Development of Healthier Cookie Product by Utilizing Different Formulations of Durian Seed Flour

  • Rayyane Mazaya Syifa Insani
  • Adrian Dhama Indonesia International Institute for Life Sciences
Keywords: cookies; durian seed; durian seed flour; Durio zibethinus; sensory analysis

Abstract

The increasing fast food production led to decreased consumption of dietary fiber food and increased risk of obesity and cardiovascular disease. Hence, this study aimed to utilize durian seed flour in making a healthy cookie product and observe the effect of different durian seed flour formulation (0%, 25%, 50%) to the organoleptic properties of the cookies. The cookies were analysed through sensory analysis and further statistical analysis. The addition of different formulations of durian seed flour did not significantly affect the aroma, taste, aftertaste, and overall liking of the cookies, however, it did significantly affect the texture of the cookies. The formulated cookies made with the addition of durian seed flour had better overall organoleptic attributes especially in the texture attribute. Nevertheless, it is recommended to conduct chemical and rheological analysis for further characterization of the durian seed flour and its effect in the cookies for further studies.

Downloads

Download data is not yet available.

References

Amid, B. T., Mirhosseini, H., & Kostadinović, S. (2012). Chemical Composition and Molecular Structure of Polysaccharide-protein Biopolymer from Durio Zibethinus Seed: Extraction and Purification Process. Chemistry Central Journal, 6(1).

Amin, A. M., & Arshad, R. (2009). Proximate Composition and Pasting Properties of Durian (Durio Zibethinus) Seed Flour. International Journal of Postharvest Technology and Innovation, 1(4), 367-375.

Bier, D. M., Mann, J., Alpers, D. H., Vorster, H. H., & Gibney, M. J. (2014). Nutrition for the primary care provider. Karger.

Hisham, D., J. Mohd, L., Suri, R., Shafit, H., Z., K., & K., S. et al. (2012). Agrowaste: Phytosterol from Durian Seed. International Journal Of Pharmacological And Pharmaceutical Sciences, 6(9).

Ho, L., & Bhat, R. (2015). Exploring the Potential Nutraceutical Values of Durian (Durio Zibethinus L.) – An Exotic Tropical Fruit. Food Chemistry, 168, 80-89.

Hui, Y. H. (2006). Handbook of Food Science, Technology, And Engineering (Vol. 4), pp. 148-36 - 148-39. CRC Press.

Judde, A., Villeneuve, P., & Guillou, L., A. (2003). Antioxidant Effect of Soy Lecithins on Vegetable Oil Stability and Their Synergism with Tocopherols. Journal of the American Oil Chemists' Society, 80(12), 1209-1215.

Ji, Y. S., & Chang, J. P. (2013). Antioxidative Activity of the Durian (Durio Zibethinus) Extract. Korean Journal of Medicinal Crop Science, 21(4), 255-261.

Kalyani Nair, K., Kharb, S., & Thompkinson, K. D. (2010). Inulin Dietary Fiber with Functional and Health Attributes—A Review. Food Reviews International, 26(2), 189-203.

Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices (2nd ed.). Springer.

McRae, M. P. (2017). Dietary Fiber is Beneficial for the Prevention of Cardiovascular Disease: An Umbrella Review of Meta-analyses. Journal of Chiropractic Medicine, 16(4), 289-299.

Meilgaard, M., Civille, G., & Carr, B. T. (2007). Sensory Evaluation Techniques (4th ed.). CRC Press.

Nathanael, R., Efendi, R., & Rahmayuni. (2016). The Addition of Durian Seed Flour (Durio zibethinus Murr) in Making of White Bread. JOM Faperta, 3(2), 1–15.

O’Keefe, S. J. (2018). The Need to Reassess Dietary Fiber Requirements in Healthy and Critically Ill Patients. Gastroenterology Clinics, 47(1), 219-229.

QuÍlez, J., Lorda, P., & Salvadó, J. (2003). Potential uses and benefits of phytosterols in diet: present situation and future directions. Clinical Nutrition, 22(4), 343-351.

Shoaib, M., et al. (2016). Inulin: Properties, Health Benefits and Food Applications. Carbohydrate polymers, 147, 444-454.

Verawati, B., & Yanto, N. (2019). Substitusi Tepung Terigu dengan Tepung Biji Durian pada Biskuit sebagai Makanan Tambahan Balita Underweight [Substitution of Wheat Flour with Durian Seed Flour in Biscuits as a Food Supplement of Under Five Children with Underweight]. Media Gizi Indonesia, 14(1), 106-11.
Published
2020-09-30
How to Cite
Insani, R., & Dhama, A. (2020). Development of Healthier Cookie Product by Utilizing Different Formulations of Durian Seed Flour. Indonesian Journal of Life Sciences, 2(2), 89 - 95. https://doi.org/https://doi.org/10.54250/ijls.v2i2.56
Section
Articles