M. Nugraheni, Sutopo, S. Purwanti, T.H.W. Handayani
This research was aimed to study on the nutritional, physical and sensory properties of the developed high protein gluten and egg-free cookies made with resistant starch type 3 (RS3) Maranta arundinaceae flour and flaxseed as egg replacer. The research method was done by examining the different cookies formulations based on the amount of RS3 M. arundinaceae flour. Cookies made with wheat flour was used as control. Proximate analysis, resistant starch and dietary fiber analysis were used to evaluate the nutritional properties of the developed cookies while the physical properties were evaluated based on the spread ratio and texture analysis. The outcome of this research had proved that cookies made with 10% RS3 M. arundinaceae flour was highly accepted with an overall acceptance score of 7.56±0.63 from the sensory evaluation. The cookies also had the following nutritional properties: 16.84±0.10% protein content; 18.94±0.09% dietary fiber; and 2.81±0.17% resistant starch levels along with the following physical proerties: 8.34±0.23 spread ratio and 13.67±0.22 texture. The developed cookies will be beneficial to those who are sensitive to gluten and/or eggs. © 2019 The Authors. Published by Rynnye Lyan Resources.
Department of Culinary Art Education, Yogyakarta State University, Depok Sleman, Yogyakarta, 55281, Indonesia; Department of Mechanical engineering Education, Yogyakarta State University, Depok, Sleman, Yogyakarta, 55281, Indonesia
