Abstract
Cookies are generally made from wheat flour that provides high energy but low in fibre. Wheat flour can be substituted with yellow pumpkin flour to make cookies. Yellow pumpkin is an Indonesian local food which contains high beta carotene and fibre. The purpose of this research was to compare the yellow pumpkin and mocaf flour cookies with wheat flour cookies in terms of acceptability and nutrient content. For this experiment, two formulations were used: Formulation 1 (F1), 1: 2 ratio of yellow pumpkin flour to mocaf flour and Formulation 2 (F2), 1: 2 ratio of yellow pumpkin flour to wheat flour. Proximate analysis of the cookies was conducted. The results showed that the yellow pumpkin and mocaf flour cookies had a total energy content of 459.71 kcal/100 g, protein content of 1.12 g/100 g, fat content of 36.35 g/100 g, fibre content of 43.59 g/100 g and carbohydrate content of 31.94 g/100 g whereas the yellow pumpkin and wheat flour cookies had a total energy content of 587.72 kcal/100 g, protein content of 4.79 g/100 g, fat content of 40.87 g/100 g, fibre content of 21.42 g/100 g and carbohydrate content of 50.19 g/100. The data collected from the acceptance test conducted with 25 panellists showed that there was no difference in the colour, texture, taste and aroma for both formulated cookies.
Highlights
Yellow pumpkin is one of the abundant agricultural commodity products in Indonesia
This can be influenced by the protein content of wheat flour which is higher than the mocaf flour
A previous study by Amanu and Susanto (2014) showed that the protein content of mocaf flour was 2.45 g/100 g while the protein content of wheat flour based on Indonesian food composition tables was 8.9 g/100 g (Indonesian Food Composition Table, 2018)
Summary
Yellow pumpkin is one of the abundant agricultural commodity products in Indonesia. The number of pumpkin productions in 2011 reached 150,000 tons/year in Indonesia and on Java Island, the production number was 6100 tons/year (Statistics Indonesia, 2012). Pumpkin flour is currently being researched and used as a flour substitute in making bakery products such as cookies, muffins, brownies and cakes (Rismaya et al, 2018). Yellow pumpkin flour can be categorized as a highfibre food because it meets the requirements whereby the minimum food fibre content should be 6 g/100 g (Foschia, 2013). The previous study showed that the total fibre content of pumpkin flour was 14.81%, whereas according to other studies, the total fibre content of pumpkin flour was higher, which was 21.39%-21.41 (Purnamasari and Putri, 2015). Mocaf (modified cassava flour) flour is commonly used in bakery products to substitute wheat flour in food product development. Mocaf flour is made from cassava fermented with lactic acid bacteria (LAB). The fibre content in mocaf flour is higher (Hanifa et al, 2013) but low in gluten content (Tanjung and Kusnadi, 2015).
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