Mutu dan potensi kukis sebagai pangan fungsional dengan substitusi tepung pisang modifikasi

Abstract

Spontaneous fermentation followed with autoclaving cooking can increase resistant starch (RS) content in uli banana flour from 6,17% (db) to 9,19%(db). The objective of this study is to obtain appropriate substitution of modified banana flour (MBF) in cookies processing and analyze the effect of substitution the wheat flour with MBF on sensory characteristics and resistant starch content in cookies. The substitutions percentage of modified banana flour were varied as follows 60%, 80% and 100% of total flour used in cookies formula. The results showed that water activity (aw), crispness and cohesiveness among 3 formulations substitued with MBF were not significantly different (p>0,05). The cookies’ colour measured with chromameter instrument were affected by the amount of MBF, where the higher percentage of MBF substitution used had resulted in the darker color of cookies. MBF substitution also affected the panelist preference significantly. Higher percentage of MBF used in the cookies would received lower score for quality parameters especially flavour. The results were confirmed by ranking analysis showed that the cookies made of 60% MBF substitution was the most preferable product (1,54), followed by cookies with 80% MBF substitution (2,05) and 100% MBF substitution (2,41). RS content in cookies with 60% MBF (3,68%) was three times higher than control cookies (1,02%). The present results suggested that modified banana flour (MBF) have good potency for developing cookies product rich in dietary fiber and RS compared with control cookies.