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

Abstract

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.