Effect of Kappaphycus alvarezii and Overripe Banana Sweetener Addition on the Nutritional Composition and Palatability of Cookies
Abstract
This study aimed to assess the qualities of butter biscuits made with seaweed flour (Kappaphycus alvarezii, (KA) (0, 4, and 8%) and Overripe Banana Sweetener (ORBS) (0, 50, and 100%) as a partial replacement for wheat flour and table sugar. A.O.A.C. and hedonic methodologies have been used to analyze the nutritional composition, color, and sensory evaluation of butter cookies. The increase in ORBS in cookie formulation resulted in a significant rise in the nutritional qualities of butter cookies, according to the result. Butter cookies with 4% seaweed flour and 100% ORBS had higher total dietary fiber (19.6%) and ash (3.07%) values. Sensory scores for the control (0%) and 4% seaweed flour-incorporated cookies did not differ substantially across all sensory qualities. However, the addition of 4% seaweed flour and 50% ORBS resulted in the highest scores for aroma, flavor, and overall acceptance. In conclusion, substituting 4% seaweed flour for wheat flour and 50% ORBS for table sugar could be an effective combination to make nutritious and tasty butter cookies.
References
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Munandar A, Surilayani D, Haryati S, Sumantri MH, Aditia RP, Pratama G. 2019. Characterization flour of two seaweeds (Gracilaria spp. and Kappaphycus alvarezii) for reducing consumption of wheat flour in Indonesia. IOP Conf Ser Earth Environ Sci 383(1):012009. https://doi.org/10.1088/1755-1315/383/1/012009
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Olawoye B, Gbadamosi SO, Otemuyiwa IO, Akanbi CT. 2020. Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network. Heliyon 6(10). https://doi.org/10.1016/j.heliyon.2020.e05117
Prasad KN, Bondy SC. 2019. Dietary fibers and their fermented short-chain fatty acids in prevention of human diseases. Bioact Carbo & Diet Fiber 17:100170. https://doi.org/10.1016/j.bcdf.2018.09.001
Raman M, Doble M. 2015. κ-Carrageenan from marine red algae, Kappaphycus alvarezii-A functional food to prevent colon carcinogenesis. J of Func Foods 15:354–364. https://doi.org/10.1016/j.jff.2015.03.037
Shahzad MA, Ahmad N, Ismail T, Manzoor MF, Ismail A, Ahmed N, Akhtar S. 2021. Nutritional composition and quality characterization of lotus (Nelumbo nucifera Gaertn.) seed flour supplemented cookies. J of Food Measure and Charac 15(1):181–188. https://doi.org/10.1007/s11694-020-00622-x
Sharif MK, Rizwan Sharif H, Nasir M. 2017. Chapter 14: Sensory Evaluation and Consumer Acceptability. In book: Handbook of food science and technology. England (UK): Wiley.
Soto-Maldonado C, Concha-Olmos J, Zuniga-Hansen ME. 2020. The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins. J Food Sci Technol 57(10):3621–3627. https://doi.org/10.1007/s13197-020-04394-6
Timper K, Bruning JC. 2017. Hypothalamic circuits regulating appetite and energy homeostasis: Pathways to obesity. Disease Models & Mecha 10(6):679–689. https://doi.org/10.1242/dmm.026609
Torres MD, Florez-Fernandez N, Domínguez H. 2019. Integral utilization of red seaweed for bioactive production. Marine Drugs 17(6):314. https://doi.org/10.3390/md17060314
Weickert MO, Pfeiffer AF. 2018. Impact of dietary fiber consumption on insulin resistance and the prevention of type 2 diabetes. J of Nutri 148(1):7–12. https://doi.org/10.1093/jn/nxx008
Xiong Y, Zhang P, Warner RD, Fang Z. 2019. Sorghum grain: From genotype, nutrition, and phenolic profile to its health benefits and food applications. Compre Rev in Food Sci Food Safety 18(6):2025–2046. https://doi.org/10.1111/1541-4337.12506
[AOAC] Association of Official Analytical Chemists. 2020. Official Methods of Analysis of AOAC International. 20 th Edition. Maryland (USA): AOAC International.
Barber TM, Kabisch S, Pfeiffer AFH, Weickert MO. 2020. The health benefits of dietary fiber. Nutrients 12(10):3209. https://doi.org/10.3390/nu12103209
Clement WKF, Vadamalai G, Saidi NB, Zulperi D. 2019. Research progress, challenges and future perspectives on the management of fusarium wilt of banana in Malaysia: A Review. Mal J of Sci 38(2):47–66. https://doi.org/10.22452/mjs.vol38no2.4
Gat Y, Ananthanarayan L. 2015. Physicochemical, phytochemical and nutritional impact of fortified cereal-based extrudate snacks. Effect of underutilized legume flour addition and extrusion cooking. Nutrafoods 14(3):141–149. https://doi.org/10.1007/s13749-015-0036-7
Gat Y, Ananthanarayan L. 2016. Use of paprika oily extract as pre-extrusion coloring of rice extrudates: impact of processing and storage on color stability. J Food Sci & Technol 53(6):2887–2894. https://doi.org/10.1007/s13197-016-2271-3
Gereniu CRN, Saravana PS, Getachew AT, Chun BS. 2017. Characteristics of functional materials recovered from Solomon Islands red seaweed (Kappaphycus alvarezii) using pressurized hot water extraction. J Appl Phycol 29(3):1609–1621. https://doi.org/10.1007/s10811-017-1052-3
Harcombe Z. 2016. Dietary fat guidelines have no evidence base: Where next for public health nutritional advice? Brit J of Sports Med 51(10):769–774. https://doi.org/10.1136/bjsports-2016-096734
Hijová E, Bertková I, Štofilová J. 2019. Dietary fiber as prebiotics in nutrition. Centr Eur J of Publ Health 27(3):251–255. https://doi.org/10.21101/cejph.a5313
Hinde S. 2019. Understanding the role of carbohydrates in optimal nutrition. Nurs Stand 34(8):76–82. https://doi.org/10.7748/ns.2019.e11323
Hu H, Wang Y, Huang Y, Yu Y, Shen M, Li C, Nie S, Xie M. 2022. Natural antioxidants and hydrocolloids as a mitigation strategy to inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies. Foods 11(5):657. https://doi.org/10.3390/foods11050657
Huang W, Tan H, Nie S. 2022. Beneficial effects of seaweed-derived dietary fiber: Highlights of the sulfated polysaccharides. Food Chem 373:131608. https://doi.org/10.1016/j.foodchem.2021.131608
Karim H, Hamka L, Kurnia N, Junda M. 2018. Effectivity of anatagonistic bacteria in controlling of Fusarium with diseases of banana (Musa paradisiaca) by in vitro. J of Physics 1028(1):012014. https://doi.org/10.1088/1742-6596/1028/1/012014
Kumar AS. 2022. Using odors to enhance sweetness of artificial sweeteners [Thesis]. Ithaca (USA): Cornell University.
Mohammad SM, Razali M, Rozaiman M, Laizani NHN, Zawawi N. 2019. Application of seaweed (Kappaphycus Alvarezii) in Malaysian Food Products. Inter Food Res J 26(6):1677–1687.
Munandar A, Surilayani D, Haryati S, Sumantri MH, Aditia RP, Pratama G. 2019. Characterization flour of two seaweeds (Gracilaria spp. and Kappaphycus alvarezii) for reducing consumption of wheat flour in Indonesia. IOP Conf Ser Earth Environ Sci 383(1):012009. https://doi.org/10.1088/1755-1315/383/1/012009
Naseri A, Holdt SL, Jacobsen C. 2019. Biochemical and nutritional composition of industrial red seaweed used in carrageenan production. J of Aqua Food Prod Technol 28(9):967–973. https://doi.org/10.1080/10498850.2019.1664693
Neoh YY, Matanjun P, Lee JS. 2016. Comparative study of drying methods on chemical constituents of Malaysian red seaweed. Drying Technol 34(14):1745–1751. https://doi.org/10.1080/07373937.2016.1212207
Ng YV, Alina TT, Rosli WW. 2020a. Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies. Inter Food Res J 27(2):252–260
Ng YV, Tengku Ismail TA, Wan Ishak WR. 2020b. Effect of overripe banana in developing high dietary fiber and low glycemic index cookie. Brit Food J 122(10):3165–3177
Olawoye B, Gbadamosi SO, Otemuyiwa IO, Akanbi CT. 2020. Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network. Heliyon 6(10). https://doi.org/10.1016/j.heliyon.2020.e05117
Prasad KN, Bondy SC. 2019. Dietary fibers and their fermented short-chain fatty acids in prevention of human diseases. Bioact Carbo & Diet Fiber 17:100170. https://doi.org/10.1016/j.bcdf.2018.09.001
Raman M, Doble M. 2015. κ-Carrageenan from marine red algae, Kappaphycus alvarezii-A functional food to prevent colon carcinogenesis. J of Func Foods 15:354–364. https://doi.org/10.1016/j.jff.2015.03.037
Shahzad MA, Ahmad N, Ismail T, Manzoor MF, Ismail A, Ahmed N, Akhtar S. 2021. Nutritional composition and quality characterization of lotus (Nelumbo nucifera Gaertn.) seed flour supplemented cookies. J of Food Measure and Charac 15(1):181–188. https://doi.org/10.1007/s11694-020-00622-x
Sharif MK, Rizwan Sharif H, Nasir M. 2017. Chapter 14: Sensory Evaluation and Consumer Acceptability. In book: Handbook of food science and technology. England (UK): Wiley.
Soto-Maldonado C, Concha-Olmos J, Zuniga-Hansen ME. 2020. The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins. J Food Sci Technol 57(10):3621–3627. https://doi.org/10.1007/s13197-020-04394-6
Timper K, Bruning JC. 2017. Hypothalamic circuits regulating appetite and energy homeostasis: Pathways to obesity. Disease Models & Mecha 10(6):679–689. https://doi.org/10.1242/dmm.026609
Torres MD, Florez-Fernandez N, Domínguez H. 2019. Integral utilization of red seaweed for bioactive production. Marine Drugs 17(6):314. https://doi.org/10.3390/md17060314
Weickert MO, Pfeiffer AF. 2018. Impact of dietary fiber consumption on insulin resistance and the prevention of type 2 diabetes. J of Nutri 148(1):7–12. https://doi.org/10.1093/jn/nxx008
Xiong Y, Zhang P, Warner RD, Fang Z. 2019. Sorghum grain: From genotype, nutrition, and phenolic profile to its health benefits and food applications. Compre Rev in Food Sci Food Safety 18(6):2025–2046. https://doi.org/10.1111/1541-4337.12506
Authors
NieL. (2024). Effect of Kappaphycus alvarezii and Overripe Banana Sweetener Addition on the Nutritional Composition and Palatability of Cookies . Jurnal Gizi Dan Pangan, 19(Supp.2), 269-276. https://doi.org/10.25182/jgp.2024.19.Supp.2.269-276
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