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...
| الحاوية / القاعدة: | International Journal of Technology |
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| المؤلفون الرئيسيون: | , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Universitas Indonesia
2022-04-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ijtech.eng.ui.ac.id/article/view/5208 |
| الملخص: | 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. |
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| تدمد: | 2086-9614 2087-2100 |