Production and Sensory Evaluation of Rock Cake Produced from Partially Ripe Plantain and Wheat Flour

  • John Owusu Koforidua Technical University
  • Ebenezer Nartey Koforidua Technical University
  • Iddris Ubeida Koforidua Technical University
  • Mary Amponsah Appiah Koforidua Technical University
  • Janet Ohenwaa Koforidua Technical University

Abstract

Pastries are generally produced from wheat. Wheat is not cultivated in Ghana, but imported, hence it is relatively expensive. This research was therefore conducted using partially ripe plantain flour to produce composite rock cake. Three kinds of composite rock cake were produced with the percentage of wheat flour to that of partially ripe plantain flour as 50%:50% (II), 70%:30% (III), and 30%:70% (IV). The rock cake produced from only wheat flour was used as the control, I and its sensory qualities were compared with those produced from wheat and plantain flour. A 30-member semi-trained panel was used for the sensory evaluation using a 7-point hedonic scale where seven7 indicated like extremely and (1) dislike extremely. The sensory qualities assessed were appearance, texture, taste, aroma, and overall acceptability. The results indicated that the scores of the appearance, taste, aroma and the overall acceptability of the control was not different from II and III (P>0.05). The results show that 50% and 70% replacement of wheat flour with partially ripe plantain flour could produce composite rock cake of acceptable qualities.

Published
Mar 17, 2017
How to Cite
OWUSU, John et al. Production and Sensory Evaluation of Rock Cake Produced from Partially Ripe Plantain and Wheat Flour. International Conference on Applied Science and Technology Conference Proceedings, [S.l.], v. 3, n. 1, p. 237 - 247, mar. 2017. ISSN 2467-902X. Available at: <https://conference.kstu.edu.gh/index.php/proceedings/article/view/20>. Date accessed: 22 aug. 2019.
Section
Hospitality and Tourism