The Effect of Modified Kepok Banana (Musa acuminata × balbisiana) Starch Substitution on the Fat, Dietary Fiber, and Resistant Starch Content of Product Cookies †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Types and Research Design
2.2. Time and Place of Research
2.3. Tools and Materials
2.4. Research Stages
2.4.1. Process for Making Modified Kepok Banana Starch
2.4.2. Process of Making Cookies
2.4.3. Testing
2.5. Statistical Analysis
3. Result and Discussion
3.1. Fat Content
3.2. Dietary Fiber
3.3. Resistant Starch
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Materials | Composition (Grams) | |||
---|---|---|---|---|
P0 | P1 | P2 | P3 | |
flour | 100 | 75 | 50 | 25 |
modified Kepok banana starch | 0 | 25 | 50 | 75 |
tapioca flour | 5 | 5 | 5 | 5 |
sugar | 40 | 40 | 40 | 40 |
skimmed milk | 10 | 10 | 10 | 10 |
egg | 20 | 20 | 20 | 20 |
baking powder | 1 | 1 | 1 | 1 |
salt | 0.5 | 0.5 | 0.5 | 0.5 |
margarine | 45 | 45 | 45 | 45 |
total | 221.5 | 221.5 | 221.5 | 221.5 |
Treatment | Fat Content | p Value |
---|---|---|
P0 (0%) | 17.06 ± 0.52 a | 0.000 |
P1 (25%) | 18.11 ± 0.50 b | |
P2 (50%) | 19.19 ± 0.14 c | |
P3 (75%) | 19.63 ± 0.21 c |
Treatment | Dietary Fiber Content | p Value |
---|---|---|
P0 (0%) | 9.75 ± 0.10 a | 0.003 |
P1 (25%) | 11.83 ± 0.58 ab | |
P2 (50%) | 13.48 ± 0.45 ab | |
P3 (75%) | 14.30 ± 0.04 b |
Treatment | Resistant Starch Content | p Value |
---|---|---|
P0 (0%) | 8.12 ± 0.48 a | 0.000 |
P1 (25%) | 9.76 ± 0.66 b | |
P2 (50%) | 10.88 ± 0.55 c | |
P3 (75%) | 11.84 ± 0.36 d |
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Azizah, N.; Sofyan, A. The Effect of Modified Kepok Banana (Musa acuminata × balbisiana) Starch Substitution on the Fat, Dietary Fiber, and Resistant Starch Content of Product Cookies. Eng. Proc. 2024, 63, 7. https://doi.org/10.3390/engproc2024063007
Azizah N, Sofyan A. The Effect of Modified Kepok Banana (Musa acuminata × balbisiana) Starch Substitution on the Fat, Dietary Fiber, and Resistant Starch Content of Product Cookies. Engineering Proceedings. 2024; 63(1):7. https://doi.org/10.3390/engproc2024063007
Chicago/Turabian StyleAzizah, Nain, and Aan Sofyan. 2024. "The Effect of Modified Kepok Banana (Musa acuminata × balbisiana) Starch Substitution on the Fat, Dietary Fiber, and Resistant Starch Content of Product Cookies" Engineering Proceedings 63, no. 1: 7. https://doi.org/10.3390/engproc2024063007