DEVELOPMENT OF BUTTER COOKIES WITH ASIATIC PENNYWORT USING PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH JASMINE BROWN RICE FLOUR AND SOYBEAN MEAL
Keywords:
Red Jasmine Rice Flour, Soybean Meal, Asiatic Pennywort, CookieAbstract
This research aimed to develop cookie products by using partial substitution of wheat flour with jasmine brown rice flour and soybean meal. Three formulations were created with the combination of different cookie flour ratios: wheat flour : red jasmine rice flour : soybean meal at 4:1:3, 3:3:2, and 2:5:1, respectively. The quality of the products was evaluated through sensory tests focusing on preference, just-about-right and acceptability by a target group of 50 panelists, aged between 18 to 40 years. The study found that formulations 1 (4:1:3) and 2 (3:3:2) received overall liking scores averaging above 7. The just-about-right results revealed that the soybean flavor and salty taste of formulation 1 should be decreased, while the formulation 2 was rated as just-about-right without the need for further modifcations. The sensory acceptability test indicated that 100% of panelists accepted both cookies formula 1 and 2. Conversely, the formulation 3 (2:5:1) indicated an average overall liking score of 6.50 ± 1.55, meaning it was slightly liked. This formulation needed improvements in crispness, aeration, sweetness, and saltiness. Therefore, the most suitable formulation for further development is formulation 2, with the ratio of wheat flour: red jasmine rice flour: soybean meal at 3:3:2.
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