Development of Gluten-Free Cookies Products from Coconut Flour Mixed with Banana Flour
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Abstract
The objectives of this research are 1) to investigate the amount of banana flour mixed with coconut flour in gluten-free cookie recipes, 2) to investigate the appropriate isomalt content as a sugar substitute in cookies made from coconut flour and banana flour, and 3) to investigate the nutritional value of cookies made from coconut flour and banana flour. Evaluated based on preference testing by sensory panelist. The study found that a proportion of 20% banana flour is suitable to replace coconut flour in coconut flour cookie recipes to improve the texture (aftertaste) of the cookies and make them easier to eat. The use of isomalt as a 20% sugar substitute is suitable for cookies made with coconut flour mixed with banana flour. Coconut flour cookies with banana flour using isomalt in larger amounts as a sugar substitute cause the dough of the cookies to be weaker, the size of the pieces to be wider and thinner, and the color to be lighter. The color values L* (lightness) 65.86±1.42 a* (red) 9.47 ± 0.87 and b* (yellow) 24.83±0.50. The water activity value (Aw) was 0.28, which tends to decrease compared to sugar-based recipes of 0.35. The nutritional value of cookies made from coconut flour mixed with banana flour and using isomalt as a substitute for 20% sugar provides a total energy of 5.58 kcal/g. The ash content was 2.72%, fat content was 38.18%, moisture content was 2.96%, protein content was 6.65%, and carbohydrate content was 49.49%, which has a similar nutritional value to the basic coconut flour cookies.
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