Proximate and Physical Characteristics of Cookies Made of Cassava
Starch and Wheat Flour Blends Containing Soymilk Waste Powder
Basuki Wirjosentono*, Tamrin, Amir Hamzah Siregar, Diana Adnanda Nasution
and Paula Netti Sihombing
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan 20155,
Sumatera Utara, Indonesia
Keywords: 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.
1 INTRODUCTION
Cookies are food products that are baked and made of
flour, sugar, fat, and eggs with a moisture content less
than 4% and can be stored for a long time, (4-6
months). Cookies have a small shape and will run out
in two bites, usually used as snacks, and its texture is
less dense, dry, and crispy. Flour as main ingredient
of cookies can be varied using various source of
natural flours, but quality of the cookies depends on
type of flour used (Saeed et al., 2012). Before baking
process all ingredients of cookies are blended as a
dough with addition of various enzymes (Panghal et
al., 2011). Cookies ingredients, such as flour and egg
have been replaced with gluten free replacers and
affecting physicochemical and sensory properties of
the cookies (Julianti et al., 2016).
Cassava (Manihot Esculenta Crantz), has been long
cultivated in Indonesia but not been used intensively as
main and staple foods, due to its lower preference and
considered as cheap and low quality of food products.
However, nutritional content of cassava has been
reported suitable for various food products
(Oluwaseun et al., 2015). Budijanto and Yuliana
(2015) have reported food diversification in Indonesia
to reduce imported food raw materials. Whereas
Anggraini, et al., have characterised blends of casava
flour, red sweet potato and carrot powders for
alternative food raw materials (Anggraini et al, 2016).
On the other hand, soybean powder has been
utilised as alternative staple food ingredient to improve
protein content (Tharise et al., 2014). In this, work,
cassava starch (CS) and wheat flour (WF) with
addition of soymilk waste powder (SWP) have been
blended as dough for cookies products. Main
objectives of this works is utilised cassava starch (CS)
and soymilk waste powder (SWP) to reduce use of
imported wheat flour (WF) as well as to improve
nutrition (protein and fibre contents) for alternative
cookies dough.
2 METHOD
In this works soymilk waste powder (SWP) were
collected from soymilk home industries in Percut Sei
Tuan, Deli Serdang, Sumatera Utara, vacuum dried,
milled and shieved to 80 mesh powder size. Preparation
of cookies samples was based on gelatinisation process
reported by previous researchers (Julianti et al., 2016;
Panghal et al., 2011; Saeed et al., 2012). Whereas further
blending of the cookies dough were carried out in a
Wirjosentono, B., Tamrin, ., Hamzah Siregar, A., Adnanda Nasution, D. and Netti Sihombing, P.
Proximate and Physical Characteristics of Cookies Made of Cassava Starch and Wheat Flour Blends Containing Soymilk Waste Powder.
DOI: 10.5220/0009005403390342
In Proceedings of the 1st International Conference on Chemical Science and Technology Innovation (ICOCSTI 2019), pages 339-342
ISBN: 978-989-758-415-2
Copyright
c
2020 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
339
single screw extruder similar to that used for blending
of thermoplastic materials (Ismail et al., 2002 and
Wirjosentono et al., 2004), at constant temperature of
80
o
C. Whereas Mishra, et.al. (2012) have used extrusion
technology for preparation of rice analogous. Weight
ratio of casava starch and wheat flour was maintained
constant at (CS/WF = 60/40), whereas loading of SWP
were varied (0, 15, 20, and 25 phm: per hundred matrix),
in the presence of margarine, cane sugar, and table salt
(10, 1, and 0.1 phm, respectively). Moreover, cookies
samples and control were prepared by baking the related
dough in a constant temperature oven at 150
o
C, for 15
minutes. Optimum composition of cookies sample was
taken from its disintegration time in water and boiling
water (30, and 100
o
C), compared to that of control
without SWP. Proximate analysis of cookies includes
water (%), fat (%), fibre (%), carbohydrate (%), and
protein (%) contents. Thermal and morphological
characteristics of cookies samples were carried out
using differential scanning calorimeter and scanning
electron microscopy (DSC and SEM).
3 RESULTS AND DISCUSSION
3.1 Preparation of Cookies Made of
Cassava Starch (CS) and Wheat
Flour (WF) with Various Loading
of Soymilk Waste Powder (SWP)
Results of disintegration time of cookies samples
measured in cold water (30
o
C) and boiling water
(100
o
C) were shown in Table 1. It was shown that
addition of cassava starch in wheat flour blends
increased disintegration times of cookies samples
both in cold and boiling waters, which due to
formation of cassava starch gelatin. However, when
the blends were added with SWP their disintegration
times were decreased again because of that the SWP
absorbs more water than the CS/WF blends do.
Therefore optimum composition of cookies sample
possesses comparable disintegration time with that of
control cookies (made of 100 % WF) is that made of
CS/WF/SWP: 60/40/20, (Cookies sample B).
3.2 Proximate Analysis of Cookies
Samples
Data of proximate analysis of cookies samples
(CS/WF/SWP) containing various loading of SWP: 0,
15, 20, and 2 phm) were shown in Table 2.
Table 1: Composition of cookies dough samples (phm unit:
per hundred matrix) at various loading of SWP (soymilk
waste powder: 0, 15, 20, 1nd 25 phm).
No
Cookies Sample
Disintegration time (min)
Cold water
(s)
Boiling
water (s)
1
Control
CS/WF/SWP
0/100/0
36
16
2
Cookies A
CS/WF/SWP
60/40/15
49
29
3
Cookies B
CS/WF/SWP
60/40/20
37
17
4
Cookies C
CS/WF/SWP
60/40/25
25
11
It was shown that their water contents were improved
(from 3.2 – 5.9%) when loading of SWP was
increased, which may be due to that the SWP
contribute to high water absorption capacity
compared to other ingredients. In the case of fat
content, however, did not show any considerable
changes due to the SWP also did not possesses high
fat content. Interestingly, carbohydrate contents of
cookies samples decreased (from 9.6 – 4.2 %)
although the fibre contents also decreased slightly
(from 85.08 – 80.97 %), whereas the protein
increased significantly (from 1.9 – 8.7 %). Therefore,
it is revealed that addition of soymilk waste powder
(SWP) as raw material for cookies samples has
improved nutrition contents of the cookies samples.
Table 2: Proximate analysis data (water, fat, carbohydrate,
fibre and protein contents) of cookies samples at various
loading of soymilk waste powder (SWP: 0, 15, 20, 25 phm).
Code
Carbohydrate
(%)
Fat
(%)
Fibre
(%)
Control
9.6
0.22
85.08
A
7.1
0.28
83.92
B
6.6
0.24
80.36
C
4.2
0.26
80.94
3.3 Differential Scanning Calorimetry
(DSC) Analysis
Figure 1 is DSC thermogram of cookies sample
containing (CS/WF/SWP: 60/40/20, Sample B),
which showed endothermic peak of water
evaporation at 108.41
o
C (peak start at 67.82
o
C and
end at 154.25
o
C). In addition, the thermogram also
showed two exothermic peaks of thermal
decomposition of the cookies sample at, (start at
ICOCSTI 2019 - International Conference on Chemical Science and Technology Innovation
340
270.46
o
C end at 287.59
o
C) and at peak 302.06
o
C
(start at 275.07
o
C end at 319.64
o
C). The first
exothermic peak (275.07
o
C) representing
decomposition of CS/WF blend, whereas the later
(302.06
o
C) is due to decomposition of SWP, and in
which at 319.64
o
C all the cookies constituents have
been burnt completely.
Figure 1: DSC thermogram of cookies sample containing
(CS/WF/SWP: 60/40/20, Sample B).
When compared to that of cookies control made
of (WF only) he DSC thermogram (Figure 2) also
exhibited endothermic peak at 108.41
o
C (start at
67.82
o
C and end at 154.25
o
C) due to evaporation of
its water content. In this case single exothermic peak
was observed at 269.73
o
C (starts at 262.47
o
C, end at
271.51
o
C), which represents decomposition of the
CS/WF blend.
Figure 2: DSC thermogram of cookies control made of
wheat flour only.
Figure 3: Surface SEM micrograph (magnification 1000x)
of cookies sample (CS/WF: 60/40) with the addition of
soymilk waste powder (SWP: 20phm).
4 CONCLUSIONS
Optimum composition of cookies sample posseses
comparable disintegration time with that of control
cookies (made of 100 % WF) is that made of
CS/WF/SWP: 60/40/20, (Cookies sample B).
Interestingly, optimum cookies sample has
improved nutrition cantents: carbohydrate contents
decreased (from 9.6 – 4.2 %) although the fibre
contents also decreased slightly (from 85.08 – 80.97
%), whereas the protein content increased
significantly (from 1.9 – 8.7 %). DSC thermograph
of the optimum cookies sample showed two
exothermic peaks, first at 275.07
o
C (representing
decomposition of CS/WF blend) and at 302.06
o
C
(due to decomposition of SWP). Surface SEM
micrograph of optimum sample showed bigger
granules due to SWP fibres interact well physically
and covered with the CS/WF matrix
ACKNOWLEDGEMENTS
The authors would like to thank to Universitas
Sumatera Utara for granting the research fund to
carry out this works through Professorship Research
Grant of TALENTA 2018
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