The Sensory Quality and Acceptability of Pumpkin Flour Cookies

Fathonah, Siti; Rosidah,; Paramita, Octavianti; Istighfarin, Noor; Litazkiyati,

doi:10.5220/0009012804390445

Cited by 2 publications

(3 citation statements)

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“…In [25], it is proved that cookies with 10-15 % of pumpkin flour had the highest culinary quality. The color was golden yellow without the smell of pumpkin.…”

Section: Devising the Recipe For A Cake With Fresh Sliced Pumpkin Acc...mentioning

confidence: 99%

“…The culinary quality of flour products (including confectionery) varies significantly depending on the quantity and type of added pumpkin processing products. A large body of research [21][22][23][24][25][26][27][28] forms an idea of the use of pumpkin flour or seeds to enrich flour products but require additional studies into the technology of enriching cupcakes with fresh pumpkin slices. Therefore, it is advisable to devise technology for enriching cupcakes with fresh sliced pumpkin, based on the principles of obtaining a finished product with high culinary quality indicators.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

Liubych

Novikov

Zheliezna

et al. 2022

EEJET

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This paper considers the influence of different quantities and shapes of fresh sliced pumpkin on the culinary quality of a cupcake. A change in the culinary quality of the cupcake depending on the amount of sliced pumpkin has been established. It was found that the cupcake's surface color and crumb depended on the amount of fresh sliced pumpkin. The shape of the slice did not change these cupcake parameters. The color of the surface of the cupcake with the addition of 5‒25 % of the sliced pumpkin was at the level of control – light yellow. When adding 30‒40 % ‒ yellow; 45‒50 % ‒ dark yellow. The cupcake's crumb color with the addition of 5‒10 % of sliced pumpkin and without it was light yellow. Adding 15‒35 % of sliced pumpkin provided for a yellow color of the crumb. With the addition of 40‒50 % of sliced pumpkin, the color was orange. The use of fresh sliced pumpkin in the amount of 25 % reliably reduces the smell and taste of the consumer evaluation of the cupcake. At the same time, the level of smell and taste was good (7 points). It should be noted that when adding 20 % fresh sliced pumpkin, the smell and taste of pumpkin in the cupcake was weak – 7 points. Social studies have been conducted and the main criteria for cupcake buyers have been established. It was found that cupcakes are in high demand and have the prospect of being enriched with pumpkin. Among the respondents, the new product had a high probability of buying. Its price is less important in this case. It was proven that its chemical composition and culinary quality are of greatest importance when choosing a cupcake. In the technology of cupcake production, it is necessary to add 20‒25 % of fresh sliced pumpkin of various shapes relative to the mass of the dough. The use of this amount of sliced pumpkin makes it possible to bake a cupcake with a light-yellow surface and yellow crumb. The consumable level of the cupcake is good while the smell and taste of the pumpkin in it is weak. The recommendations provided here could be used by small-scale grain processing enterprises when baking flour confectionery products

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“…In [25], it is proved that cookies with 10-15 % of pumpkin flour had the highest culinary quality. The color was golden yellow without the smell of pumpkin.…”

Section: Devising the Recipe For A Cake With Fresh Sliced Pumpkin Acc...mentioning

confidence: 99%

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

Liubych

Novikov

Zheliezna

et al. 2022

EEJET

View full text Add to dashboard Cite

show abstract

“…Cookies contain high energy and fat to meet nutritional needs and alleviate stunting. They can be processed from various food ingredients that are rich in nutrients, including proteins that affect insulin growth factor (IGF-1) and zinc, which helps regulate albumin and iron, which not only becomes a growth motor but also prevents stunting children from getting sick quickly, as well as calcium in the bone matrix [3][4] .…”

Section: Introductionmentioning

confidence: 99%

Pengaruh Penambahan Berbagai Bahan Makanan terhadap Daya Terima dan Kadar Protein Cookies Sebagai PMT untuk Balita Stunting

Rumida,

Bakara,

Manalu

et al. 2023

AMNT

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Latar Belakang: Stunting merupakan gagal tumbuh kembang yang terjadi akibat gizi masa lampau dan hampir 25% anak balita diseluruh dunia mengalaminya. Word Health Organitation 2018 menetapkan kejadian stunting di dunia <20%, sedangkan di Indonesia sebesar 30,8%. Cookies berupa camilan disukai semua golongan umur dan dapat diberikan dalam mengentaskan kejadian stunting, dapat diolah dari berbagai bahan makanan yang kaya kandungan protein. Tujuan: Penelitian bertujuan mengetahui daya terima cookies dan kandungan protein yang berpotensi sebagai makanan tambahan anak stunting. Metode: Jenis penelitian eksperimen dengan Rancangan Acak Lengkap (RAL) untuk 5 perlakuan, dibedakan menjadi formulasi A,B,C,D dan E dengan pengulangan 3 kali. Uji organoleptik produk cookies meliputi warna, rasa, aroma, dan tekstur serta daya terima berdasarkan tingkat kesukaan memakai skala hedonik, menggunakan panelis 25 orang dengan kriteria panelis semi terlatih. Uji daya terima juga dilakukan pada anak balita stunting sebanyak 15 orang dengan menggunakan uji Comstoc (sisa makanan). Analisis data menggunakan uji Analysis of Variance (Anova), dilanjutkan dengan metode Duncan. Formulasi cookies yang terpilih di uji kandungan protein dengan metode Kjehdal. Hasil: Hasil uji Anova, cookies yang berpengaruh secara signifikan pada tingkat kesukaan aspek aroma (p=0,011) dan mengandung zat gizi prorein 12,91 gram. Hasil uji Duncan, perbedaan nyata terlihat pada aspek rasa dan aroma (perlakuan C dan A). Kesimpulan: Hasil formulasi dan karakteristik sifat sensorik cookies untuk warna, tekstur, rasa, aroma, paling disukai perlakuan A mengandung protein yang lebih tinggi serta memberikan kontribusi kecukupan anak balita usia 3-5 tahun sebesar 57,37%.

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The Sensory Quality and Acceptability of Pumpkin Flour Cookies

Cited by 2 publications

References 0 publications

Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

Pengaruh Penambahan Berbagai Bahan Makanan terhadap Daya Terima dan Kadar Protein Cookies Sebagai PMT untuk Balita Stunting

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