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Article history
Received: 13 March 2014
Received in revised form: 26 June 2014
Accepted: 7 July 2014
Keywords
Cookies Green banana Unripe banana flour Tanduk banana Emas banana
Abstract
The textural and sensorial properties of the cookies prepared by partial substitution of wheat flour with two types of unripe banana flour (UBF) were studied. The green matured unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) was used to partially substitute the usage of wheat flour at 0% (control), 25% and 50% level in the formulated plain cookies. Textural (hardness) and sensorial properties were conducted on all samples. Substitution of UBF to formulation of cookies liad increased the hardness of cookies (ranging from 967 N to 1665 N) compared to the control except for substitution of Emas banana flour (EBF) at 50% which was not significantly difference (p > 0.05) with control sample. The substitution of 25% of Tanduk banana flour (TBF) showed the highest mean score in overall acceptability (6.81 ± 1.18) compared to all treated samples. TBF substitution is feasible up to 50% substitution while for EBF, the substitution only up to 25% level in this study.
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Introduction
Cookies can be classified as ready to eat and convenient foods. Traditionally, the process of cookies making are fairly simple with basic ingredients consist of flour, eggs and sugar. Generally, cookies are recognized as flat, hard and crunchy food. Normally, cookies are classified according to their method of preparation such as drop, moulded, presses, refrigerated, bar or rolled. Apart from that, the dominant ingredients that been used in the formulation also commonly being used to classify the cookies, for example, nut cookies, fruit cookies and chocolate cookies.
Bananas are produced in enormous quantities in tropical and subtropical areas (Zhang et al., 2005) . Nowadays, the harvesting of Musa plant had become a huge contribution to human society since it produces the fourth most important food in the world today (after rice, wheat, and maize) (Nelson et al., 2006) . Besides that, the crop is labelled as one of major importance to the people in the growing areas as it forms a major portion of the annual income and a source of food (Zhang et al., 2005). In...