Partial properties of young corn flour based on particle size and its effect on texture and sensory acceptability of biscuit

Abstract

Utilization young corn can be applied into food products in the form of flour in order to increase the content of food fibre. Currently, there are no commercially-made biscuit-enriched food products from young corn flour. Based on this, it is necessary to conduct research on the particle size of young corn flour as a source of biscuit fibre. The purpose of this study was to determine the characteristics of young corn flour that passed the size of the sieve number, 40, 50, and 80 mesh and the effect of its addition to the texture value and the sensory acceptability of the biscuits. The results reported that young corn flour that passed from the sieve with a greater number resulted in the brighter colour of young corn flour towards yellowish white, lower of bulk density, and the increase of absorption of oil. All young corn flour treatments had no significant effect on water absorption and water solubility. Substituted biscuits provide a crisp texture and sensory reception which was quite similar to control biscuits (100% wheat flour) if using young corn flour that passed sieve number 40 with an additional percentage of 10%.