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Ready-to-bake (RTB) cookie dough / Muna Shakirah Mohamad, Norhidayah Abdullah and Nursyadah Nordin

The aim of ready-to-bake (RTB) cookie dough is to create a dough formula which can be kept and well-preserved at an optimum temperature. The RTB cookie dough that provides convenience to consumers in Malaysia has yet to be fully explored and properly introduced. Despite the abundance of cookies flou...

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Bibliographic Details
Main Authors: Mohamad, Muna Shakirah, Abdullah, Norhidayah, Nordin, Nursyadah
Format: Conference or Workshop Item
Language:English
Published: 2021
Subjects:
TP Chemical technology
Food processing and manufacture
Online Access:https://ir.uitm.edu.my/id/eprint/56921/1/56921.pdf
https://ir.uitm.edu.my/id/eprint/56921/
https://ispike2021.uitm.edu.my/
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id my.uitm.ir.56921
record_format eprints
spelling my.uitm.ir.569212022-09-23T01:32:23Z https://ir.uitm.edu.my/id/eprint/56921/ Ready-to-bake (RTB) cookie dough / Muna Shakirah Mohamad, Norhidayah Abdullah and Nursyadah Nordin Mohamad, Muna Shakirah Abdullah, Norhidayah Nordin, Nursyadah TP Chemical technology Food processing and manufacture The aim of ready-to-bake (RTB) cookie dough is to create a dough formula which can be kept and well-preserved at an optimum temperature. The RTB cookie dough that provides convenience to consumers in Malaysia has yet to be fully explored and properly introduced. Despite the abundance of cookies flour mix available on the shelves, there are still very limited choices available in Malaysian market for the RTB cookie dough. The formulation of this RTB cookie dough will ease the end user much more as it is already an all-in-one product whereby no extra ingredients need to be added and ready to be bake compared to the flour mix that still needs eggs and butter. The final product was kept refrigerated at temperature of 4°c and frozen at -18°c for preservation. The products were baked and compared in term of texture, taste, appearance against freshly made cookie dough through sensory test. The results show positive outcome, and the product can be kept up to 4 weeks in chiller and longer time in freezer. The RTB cookie dough also provided richer flavor and crunchier texture to the cookies. This product can be the new ultimate choice in term of convenience in baking for home users and hospitality business such as hotels and restaurants with a promising end product results in taste and texture. This RTB cookie dough is formulated using only Halal ingredients hence it can give more confidence to Muslim consumers. In conclusion, this study opens up an opportunity to produce new solution for convenience in baking cookies for Malaysians. 2021 Conference or Workshop Item PeerReviewed text en https://ir.uitm.edu.my/id/eprint/56921/1/56921.pdf Ready-to-bake (RTB) cookie dough / Muna Shakirah Mohamad, Norhidayah Abdullah and Nursyadah Nordin. (2021) In: International Exhibition & Symposium on Productivity, Innovation, Knowledge, Education & Design (i-SPiKe 2021). https://ispike2021.uitm.edu.my/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic TP Chemical technology
Food processing and manufacture
spellingShingle TP Chemical technology
Food processing and manufacture
Mohamad, Muna Shakirah
Abdullah, Norhidayah
Nordin, Nursyadah
Ready-to-bake (RTB) cookie dough / Muna Shakirah Mohamad, Norhidayah Abdullah and Nursyadah Nordin
description The aim of ready-to-bake (RTB) cookie dough is to create a dough formula which can be kept and well-preserved at an optimum temperature. The RTB cookie dough that provides convenience to consumers in Malaysia has yet to be fully explored and properly introduced. Despite the abundance of cookies flour mix available on the shelves, there are still very limited choices available in Malaysian market for the RTB cookie dough. The formulation of this RTB cookie dough will ease the end user much more as it is already an all-in-one product whereby no extra ingredients need to be added and ready to be bake compared to the flour mix that still needs eggs and butter. The final product was kept refrigerated at temperature of 4°c and frozen at -18°c for preservation. The products were baked and compared in term of texture, taste, appearance against freshly made cookie dough through sensory test. The results show positive outcome, and the product can be kept up to 4 weeks in chiller and longer time in freezer. The RTB cookie dough also provided richer flavor and crunchier texture to the cookies. This product can be the new ultimate choice in term of convenience in baking for home users and hospitality business such as hotels and restaurants with a promising end product results in taste and texture. This RTB cookie dough is formulated using only Halal ingredients hence it can give more confidence to Muslim consumers. In conclusion, this study opens up an opportunity to produce new solution for convenience in baking cookies for Malaysians.
format Conference or Workshop Item
author Mohamad, Muna Shakirah
Abdullah, Norhidayah
Nordin, Nursyadah
author_facet Mohamad, Muna Shakirah
Abdullah, Norhidayah
Nordin, Nursyadah
author_sort Mohamad, Muna Shakirah
title Ready-to-bake (RTB) cookie dough / Muna Shakirah Mohamad, Norhidayah Abdullah and Nursyadah Nordin
title_short Ready-to-bake (RTB) cookie dough / Muna Shakirah Mohamad, Norhidayah Abdullah and Nursyadah Nordin
title_full Ready-to-bake (RTB) cookie dough / Muna Shakirah Mohamad, Norhidayah Abdullah and Nursyadah Nordin
title_fullStr Ready-to-bake (RTB) cookie dough / Muna Shakirah Mohamad, Norhidayah Abdullah and Nursyadah Nordin
title_full_unstemmed Ready-to-bake (RTB) cookie dough / Muna Shakirah Mohamad, Norhidayah Abdullah and Nursyadah Nordin
title_sort ready-to-bake (rtb) cookie dough / muna shakirah mohamad, norhidayah abdullah and nursyadah nordin
publishDate 2021
url https://ir.uitm.edu.my/id/eprint/56921/1/56921.pdf
https://ir.uitm.edu.my/id/eprint/56921/
https://ispike2021.uitm.edu.my/
_version_ 1745565300331380736
score 13.211869

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