Nutritional Value and Consumer Acceptability of Biscotti Made from Rambutan Seed Flour

Abstract

Biscotti is small rectangular bar biscuits containing nuts, twice-baked, oblong-shaped, dry, crunchy, and made from flour, sugar, eggs, pine nuts and almonds. Generally, the flour used is derived from wheat. However, the flour can also be made from rambutan seed that have nutritional value which is good for health. The objectives of this study were to: 1) find the best formula from rambutan seed flour biscotti; 2) know the nutritional value of the selected formula; and 3) know the consumer acceptability. This research was experiment with one factor model in different propotional levels (40; 60; 80; 100), and it analyzed using chemical test and descriptive analysis of sensory quality. The nutritional value of biscotti obtained were compared with nutritional value of rambutan seed flour. These include energy, protein, carbohidrates, fat, ash, Vit C, fiber, and antioksidant. The result showed that 1) the best formula on sensory quality of rambutan seed flour biscotti is resulting from more than a half rambutan seed flour subtitutions; 2) the selected formula contain energy, protein, carbohidrates, fat, ash, Vit C, fiber, and antioxidant; and 3) the consumer acceptability of biscottti from the best formula namely: odor, texture, crunchiness, taste and overall acceptability. This study indicate that 60-80 rambutan seed flour can be utilized as potential raw material food for biscotti.

Effect of Particle Size on Physical Properties of Rambutan Seed Powder

“…Then the seeds were dried by cabinet-drying method at 60oC for 11 hours. The temperature and time for cabinet-drying were determined according to the method reported by Miranti and Wahini [10] with some modifications. Then, the brown shell of dried rambutan seed were dehusked manually.…”