Evaluation of physical and sensory characteristics of donuts at different mixing speeds and durations
Abstract
This study aimed to evaluate the effect of mixing speed and duration on the physical and sensory quality of doughnuts. A 2×2 factorial design was applied with two levels of mixing speed (level 2 and 3) and two mixing durations (10 and 15 minutes). The observed parameters included dough expansion, texture (hardness), crumb structure, and sensory (hedonic) evaluation. The results showed that higher mixing speed increased dough expansion, indicating the formation of a more effective gluten network in retaining fermentation gas. In contrast, lower mixing speed produced a softer texture with lower hardness values and a more uniform crumb structure. Sensory evaluation revealed that all treatments were generally accepted by panelists, with no significant differences (p>0.05), although treatments with higher mixing speed tended to receive higher preference scores. Overall, variations in mixing conditions significantly affected the physical properties of doughnuts but did not significantly influence sensory attributes. The A1B1 treatment (low mixing speed, 10 minutes) was identified as the optimal condition, as it provided a balanced combination of desirable physical characteristics and good sensory acceptance
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