Effect of Starch, Lipid, and Protein Components in Flour on the Physical and Mechanical Properties of Indonesian Biji Ketapang Cookies

Abstract

The objective of this study was to evaluate the effects of starch, lipid, and protein components in flour on the mechanical properties of Indonesian Biji Ketapang (BK) cookies. Since the type of flour determines the amounts of nutrients, three types of flour (i.e., wheat, rice, and tapioca flour) were used as models. The results showed that the rheological properties of flour, which depend on starch, lipid, and protein components, influenced the spread ratio, making the components homogeneously distributed and controlling the dimensions and pores inside the cookies. Indeed, changes in the dimensions and pores affected the mechanical properties of the cookies (compressive strength and hardness parameters). Cookies made from rice, wheat, and tapioca flours have a pore size (?m)/shore scale of 42/52.57, 23/45.14, and 15/35.71, respectively. In general, the nutrients in the flour had a significant impact on the physical and mechanical properties of cookies. Starch is the main nutrient that influences the physical properties of cookies. Lipid and protein influence the amount of water absorbed, while water molecules can spread the material components in the cookies to make them more homogeneous, allowing cookies to swell with pores and influencing their mechanical properties. Flour with low-protein content led to the creation of cookies with better crispness and hardness. A proposed mechanism in the formation of pores in the cookies during the preparation of BK was presented. The analysis of nutrient components (i.e., starch, lipid, and protein) in the BK is also presented. The results are important in terms of the health benefits of these cookies related to the type of flour used, especially for producing “gluten-free foods.” Thus, the results could offer benefits for product management.

Keywords

• cookies quality
• crispness
• rice flour
• tapioca flour
• wheat flour