The study of Apple flour formulation for functional cookies

Abstract

The purpose of this study was to examine apple flour as a source of functional flour in various cookie formulas. Apple flour is applied as a substitute for flour in making cookies. The design used was a nested design [Nested Analisys], with two groups of apple varieties and three levels of formula adding apple flour which was nested in each variety, and repeated four times. Grouping is based on varieties, namely A = Anna and M = Manalagi, and the formula for adding apple flour to cookies is F0: 0%; F20: 20%, F25: 75%, and F30: 30%. In the formula of cookies, an analysis of chemical characteristics (water, ash, protein, fat, carbohydrates, dietary fiber, and antioxidants), physical characteristics and sensory characteristics is carried out. This study proves that apple flour can be substituted into formula cookies. In general, apple flour cookies have more brown color, distinctive flavor and aroma of apples, and lower crispness than cookies in general. The substitution level that produces the best quality and can be accepted by the panelists is 25% and 30% Manalagi apple flour. The use of higher flour levels has more fiber content, so it can reduce the crispness of cookies. Substitution of apple flour decreases protein and fat content, on the contrary, increases water content, ash content, dietary fiber content, carbohydrate levels and antioxidant activity of cookies. The most preferred product by panelists is the level of substitution of Manalagi apple flour 25% and 30%.