Canarium Nut Powder Formulations for Making Crispy Cookies
| Autor: | Agustina Souripet, A. Maadara, Helen C.D. Tuhumury |
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| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Journal of Physics: Conference Series. 1463:012028 |
| ISSN: | 1742-6596 1742-6588 |
| DOI: | 10.1088/1742-6596/1463/1/012028 |
| Popis: | Almond has been used as basic ingredients in making of crispy cookies. However, almond nut is not native to Indonesia and usually grows in sub-tropical regions with the highest producer from USA. Therefore, other tree-nut species can be used to replace almond in bakery products especially crispy cookies. One alternative is canarium nut (Canarium indicum L). This research was aimed to determine the exact formulation of canarium nut powder in order to replace almond nut in the making of crispy cookies based on its chemical and sensory characteristics. A Completely Randomized Experimental Design with 5 levels of treatments, i.e: K0: Control (20% almond powder), K1: 10% canarium powder, K2: 20% canarium powder, K3: 30% canarium powder, K4 : 40% canarium powder. Results showed that canarium nut powder could be used as a replacement to almond powder for making crispy cookies. The canarium nut powder of 40% was the best treatment to replace almond powder in order to produce crispy cookies with desired characteristics of moisture, ash, protein, fat, fibre and carbohydrate content of 0.66%, 1.60%, 6.40%, 23.29%, 1.23%, and 67.82%, respectively. Crispy cookies with 40% canarium nut powder had sensory characteristics of colour, aroma, taste, crispiness, and overall likeness that were slightly better than the control of 20% almond powder. |
| Databáze: | OpenAIRE |
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