| Issue |
E3S Web Conf.
Volume 332, 2021
International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021)
|
|
|---|---|---|
| Article Number | 01003 | |
| Number of page(s) | 7 | |
| Section | Food Process and Technology | |
| DOI | https://doi.org/10.1051/e3sconf/202133201003 | |
| Published online | 13 December 2021 | |
The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Jl. Dr. T. Mansur No.9, Medan 20222, North Sumatera, Indonesia
* Corresponding author: sentosa.ginting@usu.ac.id
The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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