Abstract: Biscuits are often branded as a nutritious and convenient way to consume a staple food or cereal grain. The products of this study were evaluated as to sensory qualities and acceptability in terms of appearance, aroma, taste, texture, and crispness. Significant differences in the sensory qualities and acceptability were also determined. Proximate and microbial analysis of the best treatment was submitted and the shelf-life and temperature were also studied.

The study was an Experimental-Developmental research with the used of Completely Randomized Design (CRD). The study was conducted in three trials and one (1) final process for consumers’ evaluation by the sixty (60) tasters. Scorecards with the Nine (9) Point Hedonic Scale were used to obtain the data. The Arithmetic mean and Analysis of variance (ANOVA) were used to analyze the data into alpha level set at 0.01. Findings on the sensory evaluation of root crop biscuits with green leafy vegetables showed that cassava flour with kulitis was the best in all five quality attributes.  The acceptability of root crops biscuits with green leafy vegetables among the three products was in favor in cassava flour with kulitis which was “Liked Extremely” by the consumers across all qualities. There were no significant differences in the sensory qualities of the root crop biscuits considering the three products. There was a significant difference in five quality attributes the appearance, aroma, taste, texture and crispiness in favor of Cassava with Kulitis. The maximum shelf-life of root crop biscuits with green leafy vegetables at room temperature was fifteen (15) days and thirty (30) at chilling temperature. Therefore, the root crop biscuits with green leafy vegetables was safe for human consumption as the results of microbial analysis of the product and based on the BFAD standard for microorganism test for products belonging to the baked goods category.

Keywords: Product Formulation, Analysis, Shelf-life, Biscuits, Root Crops and Green Leafy Vegetables

Works Cited: 

Lily Joy Ballera-Oficial" PRODUCT FORMULATION, ANALYSIS, AND SHELF-LIFE OF ROOT CROP BISCUITS WITH GREEN LEAFY VEGETABLES", IARJSET International Advanced Research Journal in Science, Engineering and Technology, vol. 10, no. 7, pp. 690-700, 2023. Crossref https://doi.org/10.17148/IARJSET.2023.107114

| DOI: 10.17148/IARJSET.2023.107114