Page 88 - ICGE VII - ABSTRACT BOOK

INTERNATIONAL CONFERENCE ON GLOBAL EDUCATION VIII
“Visioning the Future of Education”

EFFECT OF DIFFERENT PERCENTAGE OF SACHA INCHI
(PLUKENETIA VOLUBILIS) RESIDUE ON CHEMICAL, TEXTURAL AND
SENSORY PROPERTIES OF BISCUIT.

Zaleha, I and Syaliza, A.S.

(ismailzaleha81@gmail.com)

Abstract

This study was conducted to investigate the effect of adding Sacha Inchi residue with
wheat flour on the chemical, textural and sensory properties of biscuits. Sacha Inchi
residue is a by-product of milk production process and normally, this residue is thrown
as waste after the completion of the milk production process. However, this residue
still contains a high content of nutrients and suitable to be added in food products.
Three samples were produced using a different percentage of the Sacha Inchi residue;
25% for Formulation 1 (F1), 15% for Formulation 2 (F2) and 0% for Formulation 3
(F3) as a control. All samples were analysed to determine moisture, fibre, ash and fat
content of samples and texture analysis is performed to determine the degree of
hardness and fracturability of biscuit. Sensory analysis is performed to determine the
level of panel acceptance of attribute such as texture, colour, taste, aroma and the
overall acceptance of Sacha Inchi residue biscuit. Moisture, fibre, ash and fat content
results show that F1 has the highest value compared to F2 and F3. The results were
increased with corresponding increase in the percentage of Sacha Inchi residue while
showing the decrease in carbohydrate content. For texture analysis, F1 showed higher
value of hardness and fracturability than F2 and F3. Sensory analysis results show
that F2 is most accepted by panellist for overall acceptance, texture and colour
compared to other formulations.

Keywords: Biscuit, Sacha Inchi, residue, Texture analysis, Physicochemical, Sensory
analysis

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