The characteristics of cookies from sorghum flour and almond flour with variations in the type of fat

Abstract

The substitution of wheat flour with almond flour and addition of vegetables fat can influence the final properties of cookies, enhance the taste, and eliminate skim milk use which produce lactose-free cookies. This study aims to determine the effect of different ratio of sorghum flour to almond flour and addition of various type of fat to the physical and chemical properties of cookies. This research used a factorial randomized block template (RBD) with study factors ratio of sorghum flour to almond flour (1:1, 2:1, and 3:1) and the form of fat added (margarine, VCO, and a mixture of margarine and VCO (1:1 w / w)). The findings showed that the ratio of sorghum flour and almond flour had a major effect on the ash, fat, dissolved protein, and reducing sugar content. Type of fat had a major impact on the ash, fat, and reducing sugar content. The best treatment in this study showed in a ratio of sorghum flour and almond flour of 1:1 using margarine with water content 3.08%, ash content 0.82%, fat content 36.65%, dissolved protein content of 1.27%, decreasing sugar content of 0.56%, and loaf volume of 92.04%.

Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies

“…These results are consistent with those of Nurani and Yuwono [ 36 ], who stated that the greater the amount of margarine added to taro cookies, the higher the water content. According to Sustriawan et al [ 20 ] the difference in water content between margarine and butter accounts for the water content of bread with the addition of 16% VCO.…”

“…The use of margarine, which is mineralised during the manufacturing process, prevents excessive heat. Sustriawan et al [ 20 ] showed that cookies made with margarine had higher ash content (0.67%) than cookies made using a mixture of margarine and VCO (0.40%) or cookies made with VCO alone (0.26%). This is also supported by the results of [ 37 ], who showed that biscuits made with margarine had a higher absorption rate of 1.46–1.62%, compared with biscuits made without margarine, which had a lower absorption rate of 1.23–1.41%.…”

“…Overall, cookies containing VCO (C3 and C4) had the highest fat content (17.3% and 17.8%, respectively), as the fat content of VCO is 100% (due to water content below 1%); in contrast, margarine is only 81% fat [ 21 ]. In addition, the fat content of sorghum cookies made with crystalline sugar has been shown to be higher than that of cookies made with granulated sugar, as crystalline coconut sugar contains 10% fat, while granulated sugar lacks fat altogether [ 15 ].…”

“…Several sweeteners can be used in the production of cookies, including coconut, palm, and granulated sugars [ 14 ]. Different types of sugar have differing effects on the colour of both outer and inner sections of cookies, as well as on flavour, aroma, and texture [ 15 ]. Coconut sugar has a lower GI, which is 35, and a calorie content of 368 kcal, compared with granulated sugar (GI of 58 and calorie content of 400; [ 16 ]).…”

“…Fat (commonly margarine) is added to achieve a soft texture in cookies [ 19 , 20 ]. Virgin coconut oil (VCO) can also be used as a fat source, with a texture and flavour similar to that of margarine [ 21 ].…”