DEVELOMENT OF COOKIES WITH FIBER SUPPLEMENTATION FROM PINEAPPLE RESIDUES OF BAKING BY A CHARCOAL STOVE
Keywords:
Cookies, Dietary fiber, Pineapple, Charcoal stove, Electric ovenAbstract
This study aims to study the suitable volume of pineapple pulp for dietary fiber cookies, study the consumer acceptance, physical quality and chemical components of dietary fiber cookies from pineapple pulp, study temperature and baking time for fiber cookies from pineapple pulp and baking by a charcoal stove instead of an electric oven. This is done by varying temperature and baking time of 160, 170 and 180°C at 10 minutes respectively. From the study of suitable proportion of pineapple pulp for dietary fiber cookies of 20%, 25%, and 30% of flour weight with consumer acceptance study by 9-Points hedonic scale, dietary fiber cookies from pineapple pulp of 20% is the most acceptable (p ≤ 0.05). For the physical quality, L* a* b* are 48.03±0.02, 12.39±0.02 and 26.19±0.04respectively. When increasing proportion of pineapple pulp, the hardness and fracturability increase as well (p ≤ 0.05) while spread ratio is not different (p > 0.05). When analyzing chemical components, 100 g. of dietary fiber cookies with 20% of pineapple pulp contains 1.40% of ash, 5.03% of protein, 27.28% of fat, 61.02% of carbohydrate, 5.27% of moisture, 4.52 g of dietary fiber, and 509.72 kcal. From the study of temperature for dietary fiber cookies from pineapple pulp and baking by a charcoal stove, baking with 160°C for 10 minutes is suitable because physical properties of cookies are the most similar to the baking by electric oven.
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