Effect of Composite Flour (Wheat and Orange Sweet Potato Flour) on the Physicochemical and Sensory of Cookies

Mimi Nurminah, Rona J. Nainggolan

2019

Abstract

Cookies are one of the foods made from wheat flour. Indonesia depends on import of wheat flour from abroad. The effort to reduce imports of flour from abroad is by conducting research on local resources that can be used as flour to substitute wheat flour on making cookies. One of the foods that can be used as a source of flour is sweet potatoes.This research deal about the physicochemical and sensory of cookies from composite flour (wheat and orange sweet potato flour). The orange sweet potato flour can substitute wheat flour about 20% to make cookies.

Paper Citation

in Harvard Style

Nurminah M. and Nainggolan R. (2019). Effect of Composite Flour (Wheat and Orange Sweet Potato Flour) on the Physicochemical and Sensory of Cookies.In Proceedings of the International Conference on Natural Resources and Technology - Volume 1: ICONART, ISBN 978-989-758-404-6, pages 156-159. DOI: 10.5220/0008548101560159

in Bibtex Style

@conference{iconart19,
author={Mimi Nurminah and Rona J. Nainggolan},
title={Effect of Composite Flour (Wheat and Orange Sweet Potato Flour) on the Physicochemical and Sensory of Cookies},
booktitle={Proceedings of the International Conference on Natural Resources and Technology - Volume 1: ICONART,},
year={2019},
pages={156-159},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008548101560159},
isbn={978-989-758-404-6},
}

in EndNote Style

TY - CONF

JO - Proceedings of the International Conference on Natural Resources and Technology - Volume 1: ICONART,
TI - Effect of Composite Flour (Wheat and Orange Sweet Potato Flour) on the Physicochemical and Sensory of Cookies
SN - 978-989-758-404-6
AU - Nurminah M.
AU - Nainggolan R.
PY - 2019
SP - 156
EP - 159
DO - 10.5220/0008548101560159