Analysis of Acceptability, Proximate Composition, and Dietary Fiber Content of Cookies Made with Sorghum Flour (Sorghum bicolor L.) and Winged Bean Seed Flour (Psophocarpus tetragonolobus L.) Substitution.
DOI:
https://doi.org/10.56303/jian.v1i2.1586Keywords:
Cookies, Dietary Fiber, Flour Substitution, Sorghum, Winged BeanAbstract
The high consumption of wheat flour has increased wheat import dependency. In addition, wheat contains gluten, which may trigger digestive disorders in susceptible individuals. Sorghum (Sorghum bicolor L.) and winged bean seed (Psophocarpus tetragonolobus L.) flours, which are rich in protein and dietary fiber and naturally gluten-free, have the potential to be used as alternative ingredients in cookie production. This study aimed to evaluate the organoleptic properties, determine the best formulation, and analyze the proximate composition and dietary fiber content of cookies substituted with sorghum flour and winged bean seed flour. This experimental study employed a Completely Randomized Design (CRD) consisting of five formulations. Organoleptic evaluation was conducted by 30 untrained panelists. Organoleptic data were analyzed using the Kruskal–Wallis and Mann–Whitney tests, while proximate composition and dietary fiber data were analyzed using One-Way ANOVA followed by Duncan's Multiple Range Test (DMRT). The results showed that only the texture parameter differed significantly among the formulations, whereas color, aroma, and taste showed no significant differences. Formulation F3 (50% sorghum flour and 30% winged bean seed flour) was selected as the best formulation based on the highest overall organoleptic score. The proximate composition of F3 consisted of 2.60% moisture, 2.16% ash, 15.76% protein, 35.83% fat, and 46.35% carbohydrates, with a dietary fiber content of 12.34%. The substitution significantly increased the dietary fiber content but did not significantly affect the proximate composition. In conclusion, the substitution of sorghum flour and winged bean seed flour improved the dietary fiber content of cookies while maintaining acceptable sensory characteristics, with a significant effect observed only on texture.
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