Popular Snack Research Articles

ANALISIS KUANTITATIF KANDUNGAN PROTEIN PADA OLAHAN KERIPIK BUAH

Fruit chips are a popular snack among the public, as they have a long shelf life and are easy to carry. This study aims to analyze the protein content in various types of fruit chips, including banana chips, papaya chips, and pineapple chips, using the Kjeldahl method. This method was chosen for its ability to measure nitrogen levels, which can be converted into protein content. The results showed that the protein content in papaya chips ranged from 5.150% to 5.462%, in banana chips from 3.250% to 3.762%, and in pineapple chips from 3.169% to 3.919%. Based on these findings, papaya chips have the highest protein content compared to banana and pineapple chips. Factors influencing the difference in protein content include the composition of the fruit, the processing methods, and the drying techniques used in making the chips. The conclusion of this study is that the Kjeldahl method is effective for analyzing the protein content in various types of fruit chips. Papaya chips have the highest protein content, making them a superior choice in terms of nutritional value compared to banana and pineapple chips. This research is expected to serve as a reference for the development of more nutritious fruit chip products.

Inovasi Bitterballen dengan Vegetable Oatmeal Bitterballen untuk Menambah Variasi Menu di Dapoer Marclip

Bitterballen is a traditional Dutch snack shaped like a ball, primarily made from flour and milk. Classic bitterballen usually contain minced beef and cheese. Its crispy exterior and soft interior make it a popular snack. In this study, the author utilizes vegetables and oatmeal to create a delicious and healthy version of bitterballen. The processing of Vegetable Oatmeal Bitterballen is in collaboration with Dapoer Marclip. The purpose of developing this product is to assess the panelists' preferences regarding appearance, color, aroma, texture, and taste, as well as to establish recipe standards. This research employs a research and development method. Data collection was conducted through organoleptic tests involving 25 participants, including lecturers, industry representatives, and consumers. Based on the results from four trials, it can be concluded that the preference levels in the main test were as follows: appearance—44% very much liked, 56% liked; color—76% very much liked, 24% liked; aroma—56% very much liked, 44% liked; texture—68% very much liked, 32% liked; taste—80% very much liked, 20% liked. Thus, it is stated that this product is well-liked and accepted by the panelists. The appropriate standard recipe formula is: 105g flour, 20g butter, 40g onion, 7g garlic, 100g spinach, 50g carrots, 85g corn, 40g mozzarella, 80g rolled oats, 1 egg, 150ml UHT milk, 120ml water, 5g MSG, 3g pepper, and 4g salt. The author suggests that future researchers consider alternative snack recipes using vegetables and appealing colors.

Genetic Analysis for Popping Traits in Tropical Inbred Lines of Popcorn (Zea mays var. everta)

Aim: Combining ability studies in popcorn to identify superior parents for commercial hybrid breeding. Study Design: line x tester mating fashion. Place and Duration of Study: MRC, PJTSAU, Rajendranagar Hyderabad, between 2023-2024. Methodology: Popcorn (Zea mays var. everta) is a popular snack item both in India and other countries, the genetic base of popcorn germplasm is very narrow, and they resulted in few popcorn hybrids. In this study, a set of 44 popcorn hybrids obtained by crossing 22 inbred lines with two testers in line x tester fashion were evaluated along with parents and two standard checks i.e. Amber popcorn and BPCH-6. Results: Combining ability analysis implied significant differences among parents, crosses, parent’s v/s crosses for all the traits indicating variation in the selected lines of popcorn. For grain yield, lines PC 1, PC 116, PC 6-1, PC 12-2, PC 25, PC 201-1 and tester CML 451 were identified as good general combiners, whereas crosses, PC 1 x CML 451, PC 25-1 x CML 451, PC 71-1 x CML 451 and PC 5 x CML 286 showed high desirable sca effects for grain yield. The popping expansion trait in crosses viz., PC 22 x CML 451, PC 5 x CML 286, PC 72-2 x CML 451 displayed desirable sca effects. In addition to these hybrids PC 5 x CML 286 exhibited positive significant sca values along with high per se performance for both the traits. Conclusion: The lines which show desirable performance for yield and popping traits will be utilized in further development of popcorn hybrids.

Development of Healthy and Clean-Label Crackers Incorporating Apple and Carrot Pomace Flours

The valorization of fruit and vegetable side-streams from the juice industry is an important contribution to the optimization of food resources and is an environmentally friendly practice in line with the concepts of circular economy and sustainability. The aim of this work is to incorporate them back into the food value chain by adding them as ingredients in staple foods like crackers. This is also important in terms of food fortification, as they are rich in nutrients and bioactive compounds. Crackers are popular snacks with a huge global market value, enjoyed by consumers of all ages. The current study aims to integrate flour from dried apple and carrot pomaces, resulting from juice processing, as natural ingredients with potential health benefits. The incorporation levels ranged from 20 to 40% dry weight in crackers, and their impact on physicochemical and mechanical properties was evaluated, as well as bioactivity (potential impact on health) and sensory acceptance. The addition of pomaces resulted in significant changes in texture and color, as well as enhancing the antioxidant activity of the crackers. Crackers containing pomace flours, except for the cracker with 40% carrot pomace, showed a high overall sensory acceptability and good intentions to buy.

Development of non-nixtamalized, gluten-free, antioxidant-rich nachos from pigmented Chakhao poireiton rice

Nachos is a popular snack. Risks associated with the traditional process of corn nixtamalization prompts for an alternative process and antioxidant-rich raw materials for developing novel nacho chips. Chakhao poireiton (CP) is a pigmented black variety of rice (Oryza sativa, L.) with established strong antioxidant and anti-inflammatory properties. In this study, steaming and roasting pretreated CP rice was used to develop nacho chips focusing on consumer preference of the product type. Initial sensorial rankings were obtained by Fuzzy analysis. Parameter ranking established mouthfeel as the principal quality parameter followed by taste, texture and appearance. Based on this, process optimization was carried out using appropriate design of Response Surface Methodology. The optimized pretreatment conditions were found to be 30 min of steaming at 100 °C and 13.12 min of roasting at 180 °C. The resultant nachos showed optimum hardness (951.77 g) and fracturability (1476.23 g), while retaining maximum bioactive potential in terms of total phenolic content (82.84 μg GAE/g), 2,2-diphenyl-1-picrylhydrazyl reducing (25.19 %) and ferric ion reducing (2.57 μM/ml) antioxidant potentials. Comparative analysis of the optimized nacho chips with control samples gave better scores of instrumental texture, color, bioactivity retention and overall sensory acceptability.

The effect of starch types on extensional, linear and nonlinear rheological properties of starch cracker dough

Cracker is a popular snack, and their quality depends on the rheological properties of the dough during production. This study focused on the impact of different starch types (tapioca, corn, and potato) used in the same amount (30 g) on the rheology of starch cracker dough. Various rheological tests were conducted to assess the dough's properties. Linear viscoelastic properties were determined using oscillatory frequency and temperature sweep tests, while the nonlinear viscoelastic behavior was characterized through stress relaxation and creep recovery tests. Extensional rheological behavior was also examined. Additionally, the textural and thermal properties of the dough were monitored to understand starch gelatinization and its interactions with other components. In the linear viscoelastic region, no significant differences were found between different dough formulations. However, in the nonlinear viscoelastic region, the potato starch-containing formulation exhibited different viscoelastic and textural properties. Biaxial extensional rheological behaviors showed no significant variations between formulations. The temperature sweep test data from differential scanning calorimetry measurements were consistent with temperature sweep data. In summary, this study provides valuable insights into how different starches influence the rheological behavior of starch cracker dough, considering various degrees of deformation and temperature. These findings have implications for cracker production parameters.

A Randomized, Crossover Trial Assessing Appetite, Energy Metabolism, Blood Biomarkers, and Ad Libitum Food Intake Responses to a Mid-Morning Pecan Snack vs. an Equicaloric High-Carbohydrate Snack in Healthy Volunteers with Overweight/Obesity.

The differential effects of pecans versus other popular snack foods on appetite and blood markers of metabolism and satiety have not been well studied. This study investigated the effects of a single mid-morning snack of pecans or tortilla chips on subjective appetite, food intake, blood measures of hormones and metabolites, and resting energy expenditure. Twenty participants with overweight and obesity were enrolled in a within-participants, randomized crossover trial. Participants had indwelling catheters placed for blood sampling and were fed a standardized breakfast, followed two hours later by a 250 kcal snack of either pecans or tortilla chips, and then by a self-selected lunch. Visual analog scale (VAS) appetite measures, blood markers, and energy expenditure were taken at intervals after food consumption. VAS ratings, energy, food intake and macronutrient composition did not differ between treatment conditions, but glucose and insulin were significantly more elevated after tortilla chips. Free fatty acids (FFA), triglycerides (TG), peptide YY (PYY), and glucagon-like peptide-1 (GLP-1) were higher after consuming pecans compared to tortilla chips. Pecan consumption improves postprandial glucose and insulin profiles which would be beneficial to individuals at risk of developing type 2 diabetes. Further studies are needed to investigate whether increased relative secretion of PYY and GLP-1 after eating pecans versus tortilla chips may affect subjective appetite and energy intake if consumed chronically.

Storage study on compositional analysis of quinoa and ragi based snacks

This research focuses on examining compositional changes in quinoa and ragi seed-based snack products (Khakhara, Mathari, Laddu, and Cookies) during storage, aiming to provide comprehensive insights into their nutritional stability. The study addresses parameters such as total ash, total moisture, protein, fat, carbohydrates, energy, crude fiber, iron, and calcium content. The background underscores the significance of understanding alterations in these snacks’ composition during storage, and the purpose is to assess their implications for nutritional value and quality. Methodologically, the investigation thoroughly analyzes the specified parameters over the storage period. The principal results reveal dynamic changes in total ash, moisture, protein, fat, carbohydrates, energy, crude fiber, iron, and calcium content, shedding light on the evolving nature of these popular snacks during storage. This study contributes to the field by highlighting the need for strategies to enhance the shelf life and nutritional stability of quinoa and ragi-based snacks. The major conclusions drawn underscore the importance of further research to comprehend the driving factors behind these compositional changes. Acknowledging research limitations, the study recognizes the necessity for ongoing investigations to unravel underlying mechanisms. In terms of practical implications, the findings suggest a potential impact on the nutritional quality of these snacks, urging the development of strategies to mitigate such effects. Socially, the study’s insights into popular snack products contribute to broader discussions on food quality, nutrition, and health. In summary, this research advances our understanding of compositional changes in stored snacks and prompts further exploration for practical and societal advancements in the field.

Product Design of Vegetable Floss Made from Kluwih (Artocarpus camansi) Fruit

Abstract Increasing awareness of health risks encourages the development of plant-based products to replace the animal products. One of the popular snack foods is floss made from beef or chicken meat. Vegetable floss is a potential product to develop for vegetarian or kids. This study aims to provide a product design of vegetable floss made from kluwih fruit starts from formulation, characterization, scale up in small scale industry, include factory layout, calculation of cost of goods sold as well as business development model that was suitable for vegetable floss market. Notably, this study aims to make vegetable floss without using garlic or shallots in the seasoning, distinguishing it from the previous research of vegetable floss. Human-Centered Design used to match the product with the consumer’s expectations. The vegetable floss formulation and production process were successfully defined after several iteration. The best results had the characteristics of brown color, fibrous, light, and acceptable tastes. The floss had water, ash, protein, fat and carbohydrate contents of 6.05%; 2.29%; 2.07%; 27.80% and 61.79%, respectively, and organoleptic quality of its color and flavor were in the like category. Small scale production was planned with the capacity of 300 kg kluwih fruits per month using a series of machine for peeling, shredding, seasoning preparation, boiling, mixing, frying, oil draining, and packaging. Factory required a building area of 92.31 m2. The cost of goods sold was set at IDR 32,178.8 for 150 g aluminum foil pouch and IDR 12,534.6 for 50 g plastic jar packaging. Business Model Canvas showed the overall business activity of vegetable floss products. Based on the SWOT analysis and matrix, there were 12 alternative strategies that have an effect on improving the element of key partners, key activities, value propositions, customer relationship, customer segments, channels, and revenue streams.

Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips

Potato chips are a popular snack, well-liked because of their texture-flavor combination. Potato chips are made by frying slices of potato in vegetable oil to achieve a crispy texture. Frying potato slices initiates the Maillard reaction, resulting in chemical changes that enhance taste, color, and texture, but also undesired acrylamides, which are suspected carcinogens. The application of pulsed electric field (PEF) technology is commonly used in French fry processing operations to prolong cutting blade sharpness and reduce waste, energy consumption, and water usage. Despite these attributes, PEF systems have not yet gained widespread adoption by potato chip producers. In the current study, Lamoka potatoes were PEF-treated prior to continuous frying into potato chips. The effect of specific energy at 0.75 kJ/kg (Low-PEF) and 1.5 kJ/kg (High-PEF) and electric field strength of 1 kV/cm, frequency of 24 kV, and pulse width of 6 μs versus untreated (control) samples was studied, then batches of 250 g of slices were fried at 170 °C or 185 °C for two frying times to obtain potato chips with acrylamide levels below the California Proposition 65 limit (275 ng/g). The Lamoka potato chip product quality metrics that were assessed include moisture, fat, reducing sugars, asparagine, acrylamide, chip color, and texture. PEF treatment of Lamoka potatoes resulted in chips fried in 10 % less time, lower oil content by 8 %, and a decrease of reducing sugars by 19.2 %, asparagine by 42.0 %, and acrylamide by 28.9 %. The PEF fried chips were lighter in color but maintained textural attributes compared to continuous frying cooking. The process of frying potato slices at 170 °C for 150 s with High-PEF yielded potato chips with acrylamide content below the California Proposition 65 limit; which speaks to the health implications for consumers and the quality and safety of these chips.

Effect of <i>Vernonia amygdalina</i> and fish oil-supplemented biscuits on lipid profile parameters and blood glucose concentration of diabetic rats

Biscuit, a popular snack, serve as an ideal vehicle for incorporating therapeutic agents for disease management. This study aimed to assess the effect of Vernonia amygdalina (VO) and fish oil (FO)-supplemented biscuits (VFSB) on the total lipid profile and blood glucose concentration of diabetic rats. Forty-nine Wistar rats were allocated into seven groups (A to G). Upon induction and confirmation of diabetes in experimental rats, fasting blood glucose (FBG) level were monitored weekly using glucometer. Twenty-four hours after the last day of treatment, rats were sacrificed and serum total cholesterol (TC), triglyceride (TG), High-density lipoprotein cholesterol (HDL-c), and low-density lipoprotein cholesterol (LDL-c) concentrations were assayed using assay kits. Results showed a significant (p < 0.05) reduction in FBG, TC, LDL-c, and TG concentrations in biscuit fed groups D, E, and F compared to group B fed VFSB. High-density lipoprotein cholesterol levels significantly increased (p < 0.05) in groups D, E, and F compared to Group B. In conclusion, Vernonia amygdalina and fish oil-supplemented biscuits exhibited a glucose-lowering effect and mitigated dyslipidemia associated with diabetes mellitus.

Effect of freezing pretreatment on the mitigation of acrylamide in potato chips and French fries

Potato chips and French fries are popular snacks worldwide. However, when prepared at home, they entail a high risk of acrylamide exposure. A readily accessible method to mitigate this risk holds significant public benefit. This study froze raw potatoes at various temperatures (5 °C, −5 °C, −10 °C, −15 °C, and −20 °C), and thawed them to prepare potato chips and French fries. The objective was to investigate the effects of freezing pretreatment on the acrylamide reduction in homemade potato snacks. The results revealed that freezing raw potatoes induced disruption in cell structure, effectively diminishing the precursors of acrylamide, including glucose, fructose, and asparagine. Specifically, freezing at −10 °C resulted in a significance acrylamide reduction of 63.16 % and 48.36 % in potato chips and French fries, respectively. However, it was acknowledged that freezing pretreatment would increase the oil content and hardness, negatively affected the quality of potato chips and French fries. In conclusion, our study underscores that freezing pretreatment at −10 °C represents a simple and effective method for reducing acrylamide in potato chips and French fries, with lower acrylamide content, minimal yellow bias, and the smallest color difference.

Fortification of Cookies with Pomegranate Peel and Grape Must Powder

Background: Cookies is one of the popular snacks preferred by all age group of people. Generally, cookies are made with refined wheat flour, sugar and fat which contain more of high calories and low dietary fibre leading to increased obesity rate. The consumers’ demand towards the nutritional needs in the desired food form can be satisfied with the cookies fortified with fruit or vegetable powders. Methods: The study was conducted to analyse the nutritional value and consumer acceptability of cookies fortified with pomegranate peel and grape must powder. The cookies prepared from maida served as control. The pomegranate peel and grape must were dehydrated, powdered and blended with wheat and pearl millet flour. Result: The results revealed that wheat flour cookies fortified with 5% grape must powder were highly acceptable with considerable increase in nutritional attributes. It can be concluded that use of fruit peel powder as one of the ingredients in cookies can be an alternate way to check food security and also provide an effective way for using fruit residues.

Nutraceutical Benefits of Cookies Produced from Wheat and Mushroom Flour: A Review

Nutraceuticals play a special role in metabolic improvement and other physiological function of the body which indeed is beneficial in overcoming and preventing diseases. The combination of wheat and mushroom flour in cookie production presents an innovative approach to enhancing the nutritional value of this popular snack. Both wheat and mushrooms are rich sources of essential nutrients and bioactive compounds, making them promising ingredients for the development of functional foods. This qualitative summary aims to explore the nutraceutical potentials of cookies produced from wheat and mushroom flour. Combining wheat and mushroom flour while making cookies offers a novel way to raise the nutritious content of this well-liked snack. Due to their abundance in vital nutrients and bioactive substances, wheat and mushrooms are both excellent choices as components for functional food creation. In order to investigate the possible nutraceutical benefits of cookies made with wheat and mushroom flour, this qualitative summary was created. In conclusion, cookies made with a blend of wheat and mushroom flour have exciting potential as nutraceuticals. They provide a tasty and easy approach to add important nutrients and bioactive ingredients to your diet. To fully understand the best recipes, sensory qualities, and health benefits of these novel functional foods, more investigation is necessary. Nonetheless, the integration of wheat and mushroom flour represents a noteworthy advancement in the development of nutritious and health-promoting snacks. Keywords: Nutraceutical, Benefits, Cookies, Wheat, Mushroom, Flour Aims Research Journal Reference Format: Adetola, R.O., Akinwande, B.A., Babarinde, G.O. & Oboh, G. (2024): Nutraceutical Benefits of Cookies produced from Wheat and Mushroom Flour: A Review. Advances in Multidisciplinary and Scientific Research Journal Vol. 10. No. 1. Pp 35-58. www.isteams.net/aimsjournal. dx.doi.org/10.22624/AIMS/V10N1P3

Kualitas Biskuit Kombinasi Tepung Uwi Ungu (Dioscorea alata) dan Tempe Kacang Merah (Phaseolus vulgaris L.)

Biscuits are a popular snack among people of all ages. The combination of purple yam flour (Dioscorea alata L.) and red bean tempeh flour (Phaseolus vulgaris L.) as a substitute for wheat flour is expected to increase the nutritional value of biscuits. The purpose of this study was to determine the effect of the combination of purple yam and red bean tempeh flour on the quality of biscuits through chemical, physical, and microbiological analyses and to compare the quality of biscuits produced using combinations of purple yam flour and red bean tempeh. This study employed a Completely Randomized Design with four flour combinations: the control (100% wheat flour), treatment A (60% wheat flour:20% purple yam flour:20% red bean tempeh flour), treatment B (60% wheat flour:25% purple yam flour:15% red bean tempeh flour), and treatment C (60% wheat flour:30% purple yam flour:10% red bean tempeh flour). The results showed that purple yam flour and red bean tempe flour affect the ash, protein, lipid, insoluble fiber, soluble fiber, and fracturability of biscuits. The best biscuit based on chemical, physical, and microbiological analyses was produced using the combination of 60% wheat flour:20% purple yam flour:20% red bean tempeh flour.

Language Style in Pocky Brand Snack Product Advertisements in Japanese

Pocky is a popular snack food in Japan produced by PT Glico which has expanded to various countries. Pocky advertisements offer the advantages of their products using a unique language style. Language style is an important aspect for packaging advertising language so that advertising objectives are achieved. This research aims to describe the use of language styles in Pocky advertisements. The method used is descriptive qualitative with websites and social media as data sources. Data collection techniques in this research include reading methods and note-taking techniques. The results of this research show that 5 language styles were found in the Pocky advertisement, namely hyperbole, metaphor, simile, personification, and asyndeton. From the results obtained, it can be concluded that the characteristic that Pocky wants to display through the 2022 advertisement is Pocky as a special and exclusive snack with a tendency to use hyperbole to give an exaggerated effect and a dramatic impression of Pocky to increase consumer confidence value.

Development and Clinical Evaluation of a Low Glycaemic Index Multi-Millet Snack

The prevalence of metabolic disorders, including obesity, diabetes, and high cholesterol, has been closely linked to dietary habits characterized by a high intake of refined carbohydrates and unhealthy fats. Addressing this issue through healthy eating practices is crucial in preventing the onset of these disorders. However, popular snacks in society often contribute to unhealthy diets. In response, this study aimed to develop a nutritious multi millet snack using food technologies like protein extraction, extrusion puff technology, tumble blending and no-fry oil treatment. The nutritional analysis revealed high protein and high fibre content, as well as a low-fat profile. Clinical evaluation of the snack on 16 human volunteers demonstrated a low glycemic index (GI) 45.7, indicating slower sugar release into the bloodstream. The experiment's outcome presents a promising avenue for promoting health-conscious and diabetic-friendly dietary choices. The study underscores the potential of combining food technologies with millet-based formulations to create foods that align with the needs of individuals seeking to maintain or improve their metabolic health. Further investigations and long-term studies are needed to evaluate benefits of this multi millet snack on cholesterol and obesity when used as a replacement to regular dietary practices Key Words: Food technology, Millet, Snack, healthy, Low Glycemic index, GI

EFEKTIVITAS PEMBERIAN CHURROS MIX KELORINA TERHADAP PERUBAHAN STATUS GIZI PADA BALITA STUNTING

The problem of stunting is a classic health problem that is complicated to solve considering the many factors that influence the incidence of stunting itself. Churros, as one of the most popular snacks among the public, can be combined with moringa flour which is rich in nutrients and has been proven clinically and in the field to help overcome the problem of stunting in Indonesia. The purpose of this study was to analyze the effectiveness of giving kelorina churros mix on increasing the weight of toddlers with stunting in the Mojokerto Regency area. The research design used was pre-experimental with a static group comparison design approach. The population in this study were all toddlers with stunting in the Mojokerto Regency under the working area of the Sooko Health Center, Gondang Health Center and Jatirejo Health Center. The variable in this study was the stunting toddler's height. Analysis test was carried out using the Wilcoxon test and the Mann-Whitney test. From the results of the Mann-Whitney test, it was obtained a significance value (p value) of 0.013 <0.05 so it can be concluded that there is a significant difference between the two research groups.
 Keywords: Churros Mix Kelorina, Stunting, Toddler

Anticholinergic toxidrome: a rare consequence of lupin ingestion - a case report and literature review

Background: Lupin beans, a yellow legume seed from the Lupinus plant, are commonly used in Southern Europe, Latin America, and the Middle East. Despite their bitter taste, lupin beans are highly nutritious and rich in protein, making them popular snacks. The bitter taste is due to the presence of over 150 quinolizidine alkaloids, with Lupanine being the predominant alkaloid. If not properly debittered before ingestion, lupin toxicity and anticholinergic symptoms can occur. Case Presentation: A 49-year-old healthy Egyptian man presented with symptoms such as dry mouth, unsteadiness, constipation, and urinary retention for 6 hours. After investigation, it was discovered that he had consumed 400 g of bitter lupin beans within a 1-hour period, around 4-6 hours before the symptom onset. The patient was oriented, conscious, and alert, showing no signs of pain or distress. His vital signs were normal, and he had normal cardiovascular, pulmonary, gastrointestinal, and neurological examinations. His eye examination revealed fixed, dilated pupils bilaterally, blurry vision, and normal eye movement bilaterally. Laboratory tests were normal. The patient received Ringer's lactate intravenously and was closely monitored in the emergency department. Over a 3-hour period, all symptoms and signs resolved with fluid management alone, and the patient was discharged home following his improvement. Conclusion: This report highlights the importance of history taking in diagnosing food-related diseases and emphasizes that physicians should consider lupin toxicity as a differential diagnosis in cases presenting with anticholinergic symptoms.

The Potential of Lipid Oxidation on Non-Gluten Mocaf Cookies Incorporated with Chicken Meat-Carrot Puree

Cookies and crackers are the most popular snack in many countries. They are essentially made from wheat flour, which is also an issue as Indonesia is completely dependent on wheat imports. On the other hand, people with celiac disease could not consume wheat-derived products, including biscuits. Replacing the raw material of biscuits with local flour is one approach to reduce the use of wheat and help people with celiac disease. The aim of this study was to evaluate the quality of cookies made from modified cassava flour (mocaf), incorporated with chicken meat and carrot puree, from the point of view of lipid oxidation potential. The parameters observed were free fatty acids, peroxide value and thiobarbituric acid (TBA) number as indicators of lipid oxidation. The experimental design used was a completely randomised design with one factor, the ratio of chicken meat to carrot puree. The ratio was in 4 levels (F1 = 0:0 (control), F2 = 12.5%:37.5%, F3 = 25%:25%, F4 = 37.5%:12.5%). The results showed that the free fatty acid content had a range of 4.37-5.47 g/100 g, peroxide values 2.73-5.75 mq.eq/kg and TBA values 4.96-5.46 mg.mlonaldehyde/kg. Compared to the sample control (F1), the F4 formulation was considered to be the best biscuit in terms of low peroxide value and TBA values.