Production of Gluten Free Cookies Supplemented with Durian Rind Flour
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Abstract
This research aimed to optimize the formula to produce gluten free cookies supplemented with durian rind dietary fiber. The seven formulations of cookies consisting of durian rind flour (0-20%), wheat flour (30-50%) and salted butter (25-45%) were studied using Mixture Design. Physical properties and sensory evaluation by 30 untrained panelists were investigated. The results showed that weight loss of cookies and spread ratio varied directly as the amount of salted butter. Furthermore, the hardness of cookies tended to increase when the amount of durian rind flour increased. The brightness of cookies varied directly with the amount of wheat flour. Obviously, an optimum formulation of gluten free cookies supplemented with durian rind dietary fiber was 10% durian rind flour, 47.5% wheat flour and 42.5% salted butter, respectively. This formulation had the highest of overall liking scores. Furthermore, using various types of flour replacement with wheat flour was studied. The results discovered that cookies made from mixed flour were the most suitable formula for wheat flour replacement. Apparently, the sensory evaluation score (appearance, texture and overall liking) of cookies made from mixed flour formulas was similar to the wheat flour formula. The development of the flavor and taste of cookies found that the formulated cookies containing green tea powder and coffee powder had an average score of flavor and taste was higher than other formulas. Therefore, gluten free cookies supplemented with durian rind dietary fiber is an alternative product for consumers who want to avoid gluten foods.
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References
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