Effect of Starch, Lipid, and Protein Components in Flour on the Physical and Mechanical Properties of Indonesian Biji Ketapang Cookies
Corresponding email: asep.nandiyanto@gmail.com
Published at : 01 Apr 2022
Volume : IJtech
Vol 13, No 2 (2022)
DOI : https://doi.org/10.14716/ijtech.v13i2.5208
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
| 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 |
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
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
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).
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.
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