• International Journal of Technology (IJTech)
  • Vol 13, No 2 (2022)

Effect of Starch, Lipid, and Protein Components in Flour on the Physical and Mechanical Properties of Indonesian Biji Ketapang Cookies

Effect of Starch, Lipid, and Protein Components in Flour on the Physical and Mechanical Properties of Indonesian Biji Ketapang Cookies

Title: Effect of Starch, Lipid, and Protein Components in Flour on the Physical and Mechanical Properties of Indonesian Biji Ketapang Cookies
Asep Bayu Dani Nandiyanto, Risti Ragadhita, A Ana, Belkheir Hammouti

Corresponding email:


Cite this article as:
Nandiyanto, A.B.D., Ragadhita, R., Ana, A., Hammouti, B., 2022. Effect of Starch, Lipid, and Protein Components in Flour on the Physical and Mechanical Properties of Indonesian Biji Ketapang Cookies. International Journal of Technology. Volume 13(2), pp. 432-443

4,583
Downloads
Asep Bayu Dani Nandiyanto Departemen Kimia, Universitas Pendidikan Indonesia, Jl. Dr. Setiabudhi No. 229 Bandung, 40154, Indonesia
Risti Ragadhita Departemen Kimia, Universitas Pendidikan Indonesia, Jl. Dr. Setiabudhi No. 229 Bandung, 40154, Indonesia
A Ana Fakultas Pendidikan Teknik dan Kejuruan, Universitas Pendidikan Indonesia, Jl. Dr. Setiabudhi No. 229 Bandung, 40154, Indonesia
Belkheir Hammouti Laboratory LCAE, Faculty of Sciences, Mohammed Premier University, Oujda 60000, Morocco
Email to Corresponding Author

Abstract
Effect of Starch, Lipid, and Protein Components in Flour on the Physical and Mechanical Properties of Indonesian Biji Ketapang Cookies

The objective of this study was to evaluate the effects of starch, lipid, and protein components in flour on the mechanical properties of Indonesian Biji Ketapang (BK) cookies. Since the type of flour determines the amounts of nutrients, three types of flour (i.e., wheat, rice, and tapioca flour) were used as models. The results showed that the rheological properties of flour, which depend on starch, lipid, and protein components, influenced the spread ratio, making the components homogeneously distributed and controlling the dimensions and pores inside the cookies. Indeed, changes in the dimensions and pores affected the mechanical properties of the cookies (compressive strength and hardness parameters). Cookies made from rice, wheat, and tapioca flours have a pore size (?m)/shore scale of 42/52.57, 23/45.14, and 15/35.71, respectively. In general, the nutrients in the flour had a significant impact on the physical and mechanical properties of cookies. Starch is the main nutrient that influences the physical properties of cookies. Lipid and protein influence the amount of water absorbed, while water molecules can spread the material components in the cookies to make them more homogeneous, allowing cookies to swell with pores and influencing their mechanical properties. Flour with low-protein content led to the creation of cookies with better crispness and hardness. A proposed mechanism in the formation of pores in the cookies during the preparation of BK was presented. The analysis of nutrient components (i.e., starch, lipid, and protein) in the BK is also presented. The results are important in terms of the health benefits of these cookies related to the type of flour used, especially for producing “gluten-free foods.” Thus, the results could offer benefits for product management.

Cookies Quality; Crispness; Rice Flour; Tapioca Flour; Wheat Flour

Introduction

Biji ketapang (BK) cookies are a traditional Indonesian snack food made from flour, sugar, margarine, and egg yolk (Delima, 2013). BK cookies are popular because of their sweet and crunchy taste and hard texture. They are convenient, ready to eat, and have a long shelf life (Nagi et al., 2012). They offer a valuable opportunity for nutritional improvement because they are usually made with enriched additives, such as fat, sugar, and developer ingredients. In addition, cookies are the largest category of snacks worldwide. The rate of dried cookie consumption in Indonesia in 2011–2015 represented 24.22% of the total food consumption. This consumption rate is higher than that of wet cookies (17.78%) (Meilysa, 2018). The creation of highly delicious cookies has been well documented, either using single flours or a mixed composition of flours. Various flours have been reported, including wheat (Loza et al., 2017), legume, sorghum (Okpala and Okoli, 2011), cassava (Yenrina et al., 2020), wheat and plantain, sorghum, and legume (Okpala and Okoli, 2011), mocaf and ketapang seeds (Yenrina et al., 2020), and wheat and cassava (Bala et al., 2015). However, few studies have examined how to control the hardness of cookies.

To make BK with a specific level of crispness, good strategies (especially in the selection of raw materials) are required. Although some reports have presented strategies for controlling crispness (reducing water levels or dehydration processes as well as modification, fortification, the substitution of flour with suitable raw materials and the addition of crunchy ingredients (Cardoso et al., 2019), there is no information on applying these techniques to BK. Understanding BK is important since it has socioeconomic (to understand what people need) and culture and heritage impacts (Ashari et al., 2021; Qotrunnada and Nurani, 2022).

Based on our previous works on controlling the mechanical properties of the food material (i.e., cookies and crackers) (Anggraeni et al., 2020a; Anggraeni et al., 2020b; Anggraeni et al., 2020c; Nandiyanto et al., 2018; Nandiyanto et al., 2020; Triawan et al., 2020), the objective of this study was to evaluate the effects of starch, lipid, and protein components of flour on the mechanical properties of BK. Since the type of flour determines the amount of nutrients, three types of flours were used in this study (i.e., wheat, rice, and tapioca flours). The novelties of this research are (i) understanding phenomena happening during the baking process, including changes in nutrients and physicochemical properties; and (ii) understanding how to adjust the hardness of cookies by controlling the nutrient composition (e.g., protein, carbohydrates, fat, water). The analysis of nutrient components (i.e., starch, lipid, and protein) in BK is presented. The results are important in terms of the health benefits of these cookies relating to the flour used, especially to support people suffering from allergies caused by selected fractions of gluten proteins. In addition, there is a consumer trend for selecting so-called “gluten-free foods.” We found that this type of food can be achieved when producing BK from a specific flour (i.e. tapioca flour). Thus, the results offer product management benefits. Indeed, it is the main duty of engineers to develop products (Kusrini and Kartohardjono, 2019; Suzianti et al., 2015).


Conclusion

    The effects of the starch, lipid, and protein components of flour on the mechanical properties of BK have been investigated. Three types of flours were examined (i.e., wheat, rice, and tapioca flours). The rheological properties of flour affected the spread ratio, causing the components in the cookies to be homogenously distributed and controlling the dimensions of the cookies. Nutrients influence the amount of water absorbed, while water molecules can spread the material components in the cookies, making them more homogeneous, causing the cookies to swell, and influencing their mechanical properties. BK cookies made with low-protein flours have increased hardness, crunchiness, and crispness. This study was limited to testing nutrients based on flour type and thus provides no information on the control of nutrient components, which is reserved for future work.

Acknowledgement

We are grateful to RISTEK BRIN (Penelitian Terapan Unggulan Perguruan Tinggi (PTUPT), as well as Bangdos Program and the World Class University Program in Universitas Pendidikan Indonesia.

References

Anggraeni, S., Abadi, H.Y., Hofifah, S.N., Ragadhita, R., Nandiyanto, A.B.D., 2020a. Demonstration of Making Sago (Metroxylon sagu Rottb.) Crackers with Variations in the Comparison of Sago Flour and Wheat Flour to High School Students. Journal of Engineering Education Transformations, Volume 34, pp. 81–86

Anggraeni, S., Hotimah, A.P., Girsang, G.C.S., Ragadhita, R., Hofifah, S.N., Nandiyanto, A.B.D., 2020b. Teaching the Effect of Flour on Mechanical Properties of Shrimp Shell Crackers ‘Kerupuk’to High School Students. Journal of Engineering Education Transformations, Volume 34, pp. 75–80

Anggraeni, S., Maulida, R., Ragadhita, R., Hofifah, S.N., Nandiyanto, A.B.D., 2020c. Teaching the Effect of Liming Concentration on Mechanical Characteristics of Cowhide Crackers for Senior High School Students. Journal of Engineering Education Transformations, Volume 34, pp. 108–114

Ashari, N., Yogha, S., Lasmanawati, E., 2021. Teaching Preservation of Kemojo Cake (Bolu Kemojo) as a Traditional Cake of the Malay Community of Riau Province. Indonesian Journal of Multidiciplinary Research, Volume 1(2), pp. 229–234

Bala, A., Gul, K., Riar, C. S., 2015. Functional and Sensory Properties of Cookies Prepared from Wheat Flour Supplemented with Cassava and Water Chestnut Flours. Cogent Food and Agriculture, Volume 1(1), pp. 1–7

Bolarinwa, I. F., Lim, P. T., Muhammad, K., 2019. Quality of Gluten-Free Cookies from Germinated Brown Rice Flour. Food Research, Volume 3(3), pp. 199–207

Cardoso, R.V., Fernandes, Â., Gonzaléz-Paramás, A.M., Barros, L., Ferreira, I.C., 2019. Flour Fortification for Nutritional and Health Improvement: A Review. Food Research International, Volume 125, p. 108576.

Chandra, S., Samsher, S., 2013. Assessment of Functional Properties of Different Flours. African Journal of Agricultural Research, Volume 8(38), pp. 4849–4852

Chung, S.Y., Han, S.H., Lee, S.W., Rhee, C., 2012. Effect of Maillard Reaction Products Prepared from Glucose–Glycine Model Systems on Starch Digestibility. Starch?Stärke, Volume 64(8), p. 657.

Delima, D.D., 2013. Pengaruh Substitusi Tepung Biji Ketapang (Terminalia Cattapa L) Terhadap Kualitas Cookies (The Effect of Substitution of Ketapang Seed Flour (Terminalia Cattapa L) on the Quality of Cookies). Food Science and Culinary Education Journal, Volume 2(2), pp. 9–15

Dhaneswara, D., Verdiyanto, R.N., Syahrial, A.Z., 2017. The Mechanical Properties of Al2O3-Reinforced Aluminum A356 with Grain Refiner Al-5Ti-1B Fabricated using the Stir Casting Method. International Journal of Technology, Volume 8(8), pp. 1489–1497

HadiNezhad, M., Butler, F., 2009. Effect of Flour Type and Dough Rheological Properties on Cookie Spread Measured Dynamically During Baking. Journal of Cereal Science, Volume 49(2), pp. 178–183

Jacob, J., Leelavathi, K., 2007. Effect of Fat-Type on Cookie Dough and Cookie Quality. Journal of Food Engineering, Volume 79(1), pp. 299–305

Li, C., Dhital, S., Gilbert, R.G., Gidley, M. J., 2020. High-Amylose Wheat Starch: Structural Basis for Water Absorption and Pasting Properties. Carbohydrate Polymers, Volume 245, p. 116557.

Kusrini, E., Kartohardjono, S., 2019. Revolutions in Chemical Engineering through the Development of Materials Science and Product Design for Sustainable Energy and Future Applications. International Journal of Technology, Volume 10(3), pp. 438–442

Loza, A., Quispe, M., Villanueva, J., P Peláez, P., 2017. Development of Functional Cookies with Wheat Flour, Banana Flour (Musa Paradisiaca), Sesame Seeds (Sesamum Indicum) and Storage Stability. Scientia Agropecuaria, Volume 8(4), pp. 315–325

Maryanti, R., Hufad, A., Tukimin, S., Nandiyanto, A.B.D., Manullang, T.I.B., 2020. The Importance of Teaching Viscosity Using Experimental Demonstration from Daily Products on Learning Process Especially for Students with Special Needs. Journal of Engineering Science and Technology, Volume 15, pp. 19–29

Miller, R.A., Hoseney, R.C., Morris, C.F., 1997. Effect of Formula Water Content on the Spread of Sugar?Snap Cookies. Cereal Chemistry, Volume 74(5), pp. 669–671

Montes, S.D.S., Rodrigues, L.M., Cardoso, R.D.C.V., Camilloto, G.P., Cruz, R.S., 2015. Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties. Ciência e Agrotecnologia, Volume 39, pp. 514–522

Nagi, H.P.S., Kaur, J., Dar, B.N., Sharma, S., 2012. Effect of Storage Period and Packaging on the Shelf-Life of Cereal Bran Incorporated Biscuits. American Journal of Food Technology, Volume 7, pp. 301–310

Nandiyanto, A.B.D., Andika, R., Aziz, M., Riza, L.S., 2018. Working Volume and Milling Time on the Product Size/Morphology, Product Yield, and Electricity Consumption in the Ball-Milling Process of Organic Material. Indonesian Journal of Science and Technology, Volume 3(2), pp. 82–94

Nandiyanto, A.B.D., Fiandini, M., Ragadhita, R., Sukmafitri, A., Salam, H., Triawan, F., 2020. Mechanical and Biodegradation Properties of Cornstarch-Based Bioplastic Material. Materials Physics and Mechanics, Volume 44(3), pp. 380–391

Nandiyanto, A.B.D., Hofifah, S.N., Girsang, G.C.S., Putri, S.R., Budiman, B.A., Triawan, F., Al-Obaidi, A.S.M., 2021. The Effects of Rice Husk Particles Size as A Reinforcement Component on Resin-Based Brake Pad Performance: From Literature Review on the Use of Agricultural Waste as A Reinforcement Material, Chemical Polymerization Reaction of Epoxy Resin, to Experiments. Automotive Experiences, Volume 4(2), pp. 68–82

Nandiyanto, A.B.D., Oktiani, R., Ragadhita, R., 2019a. How to Read and Interpret FTIR Spectroscope of Organic Material. Indonesian Journal of Science and Technology, Volume 4(1), pp. 97–118

Nandiyanto, A.B.D., Triawan, F., Firly, R., Abdullah, A.G., Aono, Y., Inaba, K., Kishimoto, K., 2019b. Identification of Micro-Mechanical Characteristics of Monoclinic Tungsten Trioxide Microparticles by Nanoindentation Technique. Materials Physics and Mechanics, Volume 42(3), pp. 323–329

Okpala, L.C., Okoli, E.C., 2011. Nutritional Evaluation of Cookies Produced from Pigeon Pea, Cocoyam and Sorghum Flour Blends. African Journal of Biotechnology, Volume 10(3), pp. 433–438

Panghal, A., Chhikara, N., Khatkar, B.S., 2018. Effect of Processing Parameters and Principal Ingredients on Quality of Sugar Snap Cookies: A Response Surface Approach. Journal of Food Science and Technology, Volume 55(8), pp. 3127–3134

Qotrunnada, Q., Nurani, A.S., 2022. Teenagers Knowledge about Traditional West Java Cakes. ASEAN Journal of Community Service and Education, Volume 1(1), pp.1–6

Ramesh, R., Shakila, R.J., Sivaraman, B., Ganesan, P., Velayutham, P., 2018. Optimization of the Gelatinization Conditions to Improve the Expansion and Crispiness of Fish Crackers using RSM. LWT-Food Science and Technology, Volume 89, pp. 248–254

Singh, S., Gamlath, S., Wakeling, L., 2007. Nutritional Aspects of Food Extrusion: A Review. International Journal of Food Science and Technology, Volume 42(8), pp. 916–929

Suzianti, A., Rengkung, S., Nurtjahyo, B., Al Rasyid, H., 2015. An Analysis of Cognitive?Based Design of Yogurt Product Packaging. International Journal of Technology, Volume 6(4), pp. 659–669

Triawan, F., Nandiyanto, A.B.D., Suryani, I.O., Fiandini, M., Budiman, B.A., 2020. The Influence of Turmeric Microparticles Amount on the Mechanical and Biodegradation Properties of Cornstarch-based Bioplastic Material: From Bioplastic Literature Review to Experiments. Materials Physics and Mechanics, Volume 46(1), pp. 99–114

Tarasevi?ien?, Ž., ?echovi?ien?, I., Jukni?t?, K., Šlepetien?, A., Paulauskien?, A., 2020. Qualitative Properties of Cookies Enriched with Berries Pomace. Food Science and Technology, Volume 41(2), pp. 474–481

Wang, S., Li, C., Copeland, L., Niu, Q., Wang, S., 2015. Starch Retrogradation: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety, Volume 14(5), pp. 568–585

Yenrina, R., Anggraini, T., Kadri, A., 2020. Nutritional Value of Cookies Made From the Mixture of Mocaf Flour (Modified Cassava Flour) and Ketapang Seeds (Terminalia catappa L.). Asian Journal of Applied Research for Community Development and Empowerment, Volume 4(1), pp. 44–52

Yolanda, Y.D., Nandiyanto, A.B.D., 2021. How to Read and Calculate Diameter Size from Electron Microscopy Images. ASEAN Journal of Science and Engineering Education, Volume 2(1), pp. 11–36