QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN

MAHMUDAH, NUR AINI

doi:10.22034/FSCT.21.150.64

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Tarbiat Modares University Press

Journal of food science and technology ( Iran)

Volume 21, Issue 150 (2024) FSCT 2024, 21(150): 64-75 | Back to browse issues page

‎ 10.22034/FSCT.21.150.64

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MAHMUDAH N A. QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN. FSCT 2024; 21 (150) :64-75
URL: http://fsct.modares.ac.ir/article-7-73479-en.html

QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN

NUR AINI MAHMUDAH

State Community College of Putra Sang Fajar Blitar , nur.aini.m@mail.ugm.ac.id

Abstract: (755 Views)

The trend of snacking is accelerating over time, along with the fact that cookies are the most common and most consumed snack in the world. Particularly in children, snacking remarkably accounts for the total daily calorie intake. Mocaf (modified cassava flour) cookies incorporated with chicken meat and carrot puree at various levels [F1 = 0:0 (control), F2 = 12.5%:37.5%, F3 = 25%:25%, F4 = 37.5%:12.5%] were scrutinized for their physical properties, chemical composition, and sensory characteristics. This research used a completely randomized experimental design. These incorporations resulted in a significant lowering value (P<0.05) of fat content, ash, and calorie, whereas the hardness properties and moisture content were recorded to have increasing trend. The protein content and total dietary fiber of cookies which are considered substantially beneficial for health, were increased on treated cookies. The combination of chicken meat and carrot puree was found not to reduce the physical lightness (L*) and children panelists’ preferences by color, aroma, and taste of treated cookies, compared to the control sample. All cookies formulations had good receptivity after sensory evaluation. It is important to maintain a palatable product for the development of nutritious cookies towards children.

Keywords: Cookies, Mocaf flour, Quality, Chicken meat, Carrot, Children

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Article Type: Original Research | Subject: Food Chemistry
Received: 2024/01/18 | Accepted: 2024/04/23 | Published: 2024/06/21

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