Indonesian Journal of Life Sciences
2020: IJLS Vol 02 No .02

Development of Healthier Cookie Product by Utilizing Different Formulations of Durian Seed Flour

Rayyane Mazaya Syifa Insani (Unknown)
Adrian Dhama (Indonesia International Institute for Life Sciences)

Article Info

Publish Date
30 Sep 2020

Abstract

The increasing fast food production led to decreased consumption of dietary fiber food and increased risk of obesity and cardiovascular disease. Hence, this study aimed to utilize durian seed flour in making a healthy cookie product and observe the effect of different durian seed flour formulation (0%, 25%, 50%) to the organoleptic properties of the cookies. The cookies were analysed through sensory analysis and further statistical analysis. The addition of different formulations of durian seed flour did not significantly affect the aroma, taste, aftertaste, and overall liking of the cookies, however, it did significantly affect the texture of the cookies. The formulated cookies made with the addition of durian seed flour had better overall organoleptic attributes especially in the texture attribute. Nevertheless, it is recommended to conduct chemical and rheological analysis for further characterization of the durian seed flour and its effect in the cookies for further studies.

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Journal Info
Indonesian Journal of Life Sciences
Website

Abbrev

IJLS

Publisher

Indonesia International Institute for Life Sciences

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

Description

The Indonesian Journal of Life Sciences (IJLS) is a journal published by Indonesia International Institute for Life Sciences Press (i3L Press). IJLS is a scientific journal contains original research articles, review articles, and short communication covering all aspects in life sciences. This ...