Optimization of Sunnah Food-Based Cookies Formulation

International Conference on Biodiversity 2018

Hakimi Abdul Khairi, Amir^1 ; Kormin, Faridah^1^2 ; Alyani Zainol Abidin, Nurul^1 ; Aini Fatihah Anuar, Nur^1 ; Shafawati Mohd Shafiie, Nor^1

Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia (UTHM), Hab Pendidikan Tinggi Pagoh, KM 1, Jalan Panchor, Muar, Johor

84600, Malaysia^1

Centre of Research for Sustainable Uses of Natural Resources (CoR-SUNR), Universiti Tun Hussein Onn Malaysia (UTHM), Parit Raja, Johor, Batu Pahat

86400, Malaysia^2

关键词: Atomic absorption spectrophotometer;    Dependent variables;    Design-expert;    Iron content;    Iron deficiency;    Mixture design;    Overall acceptability;    Pregnant woman;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/269/1/012004/pdf
DOI  :  10.1088/1755-1315/269/1/012004

来源: IOP

【 摘 要 】

Iron deficiency may occur to any individual but it was a major concern for pregnant woman. Loss of blood during maternal bleeding may lead to iron deficiency and this situation shoud be avoided for pregnant woman. Sunnah cookies is rich in iron and other minerals which help to boost iron content in the body. The aim of this study was to optimize the formulation of cookies enrich with Sunnah food such as raisins, dates, honey and figs. The value-added cookie samples were prepared in twenty-four formulations and the combination was through the application of Simplex-centroid mixture design by Design Expert. Mineral and proximate value were determined by using Atomic Absorption Spectrophotometer while sensory evaluation was measured in terms of nine dependent variables by 60 untrained panelists using 9-point hedonic scale. Results showed that the combination of 64% of honey and 36% of figs gave the highest desirability value of 0.692. The value of iron, magnesium and zinc were 9.04, 164.58 and 27.38 mg/kg respectively. However, sensory evaluation revealed that sample cookies number 753 (the highest quality score of acceptability in terms of taste, texture, odor, sweetness, sourness and overall acceptability.