Quality Evaluation of Wheat-Pedada Fruit Flour (PFF) Biscuit with Different Emulsifiers

Abstract

AbstractPedada fruit flour (PFF) is flour made from mangrove fruit belonged to Pedada species (Sonneratia caseolaris). This flour has a high enough dietary fiber (63.70%) that very potential to be developed as functional food product, such as a biscuit. In this research consisted of two stages. The first stage aims to evaluate physicochemical and sensory properties on biscuit product made from wheat-PFF mixture (80:20%) with addition of glycerol monostearate (GMS) and lecithin at different concentrations (0.5% GMS + 0.5% lecithin and 0.25% GMS + 0.25% lecithin). The best result of biscuit product were used as reference for making biscuit on second stage by addition of 0, 10 and 20% PFF. Then biscuit conducted of Meal Tolerance Test (MTT) using mice with age 2-3 month, to be evaluated the effect of inhibition of blood glucose for 2 hour intervals 30minute. The best results of biscuit the first stage which was added with 0.5% of lecithin showed the physical properties e.i, 35.400N/m of breaking strength, 6.29 of spread ratio, 42.60 of brightness (L), 23.83 of redness (a), and 19.17 of yellowish (b), while the chemical properties e.i, 3.87% of moisture content, 2.10% of ash content, 5.83% of protein content, 25.49% of fat content and 64.56% of carbohydrate by different. The results of sensory evaluation showed that 4.80 of color, 3.60 of taste and 4.32 of aroma. Whereas the results of the second stage showed that the biscuit produce with the substitution of 20% PFF for 2hours gave power inhibition of glucose of 7.63