B. Wirjosentono, Tamrin, A. Siregar, D. A. Nasution, Paula Netti Sihombing
{"title":"含豆浆废粉的木薯淀粉与小麦粉混合制饼干的近似特性和物理特性","authors":"B. Wirjosentono, Tamrin, A. Siregar, D. A. Nasution, Paula Netti Sihombing","doi":"10.5220/0009005403390342","DOIUrl":null,"url":null,"abstract":"Blends of cassava starch (CS) and wheat flour (WF) containing soymilk waste powder (SWP) were prepared using gelatinization process for cookies dough, and then baked in the presence of 10% margarine, 1% cane sugar, and 0.1% table salt. It was found that after cookies baking, optimum composition of cookies possesses comparable disintegration time with that of control (fresh wheat flour) was obtained when used weight ratio of CS/WF/SWP = 60/40/20. It was also found that increase fibre and protein as well as other nutrition contents in the cookies dough have been revealed when compared to that of standard cookies using fresh wheat four. DSC analysis of cookies sample containing SWP showed addition of exothermic temperature peak due to decomposition of SWP. SEM micrograph of cookies sample containing SWP showed bigger granules due to aglomeration of SWP covered with CS/WF matrix.","PeriodicalId":20533,"journal":{"name":"Proceedings of the 1st International Conference on Chemical Science and Technology Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Proximate and Physical Characteristics of Cookies Made of Cassava Starch and Wheat Flour Blends Containing Soymilk Waste Powder\",\"authors\":\"B. Wirjosentono, Tamrin, A. Siregar, D. A. Nasution, Paula Netti Sihombing\",\"doi\":\"10.5220/0009005403390342\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Blends of cassava starch (CS) and wheat flour (WF) containing soymilk waste powder (SWP) were prepared using gelatinization process for cookies dough, and then baked in the presence of 10% margarine, 1% cane sugar, and 0.1% table salt. It was found that after cookies baking, optimum composition of cookies possesses comparable disintegration time with that of control (fresh wheat flour) was obtained when used weight ratio of CS/WF/SWP = 60/40/20. It was also found that increase fibre and protein as well as other nutrition contents in the cookies dough have been revealed when compared to that of standard cookies using fresh wheat four. DSC analysis of cookies sample containing SWP showed addition of exothermic temperature peak due to decomposition of SWP. SEM micrograph of cookies sample containing SWP showed bigger granules due to aglomeration of SWP covered with CS/WF matrix.\",\"PeriodicalId\":20533,\"journal\":{\"name\":\"Proceedings of the 1st International Conference on Chemical Science and Technology Innovation\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Proceedings of the 1st International Conference on Chemical Science and Technology Innovation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5220/0009005403390342\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the 1st International Conference on Chemical Science and Technology Innovation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5220/0009005403390342","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Proximate and Physical Characteristics of Cookies Made of Cassava Starch and Wheat Flour Blends Containing Soymilk Waste Powder
Blends of cassava starch (CS) and wheat flour (WF) containing soymilk waste powder (SWP) were prepared using gelatinization process for cookies dough, and then baked in the presence of 10% margarine, 1% cane sugar, and 0.1% table salt. It was found that after cookies baking, optimum composition of cookies possesses comparable disintegration time with that of control (fresh wheat flour) was obtained when used weight ratio of CS/WF/SWP = 60/40/20. It was also found that increase fibre and protein as well as other nutrition contents in the cookies dough have been revealed when compared to that of standard cookies using fresh wheat four. DSC analysis of cookies sample containing SWP showed addition of exothermic temperature peak due to decomposition of SWP. SEM micrograph of cookies sample containing SWP showed bigger granules due to aglomeration of SWP covered with CS/WF matrix.
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