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Sensory Evaluation of Nastar Cookies with Addition of Peanut (Arachis Hypogaea L.) and Mung Bean Flour Substitution (Vigna Radiata L.) as High Vegetable Protein Snack
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| Author:
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PUTU CANDRIASIH, WERRY ASLINDA, FITRIYANI, ADHYANTI, BOHARI
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| Abstract:
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Peanuts (Arachis hypogaea L) and mung beans (Vigna radiate L) are the agribusiness commodity with high economic value as well as a source of vegetable protein that is often consumed by Indonesians. Peanuts and mung beans can be used as flour, which can be made into various cake preparations such as snacks and cookies. This study aims to determine the sensory acceptability of nastar cookies with the addition of peanuts and mung beans flour substitution as high vegetable protein snacks. This is a quantitative descriptive study using hedonic quality sensory evaluation to assess the acceptance level, including color, aroma, texture, and taste with 40 panelists. Nastar cookies were made in 3 formulas with different percentages of mung bean flour substitution, were Formula 1 (50%), Formula 2 (75%), and Formula 3 (100%). The result showed that according to sensory evaluation, the most favored sensory level belonged to nastar cookies Formula 1, with a score of aroma about 82.5%, the taste about 77.5%, and the texture about 60%, except the most favored color, was Formula 2, about 67.50%. It can be concluded that Formula 1, nastar cookies with 50% of mung bean flour substitution, meet the sensory acceptability of all parameters, including color, aroma, taste, and texture.
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| Keyword:
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Sensory evaluation, acceptability, nastar cookies, peanuts (Arachis hypogaea L), mung beans (Vigna radiate L)
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2021.13.01.332
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| Download:
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