Abstract:
The products derived from cassava (Manihot esculenta) are high energy
foods.Cassava is a cheaper and locally available starchy food in Sri Lanka which
is used only for traditional food preparations. Biscuits are ready-to-eat and
convenient food products.This study was carried out to develop biscuit using
suitable formulation of cassava flour and wheat flour and to study the sensory
attributes and overall acceptability of the formulated biscuits.Cassava flour was
prepared using several unit operations. Five samples of biscuits containing 10,
20, 30, and 40% cassava flour with wheat flour and a control sample containing
no cassava flour were processed. Samples were analysed using 5-point hedonic
scale by 25 trained panellists andresults were evaluated by analysis of variance
and Duncan's New Multiple Range Test (DMRT) using SPSS. Biscuit added with
30% cassava flour was significantly higher in colour, taste, crispiness and overall
acceptability when compared to other formulations. No significant differences
were reported between 30% cassava flour added biscuit and control biscuit in
appearance, colour, taste, and overall acceptability. Crispiness of 30% cassava
flour added biscuit was significantly higher than control biscuit. There were no
significant differences in appearance of biscuit samples containing 10 to 30%
cassava flour. Biscuit added with 40% cassava flour showed the lowest overall
acceptability. It is recommended that good quality cassava flour added biscuits
may be processed in industrial scale substituting the wheat flour by cassava flour
at 30% level
