Sensory and Objective Evaluation of Pumpkin Bars using Ground Flaxseed or Sweet Potato Baby Food as Egg Replacers

Uhlman, Jennifer; Schumacher, Julie

doi:10.23953/cloud.ijanhs.151

Cited by 4 publications

(1 citation statement)

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“…The role of the egg was replaced by flaxseed. Flaxseed is capable of forming a gel when mixed with water, the consistency of which is constructed like the consistency of egg (Uhlman and Schumacher, 2014) and have the functional compounds, such as α-linolenic acid (ALA), dietary fiber and lignans (Hall et al, 2006).…”

Section: Nutritional Analysismentioning

confidence: 99%

Nutritional, physical and sensory properties of high protein gluten and egg-free cookies made with resistant starch type 3 Maranta arundinaceae flour and flaxseed

Nugraheni¹,

Sutopo²,

Purwanti³

et al. 2019

Food Res.

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This research was aimed to study on the nutritional, physical and sensory properties of the developed high protein gluten and egg-free cookies made with resistant starch type 3 (RS3) Maranta arundinaceae flour and flaxseed as egg replacer. The research method was done by examining the different cookies formulations based on the amount of RS3 M. arundinaceae flour. Cookies made with wheat flour was used as control. Proximate analysis, resistant starch and dietary fiber analysis were used to evaluate the nutritional properties of the developed cookies while the physical properties were evaluated based on the spread ratio and texture analysis. The outcome of this research had proved that cookies made with 10% RS3 M. arundinaceae flour was highly accepted with an overall acceptance score of 7.56±0.63 from the sensory evaluation. The cookies also had the following nutritional properties: 16.84±0.10% protein content; 18.94±0.09% dietary fiber; and 2.81±0.17% resistant starch levels along with the following physical proerties: 8.34±0.23 spread ratio and 13.67±0.22 texture. The developed cookies will be beneficial to those who are sensitive to gluten and/or eggs.

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Section: Nutritional Analysismentioning

confidence: 99%