Development of a healthier durian cookie enhanced with inulin
2025
Chantharobol, A. | Chanawanno, T. | Wasikadilok, N. | Mongkontanawat, N.
Cookies are characterized by their high sugar and fat contents. To enhance their nutritional profile, the incorporation of functional ingredients such as inulin has been proposed. The results indicated that the substitution of durian powder led to a reduction in moisture content, lightness (L*), yellowness (b*), and caloric value, while hardness and redness (a*) increased. The cookies with 20% w/w durian powder exhibited the highest overall acceptability (r≤0.05). Thus, this formulation was selected for further investigation, where sugar was partially replaced with inulin at concentrations of 0%, 20%, 40%, and 60%w/w, respectively. The results demonstrated that the substitution of inulin tended to decrease lightness (L*) and yellowness (b*), while moisture content, hardness, calories, and redness (a*) increased. In sensory evaluation, cookies with 20% w/w inulin supplementation received significantly (r≤0.05) higher scores for taste, texture, and overall liking. Interestingly, the caloric content of the developed durian cookies was significantly lower (r≤0.05) than that of the control cookies. Scanning electron microscope analysis revealed the presence of an inulin gel network within the cookies. In conclusion, this study offers important insights into the development of healthier cookies utilizing low-grade durian, presenting a significant opportunity for food manufacturers to address the current market demand for healthier dietary options.
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This bibliographic record has been provided by Association of Agricultural Technology in Southeast Asia