Dermawan, Evelyne and Pratiwi, Mutiara and Kusumawaty, Nila (2017) Evaluation of quality and sensory properties of cookies formulated with resistant starch from unripe banana (musa paradisiaca formatypica). Bachelor thesis, Swiss German University.

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Abstract

"The objective of this research was to evaluate the physical properties, sensory acceptance and nutritional quality in terms of starch digestibility of cookies formulated with resistant starch from unripe kepok banana. Cookies were formulated with RS2 from extraction of banana starch and RS3 from modification process using autoclaving-cooling. The resistant starch used in the formulation were RS2 and RS3 with 10%, 20% and 30% substitution ratio on wheat flour basis. Physical properties of cookies were analysed accoding to its hardness and color of cookies. The analysis of hardness using TPA showed that RS2 and RS3 in all substitution ratio did not affect the hardness of cookies. However, the color of the cookies became darker as the subtitution ratio increased. The starch digestibility in cookies formulated with RS3 in the same subtitution level is lower than formulated with RS2. The lowest starch digestibility was cookies with RS 3 30% substitution ratio (32.22%), however it had no significant different with RS 3 20% (40.22%). In sensory hedonic test also, RS 3 with 20% substitution level was the most acceptable in color, aroma, taste, texture and overall acceptance attributes. Thus, RS 3 with 20% substitution level was suggested for the formulation of cookies.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Resistant Starch ; Cookies ; Autoclaving-cooling ; Starch digestibility
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	29 Apr 2020 11:34
Last Modified:	29 Apr 2020 11:34
URI:	http://repository.sgu.ac.id/id/eprint/62

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