PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

 

e-ISSN 2231-8542
ISSN 1511-3701

Home / Regular Issue / JTAS Vol. 41 (3) Aug. 2018 / JTAS-S0031-2018

 

Sensory and Chemical Characteristics of Bar Cookies Made from Mung Bean Flour and Ripe Plantain var Raja as Emergency Food

Nurhayati, Maryanto and Larasati Gandaningarum

Pertanika Journal of Tropical Agricultural Science, Volume 41, Issue 3, August 2018

Keywords: Bar cookies, emergency food, mung bean flour, plantain

Published on: 30 Aug 2018

Bar cookies are generally consumed as snacks. This product is considered as emergency food that is easy to consume, provides sufficient calories and adequate nutrients. This study evaluates the quality of bar cookies based on their sensory and chemical characteristics. The cookies made from mung bean flour and ripe plantain var. Raja. There were four ratios of formulation i.e. 10 % mung bean flour with 90 % ripe plantain puree (P1), 20 % mung bean flour with 80 ripe plantain puree (P2), 30% mung bean flour with 70 % ripe plantain puree (P3) and 40 % mung bean flour with 60 % ripe plantain puree (P4). The cookie bars were evaluated based on their sensory attributes by using preference test. Chemical characteristics were based on the proximate analysis (water, ash, protein, lipid and carbohydrate content). The preferred formula of the bar cookies was 20 % mung bean flour with 80 ripe plantain puree (P2). Sensory characteristics of the preferred bar cookies were 3.29 colour; 2.93 aroma; 3.39 flavour; 2.89 texture; and 3.29 overall with the scale dislike (1) to like (5). Chemical characteristics of preferred bar cookies (P2) were 36.53 % water, 2.60 % db ash, 10.86 % db fat, 11.69 % db protein, 36.06 % db carbohydrate. The proximate composition for formulation of the bar cookies is significant.

ISSN 1511-3701

e-ISSN 2231-8542

Article ID

JTAS-S0031-2018

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