Substitution of Corn Flour and Additional Palm Sugar to Cookies Characteristics

SEAS (Sustainable Environment Agricultural Science) Pub Date : 2022-05-09 DOI:10.22225/seas.6.1.4965.42-52

Ni Kadek Karina Sari Dewi, I Wayan Sudiarta, I Nyoman Rudianta

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引用次数: 1

Abstract

Cookies are biscuits made from low protein flour, and have a crunchy texture. Corn flour substitute was chosen because corn flour only contains <1% gluten. The main problem faced by corn commodity lies in the low sugar content as energy. To produce cookies that have nutritional value, palm sugar is added, where the constituent sugar is simpler than granulated sugar. This study aims to determine how the effect of corn flour substitution and the addition of palm sugar on the physicochemical and organoleptic characteristics of cookies. The design used was a Completely Randomized Design (CDR) with two factors and two replications, the first factor was corn flour substitution which consisted of four levels, namely 0%, 15%, 30%, 45%. The second factor is the addition of palm sugar which consists of three levels, namely 15%, 20%, 25%. Observations were made objectively including water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and color. While subjectively include, color, aroma, texture, taste and overall acceptance. The results obtained the best formulation of cookies substituted with 30% corn flour and 20% palm sugar with a water content of 6.39%, ash content of 2.45%, protein content of 10.19%, fat content of 29.90%, carbohydrate content 51.08%, and 0.09% crude fiber content. Cookies are biscuits made from low protein flour, and have a crunchy texture. Corn flour substitute was chosen because corn flour only contains <1% gluten. The main problem faced by corn commodity lies in the low sugar content as energy. To produce cookies that have nutritional value, palm sugar is added, where the constituent sugar is simpler than granulated sugar. This study aims to determine how the effect of corn flour substitution and the addition of palm sugar on the physicochemical and organoleptic characteristics of cookies. The design used was a Completely Randomized Design (CDR) with two factors and two replications, the first factor was corn flour substitution which consisted of four levels, namely 0%, 15%, 30%, 45%. The second factor is the addition of palm sugar which consists of three levels, namely 15%, 20%, 25%. Observations were made objectively including water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and color. While subjectively include, color, aroma, texture, taste and overall acceptance. The results obtained the best formulation of cookies substituted with 30% corn flour and 20% palm sugar with a water content of 6.39%, ash content of 2.45%, protein content of 10.19%, fat content of 29.90%, carbohydrate content 51.08%, and 0.09% crude fiber content.

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替代玉米粉和添加棕榈糖的饼干特性

曲奇是由低蛋白面粉制成的饼干，口感酥脆。选择玉米粉替代品是因为玉米粉中麸质含量仅<1%。玉米商品面临的主要问题是作为能量的糖含量低。为了制作有营养价值的饼干，添加了棕榈糖，其中的成分糖比砂糖更简单。本研究旨在确定玉米粉替代和棕榈糖的加入对饼干理化和感官特性的影响。采用2因素2重复的完全随机设计(CDR)，第1因素为玉米粉替代，由0%、15%、30%、45% 4个水平组成。第二个因素是棕榈糖的添加，棕榈糖有三个层次，分别是15%、20%、25%。对其含水量、灰分含量、蛋白质含量、脂肪含量、碳水化合物含量、粗纤维含量、颜色等进行了客观观察。而主观上包括，色、香、质、味和整体接受度。结果表明，以30%玉米粉和20%棕榈糖代替饼干的最佳配方为含水量6.39%、灰分2.45%、蛋白质10.19%、脂肪29.90%、碳水化合物51.08%、粗纤维0.09%。曲奇是由低蛋白面粉制成的饼干，口感酥脆。选择玉米粉替代品是因为玉米粉中麸质含量仅<1%。玉米商品面临的主要问题是作为能量的糖含量低。为了制作有营养价值的饼干，添加了棕榈糖，其中的成分糖比砂糖更简单。本研究旨在确定玉米粉替代和棕榈糖的加入对饼干理化和感官特性的影响。采用2因素2重复的完全随机设计(CDR)，第1因素为玉米粉替代，由0%、15%、30%、45% 4个水平组成。第二个因素是棕榈糖的添加，棕榈糖有三个层次，分别是15%、20%、25%。对其含水量、灰分含量、蛋白质含量、脂肪含量、碳水化合物含量、粗纤维含量、颜色等进行了客观观察。而主观上包括，色、香、质、味和整体接受度。结果表明，以30%玉米粉和20%棕榈糖代替饼干的最佳配方为含水量6.39%、灰分2.45%、蛋白质10.19%、脂肪29.90%、碳水化合物51.08%、粗纤维0.09%。

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SEAS (Sustainable Environment Agricultural Science)

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