Cookie Formulation Research Articles

POTENSI PANGAN FUNGSIONAL SUMBER VITAMIN C DAN ZINK: COOKIES DAUN KELOR DAN LABU KUNING

One of the efforts that have been made to deal with the challenge of micronutrient deficiencies is to utilize local food. Several studies have shown that the use of wheat flour from local food in the manufacture of cookies can increase the nutritional value of the product, so a study was conducted regarding the addition of moringa leaf and pumpkin flour to cookies. Analyze the content of vitamin C and zinc in cookies with the addition of moringa leaf and pumpkin flour. This study used an experimental research design which was carried out in two stages. The first stage: the manufacture of flour and cookie formulation which was carried out at the Stikes Salewangang Maros Nutritional Food Administration Laboratory. In the second stage, nutrient analysis was carried out at the Makassar Health Laboratory Center (BBLK).The results of the analysis of the content of micronutrients with 3 repetitions showed that the zinc content was 120.77 mg/g while the vitamin C was 1275.22 mg/g. So, by consuming 3 pieces of cookies can meet the daily zinc needs of children aged 6-11 months and children aged 1-3 years. Meanwhile, for vitamin C, consuming 3 pieces of cookies can meet the needs of vitamin C for children aged 1-3 years and consuming 4 pieces of cookies can meet the daily needs of children aged 6-11 months.The addition of moringa leaf flour and pumpkin flour to the cookies of this study increased the micronutrient content of vitamin C and zinc compared to cookies in general, but the results of the analysis of the content of vitamin C

Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products.

Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit formulation. A broccoli flour and three water/ethanol extracts (100:0, 75:25, 50:50; v/v) were obtained. The rheological properties and the content of bioactive compounds of the functional ingredients and biscuits were evaluated. The 50:50 hydroalcoholic extract was the richest in glucosinolates (9749 µg·g-1 DW); however, the addition of a small amount strongly affected dough workability. The enrichment with 10% broccoli flour resulted the best formulation in terms of workability and color compared to the other enriched biscuits. The food matrix also contributed to protecting bioactive compounds from thermal degradation, leading to the highest total glucosinolate (33 µg·g-1 DW), carotenoid (46 µg·g-1 DW), and phenol (1.9 mg GAE·g-1 DW) contents being present in the final biscuit. Therefore, broccoli flour is a promising ingredient for innovative healthy bakery goods. Hydroalcoholic extracts could be valuable ingredients for liquid or semi-solid food formulation.

Daya terima dan kandungan gizi formulasi biskuit IBBU sebagai pangan darurat bencana pereda stres ibu hamil

Background: Disasters can cause emergencies that have the potential to impact food and nutrition crises, especially in the first five days (first phase of emergency response); therefore, assistance is needed in the form of providing food immediately. Pregnant women are vulnerable groups that can become victims of disasters. Insufficient intake by pregnant women during a disaster can lead to a potential incidence of infection, stunting, and malnutrition in infants. Additionally, disaster conditions can cause pregnant women to experience stress.Objectives: This study aimed to analyze the formulation of disaster emergency food biscuits in an effort to relieve stress in pregnant women victims of disasters.Methods: This type of research was purely experimental on the biscuit formula and had a completely randomized design with five formulas. The nutritional content was calculated using DKBM. The acceptability test at the organoleptic stage was quasi-experimental. The organoleptic quality tested on 3 limited panelists and 25 somewhat trained panelists was analyzed using the Kruskal Wallis test (α ≤ 0,05). Results: The results showed that the formula with the best acceptability was F1 (purple sweet potato flour 30 g; skim milk powder 10 g; soy protein isolate 5 g; nutmeg powder 7 g) with total energy per serving 247,4 kcal, which fulfills 11% of the energy needs of pregnant women. Giving 7 grams of nutmeg powder can potentially relieve stress in pregnant women if consumed one serving per day for 15 days.Conclusion: An increasing number of substitutions resulted in lower acceptability and higher energy, protein, and fiber contents in biscuits. In addition, biscuits are produced with high nutritional content and can relieve stress. The formula with the best acceptability was obtained using F1 (7,5% purple sweet potato flour, 2,5% skim milk powder, 1,3% soy protein isolate, and 1,8% nutmeg) and had the potential to relieve the stress of pregnant female victims of the disaster.

Bioactive oleogel from supercritical carbon dioxide extracted walnut (Juglans regia L.) oil as a butter substitute and utilization of the spent residue in cookie formulations

The scope of the work presented in this paper is based on the principles of circular economy. Functional oleogels were prepared from pre-optimized supercritically extracted walnut oil (350 bar/40 °C/90 min) as a butter alternative that can meet more than 50% of the Required Dietary Allowance of ω-3 fatty acids per serving of 5.75 g. The spent residue of walnut kernel after supercritical extraction was incorporated in cookie formulations to replace wheat flour as a valorization approach. Carnauba and beeswax were used as oleogelator in the oleogels so prepared by optimizing the rheological and textural parameters of the oleogels. Prior to this development, the yield, fatty acid composition, tocopherol content, antioxidant activity as well as total polyphenolic content (TPC) was compared with conventional soxhlet using n-hexane for extraction. Cookies were formulated by replacing 15% w/w refined flour with the protein and fiber-rich spent residue with good overall acceptability (7) when compared to control (8) and textural properties like hardness (4125 g) and fracturability (8 mm). The oleogels could be vulnerable to oxidation during storage and hence their stability as well as the cookies needs further evaluation. Approaches to increase the same are also warranted. The approach so presented can have positive implications for both economy as well as the environment.

Nutritional and Sensory Qualities of Cookies from Wheat, Trifoliate Yam and Moringa Seed Flours

Nutritional and sensory qualities of cookies from wheat, trifoliate yam and moringa seed flour were investigated. The formulated blends (%) were 100:0:0, 85:10:5, 75:20:5, 65:30:5, 55:40:5 and 45: 50:5 % wheat, trifoliate yam and moringa seed flour, with 100 % wheat flour serving as control. The cookies samples were subjected to proximate, physical, vitamin, mineral and sensory analysis using standard methods. The study revealed that addition of trifoliate yam and Moringa seed flour to wheat in cookies formulation significantly (P<0.05) increased the moisture, ash, crude fibre, crude fat and protein contents of wheat-based cookies. The result of the physical properties showed no significant (P>0.05) difference for diameter (cm) of the cookies. However, a significant (P<0.05) difference was observed for thickness, weight and spread ratio. The minerals and vitamins contents such as magnesium, calcium, potassium and iron, ascorbic acid (vitamin C) and β-carotene (pro-vitamin A) increased while the niacin (vitamin B3) and pyrodixine (B6) decreased as the level of trifoliate yam flour addition increased. Sensory attributes of this study showed that the trifoliate yam flour could be incorporated up to the levels of 10 and 20 % in the wheat and moringa flour without greatly influencing the organoleptic characteristics of the cookies. Trifoliate yam flour and moringa seed flour can be used in the Addition of wheat flour in cookies and confectionery production due to its high nutritional contents. Trifoliate yam flour addition in wheat flour be encouraged in cookies production as this compared favourable with the wheat-based cookies and that shelf-life study should be carried out to ascertain the cookies storage stability.

Development and Characterization of Biscuit Produce from Wheat, Carrot and Haricot Bean Composite Flour

In Ethiopia consumption of baked foods is greatly increasing. Moreover, products Protein and vitamin deficiency are still a major concern in the country and it cause disease and death in children under the age of 6 years. A blending of 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; 50:25:25 and 40:30:30 percent wheat: carrot: haricot bean flours were used to make composite biscuit. The proximate structure, functional properties, and sensory assessment were evaluated using standard methods. The experiment subjected to one-way analysis of variance (ANOVA) using the statistical analysis system (SAS) software package. The results showed that partially replacing wheat with carrot and haricot bean increased the proximate composition of moisture (5.98-10.55%), protein (10.49-16.55%), ash (1.87-3.06%), fiber (1.36-3.22%), and fat (1.15-2.43%) significantly. Whereas carbohydrate (79.15-64.19%) and energy (368.91-344.83 kcal/g) decreased significantly. Sensory acceptability (appearance, Crispiness, color, flavor, taste, and overall acceptability) was higher in the composite biscuits with up to 30% wheat substitution by carrot and haricot bean than 100% wheat flour biscuits. Based on the findings of this report, using carrot and a haricot bean to wheat flour blend in biscuit formulation appears to be promising in terms of nutritional quality, acceptability, and cost. It is proposed that these products be marketed to vitamin A deficiency (VAD) customers and it have a chance to reduce food insecurity.

Antioxidant and anti-inflammatory potential of a food produced from irradiated (UV-A LED) sorghum sprouts subjected to in vitro gastrointestinal simulation

Overweight and obesity are global health problems that have been addressed through various methods, such as diet, exercise, and the consumption of functional foods. Among these foods, the use of sorghum grain has been limited. Therefore, to promote the consumption of this cereal, a cookie formulation with potentially functional ingredients was developed using irradiated sorghum sprouts with UV-A LED light. Then, the phenolic content and antioxidant activity of the cookies were evaluated before and after a gastrointestinal simulation process. The anti-inflammatory potential was also determined by measuring the production of nitric oxide in RAW 264.7 cells. Compared to the cookies prepared with sorghum flour, the cookies prepared with irradiated sorghum sprout flour (ISSF) exhibited higher phenolic content and antioxidant activity. Furthermore, the bioaccessibility of phenolic compound was greater and the antioxidant recovery was higher in the ISSF cookies due to the high content of phenolic acids. Finally, the ISSF cookies exhibited better anti-inflammatory potential by reducing nitric oxide production by RAW 264.7 cells at lower concentrations than those of other cookies. Taken together, these results suggest that ISSF cookies are a promising food that could help address overweight, obesity and other related diseases.

Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low-fat functional cookies substituted with wheat germ flour and coffee silverskin.

This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10-30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations. The total phenol content of the cookies with added WGF-CSS ranged from 1813.72 to 1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg-1 ), whereas the total phenolic bioaccessibility values ranged between 53.39 and 56.84%. Of the three methods used to determine antioxidant capacity (AC), the cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility values (44.55-51.19%) than the 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation and 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF-CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, and Ca increased depending on the number of cookies consumed and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66 and -7.08, and the 10% WGF cookie (F2) (6.48) sample received the score that was closest to that of the control. Moderately strong positive relationships (r > 0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies. As a result, WGF and CSS food additives with high nutritional properties can be recommended as potential enriching ingredients and fat substitutes in the development of new products in the functional food industry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Preparation and sensory analysis of gluten free biscuits based on casave starch and beet (Beta vulgaris L.)

The study aims to develop and evaluate the sensory characteristics of beetroot-based biscuits and completely replacing wheat flour with cassava starch. Bearing in mind that beetroot (Beta vulgaris) is a very nutritious vegetable, and has several health benefits, such as strengthening the immune system, preventing and helping to combat anemia, lowering blood pressure, preventing cancer, among others. And cassava starch, in addition to having its nutrients, is a product derived from cassava raw material, which does not contain gluten in its composition, making it a good option for the celiac group. Five biscuit formulations were prepared with different proportions of beetroot and cassava starch, respectively 0, 10, 15, 20 and 25% of beetroot. Based on the results, it can be concluded that gluten-free biscuits based on cassava and beet starch (Beta vulgaris L.) presented significant results in relation to the parameters of appearance, color, texture, flavor and overall acceptability with the formulations of 10, 15 and 20% beetroot where they obtained scores greater than 7. The biscuit with 15% beetroot presented a good sensorial acceptance by the tasters with a percentage of 90%, a very high index, above the average, which is why it presents itself as great potential for commercialization.

On the Valorization of Arbutus unedo L. Pomace: Polyphenol Extraction and Development of Novel Functional Cookies.

The fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called "Aguardente de Medronho". During this process, a solid pomace is generated and presently discarded without valuable applications. In this work, two strategies have been developed for the valorisation of A. unedo pomace. The first approach considers the extraction of polyphenols from this by-product through the optimization of an ultrasound-assisted method using a Box-Behnken design coupled with response surface methodology. The results indicate that the temperature and the percentage of methanol, along with their interaction, significantly influence the total concentration of polyphenols and the antioxidant activity of the extracts obtained. The optimal conditions identified consider the extraction of 0.5 g of sample with 20 mL of a solvent containing 74% MeOH (aq), at a pH of 4.8, maintained at 70 °C for 15 min. On the other hand, the second valorisation strategy considered the use of A. unedo pomace in the development of functional cookies. The incorporation of 15-20% pomace in the cookie formulation was well-received by consumers. This incorporation results in an intake of ca. 6.55 mg of polyphenols per gram of cookie consumed, accompanied by an antioxidant activity of 4.54 mg Trolox equivalents per gram of cookie consumed. Overall, these results encourage the employment of A. unedo pomace either as a reliable source of extracts enriched in polyphenols or as a nutraceutical active ingredient in functional cookies, thereby positively impacting human health.

Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design.

Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products.

Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach

An I-optimal response surface experimental design revealed impacts of dough moisture content (DMC, 14–22%) and level of wheat flour substitution (10–50%) by wheat gluten and one of six different native starches [wheat, (waxy) maize, rice, potato, pea] on sugar-snap cookie starch thermal properties, in vitro starch digestion, dough and cookie hardness and spread ratio. Increasing DMCs from 14 to 22% increased the cookie starch digestion rate constants of each starch source used. A linear increase of the constant by 25–30% across the 14 to 22% DMC range for all starches was predicted and validated. That cookie spread and hardness were related to the water retention capacity of the native starches used suggested that they underwent limited changes during baking. For each starch examined, formulations were optimized to lower in vitro starch digestion rate and extent, and cookie hardness, while maximizing dough spread ratio.

Evaluación de galletas elaboradas a base de harina de frijol

The common bean (Phaseolus vulgaris L.) is a legume rich in protein, carbohydrates, vitamins, and minerals that can be used for food processing. The objective of this study was to evaluate the acceptance of cookies made from bean flour by consumers in Zacatecas, Mexico, for which four formulations of cookies with different combinations of bean flour were prepared. The information was obtained from a sample of 398 consumers over 18 years of age in Zacatecas, Mexico, and was analyzed by multidimensional scaling. In general, the quality attributes relevant to consumers were size, aroma, sweetness, texture, color, consistency, and flavor. Cookie number 873 obtained higher consumer acceptance and its ingredients were 90 % bean flour, 10 % whole wheat flour and walnut. Therefore, the results of this research showed that cookies made from bean flour could be a feasible alternative that allows providing more nutritious food to the Mexican population.

Extraction and characterization of starch from low-grade potatoes and formulation of gluten-free cookies containing modified potato starch

Potatoes are among the leading staple crops due to nutritional value and high demand. The undersized and damaged potatoes are considered low grade and mainly dumped as a waste or used in animal feed. The study aimed to extract starch from low grade potatoes, its modification to improve the starch properties and formulation of gluten free cookies using modified starch (MS). The starch was extracted from low-grade potatoes of three varieties known as Asterix, Kruda and Mosaic, using the water steeping method. The native starch (NS) was modified using lintnerization and repetitive autoclaving. MS contains high amylose content which is associated with health benefits. NS and MS were characterized for amylose content, color attributes, granular morphology, water solubility index (WSI), water absorption index (WAI), thermogravimetric analysis (TGA) and Fourier transform infrared spectrometer (FTIR) analysis. Gluten-free cookies were formulated by adding potato NS and MS. The cookies were characterized by sensory evaluation, proximate and textural analysis. The starch yield extracted from three different varieties of potatoes i.e. Asterix, Kruda, Mosaic was 11.53%, 11.32% and 11.24%, respectively. The amylose content of potato starch was significantly (p < 0.05) increased for all varieties (33.61–37.74%) after modification of NS, which was in the range of 25.71–26.60% for different potato varieties. The granules of MS were observed as amorphous structures in comparison to NS granules with smooth surfaces. The addition of MS significantly (p < 0.05) decreased the hardness of the cookies in comparison to NS. Overall, no significant difference was observed in the sensory attributes of control, NS and MS containing cookies. Therefore, in comparison to other dietary fibers, MS can be used as a functional ingredient in food products without compromising the texture and sensory attributes.

Effect of different sweeteners on the thermal, rheological, and water mobility properties of soft wheat flour and their application to cookies as an alternative to sugar

The effects of different sweeteners on the physicochemical properties of soft wheat flour were investigated mainly in terms of thermal, rheological, and water mobility features, and their feasibilities as an alternative to sugar were evaluated in the cookie system. Kestose significantly reduced the solvent retention capacity of wheat flour, followed by sucrose, fructose, and allulose. Thermal analysis showed that the sucrose and kestose distinctly led to an increase in the gelatinization temperature of wheat flour, which was explained by lower T2 relaxation times. In addition, the pasting viscosities and thermo-mechanical properties of wheat flour containing kestose became lower compared to allulose, and these differences were morphologically confirmed by the real-time microscopic measurements during heating. Furthermore, when the sweeteners were incorporated into the cookie formulations, kestose played a positive role as a sugar replacer in the cookie system by presenting a comparable spread factor, texture, and color to cookies with sucrose.

Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent

SummaryDecalepis hamiltonii natural flavour extract, an endemic flavour was first time used in food processing in biscuit formulation. 2‐hydroxy 4‐methoxybenzaldehyde (2H4MB), a structural isomer of vanillin is the major flavour‐attributing compound used. During the study, aqueous (6%–12%), and ethanolic (0.5%–2%) extracts, which are reported to be rich in flavour metabolites, and having antioxidan activity were used. These extracts were added at different concentrations and the physical, sensory, and biochemical properties of biscuits were evaluated along with bioactive retention. The breaking force required to break the +ve Control biscuit was 873 g force and was in the range between 916 and 988 g force for the biscuits with either of the tuber extracts. The biscuits made of ethanol extract have shown lighter colour with a low L value (61.84–58.36) compared to aqueous extract (63.67–56.87). Biscuit samples made with both aqueous and ethanol extracts showed good retention of bioactive compounds. However, the biscuit formulation with 1% ethanol extract showed good sensory (mouthfeel (8.7), flavour (8.6), and taste (8.6)) and in vitroantioxidant potential (11.6 ± 0.1 mg−1 100 g AAE) among formulations. The flavour metabolite in biscuits made of both extracts was quantified using HPLC and determined in range between 1 and 3 μg/g and compound presence is confirmed with mass spectrosocpy. With the present observations, we can infer that D. hamiltonii natural flavour extract can be used as an alternative to synthetic flavour in biscuit formulation.

Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie.

Oleogelation is an alternative process to improve the nutritional properties of food by creating soft-matter structures with the same functionality as commercial fats (shortenings). In this study, oleogels were produced by adding organic candelilla wax at 3% (OC03), 6% (OC06), and 9% (OC09) to extra-virgin linseed oil, and then characterized by their physicochemical properties. Furthermore, the physicochemical and sensorial properties of five cookie formulations were evaluated. Organic candelilla wax influenced the oleogel formulations, giving higher values of color (L* and b*), texture, acidity index, and melting point. In the cookie formulations, the luminosity values decreased when the percentage of oleogel was increased; reddish trends were obtained (a* values) for the cookie where 70% of the fat was replaced by the oleogel (C70), and more yellow trends were obtained (b* values) for C100. The moisture content was higher in cookies with oleogels, but it was within quality limits. The percentage of fat migration was lower in cookies with a mixture of fats and oleogels. In terms of hardness, the substitution of oleogels resulted in softer cookies. In terms of the sensory evaluation, the most accepted cookie was C70. Therefore, this study demonstrates the possibility of using organic-candelilla-wax-based oleogels in a real food model rich in unsaturated fats.

Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria

This study introduces a sustainable approach to simultaneously produce pectin and phenolic compounds from pistachio industrial waste and applies them in the formulation of low-phenylalanine cookies. The co-optimization process was performed using the microwave-assisted technique and a Box-Behnken design, considering four variables and two responses: pectin yield and total phenolic content (TPC). The co-optimized condition (microwave power of 700 W, irradiation time of 210 s, pH level of 1.02, and LSR of 20 mL/g) resulted in a pectin yield of 15.85 % and a TPC of 10.12 %. The pectin obtained under co-optimized condition was evaluated for its physicochemical, structural, and thermal properties and the phenolic extract for its antiradical activity. Characterization of the pectin sample revealed a high degree of esterification (44.21 %) and a galacturonic acid-rich composition (69.55 %). The average molecular weight of the pectin was determined to be 640.236 kDa. FTIR and 1H NMR spectroscopies confirmed the structure of pectin, with an amorphous nature and high thermal stability observed through XRD and DSC analysis. Additionally, the extract exhibited significant antiradical activity comparable to butylated hydroxyanisole and ascorbic acid. The isolated ingredients were used to formulate low-protein, low-phenylalanine cookies for phenylketonuria patients. The addition of 0.5 % pectin and 1 mL/g extract led to increased moisture content (from 9.05 to 12.89 %) and specific volume (from 7.28 to 9.90 mL/g), decreased hardness (from 19.44 to 10.39 N × 102), and improved antioxidant properties (from 5.15 % to 44.60 % inhibition) of the cookies. Importantly, there was no significant increase observed in the phenylalanine content of the samples with pectin and extract addition. Furthermore, sensory evaluation scores demonstrated significantly higher scores for taste, odor, texture, and overall acceptability in cookies enriched with 0.5 % pectin and 1 mL/g extract, with scores of 4.53, 3.93, 4.40, and 4.60, respectively.

Formulasi biskuit tepung tempe biji kedawung (Parkia roxburghii G. Don) untuk pasien diabetes melitus

Formulations of biscuits from kedawung seed tempeh flour (Parkia roxburghii G. Don) for diabetes mellitus patientsBackground: Diabetes mellitus (DM) is a metabolic disease characterized by hyperglycemia. Blood glucose can be controlled with food consumption with low glycaemic index (GI) and glycaemic load (GL) values. Kedawung seeds contain high protein and fiber and can be an alternative to low GI and GL food sources for DM patients. Objectives: This research analyzed total protein, crude fiber, glycaemic index, and glycaemic load levels from biscuits by substituting kedawung seed tempeh flour.Methods: The study was an experimental study with four treatments. The substitution of kedawung seed tempeh flour in biscuits was 0%, 10%, 30%, and 50%. Protein content was analyzed using the Kjeldahl method, and crude fiber was analyzed using the gravimetric method. Statistical analysis was done using the One Way ANOVA and Tukey posthoc test. A hedonic test on 25 semi-trained panelists was conducted to determine the best formulation, and the results were analyzed using the Kruskal Walls and Friedman post-hoc test. IAUC analyzed the glycaemic index from 10 respondents. Results: Biscuits substituting kedawung seed tempe flour affected protein content (p=0.00) and crude fiber (p=0.00). The best acceptance was biscuits with a 10% substitution of kedawung seed tempeh flour, which has a 32.28% glycemic index value and a 9.98% glycemic load. Conclusions: The biscuits substituting kedawung seed tempeh flour significantly increased protein and crude fiber content. Biscuit formulation with 10% kedawung seed tempeh flour had a low glycemic index and glycemic load.

PRODUCT FORMULATION, ANALYSIS, AND SHELF-LIFE OF ROOT CROP BISCUITS WITH GREEN LEAFY VEGETABLES

PRODUCT FORMULATION, ANALYSIS, AND SHELF-LIFE OF ROOT CROP BISCUITS WITH GREEN LEAFY VEGETABLES