Report

The Application of Flavors in Biscuits and the Influence of Flavor Carrier Solvent Towards Flavor Retention During Baking and Final Biscuit Structure

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propylene glycol (PG) and triacetin (TA) are two extensively used flavor carrier solvent in the
flavoring industry; however, there have been limited studies on their influence towards the final
flavor and physical properties of flavored biscuits. The objectives of the project therefore revolved
around observing the influence of TA and PG towards the final biscuit structure, flavor retention
during and after baking, and the sensory acceptability of the biscuits made with flavors prepared
using either TA or PG. Flavors were initially added to the biscuit dough at a 0.3%w/w dose to screen
for flavors capable of withstanding baking temperatures, before being subjected to a second baking
session at an increased dose of 0.5%w/w. The latter were subjected to visual (appearance uniformity,
pore size and porosity, fracturability) and sensory evaluation. The findings suggest the lack of
influence of the solvents towards the final biscuit structure, flavor retention, and sensory
acceptability as there were no significant differences between TA and PG (p>0.05). Employing more
advanced technologies, increasing the number of panelists, producing more replicates of the
samples, and reformulating the flavors to suit baking applications can be done to further validate the
results. This internship opportunity as an overall has facilitated the development of an understanding
on how flavor manufacturing industries work by carrying out various responsibilities (i.e.,
project-related tasks, flavor duplication and replacement, participating in the Food Ingredients Asia
2022 exhibition and a training on FSSC2200, GMP and Halal regulations, and others) and permitted
increased awareness and enhancement of all the hard and soft skills and abilities required in a
professional working environment. Not to mention, it has facilitated the familiarization regarding the
implementation of practical works acquired at i3L from both courses and lab subjects, the
environment, processes, responsibilities and workflow in a flavor company, and possible career paths
from the chosen study program at i3L.

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Availability

Detail Information

Series Title

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Call Number

EP FS009

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Sensory evaluation
baking
biscuits
flavors
flavor solvent
propylene glycol
triacetin

Specific Detail Info

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Statement of Responsibility

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Other version/related

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