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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INDONESIA INTERNATIONAL INSTITUTE FOR LIFE SCIENCES (i3L) AUTHOR’S NAME

STUDENT NUMBER

NAME OF FIELD SUPERVISOR NAME OF SUPERVISOSR AT I3L

SABRINA EVANGELINE 19010119

Yudi K. Putera (Field Supervisor) Junaida Astina, S.Gz., Ph.D

(i3L Supervisor)

The Application of Flavors in Biscuits and The

Influence of Flavor Carrier Solvent Towards Flavor Retention During Baking and Final Biscuit Structure

INDONESIA INTERNATIONAL INSTITUTE FOR LIFE SCIENCES (i3L)

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INTERNSHIP REPORT

THE APPLICATION OF FLAVORS IN BISCUITS AND THE INFLUENCE OF FLAVOR CARRIER SOLVENT TOWARDS FLAVOR RETENTION DURING BAKING

AND FINAL BISCUIT STRUCTURE

By

Sabrina Evangeline 19010119

Submitted to

i3L – Indonesia International Institute for Life Sciences School of Life Sciences

in partial fulfillment of the enrichment program for the Bachelor of Science in

Food Science and Nutrition

Internship Project Supervisor: Junaida Astina, S.Gz, Ph.D Internship Project Field Supervisor: Yudi Kurnia Putera

Jakarta, Indonesia 2023

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Jl. Pulomas Barat Kav. 88 Jakarta Timur 13210 Indonesia +6221 295 67888, +6221 295 67899, +6221 296 17296 www.i3l.ac.id

Certificate of Approval

Student : Sabrina Evangeline

Cohort : 2019

Title of final thesis project : Aplikasi Flavor di Biskuit dan Pengaruh Solven Flavor Terhadap Retensi Flavor Selama Pemanggangan dan Struktur Akhir Biskuit

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

We hereby declare that this final thesis project is from student’s own work. The final project/thesis has been read and presented to i3L’s Examination Committee. The final project/thesis has been found to be satisfactory and accepted as part of the requirements needed to obtain an i3L bachelor’s degree.

Names and signature of examination committee members present:

1 Thesis Supervisor : Junaida A. , S.Gz., Ph.D.

2 Field Supervisor : Yudi Kurnia Putera

3 Lead Assessor : Siti M. S.TP., M.Sc., Ph.D.

4 Assessor 2 : Sulkhan W.

Acknowledged by, Head of Study Program,

Siti Muslimatun, S.TP., M.Sc., Ph.D.

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Scan the QR code to verify the document validity.

Approved Approved Approved Approved

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FR-i3L-AA-FYEP-2021-10-Rev.1

COPYRIGHT NOTICE

This file is solely for partially fulfilling the enrichment program to obtain a Bachelor of Science in Food Science and Nutrition.

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FR-i3L-5.3.4.4 Rev.0

Statement of Originality submitted to

Indonesia International Institute for Life Sciences (i3L)

I, Sabrina Evangeline, do herewith declare that the material contained in my Enrichment Program (EP) 1 (Internship) Report entitled:

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

is original work performed by me under the guidance and advise of my Internship Project Advisor, ______________________________________________. I have read and do understand the definition and information on use of source and citation style published by i3L. By signing this statement, I unequivocally assert that the aforementioned Enrichment Program 1 (Internship) Report conforms to published information.

i3L has my permission to submit and electronic copy of my thesis to a commercial document screening service with my name included. If you check NO, your name will be removed prior to submission of the document for screening.

Yes No

Name of Student : ________________________________ Student ID : _______________________

Study Program : _________________________________

Signature: _______________________________________ Date: ______________________

Sabrina Evangeline 19010119

Food Science and Nutrition Junaida Astina, S.Gz., Ph.D

25/01/2023

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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.

Keywords: baking, biscuits, flavors, flavor solvent, propylene glycol, triacetin, sensory evaluation

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ACKNOWLEDGEMENTS

Completing this Internship Report – a requirement for the partial fulfillment of the enrichment program for the Bachelor of Science in Food Science and Nutrition was truly a marathon, and the author would not have been able to complete the report without the help and support of countless individuals who contributed their valuable expertise, assistance, and time.

The author would like to acknowledge and extend her gratitude to the following individuals for their guidance and support:

1. Ms Junaida Astina, S.Gz, Ph.D, the author’s academic advisor for her continuous support, constructive feedback, and encouragement to perform well and finish the internship projects successfully in a timely manner.

2. Bapak Tan Tuan Min, the director of PT DBFF BOTON Indonesia, for kindly granting the author an internship opportunity in the R&D department.

3. Bapak Yudi Kurnia Putra, the author’s field supervisor, for his continuous guidance, prompt inspirations, valuable insights and comments, immense knowledge, and advice that made the research and overall internship experience meaningful.

4. Bapak Wiyandi Yang, the head of the Sales and Marketing Department of PT DBFF BOTON Indonesia, for taking a leap of faith in accepting the author as an internship candidate and his words of wisdom, constructive criticism, and encouragement.

5. Kak Septiana, the author’s project mentor, for her enthusiasm and patience in teaching, supporting, and guiding the author throughout the author’s first internship project.

6. Kak Walsih Lestari, the author’s internship activity coordinator, for assigning and entrusting the author with an opportunity to carry out tasks related to the company’s day-to-day operations.

7. R&D laboratory team members of PT DBFF BOTON Indonesia, for providing the author with valuable working experiences, constructive criticism, support, and moments of joy and laughter.

8. Staff members of PT DBFF BOTON Indonesia, both in the office and factory, for warmly welcoming the author to the company and generously providing support and a helping hand when in need.

9. The author’s family and friends for their prayers, support, words of encouragement, and keen interest in the author’s success and achievements throughout the internship period.

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LIST OF FIGURES, TABLES, AND ILLUSTRATIONS

Figure 1. PT DBFF BOTON Indonesia's organizational structure 12

Figure 2. Appearance of biscuits 25

Figure 3. Pores on the bottom surface of successfully baked biscuits 26

Figure E1. Proof of plagiarism check done via turnitin 44

Figure E1. Originality report comprising a breakdown of the similarity percentage

Table 1. Standard (control) dough formulation 22

Table 2. Means and p-values of sensory attribute scores of blackcurrant-flavored biscuit 26 Table 3. Means and p-values of sensory attribute scores of blueberry-flavored biscuit

Table 4. Means and p-values of sensory attribute scores of lychee-flavored biscuit 27 Table 5. Means and p-values of sensory attribute scores of strawberry-flavored biscuit

Table 6. Means and p-values of sensory attribute scores of vanilla-flavored biscuit

Table A1. Sample formulation of flavor X 38

Table B1. Flavors subjected to baking trials and their dissolvement in respective flavor solvents

39

Table B2. List of flavors baked subjected to sensory evaluation and their respective flavor solvents

Table D1. Mean and standard deviation of scores given to the attributes of biscuits subjected to sensory evaluation

41

Table D2. Normality test results of the scores given to the attributes of biscuit samples subjected to sensory evaluation

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LIST OF ABBREVIATIONS

ARP Amadori Product

FSSC Food Safety System Certification

GMP Good Manufacturing Practice

IPA Isopropyl Alcohol

MCT Medium-Chain Triglycerides

NDC Non-dairy creamer

NPD New Product Development

PG Propylene Glycol

R&D Research and Development

RTD Ready-to-Drink

TA Triacetin

VG Vegetable Glycerine

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I. INTRODUCTION

1.1 Brief History

DBFF, short for Dongguan Boton Flavors and Fragrances Co. Ltd, was established under the supervision and guidance of Boton Flavors and Fragrances Co. Ltd. The company was established as a subsidiary of Boton Group, a company revolving around the development of flavors for the tobacco industry as well as spices. In 2002, Boton Group shifted their focus to food flavorings, focusing primarily in developing fine fragrances under a research and development (R&D) collaboration with Shanghai Institute of Technology (SIT). The fine fragrance business was officially launched in 2004, wherein a partnership took place in the establishment of a food flavor laboratory with China Agricultural University (CAU). In the same year, Boton Group was accredited as “China Excellent Private Technology Enterprise” and was awarded the “Quality Credibility Tracking Product in the Nation” award. The company’s success then led to the acquisition of Wutang Aroma Chemicals Co.

Ltd in 2007. Following the success of Boton Group in the flavor and fragrances industry, DBFF was provided with Boton Flavors and Fragrances Co. Ltd.’s assets and began bearing the responsibility for researching, developing, producing, and selling a vast line of flavors, fragrances, and natural extracts.

Thereafter, DBFF BOTON Indonesia was established in 2011 as a flavor house specializing in the development, production, and supply of flavor products suitable for the food and beverage, pharmaceutical, and tobacco and/or e-cigarette industries. Products offered by DBFF BOTON Indonesia include (1) flavors suitable for ready-to-drink (RTD) beverages and syrups, dairy products (milk, yogurt drinks, and ice cream), baked goods (biscuits, chiffon cake, and bread), nuts, confectionery (gummies and jellies), and vape, (2) natural extracts (cocoa, coffee, tea, ginger, pandan, lemon, and calamansi, (3) spray-dried fruit extract powders, and (4) liquid and powdered cloudifier agents. Recently developed products include acidified milk powder, milk and chocolate flavor boosters, non-dairy creamer replacer, milk and caramel emulsions, and sweet flavor booster.

The company adheres to seven main principles when conducting their business and carrying out day to day operations, namely reliability and consistency in the quality of flavors and goods produced, prioritizing trust and good customer relationships, assurance of strict implementation and compliance to food safety and traceability systems, provision of competitive prices, ensuring great team professionalism and expertise, and facilitating time efficient services.

1.2 Vision and Mission

As a company that moves passionately in developing and manufacturing only the best flavor products, DBFF BOTON Indonesia has established the following vision, missions, and corporate culture to ensure great progress and success:

❖ Vision:

➢ To become one of the leading flavor producers in Indonesia and internationally.

❖ Mission:

➢ Prioritize customer satisfaction through the production of safe and well-guaranteed top-quality flavors.

➢ Progressively execute improvements in the aspects of quality management systems and food safety.

➢ Steadily establish innovations in both products and services.

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❖ Corporate Culture:

➢ Fast, productive working pace

➢ Straightforward working procedures

➢ Quick and intelligent thinking habits

➢ Strong teamwork

➢ Ensure stakeholder satisfaction

➢ Excellent customer service

➢ Standardized and integrated work processes

➢ Familial work atmosphere and environment

1.3 Main Activities

DBFF BOTON Indonesia primarily develops, manufactures, and supplies flavors suitable for a wide extent of applications in the food and beverage as well as the e-cigarette and pharmaceutical industries, with a diverse product and client portfolio. Establishing a partnership with DBFF BOTON Indonesia permits customers to work with experienced R&D professionals and well-informed sales personnel, wherein customers can take part in the conceptualization process up until tasting, evaluating, and receiving the final product. DBFF BOTON Indonesia offers a tailor-made service, permitting customers to put in flavor requests according to the current market trends and use it as a basis for further innovation that will characterize their product(s). Final products can be tested and further analyzed at DBFF BOTON Indonesia's applications lab, equipped with food service equipment and lab-scale machines capable of running small batch testing and concept proofing. The utilization of advanced machineries and equipment setup permits DBFF BOTON Indonesia to ensure great consistency and product quality. DBFF BOTON Indonesia has been certified with Halal and FSSC 22000 certifications. Not to mention, the company has their own factory equipped with 6 spray-drying machines, a designated lab to carry out standardized quality checks, a large warehousing area, and other machineries and facilities designed to fulfill top-quality production demands.

1.4 Organizational Structure

Achieving the said vision, missions, and corporate culture is done through the implementation of DBFF BOTON Indonesia’s organizational structure (Figure 1), comprising a number of well-rounded and skillful individuals that contributes to the daily success of the company. These efforts are undoubtedly accompanied with countless trials by the research and development team, continuous networking and expansion of client relations by the sales and marketing team, regular upgrades in factory equipment to keep up with production demands, expanding supplier options and selecting the best ingredients, and many others.

Figure 1. PT DBFF BOTON Indonesia's organizational structure

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1.5 Student’s Department

The laboratory division serves as an umbrella for the research and development division team, comprising a new product development (NPD) team and a flavor application team. The former is responsible for carrying out market research, reformulating existing flavors, innovating new flavors and products, creating prototypes of successfully developed products, and documenting the ingredients, formulations, and processes involved during the creation of new products. The latter, on the other hand, are tasked with applying, testing, and evaluating the suitability of flavors created by flavorists and newly developed products prepared by the NPD team into particular goods such as that of RTD beverages, baked goods, confectionaries, dairy products, vape, and others. Creations made by DBFF BOTON Indonesia’s NPD team tend to have great competitive profiles in the market, capable of attracting a number of clients to switch from their current formulations into newer and better products created by the team. These innovations typically undergo numerous trials and have received diverse yet constructive feedback from the director, NPD manager, flavor application team, and salespersons and their respective clients.

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II. INTERNSHIP ACTIVITIES

2.1 Working Conditions

As a R&D intern, a typical internship shift starts at 7 in the morning, beginning with gathering lab utensils, glasswares, raw materials, and any necessary equipment needed to initiate the tasks for the day. Upon carrying out trials throughout the day, temporary formulas or resulting applications were given to an assigned mentor to be evaluated. Lunch breaks took place at 12 to 1 PM and no activities were carried out during the period, unless necessary. Activities resumed right after the break until roughly 4 PM, wherein all the other staff began cleaning and sanitizing the lab area prior to getting off of work. At the end of the day, a daily report was given to the assigned mentor so as to (1) update relevant higher-ups regarding the progress done during the day and (2) let the mentor plan out activities for the next day. The working schedule throughout the internship is relatively regular, unless several side assignments are given to be worked on simultaneously with the main internship projects.

2.2 Internship Tasks and Experiences Gained

2.2.1 Month One: Baking Project and Side Tasks

The first month of the internship revolved around baking biscuits for the first official project, namely assessing the influence of two flavor carrier solvents towards flavor retention during and after baking in biscuit products. Mornings involve prepping the biscuit dough for a mid-morning or afternoon baking session and creating flavors whilst waiting for the dough to rest. These flavors were made a day prior to baking in order to let them age to an extent, wherein roughly an hour or two were allocated for such an activity, subsequently yielding two to four flavors in a day. Baking sessions typically last for two to three hours, followed by storing the biscuits and tidying up the work bench. The project’s results suggested that triacetin (TA) and propylene glycol (PG), two of the most commonly used flavor solvents, contributed to differences in the biscuit’s structure and flavor retention. Not to mention, their ability in retaining the flavors influenced the trained panelists’ perception when evaluating the biscuits for various sensorial properties. Further details of the project are available in Chapter 3.

Upon completing the baking project and presenting the results to the director, research and development manager, sales team, and flavorists, other tasks were assigned.

Non-project tasks during the first month of the internship include creating an Instagram reel to promote the recently developed sweet flavor booster, translating an allergen management procedure from the archives of the parent company in China, and helping the R&D staff with their projects when necessary.

The Instagram reel was done under the supervision and guidance of the head of the marketing team, and routine follow-ups were carried out to have proper conceptualization and story flow as well as a screening on the designs to ensure proper information delivery and professionalism. The final video was then posted on DBFF BOTON Indonesia’s Instagram page. Following the completion of designing and editing the video, a challenging task of translating an allergen management procedure was assigned.

The document was sourced from DBFF BOTON Indonesia’s parent company’s archive in China, in which it involved a meticulous reading of the protocols in order to understand

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the allergen control procedure written in Mandarin (simplified Chinese characters) before translating them to English. This was definitely a great experience to increase exposure in being able to understand a foreign-language food safety control procedure and acknowledging the importance of properly translating it in order for it to be implemented here in Indonesia and be included in the local archives.

2.2.2 Months Two and Three: Food Ingredients Asia 2022 Exhibition

The second and third month of the internship period was spent on carrying out trials in order to create prototypes for the Food Ingredients Asia 2022 exhibition. Countless trials were done together with the assigned mentor on creating milk-flavored biscuits, vanilla-flavored cream filling, and pandan-flavored chiffon cake. As a result, more than 2000 pieces of milk-flavored biscuits were made a few days before the exhibition, alongside roughly 100 cups of both plain- and vanilla-flavored cream filling.

2.2.2.1 Milk-Flavored Biscuits

The milk biscuits were baked using a recipe meant to replicate Marie biscuits, following the same steps as mentioned in Chapter 3.2 regarding the dough preparation and baking conditions. These biscuits were designed to exhibit the application of a well-developed milk flavor suitable for biscuits, bread, cakes, and many others.

2.2.2.2 Vanilla-Flavored Cream Filling

The vanilla-flavored cream filling was developed to promote flavors suitable for cream filling applications in bread, sandwich biscuits, or even as side dips for biscuit sticks. Numerous trials were conducted prior to producing the prototype, given that it was difficult to achieve a smooth and rich yet somewhat light consistency of the cream. Upon perfecting the formulation, prototypes were then made using a self-built cream filling machine that was engineered by the NPD manager. These cream filling-filled cups were served with bite-sized biscuit sticks to allow clients to evaluate the cream itself and the combination of both the cream and biscuit if they are interested to have such an application in their future products.

2.2.2.3 Pandan-Flavored Chiffon Cake

Aside from carrying out trials for the cream filling production, trials were also done to finalize a satisfactory chiffon recipe. The recipe was constantly improved over the course of a one-week trial, wherein the amounts of various ingredients were adjusted to achieve the desired cake batter consistency, baking conditions, and the final mouthfeel and appearance of the cake. The pandan chiffon cake prototype served as a promotional tool to showcase DBFF’s latest natural pandan extracts and pandan flavor, both suitable for baking applications or even a wider range of applications such as that of ice creams, syrups, and many others.

2.2.2.4 Exhibition D-Day

The exhibition took place on the 7th until the 9th of September 2022, wherein an opportunity was given to take part in helping out inside the booth. More

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than 200 slices of pandan-flavored chiffon cake were freshly baked over the three-day exhibition, meant to be tasted and evaluated by visitors, potential clients, and existing clients. Aside from baking, other responsibilities include answering inquiries from customers regarding the ingredients found in the prototypes, promoting taste testing of the prototypes, and helping out the sales personnels in preparing samples for their customers. These were of course not possible without familiarizing oneself with the ingredients of each prototype, the benefits of utilizing a particular ingredient in the product, the production methods, and many others.

This was supported by a brief training session provided by the NPD manager in order to ensure a smooth knowledge transfer with the visitors of the booth.

It was not an easy task as there were numerous products being offered by DBFF’s booth that required in-depth knowledge and familiarity, ranging from jellies, biscuits, flavored tea, chiffon cake, cream filling, and even coffee drinks, chocolate drinks, syrups, and many others. Some of these products were designated to promote the application of the flavors, whereas some others were meant to promote newly developed products such as a sweet flavor booster, milk flavor booster, non-dairy cream (NDC) replacer, fermented milk powder drink, and natural citrus extracts for RTD beverages. It was undoubtedly a remarkable experience being entrusted to lend a hand in producing the prototypes and attending the event as well to support the booth, and overall be a part of a global event attended by renowned domestic and international ingredients suppliers, distributors and food &

beverage manufacturers.

2.2.3 Month Three (Part 2): Company Gathering and Training

Following a successful exhibition, a company gathering and training trip was done to sustain the spirits and strengthen the bond amongst all staffs. Team-building games and a hiking trip to a waterfall was part of the gathering plan in order to refresh everyone’s spirits following a tiresome exhibition. Training materials revolved around (1) Food Safety System Certification (FSSC) 22000 Version 5.1, a management scheme meant to ensure food safety standards throughout the entire food supply chain , (2) Good Manufacturing Practice (GMP), a system to assure consistent and well-controlled production of goods according to the quality standards, and (3) Halal regulations, a set of rules to regulate permissible foods according to the Islamic law. The training sessions were attended by laboratory personnels, office staff, and factory workers.

The first topic on FSSC22000 Version 5.1 highlighted the differences in the food safety system regulations between the previous version of version 5.0 and the newly updated set of rules. There were key changes in the requirements for certified food production sites for hazard analysis, management of purchased goods, product specifications, routine facility inspections, product development and design procedures, and many others. The second training topic on GMP was a simple yet firm reminder to constantly implement a well-controlled and safe goods production that adheres to the standards established. The third topic on Halal regulations revolved around identifying important rules to comply with as a flavor company and the procedures needed to be carried out when applying for the Halal certification of the flavors developed. The training session as an overall emphasized on the importance of understanding the regulations, updates made to the

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existing regulations, and situations wherein these regulations need to be well-implemented, both in the lab and in the factory. Post-tests following the sessions were done to ensure that each and every member of the company has established a good understanding of the regulations and are capable of adhering to them. Overall, the training provided a new perspective and tremendous insights as to how the FSSC22000, GMP and Halal regulations are actually implemented and carried out in the working environment, both in the laboratory and the factory. This was added with the fact that DBFF BOTON Indonesia provided camera recordings of poor compliance towards the regulations in the factory in order to point out the mistakes and hazards, and made sure the workers knew what went wrong and how to prevent such hazards from happening again.

2.2.4 Months Four to Six: Natural Extracts Project and Side Tasks

The fourth month onwards was spent on developing cocoa, coffee, vanilla beans, and black and green tea extracts. All the activities relevant to the development of the aforementioned extracts were closely done with the NPD manager. Journals were utilized as a basis for the development of the extracts, whilst creative solutions were done along the way to troubleshoot and compensate for any difficulties or unexpected events. Extracts were made by utilizing the ultrasonic machine and a subsequent distillation using the conventional distillation setup. Extraction, a means of isolating desired natural components from raw materials, progresses through four main stages: (1) solvent penetration into the solid matrix, (2) dissolvement of solute in the solvent, (3) diffusion of solute out of the solid matrix, and (4) collection of extracted solutes (Zhang et al., 2018). In order to properly extract and obtain aroma- and flavor-contributing compounds from the raw, natural ingredients to the fullest extent, there exists the need to select the right extraction technique, duration, and temperature, as well as the type of solvent (Borges et al., 2016).

Ultrasonic extraction works by cavitation, a phenomenon by which bubbles burst rapidly due to wave frequencies that expand and collapse in a cyclic manner, hence producing extremely high localized temperatures and pressures (Tiwari, 2015). Following the collapse of the cavitation bubbles near the plant tissue walls, physical changes ranging from shear force, turbulence, shock waves, and microjets take place, therefore improving both heat and mass transfer, consequently puncturing the cell walls and releasing the intracellular components (Leong et al., 2011). With such a working mechanism, ultrasonic extraction results in significant reduction in the time required for extracting specific compounds with increased yields and improved quality of the extract (Kumar et al., 2021). Typical solvents used in the extraction of natural plant materials include ethanol, water, methanol, and ethyl acetate (Sultana et al., 2009). On the basis thereof, the primary objectives of this project include (1) utilizing and evaluating the feasibility of ultrasonic extraction to facilitate the production of natural extracts suitable for flavor formulations and (2) evaluating the flavor profiles of the extracts made using the solvent combination of either ethanol and water or ethanol, water, and propylene glycol (PG).

Forty grams of the natural material (cocoa powder, tea, coffee, and vanilla beans) was weighed and added into individual 250 mL Duran® bottles, followed by the addition of 160 grams of the solvent to create a 1:4 solids to solvent ratio. The solvent utilized was a 70:30 ratio of 96% food-grade ethanol to water. Three bottles of the natural material-solvent mixture were prepared and the mixture was then stirred to homogeneity and subjected to

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sonication using the ultrasonic instrument under a 40 KHz ultrasonic frequency for two hours at 70˚C. Regular temperature checks were carried out throughout the sonication period using a thermometer gun to ensure constant temperature. The bottles were removed after the two hour sonication and were subjected to distillation to evaporate and recover the alcohol for subsequent extractions and obtain a concentrated version of the extract.

The distillation setup consisting of a 4.9L Bluepard HWS-12 Water Bath instrument, distillation flask, a 1 L Erlenmeyer (vacuum) filtration flask (also serves as a receiving flask), a Liebig condenser, vacuum adapter, Buchner funnel, and an oilless vacuum pump were provided by DBFF. Pure oxygen-bleached virgin pulp filter papers were purchased from Daiso Japan and a GI072 CRE 70-100 alcohol hydrometer was purchased from Tokopedia. A vacuum filtration setup was firstly prepared to obtain as much tincture from the sonicated mixture.

The setup began with connecting the one liter Erlenmeyer vacuum filtration flask to the vacuum pump, followed by inserting the Buchner funnel layered with moistened filter paper into the flask using a rubber bung. The sonicated mixtures were vigorously shaken and poured into the funnel, wherein a -30 cmHg vacuum pressure was adjusted to generate suction. The tincture was collected once the funnel was left with dried cocoa powder, tea, coffee, or vanilla beans residue and was subsequently subjected to distillation to obtain the final concentrated extract and recover the alcohol. The tincture was transferred to an Erlenmeyer flask submerged in the 84.5˚C water bath. A Liebig condenser was connected to a water inlet and outlet to facilitate the condensation and cooling of ethanol upon its evaporation from the distilling flask into the receiving flask. A vacuum pressure of 20 cmHg to 30 cmHg was adjusted in the vacuum pump to expedite the evaporation process by reducing the pressure within the system and lowers the boiling temperature of the solvent.

Alcohol recovered in the receiving flask was subjected to a measurement of their densities using the GI072 CRE 70-100 alcohol hydrometer so as to determine their concentration in % v/v. Subsequent extractions of fresh natural materials can be done using the recovered alcohol to production costs.

Extract (0.1%w/w to 0.5%w/w) was added to 100 mL of sucrose solution (Brix 8) to evaluate the flavor profile of the resulting extracts, especially to compare the differences between the profiles of extracts made with either the first or second type of solvent. Flavor notes used to describe the flavor profile and aroma of the extracts include floral, green, nutty, roasted, earthy, fruity, cocoa, sweet, almond-like, and were not limited to other relevant notes. Further means of evaluation were carried out by the NPD team and flavorists to assess the viability of using the extracts to create a chocolate flavor booster or by flavorists to enhance the flavor profile of existing or new (liquid) chocolate flavors. The extract development project provided a chance in working with an incredible NPD manager, being entrusted with costly and fragile equipment such as the ultrasonic machine and the distillation apparatus, going through journals for subsequent adaptation of the methodologies for lab-scale trials, and many others.

Aside from working on developing extracts, a side focus also included working on duplicating flavors sent in by clients, replacing discontinued flavors in a certain flavor formulation using newly developed flavors made by the flavorists, evaluating standardized flavor samples versus the latest version produced in the factory, producing liquid or dry-mix flavor powders to help with customers’ orders and ease the sample preparator’s workload, and many others. Flavor duplication was typically done by firstly identifying the distinct

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aroma of the target flavor and any flavor notes that could be recognized through smell. A selection of flavors with similar flavor profiles were weighed into formulations in order to come up with a formulation that can deliver the desired flavor as the target. These formulations were subsequently evaluated by the salesperson responsible for handling the client, in order to ensure that the flavor is in the right direction and is as similar as possible to the target flavor given by their customer.

A similar working flow applies to replacing discontinued flavors, wherein a formulation is usually recalculated and readjusted to accommodate the addition of the flavor meant to replace the original (discontinued) flavor. Certain flavors created by DBFF’s flavorists are stronger or more concentrated, therefore cannot be added into the formulation as it is. Evaluating standardized flavors, on the other hand, tends to be easier as it simply revolves around the idea of stating whether or not the latest production of the flavor matches the standardized version of the flavor itself. Sweet flavors are evaluated in a Brix 8 sucrose solution whilst fruity or sour flavors are evaluated in a sour base (consisting of citric acid, sodium citrate and salt) at a 0.1% dose or less if necessary. Any discrepancies will be notified to the quality control team in the factory to be further investigated and newly weighed samples from the lab following the supposed formulation will be provided as additional evaluation aid . Lastly, helping the company’s sample preparator usually includes creating large amounts of liquid flavors to be delivered to the customers or making a dry-mix powder version of the requested flavor. The former involves carrying out steps as explained in Chapter 3.2, whilst the latter begins with adding the flavor key base into an silica-based anti-caking, flow agent, followed by a thorough mix, the addition of dextrose and/or a tapioca-based maltodextrin dispersant agent, and another thorough mix to ensure homogeneity and the absence of lumps.

Another insight to how the flavor industry works would be the quick response set out by the company when being faced with a recent nationwide issue, namely the health-threatening case of the pharmaceutical industry utilizing propylene glycol tampered with both ethylene glycol and diethylene glycol exceeding the safe and acceptable levels. PT DBFF BOTON Indonesia promptly responded to concerns alerted by the customers regarding the safety of the company’s flavors, considering that they contain propylene glycol. Flavor samples were immediately brought to an external laboratory for further testing to ensure the safety of the flavors and their ingredients. Not to mention, the company opted to switch to a new supplier of propylene glycol and had tested a few batches of the samples prior to utilizing the solvent in subsequent batches of flavor production. The company exhibited a great sense of accountability and responsibility in responding to the nationwide issue, taking great lengths to ensure the safety of their product as well as quickly opting for safer suppliers to ensure proper food safety.

2.3 Theory versus Practical Work

Theories and practical work obtained from courses at i3L have been a great help as a lot of the knowledge and skills were applied on a daily basis for a wide range of activities.

The extent of understanding theories related to food analysis and processing, food chemistry and additives, and sensory evaluation were all tested throughout the course of the internship, as a lot of the activities were done on the basis of those theories before further utilizing newer information taught by mentors and R&D or NPD staffs. A number of

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observations were in line with the theories, such as that of flavor reactions, applications of additives, compliance to BPOM regulations, changes in the physical and organoleptic properties of food products due to processing methods, and many others. Being equipped with various knowledge on various courses undoubtedly provided a strong foundation for understanding the objectives of the assigned projects and the observations along the trial period. However, there were also differences between the lessons learned at i3L and the practice carried out.

To start with, the sensory evaluation setup was carried out in a discussion setting, rather than an individual, partitioned booth with a structured evaluation session as practiced during the sensory evaluation laboratory course at i3L. The different types of sensory evaluation methods or tests (e.g. scaling method, quantitative flavor profiling, time intensity, etc.) were not encountered nor carried out despite having circumstances that may require those tests and could have generated a more comprehensive result. Furthermore, despite encountering trials requiring prior knowledge on the solutions, additives, reactions, and others, being creative in coming up with creative solutions to counteract unsatisfactory trial results was necessary. There were moments where methodologies adapted from literature resulted in undesirable end products, therefore needing improvisations done based on a critical yet creative approach which did not include the solutions taught in class nor those written in the textbook or journals.

2.4 Difficulties and Solutions

Learning to slowly adjust to a non-english-speaking environment was tough as there were moments where a language barrier affected personal speed in understanding instructions, requests, and explanations; however, it became easier overtime to digest all the information delivered as there was constant exposure to the Indonesian language. It does not get easier day by day, but regardless there is always a way to ease the process of comprehending all the information and communicating smoothly with everyone. Activity wise, flavor duplication and replacement were by far two of the most difficult activities to master, as it required sensitivity in identifying all the flavor notes present and being able to replicate those notes using a combination of various flavors that might not necessarily possess and express similar flavor profiles. Having to carry out a number of attempts in duplicating and replacing flavors provided a chance in developing the ability to critically identify the top, middle and bottom notes of the target flavor, recognize the distinct aroma of different flavor options that might be able to work in combination with one another to replicate the flavor, and properly carry out calculations to adjust and finalize the percentage of each flavor in the formulation. Overcoming difficulties when working on flavor duplication and replacement were usually done by consulting with the assigned mentor and/or any R&D staff with great familiarity of the flavors being worked on. Such a solution provides a chance to receive constructive feedback on any missing flavor profiles and helps ignite ideas in identifying possible additions to enhance the flavor and achieve great similarity. Not to mention, previous trials done on similar flavors served as a great help in providing an idea of the direction of the flavor, hence minimizing the time spent to build the flavor profile of the target flavors. Overall, difficulties encountered throughout the internship period did not last long as actively seeking for assistance when in need or thinking critically to come up with solutions were always carried out to ensure constant growth and progress.

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III. PROJECT DESCRIPTION

3.1 Introduction

There exists a heterogeneous selection of baked goods such as breads, cakes, biscuits, and many others in the market produced via various processing steps and machineries, alongside a continuous development, reformulation and improvement efforts to maintain and/or enhance their qualities (Berdahl & McKeague, 2015). Regardless of the diverse forms and processes involved in the production of baked goods, these products are made of a common commodity, namely flour, and are respectively complemented with other ingredients such as that of water, leavening agents, sugar, and fat, and flavoring agents (Pagani et al., 2012). Additionally, baked goods typically involve mixing, leavening, and baking, thus allowing the transformation of the raw materials into digestible and appetizing final product. To further break down the process, baking promotes five main stages, including (1) reactions of leavening agents, (2) the aggregation of gluten proteins, (3) melting of sugar crystals, (4) evaporation of water, and (5) caramelization and Maillard reactions contributing to the browning of biscuits (van der Sman & Renzetti, 2018).

Biscuit, a small-sized baked product, has several principal components such as flour, fat, and sugar, and a relatively low moisture content of less than 4% (Manley, 2011).

Additional ingredients added to the dough may also include flavorings (Manley, 2000). As a result of an increasing consumer demand for unique tasting, ready-to-eat, and readily available baked goods, there exists a need to expand the selection of flavors offered in biscuit products (Eyenga et al., 2021). According to Yang et al. (2012), the three classes of flavorings include liquid, emulsions, and powder or pastes, divided according to their physical states. Liquid flavorings are typically made by blending flavoring substances with certain food-grade solvents. Selecting an appropriate solvent for liquid flavors is done according to the solvent’s ability to dissolve the required flavoring compounds and its solubility in the food products to which it will be applied to.

Common flavor carrier solvents used in the global flavoring industry include propylene glycol (PG), triacetin (TA), isopropyl alcohol (IPA), medium-chain triglycerides (MCT), and vegetable glycerine (VG) (Krishna et al., 2010; Yang et al., 2014). Propylene glycol (1,2-propanediol) is a slightly viscous, colorless, and odorless liquid capable of retaining acceptable moisture levels and interacting with the food matrix through various chemical and physical reaction pathways (Bokov et al., 2022; Yang et al., 2012). Not to mention, PG also serves as a flavor enhancer and preservative, and aids in food processes to enhance the product’s final appearance (Okolie, 2022). Triacetin (1,2,3-propanetriol triacetate), on the other hand, is a more polar and oil-soluble solvent comparing to PG and has been found to be useful upon its addition to flavorings during cases of restricted PG addition or the avoidance of acetal formation, attributed to its low volatility and high power of solvency (Elmore et al., 2014). Limited studies, however, have been conducted on the addition of TA- or PG-based flavorings to baked goods and whether or not the choice of flavor carrier solvent in the flavorings may bring about an impact to the final flavor and physical properties of the goods.

In the case of utilizing TA and PG as a flavor solvent in flavors for baking application, the solvents may, however, lack notable influence towards the retention of flavors during and

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after baking, the final structure of the biscuits, and the acceptability of the biscuit attributes during sensory testing. On that note, this project revolved around the idea of studying the influence of TA and PG as a flavor solvent on flavor retention during high baking temperatures and subsequent storage and consumption, alongside the final structure of the biscuits. The objectives of the project therefore include: (1) observe the influences of TA and PG towards the final biscuit structure, (2) determining which flavor(s) is/are capable of withstanding high baking temperatures, and (3) assessing the acceptance of biscuits with flavors made with different flavor carrier solvents via sensory evaluation.

3.2 Materials and Methodology 3.2.1 Flavor Preparation

Prior to initiating the baking process, liquid flavors were firstly prepared according to the flavor formulations created by DBFF’s flavorists (Appendix A). All the materials utilized in flavor preparation such as flavor key base, chemical crystals, and flavor carrier solvents (i.e., TA and PG) were provided by DBFF. The crystals, however, were unnamed and coded due to confidential reasons.

Liquid flavors were prepared following the standardized flavor creation steps established at PT DBFF BOTON Indonesia, firstly beginning by (1) dissolving crystals in PG or TA in a 10 mL glass bottle, (2) placing the bottle in a 60-80˚C water bath, (3) shaking the bottle to ensure complete dissolvement, (4) waiting for the solution to cool, (5) adding the flavor key base, (6) shaking the bottle to ensure complete dissolvement of the key base in the solvent, and (7) discarding turbid-looking liquid flavors, liquid flavors with two immiscible liquid phases, or recurring sedimentation of crystals on the bottom of the glass. A brief water bath was carried out to overcome any crystal formations on the bottom of the glass bottle upon the completion of steps 2 through 4 prior to proceeding to subsequent steps. Two important aspects observed closely during the preparation of liquid flavors were the solubility of the crystals in the solvent and the miscibility of the flavor key base with the solvent.

3.2.2 Dough Preparation and Baking Conditions

Raw materials for dough making including low-protein flour, tapioca flour, baking soda, and ammonium bicarbonate were purchased from a local convenience store under the brand names of Tepung Terigu Kunci Biru, Tepung Tapioka Cap Tani Gunung, and Koepoe Koepoe, respectively. Other ingredients such as whole milk powder, fine caster sugar, dried malt extract, salt, and vanilla crystals were sourced and provided by DBFF.

The composition of the standard biscuit dough comprised of 37.13%

low-protein flour, 14.71% tapioca flour, 9.01% shortening, 20.22% fine caster sugar, 3.68% whole milk powder, 0.37% baking soda, 0.49% ammonium bicarbonate, 0.18%

fine salt, 0.05% vanilla crystals, 1.10% dried malt extract, and 13.05% water.

Standard biscuits were prepared using the weight formulation listed in Table 1. The Oxone Master Stand Mixer OX-855B was utilized in the preparation of the standard dough, wherein the number 3 (out of 6) mixing speed and a flat beater mixing paddle were utilized.

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In a mixing bowl, whole milk powder was first dissolved in 30.5 grams of hot water, followed by the addition of ammonium bicarbonate. Upon obtaining a bubbling mixture, fine caster sugar and dried malt extract were added whilst being sifted. Baking soda (dissolved in 5 grams of hot water) was added into the mixture, followed by adding melted shortening. Once a homogeneous mixture has been achieved, tapioca flour, salt, and vanilla crystals were added. Lastly, low-protein flour was added into the mixing bowl and the dough was kneaded to homogeneity for two to four minutes. The dough was then wrapped with food-grade plastic wrap and left to proof for two hours at room temperature (approximately 22˚C).

Table 1

Standard (control) dough formulation

Ingredients Amount (g) % w/w

Low-protein Flour 101 37.14

Tapioca Flour 40 14.71

Shortening 24.5 9.01

Fine Caster Sugar 55 20.22

Whole Milk Powder 10 3.68

Baking Soda 1 0.37

Ammonium bicarbonate 1.33 0.49

Fine Salt 0.5 0.18

Vanilla Crystals 0.15 0.05

Dried Malt Extract 3 1.10

Hot Water 35.5 13.05

TOTAL 271.98 100

In order to evaluate which particular flavor solvents were capable of withstanding high baking temperatures and retaining the flavor, 38 different flavors ranging from vanilla, milk, caramel to a number of fruity flavors underwent baking trials (Table B1). The same steps were carried out from beginning to end to prepare the flavored dough; however, with an additional step of adding 0.3%w/w liquid flavor following the addition of the melted shortening to the dough mixture. All the flavors were initially added at a 0.3%w/w dosage, before further selecting the flavors that successfully withstood the baking temperature and subjecting them to another baking trial at a 0.5%w/w dosage. Flavors eligible for further baking at an increased dose were those that were immediately tasted and recognized upon consumption after a 2-week aging (storage) period, while flavors ineligible for further baking were bitter-tasting flavor, flavors that appeared as a slight aftertaste, or undetectable flavors.

To bake the biscuits, the dough was (1) rolled and sheeted to an approximately 3 mm thickness using the Oxone-355AM Noodle Machine, (2) shaped using a 36-mm diameter round biscuit cutter to yield individual biscuits, and (3) transferred onto a greased aluminum baking tray. The biscuits were baked using the OX-899RC Oxone Professional Giant Oven at 200˚C for 10 minutes and were left to

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cool for 10 to 15 minutes at room temperature (22˚C) once finished. Biscuits were then packed in a zipper bag and sealed in aluminum bags with minimum headspace within the bag, and were stored for two weeks before being subjected to sensory evaluation to let the flavors age.

3.2.3 Biscuit Appearance and Structure Evaluation

Biscuit appearance was evaluated by assessing the uniformity of their sizes (width-wise), thickness, and flatness of the biscuit surface, as well as the color, and the number of docker holes (i.e. 13 holes following the same docker pattern).

Evaluation on the biscuit structures were performed by (1) assessing the fracturability prior to consumption (during the sensory evaluation, done by the panelists) by breaking the biscuits into two halves and (2) visually comparing the sizes of the pores and extent of porosity found on the bottom of the biscuits. These evaluations were done solely on a visual observation of the aforementioned aspects due to the unavailability of proper tools and technology to carry out proper appearance and structure analysis..

3.2.4 Sensory Evaluation

Biscuits subjected to sensory evaluation were those baked with the 0.5%w/w dose of flavor (i.e. capable of withstanding baking temperatures) (Table B2), with the following criterias to be assessed: (1) color, (2) aroma, (3) texture, (4) taste, (5) strength of flavor, and (6) overall liking. In total, 5 flavors with 2 types of samples each were evaluated for sensory acceptability, yielding a total of 10 biscuits samples. The flavors subjected to sensory evaluation were blackcurrant (biscuit sample codes BC-1 and BC-2), blueberry (BB-1 and BB-2), lychee (LC-1 and LC-2), strawberry (SB-1 and SB-2), and vanilla (VN-1 and VN-2). Sample codes ending with -1 indicate biscuits baked with TA-based flavors, whilst sample codes ending with -2 were biscuits baked with PG-based flavors. The biscuits were evaluated by 10 trained panelists. Appendix C provides three illustrations of the sensory evaluation form, with Figure C1 illustrating the overall layout of the form comprising the instructions and assessment tables and Figure C2 showing the scale used to score the biscuits being evaluated.

Using the IBM® SPSS® Statistics software, the means and standard deviations of the a sensory scores given to each biscuit attributes were calculated, followed by a normality test performed using the Shapiro–Wilk test to assess the normality of the data and an Independent t-test or a Mann–Whitney test to obtain the p-values for either normal or non-normally distributed data respectively and establish statistical significance of the findings baked on the p-values.

3.3 Results and Discussion

3.3.1 Biscuit Appearance and Structure

The appearance of the biscuits were generally uniform in terms of the size, color, and the number of docker holes (Figure 2). A flat surface and even thickness of all the biscuits were achieved through the addition of evenly spaced out docker holes on the surface, designed to release vapor from the rapid expansion of water

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inside the dough (Manley, 2011). Peripheral samples on the baking tray, however, were always darker than those on the center despite flipping the oven tray halfway through the baking process. Such an issue can be attributed to the distribution of adsorbed heat in the oven tray, leading to inhomogeneous baking kinetics (Yang et al., 2014).

Figure 2. Appearance of biscuits

An industrial scale production of biscuits typically rely on industrial tunnel ovens (continuous oven) comprising different temperature zones so as to provide better control of both chemical and physical reactions or transformations (Mistra &

Tiwari, 2014, as cited in van der Sman & Renzetti, 2018). The OX-899RC Oxone Professional Giant Oven used in this study works via the mechanism of convection fans, wherein convective heat arises from moisture vapor, circulating hot air, and gasses present in the oven. This heat is then converted into conductive heat on the surface of the biscuits. Organoleptic changes take place upon heating, wherein surface browning and flavor development occurs due to the Maillard reaction involving reducing sugars and free amino acids present in the dough ingredients reacting with one another upon being subjected to high baking temperatures (Fellows, 2017).

Starch and sucrose present in the dough ingredients may undergo hydrolysis into reducing sugars (i.e. glucose and fructose), thus becoming susceptible to being involved in the Maillard reaction (Hu et al., 2022). Not to mention, whole milk powder in the dough formulation possesses proteins and lactose, two components that may readily participate in the Maillard reaction as well. The early stage of the reaction begins with a glycosylation reaction, wherein the carbonyl group of the reducing sugar condenses with available amine groups, eventually forming N-glycosylamine (Fu et al., 2019). An irreversible rearrangement of the N-glycosylamine then proceeds, bringing out an Amadori product (ARP) of 1-amino-1-deoxy-2-ketose (Tamanna & Mahmood, 2015). The second stage begins as ARP undergoes degradation to generate furfural and/or hydroxymethylfurfural compounds, and is followed by nitrogen incorporated reaction products generated due to the condensation of carbonyl groups with free amino groups, and the reaction of dicarbonyl compounds with amino acids to form aldehydes and aminoketones as a part of the Strecker degradation (de Oliveira et al., 2016). Lastly, the condensation of aldol takes place, forming melanoidins, known as the brown heterocyclic nitrogenous polymers and copolymers responsible for yielding the characteristic golden brown color in baked goods such as that observed in biscuits (Zhang & Zhang, 2007).

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It was later discovered that the oven utilized for baking lacked stable heat transfer and distribution throughout the oven space over the course of various baking trials in both biscuits and other baked products carried out by other R&D staff, resulting in a wide range of coloration inconsistencies. Thus, to overcome coloration bias in future trials and their analysis, peripheral biscuits on the edge of the tray can be discarded to minimize baking variation during subsequent analysis, or several replicates of different biscuits (i.e. control biscuits, biscuits with TA-based flavorings, and biscuits with PG-based flavorings) can be spatially positioned in a random design on the tray to minimize the oven effects (Yang et al., 2013).

Differences in the formation of the biscuit microstructures based on solvents’ properties may arise after baking (Yang et al., 2014); the structures exhibited in Figures 3A and 3B, however, did not successfully reflect the observations reported by Yang et al. (2014) based on a visual observation. Yang et al.

(2014) observed that biscuits prepared with PG and TA have different average pore diameter measurements, with the former having significantly smaller diameters yet greater percentage of porosity and the latter having greater pore diameters when observed using the ImageJ software under the analysis of the average size of pores found within a selected region of the biscuit. The different microstructure observed for both PG and TA biscuits may be due to the different physicochemical properties of these two solvents and their interactions during the dough production and baking process.

PG serves as a more volatile and hydrophilic solvent, resulting in the enhancement of the distribution of the aqueous phase within the dough, consequently forming larger amounts of small-sized pores. Such a mechanism takes place as the leavening agent releases gas from the biscuit matrix. TA, on the other hand, is a more heat-stable solvent and possesses more hydrophobic properties, therefore leading to larger pore sizes generated at a slower rate.

(a) (b)

Figure 3. Pores on the bottom surface of successfully baked biscuits with

(a) liquid flavors made with TA as a solvent and (b) liquid flavors made with PG as a solvent.

Freshly baked biscuits with TA-based flavorings were found to be notably more brittle with lower extent of fracturability when cracked in half than biscuits with PG-based flavorings. There lacked a considerable impact of solvent choice, however, towards the changes in the hardness of the biscuits over the two week storage time. Such observations were also reported by Yang et al. (2013). The amount of flavor solvent added, notwithstanding how much was added, can result in structural differences due to differences in volatility and hydrophobicity of the solvents that interact with the dough ingredients (Chevallier et al., 2000; Yang et al.,

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2013). Nevertheless, an extended observation can be done to evaluate changes in the brittleness and fracturability of the biscuits at different storage temperatures and time points of the storage (or study) period to compare the influence of both TA- and PG-based flavorings towards the two variables (Yang et al., 2014).

3.3.2 Sensory Evaluation and Flavorings

Only five flavors withstood the second baking process (i.e. flavors added at 0.5%w/w), namely blackcurrant (flavor code 018, sample, biscuit sample codes BC-TA and BC-PG ), blueberry (flavor code 005, biscuit sample codes BB-TA and BB-PG), lychee (flavor code 012, biscuit sample codes LC-TA and LC-PG), strawberry (flavor code 002, biscuit sample codes SB-TA and SB-PG), and vanilla (flavor code 001, biscuit sample codes VN-TA and VN-PG), which were then subjected to sensory evaluation (Table B2).

The deviations on the mean values of the biscuits attributes scores (Tables 2, 3, 4, 5, and 6) indicate a somewhat clustered data around the mean, suggesting relatively consistent values found in the dataset as the values still fall within 2 standard deviations of the mean (Altman, 2005; Kim, 2013). The normality test results (Table D2), on the other hand, suggested that the data has significant deviations from the normal distribution, especially found in the blueberry- and lychee-flavored biscuits. These two flavors therefore underwent the Mann-Whitney test to obtain the p-values for each of the attributes evaluated, whilst the remaining flavors underwent the independent t-test.

The p-values obtained from running the aforementioned tests were all greater than α of 0.05 (p > 0.05), suggesting a strong evidence for the null hypothesis and indicating insignificant differences and the absence of a relationship between the usage of different flavor carrier solvents towards the flavor retention during and after baking, the final biscuit appearance and structure, as well as the acceptability of the flavored biscuits. Not to mention, the p-value of several attributes was found to be equal to p-value = 1, further suggesting the lack of difference between using TA or PG as a flavor carrier solvent and insignificant influences towards the attributes such as the color, aroma, texture, taste, and the strength of flavor found in the biscuits other than due to an extent of chance (Dahiru, 2008; Vyas et al., 2015).

Table 2

Means and p-values of sensory attribute scores of blackcurrant-flavored biscuit

Blackcurrant 018 Attributes BC-TA BC-PG

p-value Mean±SD

Color 5.5±1.43 5.5±0.97 1.000 Aroma 5.9±1.73 5.6±1.43 0.677 Texture 5.7±1.42 5.8±1.4 0.876 Taste 6±1.33 5.6±1.27 0.500 Strength of Flavor 5.9±0.88 5.4±1.43 0.358 Overall Liking 5.5±1.43 5.2±1.48 0.650

Table 3

Means and p-values of sensory attribute scores of blueberry-flavored biscuits

Blueberry 005 Attributes BB-TA BB-PG

Color 3.8±1.03 3.8±0.92 1.000 Aroma 3.4±0.52 3.3±0.95 0.971 Texture 3.8±0.79 3.7±0.82 0.796 Taste 3.5±0.85 3.8±0.92 0.397 Strength of Flavor 3.4±0.84 3.1±1.2 0.779 Overall Liking 3.3±0.82 3.2±1.4 0.907

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Note. -TA sample code indicate biscuits baked with TA-based flavors and -PG sample code indicate biscuits baked with PG-based flavors

Note. -TA sample code indicate biscuits baked with TA-based flavors and -PG sample code indicate biscuits baked with PG-based flavors

Table 4

Means and p-values of sensory attribute scores of lychee-flavored biscuits

Lychee 012 Attributes LC-TA LC-PG

Color 5.7±0.95 5.8±0.92 0.796 Aroma 5±0.82 4.9±1.2 0.782 Texture 5.3±1.25 5.7±1.06 0.310 Taste 5.4±1.08 5.4±1.08 0.812 Strength of Flavor 5.6±0.97 4.9±1.6 0.215 Overall Liking 5±1.05 4.8±1.23 0.664 Note. -TA sample code indicate biscuits baked with TA-based flavors and -PG sample code indicate biscuits baked with PG-based flavors

Table 5

Means and p-values of sensory attribute scores of strawberry-flavored biscuits

Strawberry 002 Attributes SB-TA SB-PG

Color 6±1.16 5.7±1.42 0.470 Aroma 5.3±1.42 5.3±1.34 1.000 Texture 5.4±1.35 5.8±1.14 0.482 Taste 5.5±1.72 5.6±1.27 0.884 Strength of Flavor 5.8±1.69 5.8±1.14 1.000 Overall Liking 5.7±1.42 5.7±1.25 1.000 Note. -TA sample code indicate biscuits baked with TA-based flavors and -PG sample code indicate biscuits baked with PG-based flavors

Table 6

Means and p-values of sensory attribute scores of vanilla-flavored biscuits

Vanilla 001

Attributes VN-TA VN-PG

Color 5.6±1.27 5.5±1.08 0.851 Aroma 6.2±0.79 6.4±0.7 0.556 Texture 5.6±1.43 6.4±0.97 0.160 Taste 5.4±1.35 5.7±1.06 0.587 Strength of Flavor 5.7±1.16 5.6±1.08 0.844 Overall Liking 5.5±1.27 5.1±1.2 0.478

Note. -TA sample code indicate biscuits baked with TA-based flavors and -PG sample code indicate biscuits baked with PG-based flavors

The results of the statistical analysis contradicts the findings suggested by Yang et al. (2013), in which biscuits baked with flavors prepared with TA and PG should have exhibit differences in terms of retaining flavors during and after baking as well as their notable influence on the biscuit structures. TA as compared to PG, is a less volatile solvent, therefore facilitating greater retention of the solvent during high baking temperatures and storage. Furthermore, TA has been found to be more hydrophobic compared to PG, hence permitting enhanced flavor stability and better interactions with flavor crystals and flavor compounds generated during baking processes (de Roos, 2006, as cited in Yang 2013). However, a rejection in the null hypothesis has suggested an absence in the influence of TA and PG towards flavor retention in biscuits and its subsequent sensory acceptability.

3.3.3 Project Limitations

The limitations encountered throughout the course of this project include the absence of proper technologies and advanced equipment to observe the influence of the flavor carriers towards the many aspects of flavored biscuits, a

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

INDONESIA INTERNATIONAL INSTITUTE FOR LIFE SCIENCES (i3L) AUTHOR’S NAME

STUDENT NUMBER

NAME OF FIELD SUPERVISOR NAME OF SUPERVISOSR AT I3L

SABRINA EVANGELINE 19010119

Yudi K. Putera (Field Supervisor) Junaida Astina, S.Gz., Ph.D

(i3L Supervisor)

The Application of Flavors in Biscuits and The

Influence of Flavor Carrier Solvent Towards Flavor Retention During Baking and Final Biscuit Structure

INDONESIA INTERNATIONAL INSTITUTE FOR LIFE SCIENCES (i3L)

INTERNSHIP REPORT

THE APPLICATION OF FLAVORS IN BISCUITS AND THE INFLUENCE OF FLAVOR CARRIER SOLVENT TOWARDS FLAVOR RETENTION DURING BAKING

AND FINAL BISCUIT STRUCTURE

By

Sabrina Evangeline 19010119

i3L – Indonesia International Institute for Life Sciences School of Life Sciences

Food Science and Nutrition

COPYRIGHT NOTICE

ABSTRACT

ACKNOWLEDGEMENTS

TABLE OF CONTENTS

LIST OF FIGURES, TABLES, AND ILLUSTRATIONS

LIST OF ABBREVIATIONS

I. INTRODUCTION

II. INTERNSHIP ACTIVITIES

III. PROJECT DESCRIPTION