Pastry Products Research Articles

Utilization of Watermelon Rind Puree as an Enhancer of Chips

This study was conducted to improve or develop food products and processing technologies specifically that will help in value-adding, creating new marketable forms that out from the watermelon rind that is usually thrown away or discarded. The study used experimental research using a completely randomized design with four treatments replicated thrice. Different measurements of watermelon rind puree were used to represent the treatments of the study. The products were evaluated by 50 respondents composed of ten (10) trained faculty on sensory evaluation of products; 35 student evaluators who know food preparation and evaluation of products and five (5) selected bakery owners from the Municipality of Sta. Maria Ilocos Sur. Results showed that T3 (400ml of watermelon rind puree) was best in all sensory evaluations and had the highest return on investment. Analysis of variance manifests that there is a significant difference between treatments. Based on the study, the watermelon cookies are considered healthy, acceptable, and nutritious. It contained ash of 1.12g, moisture content 12.96g, crude fat 11.0g, and 10.37g per 100 g of crude protein per 100 grams of the product. The technology should be subjected to further testing on shelf-life tests and physio-chemical tests. This study also recommends the use of watermelon rind as an enhancer in making pastry products like chips, marmalade, jams/jellies and other products.

Possibility of Replacing Sugar with Apple Puree in Muffins

Muffins are a popular pastry product around the world, but due to their high sucrose content, they are high in calories. To meet customer demand for muffins with less sugar content, in this research, sugar was replaced with apple puree in different percentages (0–100%). For replacement levels between 0 and 50%, the physical, textural, and rheological properties did not show significant changes compared to the control sample. Higher levels of replacement (50–100%) led to changes in some quality attributes: specific gravity and loss on ripening increased significantly, height and volume decreased significantly (from 49.66 ± 0.02 to 43.36 ± 0.12, respectively, and from 60.00 ± 0.04 to 51.00 ± 0.05), springiness decreased (from 0.689 ± 0.01 to 0.504 ± 0.00), and cohesiveness did not show significant differences. The results obtained suggest that successful reduction in sucrose in muffins is possible by using apple puree at replacement levels of up to 50%, thus maintaining a similar textural quality to muffins with sugar.

Quantitative Analysis of Sterols and Oxysterols in Foods by Gas Chromatography Coupled with Mass Spectrometry

The study aimed to determine the content of sterol oxidation products (oxysterols) in selected processed food products with the use of GC-MS. It is known that an excessively high consumption of cholesterol in foods can lead to atherosclerosis and coronary heart disease and may also promote the appearance of gallstones. Cholesterol oxidation products have mutagenic, angiotoxic and cytotoxic properties and can lead to the development of atherosclerosis and promote the occurrence of some cancers. The cholesterol content in the tested products ranged from 8.72 to 2007.11 mg/100 g fat, and plant sterols were determined in 5 out of 12 tested products and their content ranged from 5.88 to 380.8 mg/100 g fat. The studies showed the presence of sterol oxidation products in each analyzed product. The total oxysterol content ranged from 0.16 to 3.95 μg/g fat in pastry products and from 0.06 to 9.72 μg/g fat in meat products. Due to the presence of sterol oxidation products in all analyzed products, their content in food products should be monitored. The presented analytical method is a proper tool for the determination of sterol oxidation products in different food matrices.

Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings.

Spoilage fungi are a significant cause of financial loss in the food and beverage industry each year. These fungi thrive in challenging environments characterized by low acidity, low water activity and high sugar content, all of which are common in fruit fillings used in pastry products. Fruit fillings are therefore highly susceptible to fungal spoilage. Fungal growth can cause sensory defects in foods, such as changes in appearance, odor, flavor or texture, and can pose health risks due to the production of mycotoxins by certain mold species. To reduce food loss and waste and extend product shelf-life, it is critical that we prevent fungal spoilage. Synthetic chemicals such as sorbic acid and potassium sorbate are commonly used as preservatives to prevent fungal spoilage. However, with consumer demand for 'natural' and 'chemical-free' foods, research into clean-label preservative alternatives to replace chemical preservatives has increased. The objectives of this review are (i) to provide an overview of the sources of fungal contamination in fruit filling production systems, from pre-harvest of raw materials to storage of the final product, and to identify key control factors; and (ii) to discuss preservation techniques (both conventional and novel) that can prevent fungal growth and extend the shelf-life of fruit fillings.

Effect Of Watermelon Albedo Substutution On Quality Of Watermelon Jam

Jam is the result of processing of fruits obtained from the cooking process of fruit juice, puree or fruit pulp with the addition of several ingredients such as acids, sugar water and thickening agents. Jam is used as a filling for pastry products or as a complement in consuming bread. Jam is made from sugar, watermelon pulp, lime juice. This study aims to analyze the effect of 15%, 30% and 45% watermelon albedo substitution on the quality of color, aroma, texture and taste of watermelon jam produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses statistical analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT). The results showed that there was a significant effect on the quality of the texture of easy to spread, while the quality of color, aroma and soft texture, sweetness and watermelon flavor did not have a significant difference in watermelon albedo substitution. From this statement it can be concluded that in the indicators of color quality, aroma and soft texture, sweetness and taste of watermelon Ho is accepted because f count, < f table. While in the quality of mudsh texture in the smear Ho is rejected because f count> f table. The best research results are in the best watermelon albedo substitution in treatment 2, namely 30% watermelon albedo

Sensory Evaluation of Hopyang Gabi (Colacasia Esculenta) Con Mais (Zea Mays) Pastry Product: Food Product Development

Sensory Evaluation of Hopyang Gabi (Colacasia Esculenta) Con Mais (Zea Mays) Pastry Product: Food Product Development

Innovative application of microencapsulated polyphenols in cereal products: Optimization of the formulation of dairy‐ and gluten‐free pastry

AbstractDuring the last decade, consumers pay much attention to the food they eat. They try to choose functional products that have a beneficial effect on health and well‐being, beyond their typical nutritional function. For this reason, the primary aim of the study was to create a gluten‐free and dairy‐free cereal product with increased polyphenol and fiber content. Microencapsulation technology using freeze‐drying method and trehalose as matrix material was used in order to protect the polyphenols from the degradation during processing. The effect of the content of beta‐glucan concentrate, polyphenol microencapsulation and acai oil on the physicochemical properties of pastry products was studied. Response surface methodology was used to optimize the product formulation. The scope of work included analysis of process efficiency, instrumental analysis of color and texture, analysis of total antioxidant capacity, assessment of the content of polyphenols, flavonoids, and beta‐glucan, volume testing, analysis of the profile of fatty acids and volatile compounds, and assessment of sensory acceptability. Based on the obtained data, a response surface model was developed to determine the optimal recipe for the final product. The predicted data were verified using empirical methods. It was found that the optimal formulation of the product involves incorporating 6.48% polyphenol microcapsules, 7.60% beta‐glucan concentrate and 3.71% acai oil. The final product had higher content of polyphenols and beta‐glucan, as well as higher antioxidant activity compare to conventional product. Moreover, it was characterized by physical characteristics similar to the standard product and high sensory acceptability.Practical applicationsConsumers are currently eager to purchase fortified products with beneficial effects on health and well‐being. The developed functional product with increased polyphenol and beta‐glucan content, high antioxidant activity, is anticipated to garner significant consumer acceptance. The product, with its significant health‐promoting and well‐being enhancing properties, along with characteristics similar to conventional products, is poised to effectively meet consumers' needs and expectations. Additionally, it addresses a market void for bakery items tailored specifically for individuals with gluten intolerance, celiac disease, or cow's milk protein allergy. It provides a safe consumption option for these groups, offering a product similar to conventional items found on shelves that they are unable to consume.

Pemanfaatan Biji Nangka dan Biji Kluwih Sebagai Pendukung Produk Pound Cake

Cake is favored by people from all walks of life, due to its dominant sweet flavor and soft texture. Efforts to develop pastry products can be made by modifying processed pastry products made from wheat flour. One of them is in making cakes with the substitution of jackfruit seed flour and kluwih seed flour. Assess and develop cake products by utilizing jackfruit seed flour and kluwih seed flour into quality cake products. To achieve these goals, a good research and development method is needed. This Product Research and Development method is the Analysis, Design, Develop or Production, Implementation or Delivery, and Evaluation model and organoleptic test by creating new innovations in the world of pastiseri. The author found 3 different recipe formulations in this study. The author applied with 100% wheat flour substitution, then 50% wheat flour substitution combined with 50% substitution of jackfruit seed flour and kluwih seeds, and with 100% substitution of jackfruit seed flour and kuluwih seeds. The composition of the cake making formula with supporting ingredients of jackfruit seed flour and kluwih seed flour as much as 50% of the ratio has changed which is acceptable to the general public. Modifications to butter cake whose main ingredient is 50% wheat flour and 50% jackfruit seed flour and kluwih seed flour are still acceptable and become new cake innovations in the world of pastiseri.

Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products

Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G’ and loss modulus G’’ values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process.

Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products

The article presents comparative studies of the composition, physico-chemical and structural-mechanical characteristics of butter samples produced by the method of converting high-fat cream from domestic raw materials, and foreign-made but- ter by churning cream in continuous buttermakers, as well as their influence on the process of puff pastry formation and the organoleptic properties of finished products made from puff pastry. The purpose of the research is to assess the suitability of butter produced by the method of converting high-fat cream for the production of puff pastry and products made from it. New Zealand butter samples produced by the method of churning cream in continuous butter makers and often used in the manufacture of puff pastry products in cafes served as control samples. Typical samples of Russian-made butter produced by the method of converting high-fat cream were used as experimental samples. Based on the research results, differences in the fatty acid composition of the studied butter samples were established in terms of the content of lauric, myristic, palmitic and linoleic acids. It was revealed that in the range from 20 to 30 °, i. e., in conditions under which the dough rolling and proofing operations take place, the experimental butter samples were characterized by relatively higher levels of solid triglycerides and hardness. This caused a decrease in the plasticity of the butter and its ability to roll out. Based on comparative studies of the structural and mechanical properties of the butter, it was established that in order to improve its characteristics necessary for uniform rolling of the butter layer, it is advisable to lower the hardness value while simultaneously increasing the value of the butter structure recoverability. It has been concluded that such characteristics for butter produced by the method of convert- ing high-fat cream can be obtained by adjusting the composition of the butter and its production modes, and a decrease in the solid triglycerides can be achieved by active influence of the diet of animals in different periods of the year.

Opportunistic leadership behavior and its impact on the spiritual elevation of employees (An analytical study of the opinions of a sample of decision makers in the General Company for Pastry Manufacturing in Baqubah

The current research aims to address the weaknesses in opportunistic leadership behaviors and thus stay away from threatening positions that weaken that leadership, and in a way that is consistent with the spiritual highness of the employees in the company under investigation. Based on the above, the main research problem can be clarified, which is “Is there a statistically significant correlation and impact between... Opportunistic leadership behavior and the spiritual elevation of employees in the researched company. In light of the main research problem, a hypothetical model was built that reflects the relationship and impact between the main research dimensions and variables, and thus finding the best appropriate solutions to that problem. The research relied on the descriptive analytical approach, which gives the possibility of using description in forming a framework. Intellectual and theoretical, the study population was represented by the General Company for Pastry Production in Diyala, where the research community reached 250 individuals representing the decision-makers in the researched company. 80 individuals were selected to represent the research sample from the decision-makers in the researched company. The questionnaire form was distributed in a regular manner to all members of the sample, and all members of the sample were retrieved. The distributed questionnaires enriched the research with important information and data from sources and references related to the theoretical side. As for the field side, reliance was placed on a set of statistical tools, including the questionnaire, the arithmetic mean, and the simple and multiple regression coefficient to stabilize the relationship of correlation and impact. The research reached a set of results and recommendations, the most prominent of which is building successful leadership characteristics from By modifying opportunistic behavior that would eliminate the spiritual highness of workers

Perspective on the consumption of ultra-processed foods among university students

The study examines the perspective on the consumption of ultra-processed foods among university students. The consumption of ultra-processed foods by university students has always been a concern for nutrition specialists and university specialists because there is no law that regulates sales in sales centers or stores near the university as there is for regular education. There is also no culture of healthy food consumption in university students, despite being trained in healthy food and eating habits that students immediately fall back on, so the purpose of this research is to analyze and describe the prospects of consumption of ultra-processed foods among university student in the province of Sullana. For which a descriptive design was used with a quantitative, correlational, and intentional sampling approach due to the ease of digital communication, a survey was used in which any student could participate voluntarily and anonymously. This questionnaire had 26 questions whose answers were on a Likert scale of five points, in which 827 university students participated. The results show that there is a high level of consumption of ultra-processed foods among university students, with preferences for pastry products, cookies, and chocolates. It is concluded that university students do not have a culture of healthy food consumption and consume all kinds of products found in the surroundings of the university, and these are what are called "junk" foods that damage health sooner or later.

Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry

Shortening in puff pastry products contains high levels of saturated and even trans-fatty acids that may be hazardous to human health. One efficient way to reduce such unhealthy fat in food is to employ gelators to structure liquid oils for the production of oleogels, thereby replacing shortening. In this paper, two types of HPMC (Hydroxypropyl Methyl Cellulose) oleogels (emulsion template and foam template) were used to replace shortening in puff pastry. Full-HD images, TPA (Texture Profile Analysis) and penetration tests, as well as TDS (Time-Dominant Sensation) sensory analysis, were used to assess the products' cross-sectional morphology, texture, and sensory attributes. The appearance of baked pastry made with 50/50 (shortening/oleogel) was similar to the control (100% shortening). In contrast, the crumb texture of baked pastry prepared with 100% oleogel was more compact and less airy than control. All samples showed similar firmness. TPA test showed that puff pastry made with 100% foam-based oleogel did not substantially differ to the control group, while samples prepared with emulsion-based oleogels were significantly harder and chewier than the control. Regarding sensory analysis, all puff pastries were mainly perceived as "crunchy" during chewing. The increase in oleogel content resulted in denser pastry, but the 50/50 foam template samples were "easier to chew". Attribute "compact" also became one of the main perceptions when the oleogel content increased to 100%, which would be related to the dense structure observed in the crumb morphology. This study confirms the feasibility of HPMC oleogels as healthy fat source in puff pastry.

Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products

In recent years, the consumption of pastry and bakery products has grown considerably, and consumers are increasingly tempted to choose products from an organoleptic point of view. At the same time, consumers are also interested in having a healthy diet, respectively, products with special sensory properties, but with a low sucrose content. Substituting the sucrose in these products with apple puree represents an alternative to obtaining cakes with a lower sugar content and, in addition, in obtaining products with high nutritional value, with the bioactive compounds from apples having special properties on health. The purpose of this work was to analyze both the physicochemical properties, the total content of polyphenols and the antioxidant activity of the apple puree samples, as well as their variation during the storage period. The physicochemical properties analyzed were: moisture content, titratable acidity, ash content, pH, water activity, total soluble solids content and color. Regarding the content of the bioactive compounds, the total content of polyphenols and the antioxidant capacity were determined by the Folin–Ciocalteu method, respectively, the DPPH method. The results showed that apple puree is an important source of polyphenols, and these are the main factors influencing antioxidant activity. The analysis of the properties of the three products obtained from the apple will allow you to choose one of them or a combination of them in order to obtain the highest degree of sugar substitution and the highest nutritional value of the products. The degree of substitution will be correlated with technological parameters, baking temperature and time.

Unhealthy food consumption among Ecuadorian children: A cross-sectional study in the context of the school food regulation

Introduction. The intake of energy-dense unhealthy food at school could influence the overall energy intake of children. Objective: To characterize the patterns of buying a snack at school and to analyze the association of these patterns with the source of the school snack (brought from home or bought at school) and screen time. Materials and methods: A cross-sectional study was conducted from October 2018 until May 2019 among school children (9 to 12-year-olds) from Cuenca-Ecuador. Intake of energy-dense unhealthy food groups, the source of the school snack, and screen time were assessed using questionnaires. Multiple correspondence analysis was used to identify intake patterns of unhealthy food groups, and logistic regression to assess the association between intake of energy-dense unhealthy food groups (FG) with the school snack source. Results: Among 1,028 children recruited 63%, 42%, 30% and 22% of the children reported consuming sweets/confiture, savory snacks, fast food, and pastry products, respectively, at least two days per week. Around 39% of the children were classified as “Frequent consumers of energy-dense unhealthy FG”. Buying the snack at school was associated with a more frequent intake of sweets/confiture (OR=1.56, CI 95% =1.05-2.32) and fast food (OR=2.01, CI 95% =1.15-3.50) during the week, as well as with being classified in the “frequent consumer of energy-dense unhealthy FG” (OR=1.99, 95% CI=1.40-2.82). Conclusions: Ecuadorian children still consume prohibited unhealthy foods at school. These results reinforce the importance of evaluating, monitoring, and adapting strategies to promote a balanced diet.

College and career competency needs assessment of home economics strand students: Basis for Career Guidance Program

The study analyzes Home Economics Strand program students' demographic profiles, career aspirations, and perceived competencies. It finds that most students are 17-18 years old, aligning with Senior high school levels. However, there is a significant gender imbalance, with more female students enrolled. The socio-economic status of students’ parents indicates financial challenges, with 78.08 % earning less than P10,000 monthly. This highlights the students’ economic background and potential difficulties meeting basic needs, including education. The study suggests exploring these factors to inform the design of targeted support systems. The survey examines students’ interests, capabilities, career choices, and professional objectives. Results show a higher interest in bread and pastry production and food and beverage/bartending, while financial management, culinary expertise, and leadership qualities are highly valued. The research suggests that educational institutions should modify curricula to enhance these skills. Self-evaluation of students’ abilities in home economics curriculum areas can help determine confidence levels. Proficiency in Fashion in Hospitality Management and family and consumer sciences knowledge are seen as weaker, while entrepreneurial mindset and adaptability/flexibility are highly valued. The correlation matrix explores the relationships between students' interests and skills, suggesting strong connections between various hospitality management sub-fields. Finally, the study concludes by highlighting the importance of the presented data in informing decision-making regarding curriculum development, support systems, and career guidance. Moreover, it emphasizes the importance of investigating how socio-economic factors impact learners' academic experiences to nurture an educational atmosphere that promotes inclusivity and provides support.

Prediction of Bread Raw Material Stock At Al-Fattah Bakery and Cake Aek Teluk Kiri using SMA method

AL- Fattah Bakery and Cake is a company engaged in the production and sale of pastries. In managing raw material inventory, you must ensure sufficient inventory for sales, minimizing the time and costs required. Inventory control is an effort carried out by a company to optimize sales and seek as little risk as possible. The problem faced by AL- Fattah Bakery and Cake for each branch in Asahan Regency is the difficulty in determining the amount of raw material inventory that must be produced in the following month in order to continue to meet customer demand and not cause accumulation over a long period of time and maintain the stability of raw material stock. . Because if there is a buildup of stock, it could result in the product expiring and failing to be distributed to customers. This is caused by customer demand which changes every month following existing trends. The aim of this research is to predict raw material supplies using the SMA (Single Moving Average) method at AL- Fattah Bakery and Cake for each branch in Asahan Regency. Based on the results of the research that has been carried out, the Single Moving Average (SMA) method can help AL- Fattah Bakery and Cake Aek Teluk Kiri with the Single Moving Average Method in predicting the supply of bread raw materials for the following month.

Evaluating Hygiene and Sanitation Practices in Pastry Equipment

Hygiene and sanitation in pastry production are essential to ensure food safety, maintain product quality, and build customer trust. Pastry production involves intricate tools and processes where hygiene plays a critical role in preventing contamination and ensuring safe consumption. This qualitative study examined the cleanliness and sanitation of pastry utensils of two prominent hotels in Bandung, Indonesia. Through a combination of observational assessments and semi-structured interviews, this study uncovered existing practices, identified potential vulnerabilities, and proposed targeted improvements to enhance overall equipment hygiene standards in pastry production settings. The findings are poised to contribute to the greater understanding of cleanliness and sanitation protocols’ impact on culinary productions.

Determination Of The Shelf Life Of Tamban Fish Choux Pastry (Sardinella Lemuru) Using The Accelerated Shelf Life Testing (Aslt) Method

Choux pastry is a light snack characterized by its small size, softness, volume, and yellow-brown color. The choux pastry product has been diversified with the addition of tamban fish. The fat content and moisture content in the tamban fish choux pastry are 37.77% fat and 8.41% moisture, respectively. Finding the ideal shelf life for tamban fish choux pastry (Sardinella lemuru) is the aim of this investigation. The Arrhenius model and the ASLT method are used to calculate the tamban fish choux pastry's shelf life. The product is kept in three different temperature ranges: 30˚, 40˚, and 50˚C, with moisture content tests conducted every 10 days on days 0, 10, 20, and 30 of storage. The total plate count (TPC) test results show the highest value on day 30 at 30˚C storage temperature, which is 2.5 x 10^3 CFU/ml. The hedonic test results show that the color of the choux pastry has an average score 2.34-2.81, aroma has an average score of 1.93-2.68, and texture has an average score of 2.28-2.76. Shelf determination life is based on critical parameters, specifically the TPC and hedonic. The results show that the tamban fish choux pastry 33 days at 30˚C, 35 days at 40˚C, and 33 days at 50˚C are the product's shelf lives.

VEGAN COOKIES INNOVATION

Recently, the trend of vegetarian has begun to be widely recognized by various groups in Indonesia. Not only is it recognized, but some people have started to adopt a vegetarian due to certain reasons. Therefore, many businesses in Indonesia are looking for opportunities from this trend, such as making vegetarian pastry products. Not only in Indonesia, there are also many food companies abroad that sell vegetarian products. Unfortunately, some of the ingredients used in making vegan cookies are a little difficult to find and the price is not cheap in Indonesia, based on the results of field surveys, most traditional markets and modern markets in Indonesia sell very few vegetarian substitutes. Therefore, the author feels the need to conduct a study to make innovative vegetarian cookies that use agar-agar, aquafaba and margarine as vegetarian substitutes. This study aims to determine the effect of taste, texture, color, aroma, on the innovation of vegetarian cookies, and then determine consumer acceptance and also the right formulation on the innovation of vegetarian cookies. The method used in this research is the experimental method; the data collection techniques used by the author are observation, literature study, organoleptic test, interviews. Based on the results of the research on vegetarian cookies innovation, each cookie has its own advantages, uniqueness and weaknesses. Where the results of the innovation of vegetarian cookies that use agar-agar as egg white and margarine as a substitute for butter, are superior to the innovation of vegetarian cookies that use aquafaba as egg white and margarine as a substitute for butter based on the results of the panelists' assessment
 
 Keywords : Innovation, Vegan Cookies, Aquafaba