The Study of Toddy Palm Pulp Supplementation and Pineapple Core as Fat Replacer in Cookie
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Abstract
The objective of this research was to develop a healthy cookie product by replacing fat with pineapple cores and supplementing Toddy palm pulp with high carotenoid content. The study of fat replacement with pineapple cores in cookie products used pineapple cores at 10, 20, 30, 40 and 50% by weight of butter. The results showed that increase in the amount of pineapple cores resulted in a lower spread ratio of cookies compared to control. The consumer acceptance test using the 9-point hedonic scale found that consumers accepted pineapple cores in cookies at 20 %. Additionally, the study of the appropriate amount of Toddy palm pulp supplement in cookie production at 10, 20, 30, 40 and 50% of the total starch weight was implemented. The results showed that when the amount of Toddy palm pulp content increased, the lightness (L *) of cookies decreased and redness (a *) and yellowness (b *) increased. It was also found that the spread ratio, hardness and crispness of cookies decreased as Toddy palm pulp increased. This may be due to the reduction of wheat flour content and the moisture content of Toddy palm pulp. Cookie with 10% Toddy palm pulp was received the highest acceptance score. Using pineapple cores as a fat replacer and supplementing Toddy palm pulp in cookies could reduce production costs by 15.92%and increase the nutritional value to cookies.
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