Effect of the Substitution of Wheat Flour with White Bean Flour on TheSensory Attributes of Singapore Cookies
Keywords:
Singapore cookies, White Bean, SubstituteAbstract
The study on the use of white bean flour substituted wheat flour in Singapore cookies (cashewnut cookie) It aimed to study the basic recipe of Singapore cookies and study the optimal amount of white bean flour substituted for wheat flour in Singapore cookies. It is used to evaluate sensory qualities in terms of appearance, color, odor, texture, taste, and overall preference with a 9-level
preference rating tasting method (9 point hedonic scale). A study of 3 basic cashew nut cookies found that foodies accepted Formula 2 in terms of appearance, color, odor, taste, texture, and overall preference. With an average score of 8.45, 8.40, 8.00, 8.10, 8.05 and 8.10 respectively, which are at very inclination. When analyzing the variance and comparing the differences, it is found that the characteristics appear, color, smell, taste, texture and overall liking are not different with statistical significance. A study of the optimum amount White Bean Flour of replacement wheat flour in Singapore cookies at 4 levels 0, 10, 15 and 20 percent found that foodies accept the amount of starch, White Bean Flour that replace wheat flour in Singapore cookies at a level of 20
percent of starch weight. With an average score of 8.45, 8.40, 8.00, 8.10, 8.05 and 8.10 respectively. By panelists Accepted in terms of color, texture and overall liking Which is at a very liking level When analyzing the variance and comparing the differences, it was found that the appearance, taste, texture and overall liking are statistically different 0.05 .
