Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour

Abstract

Wheat flour is usually the main ingredients of majority of cookies. Despite its high consumption, however it is not widely available. It will be efficacious to substitute wheat flour with modified cassava flour (MOCAF) combined with mung bean flour to enhance protein content of cookies. The aims of this study were (1) to assess the impact of different proportions of MOCAF to mung bean flour on the physicochemical and organoleptic characteristic of cookies, (2) to ascertain the optimal proportion of MOCAF to mung bean flour that generates ideal cookies based on the organoleptic characteristic of cookies. The research design used was Randomized Block Design with one factor. The proportion of MOCAF to mung bean flour consisted of 100:0, 85:15, 70:30, 55:45, and 40:60. The results showed that the proportion of MOCAF to mung bean flour affected moisture content, spread ratio, hardness, lightness, colour, and preferences for colour, hardness, and taste. The proportion 70:30 of MOCAF to mung bean flour showed the finest treatment and scored significant preference level for colour, hardness, taste, and ease of swallowing. The optimization of physicochemical and organoleptic properties of cookies with modified cassava flour and mung bean flour was successfully achieved and qualify the cookies nutrition.