Effect of Wheat Flour and Yellow Pumpkin Flour Ratios on The Physical, Chemical Properties, and Preference Level of Cookies
Nabila Salma,
Agus Setiyoko,
Yuli Perwita Sari
et al.
Abstract:Cookies are made from flour, eggs, vanilla, margarine, and baking powder ingredients. The weakness of standard cookies is their low antioxidant content. Therefore, innovation is needed to increase the antioxidant level of these cookies. This study contributes to determining the effect of adding yellow pumpkin flour on selected cookies' physical, preference level, chemistry properties, and antioxidant activity. The proportion of adding pumpkin flour consists of 0%, 10%, 20%, 30%, 40%, and 50%. The physical anal… Show more
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