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Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM)

Due to its substantial amounts of essential amino acids and protein, sacha inchi oil meal (SIOM) is ideal for producing protein-rich food. This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), respectively. Physical properties, proximate composition, and sen...

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Main Authors: Christopher, Jeffi, Tan, Chin Ping, Wasoh, Helmi, Tang, Teck-Kim, Lee, Yee-Ying, Lai, Oi Ming
Format: Article
Language:English
Published: Universiti Putra Malaysia 2024
Online Access:http://psasir.upm.edu.my/id/eprint/114716/1/114716.pdf
http://psasir.upm.edu.my/id/eprint/114716/
http://www.pertanika.upm.edu.my/pjtas/browse/regular-issue?article=JTAS-2932-2023
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spelling my.upm.eprints.1147162025-01-24T03:58:38Z http://psasir.upm.edu.my/id/eprint/114716/ Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM) Christopher, Jeffi Tan, Chin Ping Wasoh, Helmi Tang, Teck-Kim Lee, Yee-Ying Lai, Oi Ming Due to its substantial amounts of essential amino acids and protein, sacha inchi oil meal (SIOM) is ideal for producing protein-rich food. This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), respectively. Physical properties, proximate composition, and sensory study were evaluated on the cookies. Data showed that 10% of wheat flour-SIOM cookies had the highest protein content (13.03%) compared to wheat flour cookies (4.89%). Cookies made with 20 and 30% SIOM were also feasible as the crude fiber content was high (48%). The hardness of wheat flour-SIOM incorporated cookies was lower (2.52–3.22 N) than wheat flour cookies (3.30 N). The water activity value of all the cookie samples during the 30-day storage was less than 0.6, indicating that the product was stable. Sensory analysis showed that the panelists preferred 10% SIOM-blend cookies over commercial cookies because of their better color, sweetness, texture, and appearance. Moreover, the overall acceptability of SIOM cookies was greater than 6 on a 9-point hedonic scale. This study concludes that SIOM can be a functional food ingredient that can help develop healthier bakery products. Universiti Putra Malaysia 2024-08-27 Article PeerReviewed text en cc_by_nc_nd_4 http://psasir.upm.edu.my/id/eprint/114716/1/114716.pdf Christopher, Jeffi and Tan, Chin Ping and Wasoh, Helmi and Tang, Teck-Kim and Lee, Yee-Ying and Lai, Oi Ming (2024) Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM). Pertanika Journal of Tropical Agricultural Science, 47 (3). art. no. 24. pp. 985-1002. ISSN 1511-3701; eISSN: 2231-8542 http://www.pertanika.upm.edu.my/pjtas/browse/regular-issue?article=JTAS-2932-2023 10.47836/pjtas.47.3.24
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Due to its substantial amounts of essential amino acids and protein, sacha inchi oil meal (SIOM) is ideal for producing protein-rich food. This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), respectively. Physical properties, proximate composition, and sensory study were evaluated on the cookies. Data showed that 10% of wheat flour-SIOM cookies had the highest protein content (13.03%) compared to wheat flour cookies (4.89%). Cookies made with 20 and 30% SIOM were also feasible as the crude fiber content was high (48%). The hardness of wheat flour-SIOM incorporated cookies was lower (2.52–3.22 N) than wheat flour cookies (3.30 N). The water activity value of all the cookie samples during the 30-day storage was less than 0.6, indicating that the product was stable. Sensory analysis showed that the panelists preferred 10% SIOM-blend cookies over commercial cookies because of their better color, sweetness, texture, and appearance. Moreover, the overall acceptability of SIOM cookies was greater than 6 on a 9-point hedonic scale. This study concludes that SIOM can be a functional food ingredient that can help develop healthier bakery products.
format Article
author Christopher, Jeffi
Tan, Chin Ping
Wasoh, Helmi
Tang, Teck-Kim
Lee, Yee-Ying
Lai, Oi Ming
spellingShingle Christopher, Jeffi
Tan, Chin Ping
Wasoh, Helmi
Tang, Teck-Kim
Lee, Yee-Ying
Lai, Oi Ming
Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM)
author_facet Christopher, Jeffi
Tan, Chin Ping
Wasoh, Helmi
Tang, Teck-Kim
Lee, Yee-Ying
Lai, Oi Ming
author_sort Christopher, Jeffi
title Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM)
title_short Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM)
title_full Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM)
title_fullStr Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM)
title_full_unstemmed Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM)
title_sort formulation, physicochemical, and sensory evaluation of cookies prepared from sacha inchi oil meal (siom)
publisher Universiti Putra Malaysia
publishDate 2024
url http://psasir.upm.edu.my/id/eprint/114716/1/114716.pdf
http://psasir.upm.edu.my/id/eprint/114716/
http://www.pertanika.upm.edu.my/pjtas/browse/regular-issue?article=JTAS-2932-2023
_version_ 1823093250498494464
score 13.239859

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