Physical and Chemical Properties of Corn-Almond Cookies Affected by Mung Bean Supplementation and Source of Fat

Abstract

Cookies generally contain gluten because they are made from wheat flour obtained from wheat, while there are groups that are intolerant of gluten. Patients with gluten intolerance also tend not to be able to consume casein and lactose intolerance. So, one of the innovations that can be done to make cookies gluten, casein, and lactose-free is to replace wheat flour with corn and almond flour. Corn-almond cookies produced still have a low nutritional value of protein so that supplementation is done with mung bean flour. This research aimed to find out: 1) the effect of mung bean flour supplementation on the quality of corn-almond cookies; 2) the effect of fat types on the quality of corn-almond cookies; 3) the right treatment combination between supplementation of mung bean flour and the type of fat that produces the best quality of corn-almond-based cookies. The design used in this study was Randomized Group Design (RGD). Factors studied included supplementation of mung bean flour (level of 10, 20, and 30%) and sources of fat (margarine, Virgin Coconut Oil (VCO), and combination of margarine and VCO). Based on these factors, nine treatment combinations were obtained, which were repeated three times. Data were analyzed using variance analysis with a level of 5% and further tests of Duncan's Multiple Range Test with a 5% level. The best treatment was chosen by using the effectiveness index test. The results showed that supplementation of mung bean flour increased water content and reduced fat content. While the type of fat increases fat content and dissolved protein levels, and decreases the development volume. The best combination of treatments is cookies with mung bean supplementation of 10% with 100% VCO fat. Physicochemical characteristics of corn-almond cookies produced from the best treatment's combination are having a value of dissolved protein content of 2.35%, fat content of 28.10%, reducing sugar content of 0.21%, moisture content of 2%, ash content of 0.27%, and volume development of 73.23%.

Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies

“…In general, ash content was higher for corn cookies (1.5–1.9%) than for wheat cookies (1.3%, see Table 1 ) due to the higher ash content of corn flour compared with wheat flour (0.79–1.01% vs. 0.59%; [ 8 ]. This is similar to the findings of [ 21 ], who showed that the higher ash content of cookies made with 100% corn flour (2.12%), compared with cookies made with wheat flour (0.98%), was due to higher levels of essential minerals Fe, Ca, and P. In addition, Dewi et al [ 14 ] demonstrated higher ash content for cookies made with 80% corn flour and 20% black rice bran, in comparison with cookies made with 100% wheat flour. Again, this was due to the higher ash content of black rice bran and corn flour (6.6–9.9% and 1.8%, respectively), relative to wheat flour (0.52%).…”

“…In addition, corn cookies made with crystalline coconut sugar and margarine (C2) had a higher ash content than wheat cookies and other corn cookies as a result of the higher ash content of crystalline coconut sugar (0.92–2.58%) compared with granulated sugar (0.10–1.15%) (see Table 1 ). Similarly, [ 21 ] showed that sorghum flour cookies made with crystalline coconut sugar had a higher ash content (1.83%) than cookies made with granulated sugar (1.40%).…”

“…Overall, cookies containing VCO (C3 and C4) had the highest fat content (17.3% and 17.8%, respectively), as the fat content of VCO is 100% (due to water content below 1%); in contrast, margarine is only 81% fat [ 21 ]. In addition, the fat content of sorghum cookies made with crystalline sugar has been shown to be higher than that of cookies made with granulated sugar, as crystalline coconut sugar contains 10% fat, while granulated sugar lacks fat altogether [ 15 ].…”

“…Cookies were produced according to the formula described by [ 21 ] with modifications. Five types of cookies were created: corn cookies made with granulated sugar and margarine (C1), corn cookies made with crystalline coconut sugar and margarine (C2), corn cookies made with granulated sugar and VCO (C3), corn cookies made with crystalline coconut sugar and VCO (C4), and wheat flour cookies made with granulated sugar and margarine as a control (W).…”

“…Fat (commonly margarine) is added to achieve a soft texture in cookies [ 19 , 20 ]. Virgin coconut oil (VCO) can also be used as a fat source, with a texture and flavour similar to that of margarine [ 21 ]. The use of VCO has certain advantages, e.g., it contains high levels of medium-chain triglycerides (MCTs), which are beneficial for diabetics needing to limit the amount of saturated fat in their diet.…”