Physicochemical and Sensory of Cookies from Composite Flour (Wheat and Pumpkin Flour) and Different Types of Stabilizers

Mimi Nurminah, Rona J. Nainggolan

2019

Abstract

One bakery products that is often consumed in Indonesia is cookies, especially during religious holidays such as Eid Mubarak, the demand for cookies increases, so the demand for wheat flour will increase by around 5-10 percent, so import wheat flour will increase too. In an effort to improve Indonesian food security, research is needed on food from local resources, like pumpkin to subtitute wheat flour on bakery products. This research deal about the physicochemical and sensory of cookies from composite flour (wheat and pumpkin flour) and different types of stabilizers. The pumpkin flour can subtitute wheat flour about 20-40% to make cookies.

Paper Citation

in Harvard Style

Nurminah M. and Nainggolan R. (2019). Physicochemical and Sensory of Cookies from Composite Flour (Wheat and Pumpkin Flour) and Different Types of Stabilizers.In Proceedings of the International Conference on Natural Resources and Technology - Volume 1: ICONART, ISBN 978-989-758-404-6, pages 147-151. DOI: 10.5220/0008547901470151

in Bibtex Style

@conference{iconart19,
author={Mimi Nurminah and Rona J. Nainggolan},
title={Physicochemical and Sensory of Cookies from Composite Flour (Wheat and Pumpkin Flour) and Different Types of Stabilizers},
booktitle={Proceedings of the International Conference on Natural Resources and Technology - Volume 1: ICONART,},
year={2019},
pages={147-151},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008547901470151},
isbn={978-989-758-404-6},
}

in EndNote Style

TY - CONF

JO - Proceedings of the International Conference on Natural Resources and Technology - Volume 1: ICONART,
TI - Physicochemical and Sensory of Cookies from Composite Flour (Wheat and Pumpkin Flour) and Different Types of Stabilizers
SN - 978-989-758-404-6
AU - Nurminah M.
AU - Nainggolan R.
PY - 2019
SP - 147
EP - 151
DO - 10.5220/0008547901470151