Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits
Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactyla...
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TALENTA
2018-09-01
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| Series: | Indonesian Journal of Agricultural Research |
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| Online Access: | https://dev-talenta.usu.ac.id/InJAR/article/view/318 |
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| author | Jariyah Jariyah Endang Yektiningsih Ulya Sarofa Peter Adeye Sopadeo |
| author_facet | Jariyah Jariyah Endang Yektiningsih Ulya Sarofa Peter Adeye Sopadeo |
| author_sort | Jariyah Jariyah |
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Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylate (SSL) was used to enhance the physical properties of the biscuits. An experiment was conducted by replacing wheat flour with MFF at different levels (0%, 20%, and 30%). Margarine, sugars, eggs, glucose syrups, and emulsifiers were added after mixing wheat flour with MFF, baking powder, and milk powder uniformly. Dough sheets were formed and baked on a greased tray at 1500C for 10 to 15 min. The biscuits produced were analyzed for spread ratio, breaking strength, and color (L*, a*, and b*), ranging from 4.13–5.07; 54.07–89.77 N; and 34.70–50.90 L*, 15.17–18.80 a*, and 12.00–28.07 b*, respectively. The analysis of chemical composition showed that the carbohydrate ranged from 90.99–93.60%, protein 4.26–7.12%, fat 0.22–0.59%, ash 0.93–1.75%, and moisture 0.88–1.36%, and the energy value spanned over 391.10–395.33 cal/100 g. Sensory evaluation rating, substitution of 20% with MFF, and SSL addition had the highest acceptability compared to other formulations.
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| format | Article |
| id | doaj-art-c7cc6f78c69b4b5384488057f84bbfc0 |
| institution | Kabale University |
| issn | 2622-7681 2615-5842 |
| language | English |
| publishDate | 2018-09-01 |
| publisher | TALENTA |
| record_format | Article |
| series | Indonesian Journal of Agricultural Research |
| spelling | doaj-art-c7cc6f78c69b4b5384488057f84bbfc02025-01-04T11:23:53ZengTALENTAIndonesian Journal of Agricultural Research2622-76812615-58422018-09-0112Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of BiscuitsJariyah Jariyah0Endang Yektiningsih1Ulya Sarofa2Peter Adeye Sopadeo3Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional “Veteran"Department of Agribusiness, Faculty of Agriculture, University of Pembangunan Nasional “Veteranâ€Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional “Veteranâ€Food Process Engineering Consultants Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylate (SSL) was used to enhance the physical properties of the biscuits. An experiment was conducted by replacing wheat flour with MFF at different levels (0%, 20%, and 30%). Margarine, sugars, eggs, glucose syrups, and emulsifiers were added after mixing wheat flour with MFF, baking powder, and milk powder uniformly. Dough sheets were formed and baked on a greased tray at 1500C for 10 to 15 min. The biscuits produced were analyzed for spread ratio, breaking strength, and color (L*, a*, and b*), ranging from 4.13–5.07; 54.07–89.77 N; and 34.70–50.90 L*, 15.17–18.80 a*, and 12.00–28.07 b*, respectively. The analysis of chemical composition showed that the carbohydrate ranged from 90.99–93.60%, protein 4.26–7.12%, fat 0.22–0.59%, ash 0.93–1.75%, and moisture 0.88–1.36%, and the energy value spanned over 391.10–395.33 cal/100 g. Sensory evaluation rating, substitution of 20% with MFF, and SSL addition had the highest acceptability compared to other formulations. https://dev-talenta.usu.ac.id/InJAR/article/view/318biscuitBruguiera ghymnorhizaphysicochemical propertiesSonneratia caseolaris |
| spellingShingle | Jariyah Jariyah Endang Yektiningsih Ulya Sarofa Peter Adeye Sopadeo Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits Indonesian Journal of Agricultural Research biscuit Bruguiera ghymnorhiza physicochemical properties Sonneratia caseolaris |
| title | Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits |
| title_full | Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits |
| title_fullStr | Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits |
| title_full_unstemmed | Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits |
| title_short | Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits |
| title_sort | effect of partial replacement of wheat flour with various mangrove fruit flours and different emulsifiers on physicochemical properties of biscuits |
| topic | biscuit Bruguiera ghymnorhiza physicochemical properties Sonneratia caseolaris |
| url | https://dev-talenta.usu.ac.id/InJAR/article/view/318 |
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