Effects of Nutmeg and Coconut Milk Powder on Wheat-Rice Cookies
Keywords:
cookies, Khai-Mod-Rin Rice, natural colorant, nutmeg, coconut milk powderAbstract
This study aimed to investigate the quality of wheat-rice cookies with the addition of natural colorants, Nutmeg, and coconut milk powder (CMP). In the experiment of evaluating the impact of natural colorants on cookie quality, the Khai-mod-rin rice-wheat cookie recipe was used as the control. The addition of natural colorants did not significantly affect cookie color or sensory evaluations (P>0.05). Therefore, the control formula was chosen for studying the effects of nutmeg addition. Nutmeg addition decreased L* and b* values while increasing a* values. Cookies with 4% nutmeg had a significantly higher spreading ratio (P<0.05), but the % baking loss was similar across treatments. Sensory evaluations indicated similar acceptance scores for cookie color. Acceptance scores for odor, taste, texture, and overall quality were higher for cookies containing 2% and 3% nutmeg, with no significant difference in overall acceptability between these two treatments. Therefore, the 2% nutmeg cookie formula was chosen for studying the effects of CMP addition. CMP was supplemented at four levels: 0%, 15%, 30%, and 45% (w/w as margarine substitution). Results showed that increasing CMP levels tended to decrease L* values and increase a* values. The spreading ratio decreased with higher CMP levels, and the % baking loss was lowest in the 45% CMP cookies. Sensory evaluation scores showed that cookies with 30% CMP had the highest scores average liking scores for color, odor, taste, texture and overall acceptance being 7.50, 7.30, 7.13, 7.13, and 7.60 respectively. The Nutmeg-CMP wheat-rice cookies had a moisture content that conformed to the Community Product Standard 118/2003 guidelines. In conclusion, this study shows that nutmeg and CMP can be effectively applied to produce an acceptable product: the Nutmeg-CMP wheat-rice cookie.
References
Akesowan, A. 2002. Effect of reducing levels of sugar content on quality characteristics of reduced-calorie cake and cookie made with konjac flour, sorbitol, and polydextrose. Food 32(4): 291-299. (in Thai)
Alyaqoubi, S., Abdullah, A., Samudi, M., Abdullah, N., Addai, R.Z. and Musa, H.K. 2015. Study of antioxidant activity and physicochemical properties of coconut milk (Pati santan) in Malaysia. Journal of Chemical and Pharmaceutical Research 7(4): 967-973.
Anprung, P. 2008. Principle of sensory evaluation of food (2nd ed). Chulalongkorn University Printing House, Bangkok. (in Thai)
AOAC. 2000. Official methods of analysis of AOAC international (17thed). Maryland.
A-sa, K., Jittanit, W. and Charoensiddhi, S. 2023. Processing of coconut milk powder using spray drying technique and Carboxymethylcellulose produced from coconut residuce, pp. 681-689. In The Proceeding of 61st Kasetsart University Annual Conference Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment. Kasetsart University. (in Thai)
Assa, J.A., Widjanarko, S.B., Kusnadi, J. and Berhimpon, S. 2014. Antioxidant potential of flesh, seed and mac of nutmeg (Myristica fragrans Houtt.). International Journal of ChemTech Research 6(4): 2460-2468.
Bolarinwa, I.F., Lim, P.T. and Muhammad, K. 2019. Quality of gluten-free cookies from germinated brown rice flour. Food Research 3(3): 199-207.
Chalermsaen, P. and Kitnok, A. 2016. Research Report on Drying of rice noodle (Khanom jeen). Rajabhat Maha Sarakham University. (in Thai)
Charoenphun, N. and Kwanhian, W. 2019. Production of gluten free cookies supplemented with durian rind flour. Science and Technology RMUTT Journal 9(2): 23-38. (in Thai)
Chooklin, S., Purintrapibal, P. and Maudsri, T. 2019. Research Report on Optimum production of snack food from indigenous brown rice flour of southern of Thailand with twin screw extruder. Rajamangala University of Technology Srivijaya. (in Thai)
Chuajedton, J. and Purinthrapibal, P. 2017. Research Report on Local rice cookie. Faculty of Agro-Industry, Rajamangala University of Technology Srivijaya. (in Thai)
Farheena I., Avanish, K. and Uzma, A. 2015. Development and quality evaluation of cookies fortified with date paste (Phoenix dactylifera L). International Journal of Science, Engineering and Technology 3(4): 975-978.
Fathonah, S., Rosidah, Setyaningsih, D.N., Paremita, O., Istighfarin, N. and Litazkiyati. 2018. The sensory Quality and Acceptability of pumpkin in flour cookies, pp.439-445. In Proceeding of the 7th Engineering International Conference on Education, Concept and Application of Green Technology. Universitas Negeri Semarang.
Gupa, S.S., Sood, M., Gupta, N., Bandral, J.D. and Langeh, L. 2022. Food browning, its type and controlling measure: A review. Chemical Science Review and Letters 11(41): 29-45.
Hye, K., Hyeon, Y., Hyesook, L. and Seung-Taik, L. 2001. Replacement of shortening in yellow layer cakes by corn dextrins. Cereal Chem 78(3): 267-271.
Inyang, U.E., Effiong, C.E. and Edima-Nyah, A.P. 2018. Physical properties, nutritional composition and sensory evaluation of cookies prepared from rice, unripe banana and sprouted soybean flour blends. International Journal of Food Science and Biotechnology 3(2): 70-76.
Jindamung, Y. and Thipbharos, P. 2012. Stability of Anthocyanin from red Roselle (Hibiscus sabdariffa Linn.) residue in the sweet sticky rice. Suthiparithat Journal 26(80): 129-146. (in Thai)
Karunasiri, A.N., Gunawardane, M., Senanayake, C. M., Jayathilaka, N. and Seneviratne, K.N. 2020. Antioxidant and nutritional properties of domestic and commercial coconut milk preparation. International Journal of Food Science 2020(4): 1-9.
Kulkarni, S.W., Sakhale, B.K., Pawar, V.D., Miniyar, U. G. and Patil, B.M. 2010. Studies on sensory quality of cookies enriched with mushroom powder. Food Science Research Journal 1(2): 90-93.
Madhusankha, G.D.M.P., Thilakaratha, L.T. and Navaratne, S.B. 2018. Analysis of Curcumin content in Sri Lankan and Indian Turmeric rhizomes and investigating its impact on the colour. International Journal of Food Science and Nutrition 3(4): 3-5.
Manasa, P.L., Kamble, A.D. and Chilakamarthi, U. 2023. Various extraction techniques of Cucumin-A comprehensive review. American Chemical Society 8: 34868-34878.
Memedi, B. 2023. Comparative studies of influence of palm oil on activity of xanthine oxidase and free radicals in liver and blood: Diabetes and metabolic syndrome. Electronic Journal of General Medicine 20(6): em551.
MGRonline. 2024. Biscuit market expected to grow by 10% to billion, URC Shows off its No.1 from, invents 500 million to enter the market. MGRonline. Available Source: https://mgronline.com/business/detail/9670000004120, January 15, 2024. (in Thai)
Nooake, S., Posiri, W., Saeton, S., Ratanasammicng, R., Panitcmkil, R., Boonyanupong, U., Preecha, R., Sengzim, P. and Rammanee, Y. 2009. Khai Mod Rin (NSRC95001-1-3) Local rice for Muang Nakhon. Available Source: https://tarr.arda.or.th/preview/item/3t_CqaoVFTAOQFCkbd60_, January 15, 2024. (in Thai)
Nur, A., Fiskia, E., Rahman, I. and Sapsuha, Y. 2023. Gastroprotective activity of nutmeg flesh extract (Myristica fragrans Houtt.) on acetosal-induced white rat. Azerbaijan Medical Journal 63(2): 7359-7365.
Panghal, A., Chhikara, N. and Khatkar, B.S. 2018. Effect of processing parameters and principal ingredients on quality of sugar snap cookies: A response surface approach. Journal of Food Science 55(8): 3127-3134.
Phungamngoen, C., Choosuk, N. and Suwan, T. 2009. Effect of thermal processing on the color of coconut milk. KKU Research Journal 14(9): 861-870. (in Thai)
Phuttarakmongkol, S., Hemkhot, S., Phungamngoen, C. and Kittipongpittaya, K. 2008. Effect of fat content and sterilizing temperature on the color of coconut milk. The Journal of KMUTNB 18(1): 80-88. (in Thai)
Renzo, A., Tedjakusuma, F. and Surya, R. 2022. Cookies product development with the addition of turmeric extract, pp.1-6. In The 6th International Conference on Eco Engineering Development. Institute of Physics Publishing Ltd., BINUS University.
Saric, B.M., Nedeljkovic, N.M., Simurina, O.D., Pestoric, M.V., Kos, J.J., Mandic, A.I., Sakac, M.B., Saric, L.C., Psodorov, D.B., Misan, A. C. 2014. The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace. Food and Feed Research 41(1): 39-46.
Sedlacek, T. and Svec, I. 2003. Water absorption of food wheat flour-comparison of direct and indirect methods. Croation Journal of Food Science and Technology 15(2): 163-172.
Sipahelut. G.S., Kastanja, Y.A. and Patty, Z. 2020. Antioxidant activity of nutmeg fruit flesh-derived essential oil obtained through multiple drying methods. EurAsian Journal of BioSciences 14: 21-26.
Sresatan, P., Dhamvithee, P., Nualkaekul, S., Hudthagosol, C. and Sanporkha, P. 2024. Optimization of rice flour, corn starch and modified tapioca starch to produce gluten free cookie. Natural and Life Science Communications. Available Source: https://cmuj.cmu.ac.th/nisc/journal/article/1051, November 27, 2024.
Tang, D.S. 2019. The usage of Anthocyanin in extracted from Roselle Calyx in carbonated Roselle juice. Journal of Home Economic Technology 1(2): 18-26. (in Thai)
Tanongkankit, Y. and Poonnoi, P. 2014. Research Report on Production of Natural food colorant from gac aril. Maejo University. (in Thai)
Thai Industrial Standards Institute. 2003. Guidelines of Thai community standard product (No.118/2003) Title: Cookie. Ministry of Industry Institute, Bangkok. (in Thai)
Thai Industrial Standards Institute. 2005. Guidelines of Thai community standard product (No.1058/ 2005) Title: Dried nutmeg seasoning. Ministry of Industry Institute, Bangkok. (in Thai)
Thammapat, P., Saenmahachai, W., Boryai, S. and Ponkham, K. 2021. Effects of far-infrared and hot air drying methods on physical chemical and antioxidant properties of Turmeric (Curcuma longa L.). Prawarun Agricultural Journal 18(2): 8-15. (in Thai)
Thongnok, S. 2024. Effects of Sungyod rice flour and maltodextrin on quality of cookies. Rajamangala University of Technology Srivijaya Research Journal 16(1): 243-254. (in Thai)
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Recent Science and Technology
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The content and information in the article published in Journal of Rajamangala University of Technology Srivijaya It is the opinion and responsibility of the author of the article. The editorial journals do not need to agree. Or share any responsibility.
