Abstract
This research was aimed to study on the nutritional, physical and sensory properties of the developed high protein gluten and egg-free cookies made with resistant starch type 3 (RS3) Maranta arundinaceae flour and flaxseed as egg replacer. The research method was done by examining the different cookies formulations based on the amount of RS3 M. arundinaceae flour. Cookies made with wheat flour was used as control. Proximate analysis, resistant starch and dietary fiber analysis were used to evaluate the nutritional properties of the developed cookies while the physical properties were evaluated based on the spread ratio and texture analysis. The outcome of this research had proved that cookies made with 10% RS3 M. arundinaceae flour was highly accepted with an overall acceptance score of 7.56±0.63 from the sensory evaluation. The cookies also had the following nutritional properties: 16.84±0.10% protein content; 18.94±0.09% dietary fiber; and 2.81±0.17% resistant starch levels along with the following physical proerties: 8.34±0.23 spread ratio and 13.67±0.22 texture. The developed cookies will be beneficial to those who are sensitive to gluten and/or eggs.
Highlights
Cookies are associated as the source of energy and are a product that is ready to be consumed
This study is aimed to determine the characteristics of nutritional, physical and sensory properties of the high protein gluten and egg-free cookies made with resistant starch type 3 (RS3) M. arundinaceae flour and flaxseed as an egg replacer
Flaxseed is capable of forming a gel when mixed with water, the consistency of which is constructed like the consistency of egg (Uhlman and Schumacher, 2014) and have the functional compounds, such as α-linolenic acid (ALA), dietary fiber and lignans (Hall et al, 2006)
Summary
Cookies are associated as the source of energy and are a product that is ready to be consumed. Cookies can be produced in high numbers with a short time, and it is easy to be widely distributed (Zucco et al, 2011). Indonesia has the abundance of food sources, i.e. tubers, legumes, cereals which can be used as a constituent of the development of gluten-free flour for making cookies. According to SNI 01-2973-1992, cookies are one of the types of biscuits made from soft dough, containing high fat, relatively crisp when broken and densely textured. According to Mamat and Hill (2014), fat in cookies serves as shortening which affects the texture, flavor, tenderness, and mouthfeel. The essential ingredients of making cookies consist of flour with protein, fat, sugar, and eggs
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