A STUDY OF THE OPTIMAL SUBSTITUTION OF TAMARIND SEED STARCH FOR WHEAT FLOUR IN COOKIE PRODUCTION

Abstract

This study aimed to investigate the optimal replacement ratio of tamarind seed flour for wheat flour in cookie production to enhance the nutritional value of the final product and provide a new alternative for consumers. A total of three cookie formulations were developed, with the ratios of wheat flour to tamarind seed flour set at 50:50, 25:75, and 0:100, respectively. Chemical and microbial quality analyses of the tamarind seed flour revealed the compliance with Thai Industrial Standards (TIS) 638-2524. The analysis of 100 grams of tamarind seed flour showed no detectable total microbial count or growth, with an aw value of 0.43, moisture content of 6.36%, and ash content of 0.20%. Sensory quality assessment was conducted using a 9-point hedonic scale, with a testing group comprising bakery product manufacturers and consumers aged under 21. Results indicated that formulations 1 and 2 (wheat flour:tamarind seed flour ratios of 50:50 and 25:75) were favored in all sensory aspects, excepting for the overall acceptability and appearance. Considering the suitability scores, it was found that formulation 1 demonstrated the best overall satisfaction across all sensory attributes. Consequently, the 50% substitution of wheat flour with tamarind seed flour was determined as the most suitable formulation for cookie production, with unanimous consumer acceptance of the product. This study concludes that tamarind seed flour serves as a valuable alternative to wheat flour for health-conscious individuals.