Optimization of Sunnah Food-Based Cookies Formulation
| Autor: | Amir Hakimi Abdul Khairi, Nur Aini Fatihah Anuar, Faridah Kormin, Nurul Alyani Zainol Abidin, Nor Shafawati Mohd Shafiie |
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| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 269:012004 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/269/1/012004 |
| Popis: | Iron deficiency may occur to any individual but it was a major concern for pregnant woman. Loss of blood during maternal bleeding may lead to iron deficiency and this situation shoud be avoided for pregnant woman. Sunnah cookies is rich in iron and other minerals which help to boost iron content in the body. The aim of this study was to optimize the formulation of cookies enrich with Sunnah food such as raisins, dates, honey and figs. The value-added cookie samples were prepared in twenty-four formulations and the combination was through the application of Simplex-centroid mixture design by Design Expert. Mineral and proximate value were determined by using Atomic Absorption Spectrophotometer while sensory evaluation was measured in terms of nine dependent variables by 60 untrained panelists using 9-point hedonic scale. Results showed that the combination of 64% of honey and 36% of figs gave the highest desirability value of 0.692. The value of iron, magnesium and zinc were 9.04, 164.58 and 27.38 mg/kg respectively. However, sensory evaluation revealed that sample cookies number 753 (the highest quality score of acceptability in terms of taste, texture, odor, sweetness, sourness and overall acceptability. |
| Databáze: | OpenAIRE |
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