The Effect of Fermented White Corn Flour and Wheat Flour Formulation on the Quality of Cookies

Jessica Selvira, Rahmawati Rahmawati, Rijanti Maulani, Dase Hunaefi, Dede Saputra

Abstract

Cookies are a type of cookie that is small, crispy, has a sweet taste and can be eaten by all ages. The thing to consider in cookie processing is crispness. Fermented white corn flour as a result of the Response Surface Method (RSM) optimization has a setback viscosity value close to wheat flour, so that when used as a raw material to make cookies, it will increase its crispness. This research aims to study the effect of fermented white corn flour and wheat flour formulation in cookie making. The formulations ratio of fermented white corn flour and wheat flour tested were: 0:100; 20:80; 40:60; 60:40; and 80:20. The results showed that the higher of the formulation of fermented white corn flour, the lower the hardness of cookies, ash content, and protein content, because the moisture content tends to increase. Based on physical, chemical and organoleptic tests, the formulation of fermented corn flour and wheat flour (20:80) is a formulation that can be produce quality cookies. The quality characteristics of the cookie produced are 3462.42 gF texture, 1.47% moisture content, 2.43% ash content, 7.29% protein content, 24.74% fat content, 64.08% carbohydrate content, and 1.34% crude fiber.

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Paper Citation


in Harvard Style

Selvira J., Rahmawati R., Maulani R., Hunaefi D. and Saputra D. (2020). The Effect of Fermented White Corn Flour and Wheat Flour Formulation on the Quality of Cookies. In Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC, ISBN 978-989-758-540-1, pages 38-46. DOI: 10.5220/0010513800003108


in Bibtex Style

@conference{6th fiac20,
author={Jessica Selvira and Rahmawati Rahmawati and Rijanti Maulani and Dase Hunaefi and Dede Saputra},
title={The Effect of Fermented White Corn Flour and Wheat Flour Formulation on the Quality of Cookies},
booktitle={Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,},
year={2020},
pages={38-46},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010513800003108},
isbn={978-989-758-540-1},
}


in EndNote Style

TY - CONF

JO - Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,
TI - The Effect of Fermented White Corn Flour and Wheat Flour Formulation on the Quality of Cookies
SN - 978-989-758-540-1
AU - Selvira J.
AU - Rahmawati R.
AU - Maulani R.
AU - Hunaefi D.
AU - Saputra D.
PY - 2020
SP - 38
EP - 46
DO - 10.5220/0010513800003108