The Effect of Low-Temperature Treatment to the Cookie Dough to Physical Properties, Sensory Acceptance, and Proximate Content of Fortified Cookies

Abstract

Cookie fortification is an alternative option to counter problems like micronutrients deficiency. However, fortification still has undesirable side effects such as changes in the physical properties of the cookie. This experiment aimed to examine whether chilling and freezing treatments could improve the physical properties (texture and color), sensory acceptance, and proximate content of the final cookie. In this study, cookie samples were subjected to two different treatments: chilling at 4oC and freezing at -18oC for 30 minutes each, with room temperature and no treatments representing the control. The results demonstrated that chilling and freezing had a significant effect on the texture and color of the fortified cookie, according to statistical analysis with a 5% level of significance. The dough with chilling and freezing produced a softer texture cookie, with the weight of 682.77 g, 224.22 g, and 105.22 g for control, chilling, and freezing correspondingly. The color of the control was more reddish compared to chilling and freezing with a* value of 7.93, 5.87, and 6.14 respectively. The fortified cookies which were made using fortified cookie dough chilled and frozen, also scored highly in the sensory evaluation test, with scores generally above 7 for all parameters. The results of the proximate analyses of the fortified cookie were as follows: 56.85 58.03% of carbohydrate, 26.28 - 29.75% of fat, 6.26 - 6.32% of protein, 4.92 - 6.54% of moisture, 1.98 - 2.21% of ash. In conclusion, the proximate content such as fat, protein, moisture and ash were higher than SNI, while carbohydrate was lower. The texture and color of the fortified cookie were improved by chilling and freezing treatments