Acceptability Of Rice Corn Flour (Zea Mays) As Corn Cake

Abstract

The invention provides a corn cake product and a preparation thereof, which solve technical problem of simple raw material to create innovative product as corn cake, a new version of rice cakes a known Korean food or snacks. The study employs 80 respondents to take scores n the general acceptability on the six treatments provided in the study. The study employed Tukey’s HSD, this tool used to assess the significance of differences between pairs of group means. It is also followed up to one-way ANOVA, when the F-test has revealed the existence of a significant difference between some of the tested groups. A combination of glutenous flour and added new ingredients made of corn grits, which is processed to make corn flour. On the general acceptability scale, it was scored and interpreted as likely slightly. In the optimization process, the best formulation revealed that 65% glutenous flour and 35% corn flour must be used for the final measurement of the variable for the development of corn cake. This information is extremely useful for the development of new food products since it enables the optimization of component ratios to accommodate the tastes of consumers containing glutenous rice and corn flour for corncake production. A study on the nutritional value and shelf life of maize cakes is also recommended