Sensory and chemical properties of cookies formulated with South Kalimantan’s local comodities

Abstract

Cookies are generally made from wheat flour which has low content of essential nutrients and fibers. In addition, excessive use of wheat flour may also cause dependency to the imported materials. Therefore, innovation is needed to reduce the dependency of use of wheat flour by using local materials. This study was aimed to determine the sensory and chemical characteristics and also production cost of three cookies formulations with local materials as the flour materials substituting the use of wheat flour. The three local materials were local banana namely talas banana (A), local sweet potato namely nagara sweet potato (B), and local bean namely nagara bean (C). The flours of those three materials were made by using the oven method with different preliminary treatments. The three formulations of cookies were differentiated by the ratio of three flours (A:B:C = 20:60:20; 10:60:30; and 30:60:10). Based on statistical analysis (Kruskal-Wallis), differences in composite flour formulations significantly affected the sensory characteristics (hedonic and scoring approaches) in several parameters (taste, colour, texture, and flavour). In terms of sensory aspect, formula 1 (A:B:C = 20:60:20) showed the best sensory characteristics, and also exhibited a prominent chemical characteristics, namely: water content (2.64%), ash content (0.89%), protein content (7.27%), fiber content (6.19%), fat content (22.84%), and carbohydrate content (66.36%).