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Authors: Mimi Nurminah and Rona J. Nainggolan

Affiliation: Department of Food Science and Technology, Faculty of Agrculture, Universitas Sumatera Utara, Medan, Indonesia

Keyword(s): cookies, stabilizer, wheat flour, pumpkin flour

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.

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Paper citation in several formats:
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 - ICONART; ISBN 978-989-758-404-6, SciTePress, pages 147-151. DOI: 10.5220/0008547901470151

@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 - ICONART},
year={2019},
pages={147-151},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008547901470151},
isbn={978-989-758-404-6},
}

TY - CONF

JO - Proceedings of the International Conference on Natural Resources and Technology - 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
PB - SciTePress