APLIKASI BROKOLI (Brassica olaracea L.var italica) DAN GUAR GUM DALAM PEMBUATAN BROWNIES RENDAH LEMAK : EVALUASI SIFAT FISIKOKIMIAWI DAN SENSORIS

RADITYATAMA, STELLA GUNAWAN (2015) APLIKASI BROKOLI (Brassica olaracea L.var italica) DAN GUAR GUM DALAM PEMBUATAN BROWNIES RENDAH LEMAK : EVALUASI SIFAT FISIKOKIMIAWI DAN SENSORIS. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

The formula for making brownies can be modified to produce low fat brownies. One of the easiest ways is by reducing the use of margarine. However, the absence of margarine in the formula would decrease the brownies quality so guar gum could be added as fat replacer in low-fat bakery product. The addition of broccoli (Brassica olaracea L.var italic) in the formula was aimed to increase the nutritional and functional properties of brownies. The purposes of the research were to study the effect of various guar gum concentrations (0.25%, 0.5%, 0.75%, 1%) on the physicochemical and sensory properties; also on the nutrition value of the preferred low fat brownies. Broccoli powder concentration that used to substitute wheat flour was 10%. The preliminary analysis was done by acceptance sensory test of brownies after substituted by broccoli powder. Using the concentration of 10% didn’t show differences in preferences with control brownies. Therefore, 10% broccoli powder was used further in all free margarine brownies formulation that replaced with guar gum. The analysis were % volume expansion, texture profile (hardness, cohesiveness, springiness, chewiness, gumminess), water content, antioxidant activity, total phenols, vitamin C, fat content, and crude fiber. Hedonic sensory tests both rating and ranking were evaluated by 30 untrained panelists. Proximate analysis was conducted after low-fat brownies was chosen by panelists based on their preferences. The variables that determine the quality of brownies were correlated using Pearson correlation. The primary test results showed that increasing concentration of guar gum 0.5-0.75% increased % volume expansion with the highest result 49.43% and reduced texture profiles at all parameters. Besides that, the greater guar gum concentration, the greater antioxidant activity and total phenols but the water content, vitamin C, fat content, and crude fiber weren’t significantly affected. The most preferred brownies were control, followed by both low fat broccoli brownies added with 0.5% and 0.75% guar gum as shown at grade 3 from a scale of 5 (accepted). Between both treatments, low-fat brownies with powdered broccoli+ 0.75% guar gum was chosen for proximate analysis because it had texture profile that not much different from the control and antioxidant activity and total phenol that quite high, shown by 79.40% and 41.71 GAE/g in dry weight. This brownies had higher water content, ash, carbohydrate, and protein and on the contrary the fat content significantly much lower with a decline until 75% (19.95% to 5% in dry weight) than control brownies.

Item Type: Thesis (Other)
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology
600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Processing
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Christiana Sundari
Date Deposited: 14 Jan 2016 06:22
Last Modified: 14 Jan 2016 06:22
URI: http://repository.unika.ac.id/id/eprint/7337

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