Development of functional cookie from kenaf (Hibiscus cannabinus l.) seed meal
Kenaf seed (Hibiscus cannabinus L.) is one of the potential and excellent food ingredients of kenaf processing by-products. This study aims to develop functional cookies by incorporating 0% (control), 15%, 20%, 25%, and 30% of kenaf seed meal flour (KSMF). The physicochemical quality of kenaf seed m...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Jambi University
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116787/ http://psasir.upm.edu.my/id/eprint/116787/1/116787.pdf |
| _version_ | 1848867091701039104 |
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| author | Ngah, Choy Mun Nevara, Gita Addelia Karim, Roselina |
| author_facet | Ngah, Choy Mun Nevara, Gita Addelia Karim, Roselina |
| author_sort | Ngah, Choy Mun |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Kenaf seed (Hibiscus cannabinus L.) is one of the potential and excellent food ingredients of kenaf processing by-products. This study aims to develop functional cookies by incorporating 0% (control), 15%, 20%, 25%, and 30% of kenaf seed meal flour (KSMF). The physicochemical quality of kenaf seed meal cookies (KSMC) revealed that KSMC had higher ash, protein and fat content but lower moisture and carbohydrate content than the control. In terms of texture and colour, the hardness and colour values of the KSMC increased and decreased with increasing levels of KSMF, respectively. Sensory scores on acceptability using hedonic test depicted that KSMF addition had no effect on the overall acceptability score of all the cookies. The finding of this study suggested that 30% of KSMF is suitable for use in the development of functional cookies with improved nutritional quality while maintaining the sensory acceptability of the cookies. |
| first_indexed | 2025-11-15T14:30:59Z |
| format | Article |
| id | upm-116787 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:30:59Z |
| publishDate | 2024 |
| publisher | Jambi University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1167872025-05-05T07:50:27Z http://psasir.upm.edu.my/id/eprint/116787/ Development of functional cookie from kenaf (Hibiscus cannabinus l.) seed meal Ngah, Choy Mun Nevara, Gita Addelia Karim, Roselina Kenaf seed (Hibiscus cannabinus L.) is one of the potential and excellent food ingredients of kenaf processing by-products. This study aims to develop functional cookies by incorporating 0% (control), 15%, 20%, 25%, and 30% of kenaf seed meal flour (KSMF). The physicochemical quality of kenaf seed meal cookies (KSMC) revealed that KSMC had higher ash, protein and fat content but lower moisture and carbohydrate content than the control. In terms of texture and colour, the hardness and colour values of the KSMC increased and decreased with increasing levels of KSMF, respectively. Sensory scores on acceptability using hedonic test depicted that KSMF addition had no effect on the overall acceptability score of all the cookies. The finding of this study suggested that 30% of KSMF is suitable for use in the development of functional cookies with improved nutritional quality while maintaining the sensory acceptability of the cookies. Jambi University 2024-12-31 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/116787/1/116787.pdf Ngah, Choy Mun and Nevara, Gita Addelia and Karim, Roselina (2024) Development of functional cookie from kenaf (Hibiscus cannabinus l.) seed meal. Indonesian Food Science and Technology Journal, 8 (1). pp. 100-107. ISSN 2615-367X https://online-journal.unja.ac.id/ifstj/article/view/32872 10.22437/ifstj.v8i1.32872 |
| spellingShingle | Ngah, Choy Mun Nevara, Gita Addelia Karim, Roselina Development of functional cookie from kenaf (Hibiscus cannabinus l.) seed meal |
| title | Development of functional cookie from kenaf (Hibiscus cannabinus l.) seed meal |
| title_full | Development of functional cookie from kenaf (Hibiscus cannabinus l.) seed meal |
| title_fullStr | Development of functional cookie from kenaf (Hibiscus cannabinus l.) seed meal |
| title_full_unstemmed | Development of functional cookie from kenaf (Hibiscus cannabinus l.) seed meal |
| title_short | Development of functional cookie from kenaf (Hibiscus cannabinus l.) seed meal |
| title_sort | development of functional cookie from kenaf (hibiscus cannabinus l.) seed meal |
| url | http://psasir.upm.edu.my/id/eprint/116787/ http://psasir.upm.edu.my/id/eprint/116787/ http://psasir.upm.edu.my/id/eprint/116787/ http://psasir.upm.edu.my/id/eprint/116787/1/116787.pdf |