Thesis

The Effect of Different Baking Processes on Micronutrient Stability, Physicochemical Properties, Sensory Acceptance, and Proximate Composition of Fortified Cookies

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Baking processes could highly influence the quality of cookies fortification, not only the
characteristics and the proximate composition, but the content of the micronutrient as well. Hence,
in this study, different baking temperature and time was used to assess the micronutrient stability,
physicochemical properties, proximate composition and sensory acceptance on fortified cookies. The
cookies with and without premixes were baked in two different baking processes which were 170°C
in 15 mins and 190°C in 9 mins. After baking, the vitamin C of the cookies was found unstable
compared to iron which was found more stable. The highest spread factor was 0.93 ± 0.76 in
unfortified cookie with Baking Treatment (BT) 2, it shown significant different (p

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Detail Information

Series Title

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Call Number

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Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

physicochemical properties
Micronutrient deficiency
Fortified cookies
Micronutrient stability
Proximate composition

Specific Detail Info

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Statement of Responsibility

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