Effects of hydrocolloid addition on the quality of cookies substituted wheat flour with sinin rice flour
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Abstract
The effects of hydrocolloid addition on physical properties and organoleptic properties of wheat flour cookies substituted with Sinin rice flour were investigated. Hydrocolloids were added in cookies substituted wheat flour with Sinin rice flour (xanthan gum, inulin, guar gum, locust bean gum and glucomannan). Seven cookies (5 hydrocolloids W:S cookies, W:S cookie without hydrocolloid and wheat flour cookie) were evaluated for sensory descriptive and physical properties; geometric (diameter, thickness, spread ratio), texture profile analysis (Hardness) and 3-point bending (Fracture strength). Hardness and Fracture strength of cookie which added inulin were higher than other hydrocolloids cookies and W:S cookie without hydrocolloid, but lower than wheat flour cookie. Results from sensory descriptive analysis of cookies which added hydrocolloids using trained panel indicated that cookies had slick mouthfeel. The relationship between physical properties and sensory descriptive data were correlated by using Principal Component Analysis and Preference Mapping. The physical properties of cookies were closely linked with the texture ratings from the descriptive analysis. The consumer acceptance was evaluated for appearance, color, flavor, taste, texture and overall liking by 100 untrained-panelists. The 9-point hedonic scale was used to evaluated. Results showed that sensory data in term of flavour, taste, texture and overall liking of cookies which added xanthan gum was the highest score (p < 0.05).
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