Effect of ratio of purified iles-iles flour to jackfruit seed flour and pumpkin puree as fat replacer on physicochenical and organoleptic properties of cookies

Ibrahim, Steven (2021) Effect of ratio of purified iles-iles flour to jackfruit seed flour and pumpkin puree as fat replacer on physicochenical and organoleptic properties of cookies. Bachelor thesis, Universita Pelita Harapan.

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Abstract

Cookies is quite a fattening snack food product. The utilization of Iles-iles (Amorphallus muelleri) flour, jackfruit seed flour and pumpkin puree as a fat replacer might improve the nutritional value of cookies. The objectives of this research were to produce cookies using jackfruit seed flour and purified iles-iles flour as a substitution for all-purpose wheat flour and pumpkin puree as fat replacer. This research consisted of a preliminary step and main research. The preliminary step involves the production and analysis of purified iles-iles flour, jackfruit seed flour and pumpkin puree. The main research involved the production and analysis of formulated cookies and the selection of three best formulations. Selected formulations were chosen based on highest dietary fiber content and lowest fat content. The selected formulations were cookies made from (Jackfruit seed flour-%: purified iles-iles flour-% and Pumpkin puree-%) 50:50 and 100, 50:50 and 75 and 25:75 and 100 which have dietary fiber and fat content of 12.36±0.84% and 4.77±0.41%, 14.81±1.68% and 8.11±1.04% and 15.79±0.81% and 3.69±0.40% respectively. The physical analysis on the three selected formulation showed that cookies made from 50:50 and 75 had the highest spread ratio, lightness and hue with values of 5.24 ± 0.01, 63.32±1.30 and 72.69±2.20 respectively. But it has the lowest hardness of 5970.2±459.0g. Cookies made from 50:50 and 100 has the lowest spread ratio, lightness and hue with value of 4.61 ± 0.02, 53.11±1.20 and 63.27±1.33 respectively. Cookies made from 25:75 and100 have the highest hardness of 7937.1±411.3g. Scoring sensory tests shows that cookies made from 50:50 and 75 have the highest aroma with the lowest color and taste score with values of 4.80±0.06, 2.36±0.06 and 3.48±0.11 respectively. Cookies made from 50:50 and 100 has the highest texture and the lowest aroma score of 3.92±0.11 and 4.46±0.08 respectively. Cookies made from 25:75 and100 has the highest color and taste score. But, has the lowest texture score of 2.98±0.08. Hedonic sensory test shows that cookies made from 25:75 and 100 was the most accepted while cookies made from 50:50 and 75 was the least accepted.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Ibrahim, StevenNIM01034170119stevenib3288@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402UNSPECIFIED
Uncontrolled Keywords: Jackfruit seed; iles-iles; pumpkin; fat replacer; cookies
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 18001 not found.
Date Deposited: 16 Feb 2021 13:10
Last Modified: 17 Feb 2021 07:43
URI: http://repository.uph.edu/id/eprint/19317

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