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Authors:  Tamrin 1 ; Basuki Wirjosentono 2 ; Amir Hamzah Siregar 1 ; Diana Adnanda Nasution 1 and Paula Netti Sihombing 1

Affiliations: 1 Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan 20155, Indonesia ; 2 Universitas Sumatera Utara, Indonesia

Keyword(s): cassava starch, soymilk waste powder, gelatinization, cookies dough

Abstract: Blends of cassava starch (CS) and wheat flour (WF) containing soymilk waste powder (SWP) were prepared using gelatinization process for cookies dough, and then baked in the presence of 10% margarine, 1% cane sugar, and 0.1% table salt. It was found that after cookies baking, optimum composition of cookies possesses comparable disintegration time with that of control (fresh wheat flour) was obtained when used weight ratio of CS/WF/SWP = 60/40/20. It was also found that increase fibre and protein as well as other nutrition contents in the cookies dough have been revealed when compared to that of standard cookies using fresh wheat four. DSC analysis of cookies sample containing SWP showed addition of exothermic temperature peak due to decomposition of SWP. SEM micrograph of cookies sample containing SWP showed bigger granules due to aglomeration of SWP covered with CS/WF matrix.

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Paper citation in several formats:
Tamrin.; Wirjosentono, B.; Hamzah Siregar, A.; Adnanda Nasution, D. and Netti Sihombing, P. (2020). Proximate and Physical Characteristics of Cookies Made of Cassava Starch and Wheat Flour Blends Containing Soymilk Waste Powder. In Proceedings of the 1st International Conference on Chemical Science and Technology Innovation - ICOCSTI; ISBN 978-989-758-415-2, SciTePress, pages 339-342. DOI: 10.5220/0009005403390342

@conference{icocsti20,
author={Tamrin. and Basuki Wirjosentono. and Amir {Hamzah Siregar}. and Diana {Adnanda Nasution}. and Paula {Netti Sihombing}.},
title={Proximate and Physical Characteristics of Cookies Made of Cassava Starch and Wheat Flour Blends Containing Soymilk Waste Powder},
booktitle={Proceedings of the 1st International Conference on Chemical Science and Technology Innovation - ICOCSTI},
year={2020},
pages={339-342},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009005403390342},
isbn={978-989-758-415-2},
}

TY - CONF

JO - Proceedings of the 1st International Conference on Chemical Science and Technology Innovation - ICOCSTI
TI - Proximate and Physical Characteristics of Cookies Made of Cassava Starch and Wheat Flour Blends Containing Soymilk Waste Powder
SN - 978-989-758-415-2
AU - Tamrin.
AU - Wirjosentono, B.
AU - Hamzah Siregar, A.
AU - Adnanda Nasution, D.
AU - Netti Sihombing, P.
PY - 2020
SP - 339
EP - 342
DO - 10.5220/0009005403390342
PB - SciTePress

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