Acceptability of baked products and snack items using root crops [cassava flour] as wheat flour substitutes

• Published in: VICARP [Visayas Coordinated Agricultural Research Program] News (Philippines) Vol. 3; no. 3-4
• Main Author: Van Den, T
• Format: Publication
• Language: English
• Published: 01.12.1983

Taste panel sensory evaluation results showed that cassava flour can substitute for wheat flour up to 50% and 100% in coconut cookies and polvoron, respectively, without affecting eating quality. Results of acceptability test conducted among school children indicated that 100% substitution of wheat flour with cassava flour in polvoron, and 50% substitution in coconut cookies, doughnut, fried cheesestick and cinnamon roll were acceptable with "like very much" to "like extremely" ratings. Most of the adults preferred fried cheesestick and cinnamon roll made from pure wheat flour