PLACKETT-BURMAN DESIGN FOR SCREENING FORMULATION VARIABLES IN BANANA (MUSA ACUMINATA) COOKIES

Abstract

Cookies are one of the most popular baked goods and may be utilized to incorporate nutritionally enhanced flours.  Banana (Musa acuminata) flour is high in resistant starch and dietary fiber, which is beneficial for health.  However, adding it to a product might alter its quality. This study uses a Plackett-Burman experimental design to assess formulation variables influencing the sensory acceptability and physicochemical attributes of banana-based cookies. Seven independent variables on varying amounts of all-purpose flour, butter, brown sugar, white sugar, salt, and baking powder were identified. The sensory acceptability (color, smell, taste, texture, and overall acceptability) as well as the physical and chemical parameters, such as pH, color (L*, a*, b*), water activity, moisture content, and total soluble solids, were measured. Effect estimates indicated that all-purpose flour, salt, and vanilla extract exerted strong positive influences on all sensory qualities. Butter and brown sugar, on the other hand, have adverse effects when used in large quantities. White sugar and baking powder exhibited minimal influence within the tested range. The cookies had a pH level of 6.53 to 7.55, a water activity level of 0.40 to 0.61, and a moisture content level of 4.82% to 7.34%. This indicates longer shelf-life stability of the product.  These results indicate that the Plackett-Burman design is useful for quickly screening variables and that banana flour could be a useful ingredient in making cookies.