Evaluation on capability of ganyong starch as flour substitute on cookies
2000
Rufaidah, V.W. | Dwiyitno (Balai Pengkajian Teknologi Pertanian Lembang (Indonesia))
An experiment to evaluate capability of canna starch substitute on cookies quality was conducted at BPTP Lembang on October-November 1999. The research consisted of two stages: (1) production of canna starch and (2) production of cookies on various composite starch compositions (flour and canna starch), i.e.: (1) 100 percent flour + 0 percent canna, (2) 75 percent flour + 25 percent canna, (3) 50 percent flour + 50 percent canna, and (4) 25 percent flour + 75 percent canna. Chemicals composition of canna starch, cookies and organoleptic test were evaluated. The results showed that addition of canna starch decreased the contents of water, ash, and carbohydrate and increased protein content. The result of organoleptic test showed that the substitution up to 75 percent canna starch in cookies were accepted, but the panelist more accepted cookies with canna substitution 25 percent on color, taste, aroma and texture
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