Development of akok premix

Abstract

Akok was converting to Akok Premix which is much easier to prepare by modern technique instead of long time taken with traditional method. Five formulations were produced and the manipulated variable is the percentage of wheat flour and rice flour. It was the Formulation I ( I 00% rice flour), Formulation 2 (80% rice flour, 20 % wheat flour), Formulation 3 (50% rice flour, 50% wheat flour), Formulation 4 (20% rice flour, 80% wheat flour) and Formulation 5 ( I 00% wheat flour). The chemical analysis that has been tested on the product is the determination of moisture, protein, fat, carbohydrate, ash and fiber. There was no significant difference (p>0.05) for moisture, protein and ash but it has a significant difference (p<0.05) for fat content. The physical analysis tested was the texture and color analysis. The textured was measured by compression test with the value of g/force indicating the softness of the product. There was a significant difference (p<0.05) among the formulation. The color was measured the value of L *, a* and b*. There was no significant difference (p>0.05) for L * and a* value but has significant difference for b * value. The sensory evaluation test shows that most of the panel has greater preferences of Akok Premix made from Formulation 4 compared with other formulation and Control due to the higher acceptance of odor, softness, sweetness and overall acceptance.