Rice Flour Cookie Fortified with Colorant from Ivy Gourd Fruit

Abstract

The objective of this research was to investigate the effects of wheat flour substituted with rice flour at 50%, 70%, 80% and 100% by weight for producing cookies. Then the cookies were evaluated sensory test using 40 consumers to select the optimal formula for product development that fortified with colorant from Ivy Gourd fruit replacing of liquid component (milk) at four levels (25%, 50%, 75% and 100% by volume). The result found that the substitution level of 70% rice flour in cookie corresponding with the highest preference of consumers test. Finally, the product development of cookies was fortified with four different levels of colorant from Ivy Gourd fruit found that the more value of redness (a*), yellowness (b*) and lycopene content it appeared, the more amount of Ivy Gourd fruit juice it is added. The 40 consumers had higher preferred with taste and overall acceptability of cookie with 50% of Ivy gourd fruit juice than others. The chemical analysis of this cookie showed the content of moisture, lipid, protein, fiber,
ash and carbohydrate were 7.36, 25.79, 1.67, 0.28, 1.38 and 66.46% respectively.