Utilization of Red Dragon Fruit (Hylocereus Costaricensis) Peels Flour as Dietary-Fibre Sources in Preparation of Gluten-Free Cookies

Kenny, Kenny (2018) Utilization of Red Dragon Fruit (Hylocereus Costaricensis) Peels Flour as Dietary-Fibre Sources in Preparation of Gluten-Free Cookies. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Lack of dietary fibre consumption, especially by people suffering celiac disease, has been a major concern due to an increase risk of chronic diseases. This research was aimed to study the incorporation of red dragon fruit-peel flour to gluten-free cookies to improve the cookies dietary fibre content. Effect of blanching methods and drying temperature on red dragon fruit-peel flour’s yield, hue degree, dietary fibre content, and moisture content were evaluated. Flour of red dragon fruit-peel treated with steam blanching and 65oC drying temperature was chosen as the best red dragon fruit-peel flour which had high yield 66.951±0.464%, better hue degree 9.463±0.247, high dietary fibre content 58.040±0.872%, and moisture content 6.158±0.106%. Evaluations were also conducted upon effect of ratio of corn flour to red dragon fruit-peel flour on gelatinization states of corn flour on cookies physical characteristics including hardness, lightness, dimension, dietary fibre content, and consumer acceptance. Cookies made with 90:10 either nongelatinized or gelatinized corn to red dragon fruit-peel-flour ratios were selected as best cookies which had hardness of 589.671±15.799 g and 410.125±10.373 g, lightness value 60.585±0.850 and 33.203±0.965, diameter increase 97.573±0.626% and 91.802±0.594%, thickness increase 75.736±0.827% and 44.308±0.890% and dietary fibre 14.609±0.005% and 13.814±0.012% for non-gelatinized and gelatinized corn to red dragon fruit-peel flour cookies, respectively. Based on panel acceptance such as scoring and hedonic test, the most accepted cookies produced was made with 90 : 10 cookies of non-gelatinized corn flour to red dragon fruitpeel flour ratio, containing 14.609±0.005% of dietary fibre which can be claimed as “source” of dietary fibre that can be recommended for consumption by people with celiac disease.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kenny, KennyNIM00000010044kenny.wijaya.1997@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN02106402UNSPECIFIED
Additional Information: SK 34-14 KEN u 2018; 31001000238551
Uncontrolled Keywords: red dragon fruit-peel; red-dragon fruit-peel flour; corn flour; nongelatinized corn flour; gelatinized corn flour gluten-free cookies; dietary fibre.
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: Nicholas Sio Pradiva
Date Deposited: 01 Oct 2021 08:29
Last Modified: 05 Oct 2021 07:41
URI: http://repository.uph.edu/id/eprint/42647

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