ICE CREAM CONE FORMULATIONS FROMWHEAT FLOUR AND TOFU DREGS FLOUR ADDED WITH BEETROOT (Beta vulgaris L.) EXTRACT
| Autor: | Safitri Nur Fatmawati, Vivi Nur’aini, Merkuria Karyantina |
|---|---|
| Jazyk: | indonéština |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Agric, Vol 35, Iss 1 (2023) |
| Druh dokumentu: | article |
| ISSN: | 0854-9028 2549-9343 |
| DOI: | 10.24246/agric.2023.v35.i1.p85-98 |
| Popis: | Ice cream cones are a type of wafer with a cone or funnel-like shape used as a container that holds ice cream and baked in an ice cream cone maker with the basic ingredient of wheat flour, which can be added with other ingredients for innovation. A factorial completely randomized design (CRD) was employed with two factors: the ratio of wheat flour to tofu dregs flour (90:10, 80:20, 70:30) and the percentage of beetroot extract in 100 ml of water (30, 40, 50%). This study aimed to determine which ice cream cone formulation(s) from wheat flour, tofu dregs flour, and beetroot (Beta vulgaris L.) extract had the highest protein and betacyanin content and was most favored by consumers. Results showed that formulation with the 70:30 flour ratio and 30% beetroot extract produced the highest protein content of 13.55%, and the 90:10 flour ratio and 50% beetroot extract created cones with the highest betacyanin content of 0.074 mg/100g. The product preference test based on organoleptic properties revealed that the panelists mostly preferred cones made with the 80:20 flour ratio and 30% beetroot extract because of the resulting color (3.53, like slightly), taste (3.61, like slightly), aroma (3.78, like slightly), and crispness (4.32, like), with an overall preference of 4.07 (like). |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|