Application of Plackett-Burman experimental design in the development of muffin using adlay flour

Abstract

© 2018 Institute of Physics Publishing. All rights reserved. The application of Plackett-Burman experimental design was made to identify significant formulation and process variables in the development of muffin using adlay flour. Out of the seven screened variables, levels of sugar, levels of butter and baking temperature had the most significant influence on the product model in terms of physicochemical and sensory acceptability. Results of the experiment further demonstrate the effectiveness of Plackett-Burman design in choosing the best adlay variety for muffin production. Hence, the statistical method used in the study permits an efficient selection of important variables needed in the development of muffin from adlay which can be optimized using response surface methodology.

Source or Periodical Title

IOP Conference Series: Earth and Environmental Science

ISSN

17551307

Document Type

Article

Subject

Adlay, muffin, Plackett-Burman

This document is currently not available here.

Share

COinS