorties biscuit and reduce the cost of production. Thereby increase
the profit. Value to reduce the 2 kg of palm olein (per dough) in annum is Rs. 2.8 million.
Description
Keywords
Agriculture, Export Agriculture, Food Technology, Food Science, Biscuits