Physical properties and consumer acceptance of maize-baobab snacks

Miranda Netshishivhe; Adewale Olusegun Omolola; Daniso Beswa; Mpho Edward Mashau

doi:10.1016/j.heliyon.2019.e01381

Physical properties and consumer acceptance of maize-baobab snacks

Heliyon. 2019 Mar 27;5(3):e01381. doi: 10.1016/j.heliyon.2019.e01381. eCollection 2019 Mar.

Authors

Miranda Netshishivhe¹, Adewale Olusegun Omolola², Daniso Beswa³, Mpho Edward Mashau¹

Affiliations

¹ Department of Food Science & Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa.
² Department of Agricultural & Rural Engineering, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa.
³ Department of Life and Consumer Sciences, University of South Africa, Private Bag X 6, Florida 1710, South Africa.

Abstract

In this study, an instant maize meal (IMM) was composited with baobab fruit powder (BFP) and commercial starch (CS) which was used as a binding agent. The formulation for the snack was optimised with response surface methodology using design expert software. Thirteen experimental runs were generated by the software and prepared into composite snacks. The snacks were baked using a pilot scale baking oven and microwave oven. The maize-baobab snacks were analysed for colour and texture using different probes (compression force, guillotine, v-shaped and puncture probe). The optimised snacks were evaluated for consumer acceptability and textural properties (instrumental). The results showed an increase in the hardness, fracturability, crunchiness and thickness as the instant maize meal and baobab concentrations increased in the formulation. The colour of the snacks was significantly affected as the concentration of baobab fruit powder and commercial starch increased in the formulation. However, significant correlations existed between sensory attributes and textural parameters in both baking methods except for puncture and aroma of oven-baked snacks.

Keywords: Food science; Food technology.