Effects of Expanded Polytetrafluoroethylene as a Packaging Material on the Appearance and Texture of Microwave-Baked Soy Cookies

Bangkit cookie is a traditional Indonesian cookie that is particularly popular among the Malay people on Sumatra Island, particularly in Riau Province. Bangkit cookies are composed entirely of sago flour, which contains a high carbohydrate but low protein content. Tempeh flour's high protein content is expected to enhance the protein content of the cookies. In addition, the usage of emulsifier will also be expected to improve the texture of the bangkit cookies. This study aimed to determine the best type of tempeh flour for various kinds of beans, i.e., soybeans, green beans, and red beans, based on their highest protein content and to identify the best ratio of tempeh flour to sago flour and the type of emulsifier in the bangkit cookies formula based on their texture and sensory acceptance. This research was divided into two stages. The first research stage used a Completely Randomized Design with 1 factor (soybeans, green beans, and red beans). The second stage of research used a Completely Randomized Design 2 factors (ratio of soybean tempeh flour:sago flour 0:100, 80:20, 60:40, 40:60) and types of emulsifier (egg yolks, soy lecithin, monoglyceride). Research result shows that 80:20, 60:40, and 40:60 ratios of sago flour to soybean tempeh flour with egg yolk emulsifier, soy lecithin, and monoglyceride, increased the protein content by an average of 7.15-21.53% and increased the hardness value of bangkit cookies. The best bangkit cookies are made from the ratio of sago flour and soybean tempeh flour 80:20 with egg yolk emulsifier and meet the SNI of cookies, which have 4.14% of moisture content, 8.95% of protein content, 622.99 hardness, and 3.7 of taste scored which is closest to the control.

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“…Kerenyahan berbanding terbalik terhadap nilai hardness. Semakin renyah kue bangkit, maka nilai hardness akan semakin rendah (Wang et al, 2007).…”

Section: Hardnessunclassified

Effect of Substitution Sago Flour with Tempeh Flour and Emulsifier Types on Characteristic of Bangkit Cookies

Anugrahati

Wijaya

2023

Agritekno

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A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products

Arepally

Reddy

Coorey

2022

Food Bioprocess Technol

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Effect of Curdlan and Xanthan on the Texture and Moisture Retention of Cooked Rice

Hahm

Kuei

2014

Journal of Food Processing and Preservation

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Syneresis remains the most challenging drawback of cooked rice if not consumed within a couple hours of preparation for household, restaurants and food processors. Microbial polysaccharides xanthan and curdlan were employed to assess their feasibility as a coating agent to prevent syneresis after cooking and during storage. The curdlan solution at 0.02% was found the most ideal coating agent that could be added to the broth when cooking rice with an automatic rice cooker. The ability of curdlan to form a two-dimensional sheet-like structure was desirable in helping to retain the moisture of cooked rice for up to 4 days without noticeable changes in texture and color. Xanthan and curdlan mixtures provided cooked rice additional gel-like texture, which could be desirable when chewy rice is preferred. PRACTICAL APPLICATIONThe ability of curdlan to reduce syneresis of cooked rice is highly applicable as a tool to prevent moisture loss of rice and subsequently extend the storage time of cooked rice. Such a tool should find applications not only for restaurants that constantly have excessive rice, but also for processed food that struggles with syneresis during processing and storage. The present research demonstrated that dilute solutions of microbial polysaccharides such as xanthan and curdlan could be used as a coating agent to improve the quality attributes (texture, color, etc.) of foods.

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Effects of Expanded Polytetrafluoroethylene as a Packaging Material on the Appearance and Texture of Microwave-Baked Soy Cookies

Cited by 3 publications

References 30 publications

Effect of Substitution Sago Flour with Tempeh Flour and Emulsifier Types on Characteristic of Bangkit Cookies

Effect of Substitution Sago Flour with Tempeh Flour and Emulsifier Types on Characteristic of Bangkit Cookies

A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products

Effect of Curdlan and Xanthan on the Texture and Moisture Retention of Cooked Rice

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