Analysis of Requisite Quality of Cassava and Temperature for Baking Cookies

抄録

Cookies are a kind of food product made from flour and other ingredients such as butter, egg, sugar, milk, and baking soda. This research was conducted to find the optimum temperature and the optimum proportion of cassava flour required in cookie production. The experiment was divided into nine treatments with three replications, different temperatures included 160 °C, 170 °C ; 180 °C and proportions of cassava flour trialed were 50 %, 75 %; 100 %. The processing and sensory testing were conducted in the food processing laboratory of the Faculty of Agro-Industry, Royal University of Agriculture (RUA) while the analysis of chemicals was done in the Industrial Laboratory Centre of Cambodia (ILCC). The results show that using 50%, 70% and 100% 5 % and 100 % of cassava flour at the temperature of 160 °C, 170 °C and 180 °C affected the chemical properties of cookie products such as ash, moisture, protein, fat, sugar, carbohydrate, and energy. Also, they affected the color, texture, odor, as well as flavor and crispness, factors which all related to consumers identifying cookies as their favorites. Among nine treatments, the second treatment which used 50% of cassava flour at the temperature of 170 °C was the best treatment; whereas, the ninth treatment which used 100% of cassava flour at the temperature of 180 °C had the lowest quality. Therefore, results show that 50 % of cassava flour baked at the temperature of 170 °C for 8 minutes is the optimum configuration to use in cookie production.