Texture optimization of functional cookies with the addition of chia (salvia hispanica l.) flour

Putra, Anggada (2015) Texture optimization of functional cookies with the addition of chia (salvia hispanica l.) flour. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

The addition of chia flour towards the formulation of baked products, including pound cake and bread shows that it can decrease the specific volume and texture parameter of these products, respectively. This research’s objective is to obtain the best formulation of chia flour and hydrogenated vegetable fat (HVF) to produce cookie with optimum texture quality based on sensory evaluation and physico-chemical analysis. Different contents of chia flour (0 - 30 g) and HVF (33 - 55 g) were added to the cookie mix using Response Surface Methodology (RSM) based on 22 central composite rotational design (CCRD). Chia flour and HVF significantly affects the acceptability of cookies produced in terms texture. Physicochemical parameters, including hardness, fracturability, spread ratio, and moisture content were also affected. The formula to obtain cookie with optimum texture is 20.45 g of chia flour and 55.00 g of HVF. The nutrition content of optimum chia cookie is 8.75 % protein, 27.81 % fat, 1.64 % omega-3 fatty acid, 1.18 % ash, 58.46 % carbohydrate, 9.16 % total dietary fiber, and 3.80 % moisture content. Based on the nutrition content, optimum chia cookie can be claimed as a good source of fiber and high source of α-linolenic acid (ALA) according to FDA.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Putra, AnggadaNIM03420110004ANGGADA_P@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorWijaya, C. HannyUNSPECIFIEDUNSPECIFIED
Thesis advisorHalim, Jeremia ManuelNIDN0312118501UNSPECIFIED
Uncontrolled Keywords: chia ; fat ; cookie ; omega-3 ; dietary fiber ; texture
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 17 not found.
Date Deposited: 16 Oct 2018 08:04
Last Modified: 03 Aug 2020 08:24
URI: http://repository.uph.edu/id/eprint/1840

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