Embed Size (px)
Citation preview
Internal Evaluation Report for Article No. 85400-PJN-ANSI
The above mentioned manuscript has been evaluated by the Internal Academic Editor of
Science Alert. On the basis of internal evaluation it is intimated that your manuscript falls
within the scope of the journal and can be published in Pakistan Journal of Nutrition. Although
the Internal Academic Editor found considerable merits in your article, they also identified
some serious concerns. These concerns should be addressed in the revision of the article.
Therefore, you are invited to respond to these concerns which are given below and in the main
body of the text as side notes and submit your revised article on urgent basis.
Comment 1
The Internal Academic Editor has pointed out a large number of grammatical and
sentence construction errors in the article. Most of the sentences are haphazard, extra
ordinary lengthy and hard to understand. Please to provide you language editing. Please re-
submit your article after editing its language with editorial certificate for further processing.
Comment 2
Significance Statement does not show the significance of this research work. The
significance statement should provide the novelty aspect and significance of this research
work with respect to the existing literature and more generally to the society. It should be a
short summary which describe what this paper adds to and what was already known.
You are requested that please modify your article according to the above instructions
and re-submit it as early as possible for further processing.
Further comments please check comment and line in your article
L41 ... Please add ...and Objective after background
L69 ... Quote here relevant reference to support your argument
L111 ... Please check all the writing of scientific name!, Please check all the scientific name
(should be italic)!
L122-123 ... Development of cookies from gluten-free flour rich in fiber and resistant starch
type 3 of Maranta arundinaceae flour can be used as functional food .Why it can be used as
functional foods
L138-139 .. The difference gluten-free cookies at FI (8%), FII (10%) and FIII (12%) is the
percentage of the total number of Maranta arundinaceae flour rich in RS3 against all the flour
used. Why did you choose these three percentages? whether there is already preliminary
research?
L141... Why used flaxseed? What is replacing one of the constituents?
L149 ... Why did you choose a chemical analysis (dietary fiber)..soluble and non soluble?
L172-175... What probability was used to decide the level of significance?
L301..please add significant statement (before Statement on conflicts of interest)
L424..Table 2 .. Place the appropriate unit with each column heading
1
Internal Evaluation Report for Article No. 85400-PJN-ANSI 1 2
The above mentioned manuscript has been evaluated by the Internal Academic Editor of 3
Science Alert. On the basis of internal evaluation it is intimated that your manuscript falls 4
within the scope of the journal and can be published in Pakistan Journal of Nutrition. 5
Although the Internal Academic Editor found considerable merits in your article, they also 6
identified some serious concerns. These concerns should be addressed in the revision of the 7
article. Therefore, you are invited to respond to these concerns which are given below and in 8
the main body of the text as side notes and submit your revised article on urgent basis. 9
Comment 1 10
The Internal Academic Editor has pointed out a large number of grammatical and 11
sentence construction errors in the article. Most of the sentences are haphazard, extra 12
ordinary lengthy and hard to understand. Please to provide you language editing. Please re-13
submit your article after editing its language with editorial certificate for further processing. 14
15 Comment 2 16 17
Significance Statement does not show the significance of this research work. The 18
significance statement should provide the novelty aspect and significance of this research 19
work with respect to the existing literature and more generally to the society. It should be a 20
short summary which describe what this paper adds to and what was already known. 21
You are requested that please modify your article according to the above instructions 22
and re-submit it as early as possible for further processing. 23
Further comments can be seen in other sheet, Please check with your article 24
25
26
2
27
The development of gluten-free cookies rich in resistant starch type 3 from Maranta 28
arundinaceae 29
30
Mutiara Nugraheni1, Sutopo2, Sutriyati Purwanti1, Titin Hera Widi Handayani1 31
1Culinary and Food Technology Education Department, Faculty of Engineering, Yogyakarta 32
State University, Karangmalang, Depok, Sleman, Yogyakarta 55281, Indonesia. 33
2Mechanical Engineering Education Departmen, Faculty of Engineering, Yogyakarta State 34
University, Karangmalang, Depok, Sleman, Yogyakarta 55281, Indonesia. 35
37
38
Abstract 39
40
Background and Objective:Indonesia is a country that has a potential of gluten-free food 41
source, so gluten-free flour utilization efforts into products ready meals such as cookies is 42
required.This research aims to know the chemical, physical and sensory characteristics of 43
gluten-free-cookies made from sorghum flour, millet flour, corn flour, tapioca, Maranta 44
arundinacea flour rich in RS3, Maranta arundinaceae flour, Coleus tuberosus flour rich in 45
RS3, corn starch.Materials and Methods:Four type of cookies made namely wheat flour 46
cookies (as control), and three types of gluten-free cookies based on the difference in the 47
number of Maranta arundinaceae rich in RS3 (8%, 10% and 12%). Cookies are analyzed 48
chemical, physical and sensory characteristics. Results:The results of the study showed that 49
gluten-free cookies i.e. FI, FII and F III have the content of fiber, resistant starch type 3 and 50
calories higher than wheat flour cookies (as control). Physical characteristics (weigh, 51
diameter, height and spread ratio) of gluten-free-cookies different significantly with wheat 52
flour cookies, but physical characteristics of gluten-free cookies FI, FII and FIII were not 53
different significantly with the number of adding resistant starch type 3. Wheat flour cookies 54
harder than cookies gluten-free. Wheat flour cookies have the highest score of the 55
characteristics of sensory (color, flavors, taste, crispiness and overall acceptability) compared 56
with gluten-free cookies. Among the gluten-free cookies, FI has a better score of physical 57
characteristics. Conclusion:Based on the results of this research, gluten-free cookies have 58
low calorie, rich in resistant starch type 3 and high fiber, have a good physical and sensory 59
characteristics so can be developed as functional foods. 60
Keyword: chemical characteristics, physical characteristics, sensorys characteristics, gluten-61
free cookies, Maranta arundinaceae 62
63
Intoduction 64
3
Cookies are the food that many liked by the community. Cookies are one type of 65
biscuits made from the soft dough, high fat, relatively crispy when broken and solid texture. 66
Cookies are represented baked products containing three major other ingredients: flour, 67
sugar, and fat, are mixed together with other minor other ingredients to form cookies dough1. 68
Cookies have a high fat content (around 20-40% from 100 g cookies). Cookies are a kind of 69
biscuits from the soft dough, high-fat, crispy, and when broken cross pieces texture less 70
crowded2. The basic ingredients of making cookies consist of wheat flour are proteins, fat and 71
sugar. The flour commonly used in the making of cookies is wheat flour. Wheat flour is 72
processed by the grain has the biggest component i.e. starch and have gliadin and glutenin 73
proteins that can form gluten. Gluten formed the only function to form the characteristic 74
cookies desired, this shows that the role of gluten in making cookies very small, so that the 75
substitution of wheat flours with no wheat flour can be developed. So the flour can be 76
replaced with local food-based flour (gluten-free flour). 77
The development of high fiber gluten-free flour can be done in Indonesia that has the 78
advantage in the case of a vegetable food source that can be used to make flour based on the 79
local potential namely tuber, legume, cereal. The effort to take advantage of the local 80
potential for Indonesia is to perform the formulation of high fibergluten-free flour. High fiber 81
gluten-free flour is made by combining some food that can be grown and produced in 82
Indonesia namely legume, cereal and tuber to produce composite flour gluten-free and rich 83
fiber. 84
This time the customer is already has a concern over the health and healthy food 85
demand has increased. One of the foods that are preferred by almost all age level is cookies. 86
Cookies products can be made as a functional food when cookies have a functional nature for 87
health, including can control the level of sugar in the blood and has a low glycemic index. 88
The nature of the functional can be obtained through the main ingredient changes the 89
4
replacement of wheat flour with starch is modified as that contain much resistant starch type 90
III and ingredients that contain the dietary fiber. The resistant starch is the starch that cannot 91
be digested in the small intestine but fermented in the large intestine3,4. Resistant starch can 92
be obtained with the starch modify physically, one of the methods used is with autoclaving-93
cooling that can produce RS type III. According to Sajilata et al.4 (2006) reported that 94
resistant starch has physiological effects that are beneficial to the health of such as colon 95
cancer prevention, has the effect of hypoglycemic (decrease of blood glucose after eating), a 96
role as moreover, reduce the risk of the formation of bladder stones, has the effect of 97
hypocholesterolemia, inhibits the accumulation of fat and increase increase the absorption of 98
minerals. 99
The dietary fiber as the part that can be eaten from plants or carbohydrates that 100
resistant to digestion and increase the absorption of the wall of the small intestine, then 101
fermented in the large intestine5. Dietary fibers including a polysaccharide, oligosaccharide, 102
and lignin. Dietary fiber provides beneficial physiological effects such lowering blood 103
cholesterol levels and lowering blood glucose. Based on solubility in water, fiber is divided 104
into two namely soluble fiber and nonsoluble fiber6. Soluble fiber while in the small intestine 105
will form the solution that has high viscosity. Because of this nature soluble fiber, can affect 106
the metabolism of lipid and carbohydrate and some have potential anticarcinogenic. Soluble 107
fiber can maintain its structural matrix of water forms a mixture that has a low viscosity. This 108
results in increased mass of feces and shortens the time of transit. 109
Some ingredients that are used for the manufacture of gluten-free flour are sorghum 110
flour, millet flour, corn flour, tapioca flour and corn starch. Maranta arundinaceae tubers is an 111
upright plant included in Kingdom Plantae, subkingdom Tracheophyta, Division 112
Magnoliophyta, class Liliopsida, subclass Zingiberidae, Marantaceae family7. Maranta 113
arundinaceae also has a fairly high content of starch, which is about 20.96%. In addition, 114
5
when compared with the starch from various other, Maranta arundinaceae starch has a fairly 115
high amylose content, so the potential for Marantha arundinaceae starch processed into 116
modified starch to produce RS type III. Maranta arundinceae that physically modified have 117
low digests and contain the levels of RS type III which is quite high. Based on the speed of 118
release of glucose and glucose absorption capability in the digestive tract, then classified into 119
starches, rapidly digestible starch or RDS and slowly digestible starch or SDS, and resistant 120
starch8. 121
Development of cookies from gluten-free flour rich in fiber and resistant starch type 3 122
of Maranta arundinaceae flour can be used as functional food . The low glycemic index 123
value of these cookies due to the addition of dietary fiber and resistant starch type 3 are the 124
main ingredient in making cookies. According to Marangoni and poly9 (2008), the addition of 125
dietary fiber in the manufacture of cookies will decrease glycemic index of 41%. The purpose 126
of this research is to develop the cookies using a composite gluten-free flour rich in fiber and 127
resistant starch type 3 then evaluated the chemical composition, physical and sensory 128
characteristics. 129
130
Materials and methods 131
Maranta arundinaceae flour obtained from the farmer-breeder of tubers in Clereng Kulon 132
Progo. tapioca flour, cornstarch, sorghum flour, millet flour from Yogyakarta local market. 133
Maranta arundinaceae flour rich in RS3 and Coleus tuberosus flour rich in RS3 obtained 134
from processing modifications to autoclaving-cooling 3 cycles10. 135
136
Cookies formulation:Cookies were prepared according to the formula from Gisslen11(2012) 137
with slight modification. The difference gluten-free cookies at FI (8%), FII (10%) and FIII 138
6
(12%) is the percentage of the total number of Maranta arundinaceae flour rich in RS3 139
against all the flour used. The formula used is shown in Table 1. 140
Making cookies begins with the making of flaxseed gel. Flaxseed 10 grams by 141
soaking with water 45 ml, stirred and then allow in the refrigerator for 15 minutes. 142
Margarine, sugar, blended until creamy, then added flaxseed gel, mix well and then added 143
flour, cocoa powder, and cheese. The cookies dough were sheeted to 3 mm thickness and cut 144
into round shape using the cutter. The cookies were then baked at 120oC for 40 min. The 145
cookies were cooled for 10 minutes, then wrapped in aluminum foil and packed in a 146
polyethylene bag. 147
148
Chemical analysis:The moisture, ash, fat, crude protein and dietary fiber of the samples were 149
determined by the AOAC method12. Carbohydrate content was estimated by difference and 150
caloric value was measured by calculation. Analysis of resistant starch8. 151
152
Physical characteristics: the cookies were selected randomly; weighed using analytical 153
balance and the height and diameter were measured with a vernier caliper (Tricle Brand, 154
Shanghai China) before and after baking. To measure the diameter of cookies, six samples 155
were placed next to one another and the total diameter was measured. All the cookies 156
diameter was measure. All of them were then rotated at 90o and the new diameter was 157
measured. The average of the two measurements divided by six was taken as the final 158
diameter of the cookie. Thickness as measured by stacking the cookies one above the others 159
and restacking four times. The spread ratio was calculated using the formula: diameter of 160
cookies divided by the height of cookies13. Physical characteristics (hardness) measured using 161
Lloyd universal testing machine type 1000 S within 24 hours after baking. 162
163
7
Sensory evaluation: eighty members semi-trained panelist (30 males, 50 females) 164
comprising of students from culinary and food technology Department evaluated the samples 165
using the 9 points hedonic scale method: 9 (extremely like) to 1 (extremely dislike). 166
Evaluation of the cookies was conducted 24 hours after baking. Sensory testing was done on 167
all 4 types of cookies. Each panelist was presented with 4 coded randomized samples. Each 168
sample was coded with three random digit numbers and the positions of the samples were 169
randomized. Panelists were seated in individual sensory booths. 170
171
Statistical Analysis: Statistical analysis Data were analyzed with SPSS version 11.0 (Illinois, 172
USA) using one-way Analyses of variance (ANOVA). Significance differences were tested 173
using the Duncan Multiple Range test. Three replications were used for chemical and 174
physical analysis and two replications for sensory evaluation. 175
176
Results 177
Cookies chemical characteristics 178
The cookies that are created on this research as much as 4 types of cookies i.e, wheat 179
flour cookies serve as control and 3 types of composite gluten-free flour high fiber and rich in 180
resistant starch type 3. Characteristics of four types of cookies i.e. wheat flour cookies (as 181
control), and gluten-free cookies (FI, F II, and F III) is contained in Table 2. Cookies 182
composition of Table 2 showed that there is a significant difference (p < 0.05) between the 183
wheat flour cookies and gluten-free cookies in terms of water content, ashes, lipids, protein, 184
carbohydrate, soluble fiber, nonsoluble fiber, total fiber, resistant starch and calorie content. 185
Table 2 shows that the composition of the gluten-free cookies has a total content of fiber and 186
resistant starch levels higher than wheat flour cookies (p < 0.05 ). The addition of the rich 187
amount of Maranta arundinaceae rich in RS3 can increase the resistant starch type 3 content 188
8
with gluten-free cookies than wheat flour cookies. The protein content of wheat flour cookies 189
higher than three types of gluten-free cookies is made. Three types of gluten-free cookies that 190
are made have low energy content than wheat flour cookies (p < 005 ) 191
192
Cookies physical characteristics 193
The physical characteristics of four formula of cookies rich in RS3 from Maranta 194
arundianceae flour are presented in Table 3. Table 3 shows that the physical characteristics 195
in three types of gluten-free cookies (p < 0.05) compared to wheat flour cookies as control. 196
Physical characteristics i.e. weight (g), diameter (mm), height (mm), the spread ratio 197
and hardness (N). Wheat flour cookies as control have spread ratio lower than three types of 198
gluten-free cookies FI, F II and III F(p < 0.05). Table 3 showed that decreased on the spread 199
ratio proportional to the increase in the number of Maranta arundinaceae flour rich in RS3. 200
Wheat flour cookies (controls) have a hardness greater than cookies gluten-free formula I, II 201
and III. 202
203
Cookies sensory characteristics 204
Four types of cookies i.e. wheat flour cookies (as control), and three types of gluten-205
free cookies (F I, II and III) were made. The difference of cookies F I, F II and F III are on 206
the amount of Maranta arundinaceae flour rich in RS3 added. Sensory analysis was done on 207
the cookies made by involving 80 semi-trained panelists (30 male and 50 female) against the 208
sensory characteristics of cookies that include color, aroma, flavor, crispness and overall 209
acceptability (Table 4). Table 4 shows that all of the cookies that are made can be categorized 210
favored by panelists. However, wheat flour cookies have the highest value compare than 211
three types of cookies FI, F II, and F III, while gluten-free cookies F III had the lowest value 212
in terms of color, aroma, flavor, texture and overall acceptability. Gluten-free cookies FI have 213
9
overalls acceptability higher than Fi and F II. On Table 4 shows that the addition of Maranta 214
arundinaceae rich in RS3 resulted in a decrease in the level of sensory acceptance of the 215
panelists. 216
217
Discusion 218
This research was conducted by doing three formulations which are distinguished 219
based on the amount of Maranta arundinaceae rich in RS3 (Table1). Based on the chemical 220
characteristics showed that the levels of resistant starch on gluten-free cookies (formula I, II 221
and III) is higher compared to the wheat flour cookies (as control), this is because the 222
constituent ingredients gluten-free flour used for making cookies are rich RS3 i.e. Maranta 223
arundinaceae flour by autoclaving-cooling 3 cycle in RS310. The content of resistant starch 224
on cookies increases with increasing number of Maranta arundinaceae rich in RS3 (Table 2). 225
Other factors that cause an increase in the content of RS type 3 on cookies is the baking 226
process. Replacing part of the flour with flour from the novel genotypes with high amylose 227
content resulted in a higher content of RS in the baked breads14. 228
Total fiber on gluten-free cookies F I, F II and F III higher than wheat flour cookies 229
(as control). Higher on total fiber in gluten-free cookies caused by some constituents that 230
have high fiber content, such as sorghum, millet, and flaxseed. Dietary fiber levels of gluten-231
free flour relate to the composition of the constituent ingredients sorghum flour, millet flour 232
including high fiber-containing materials. Dietary fiber sorghum flour is 4.7%15, 233
millet(2.7%)16. Use millet flour can increase levels of dietary fiber in gluten-free cookies. 234
This is in accordance with studies Chapalwar et al.17 (2013) shows that the chemical 235
properties of oat showed that cookies and finger millet flour addition significantly improved 236
the dietary fiber, protein and fat content of cookies. 237
10
The use of flaxseed also plays a role in increasing levels of fiber gluten-free cookies. 238
Flaxseed (Linumusitatissimum) have functional compounds18. The functional components in 239
flaxseed that provide health benefits include dietary fiber, α-linolenic acid (ALA), and 240
lignans19. Flaxseed contains approximately 38 – 45% oil, 28% dietary fiber, and 21% 241
protein20. It is a very rich source of lignans (610 – 1330mg 100 g −1)21. This is in line with 242
research conducted Ganokar and Jain22(2014) that proves that the replacement of some 243
constituents cookies with flaxseed may increase the levels of food fiber on making cookies 244
than wheat flour cookies (as control). 245
Water content at the four types of cookies is in a range of 3.38 to 4.66%. This trend 246
can be accepted as moisture content on freshly baked cookies are generally lower than 5%23. 247
The low water levels this can have an impact on the shelf life of cookies. Protein levels on 248
wheat flour cookies higher than gluten-free cookies, this is caused by protein content in 249
wheat flour. Table 2 shows that the levels of ash in the gluten-free cookies are higher than 250
wheat flour cookies (as control). This indicates that the gluten-free cookies contain minerals 251
is higher than control wheat flour cookies. 252
Based on the results of the physical analysis on cookies can be obtained information 253
that the weight of wheat flour cookies are larger compared to the gluten-free cookies. 254
However, the spread ratio in wheat flour cookies lower than gluten-free cookies. Spread ratio 255
serves as parameters to evaluate the rising ability of cookies. The lower spread ratio implies 256
better rising ability of cookies24. Low spreads ratio on wheat flour cookies shows that wheat 257
flour cookies have the ability to rising better than gluten-free cookies. According to Siddiqui 258
et al.25 (2003), the cookies spread ratio caused by a high protein content exhibits greater 259
water binding ability which eventually restricts the spread of cookies. This strengthens the 260
results of this research, because wheat flour cookies contain higher protein than three types of 261
gluten-free cookies, so the spread ratio in wheat flour cookies the lowest compared to the 262
11
other three types of cookies. Protein affects the viscosity of dough cookies. This is because 263
the expansion of the protein gluten is not resumed on the creation of cookies. An inverse 264
correlation was obtained between diameter and protein content26. The protein gluten in the 265
flour will form a web cookie dough through an apparent glass transition, thereby, gaining 266
mobility that allows continuous web increases the viscosity of gluten and stops the flow of 267
cookies dough27. 268
The main attributes that affect quality are cookies texture, flavor and appearance28. 269
Another important aspect in designing cookies with improved nutritional status is the 270
maintenance of product's sensory characteristics because the consumers' acceptability 271
remains the key factor which determines the successful application of a newly developed 272
product29. During baking, the undissolved sugar dissolves progressively and hence 273
contributes to the cookie spread. Other parameters that are influenced by the recipe's sugar 274
cookies include hardness, crispness, color, and volume. Fat contributes to the cookies spread 275
and to general product appearance; It enhances aeration for leavening and volume and makes 276
the cookies more easily breakable30. Hardness is measured by the Lloyd shows that the 277
addition of Maranta arundinaceae flour rich in RS3 causing a decrease in the level of 278
acceptability of panelists. Whereas acceptability of wheat flour cookies (as control) highest 279
compare with three types of gluten-free cookies. The presence of gluten that resulted in a 280
formation of elastic dough which had during handling, resulting in cookies with harder 281
texture after baking than gluten-free cookies. The high protein content can be the cause of a 282
harder texture observed due to its interaction during dough development31. 283
The results showed that gluten-free cookies FIII was the lowest values for all the 284
sensory characteristics evaluated for color, aroma, taste, crispness and overall acceptability. 285
This result shows that the enrichment of Maranta arundinaceae flour rich in RS3 more than 286
12
5% reduced the preference on the gluten-free cookies in terms of color, aroma, taste, texture 287
and overall acceptability. 288
289
Conclusion 290
Based on the chemical composition, physical characteristics and sensory evaluation of 291
gluten-free cookies enriched with RS3 from Marantha arundinaceae flour, it can be 292
concluded that gluten-free cookies have a valuable and a good source for functional 293
component. The results of this study indicate that gluten-free cookies have characteristic high 294
fiber, high resistant starch type 3 and low calorie. Sensory evaluation showed that wheat flour 295
cookies have the highest value of color, aroma, taste, crispness and overall acceptability than 296
three types of gluten-free cookies. Gluten-free cookies of the 8% of Maranta arundinacea 297
flour rich in RS3 was characterized with its highest value of color, aroma, taste, crispness and 298
overall acceptability than gluten-free cookies with 10% and 12% of Maranta arundinaceae 299
rich in RS3. 300
301
Statement on conflicts of interest 302
No competing interest exists. 303
304
Acknowledgement 305
The author would like to thank the Directorate General of Higher Education of the 306
Republic of Indonesia, with contract number: 04/Penel./P. Stranas/UN34.21/2017, 3 April 307
2017 which has funded this research. 308
309
References 310
13
1. Wani, A.A., D.S. Sogi, P. Singh, P. Sharma and A. Pangal, 2012. Dough-handling and 311
cookie-making properties of wheat flour-watermelon protein isolate blends. Food and 312
Bioprocess Technology 5:1612–1621. 313
2. Manley, D., 2000. Tecnology of Biscuits, Crackers and Cookies. 3 rd Edition, Woodhead 314
Publishing Limited, Cambridge. 315
3. Haralampu, S.G., 2000. Resistant starch – A review of the physical properties and 316
biological impact of RS3. Carbohydrate Polymers, 41: 285–292 317
4. Sajilata, M.G., R.S. Singhal and P.R. Kulkarni, 2006. Resistant starch-a review. 318
Comprehensive Reviews in Food Science and Food Safty. 5: 1–17. 319
5. Álvarez, E.E and P.G. Sánchez, 2006. Dietary Fibre. J. Nutr. Hosp., 21: 60-71. 320
6. Kin, Y.I., 2000. Aga technical review: Impacto of dietary fiber on colon cancer 321
occurrence. Gastroenterology, 118: 1235-1257. 322
7. Stephens, J.M., 2015. Arrowroot—Maranta arundinacea. One of a series of the 323
Horticultural Sciences Department, UF/IFAS Extension: HS542. 324
8. Englyst, H.N., S.M. Kingman dan J.H. Cummings, 1992. Classification and measurement 325
of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46: 326
S33–S50 327
9. Marangoni, F. dan A. Poli, 2008. The glycemic index of bread and biscuits is markedly 328
reduced by the addition of a proprietary fiber mixture to the ingredients. Nutrition, 329
Metabolism & Cardiovascular Diseases, 18: 602-605 330
10. Mutiara, N., L. Badraningsih and P. Sutriyati, 2017. Proximate and Chemical Analysis of 331
Gluten-free Enriched, Resistant Starch Type 3 from Maranta arundinacea Flour and its 332
Potential as a Functional Food. Pak. J. Nutr., 16: 322-330. 333
11. Gisslen, W., 2012. Professional baking. 6th edition. John Willey and Sons. 334
14
12. AOAC, 2005. Offcial Method of Analysis. 18th edn. Association of Offcial 335
analytical Chemists, Gaithersburg, Maryland, USA 336
13. Zoulias, E.I., S. Piknis and V. Oreopoulou, 2000. Effect of sugar replacement by polyols 337
and Acesulfane-K on properties of low fat cookies. Journal Science Food Agriculture, 338
80: 2049-2056 339
14. Hallstrom, E., F. Sestili, D. Lafiandra, I. Bjorck and E. Ostman, 2011. A novel wheat 340
variety with elevated content of amylose increases resistant starch formation and may 341
beneficially influence glycaemia in healthy subjects. Food Nutr Res, 55:7074 342
15. Barikmoa, I., F. Ouattarab and A. Oshaug, 2004. Protein, carbohydrate and fibre in 343
cereals from Mali—how to fit the results in a food composition table and database I. 344
Journal of Food Composition and Analysis,17: 291–300. 345
16. Devi, P.B., R. Vijayabharathi, S. Sathyabama, N.G. Malleshi and V.B. Priyadarisini, 346
2014. Health benefits of finger millet ( Eleusine coracana L.) polyphenols and 347
dietary fiber. A review. J. Food Sci. Technol., 51: 1021-1040. 348
17. Chappalwar,V.M., Peter, D., Bobde, H., John, S.M., 2013. Quality characteristics of 349
cookies prepared from oats and finger millet based composite flour. Engineering Science 350
and Technology: An International Journal (ESTIJ), 3: 677-683. 351
18. Oomah, D., 2001. Flaxseed as a functional source. J.Sci Food Agric, 81:889–904. 352
19. Hall, C., M.C. Tulbek and Y. Xu, 2006. Flaxseed. Adv Food Nutr Res 51:1–97. 353
20. Daun, J.K, J.V. Barthet, T.L. Chornick and S. Duguid, 2003. Structure, composition, and 354
variety development of flaxseed, in Flaxseed in Human Nutrition, 2nd edition, AOCS 355
Press, Champaign, IL: 1–40. 356
21. Johnsson, P., A. Kamal-Eldin, L.N. Lundgren and P. Aman, 2000. HPLC method for 357
analysis of secoisolariciresinol diglucoside in flaxseeds. J Agric Food Chem., 48: 5216–358
5219. 359
15
22. Ganorkar, P.M. and R.K. Jain, 2014. Effect of flaxseed incorporation on physical, 360
sensorial, textural and chemical attributes of cookies. Intrenational Food Research 361
Journal, 21: 1515-1521. 362
23. Cauvain, S.P., and L.S. Young, 2009. Bakery Food manufacture and quality: water 363
control and effects. 2nd edn. Oxford, UK: Blackwell Publishing 364
24. Olapade, A.A. and A.M. Adeyemo, 2014. Evaluation of Cookies produced from blends 365
of wheat, cassava and cowpea flours. International Journal of food studies, 3: 175-185. 366
25. Siddiqui, N.R., S. Mehmood-ul-Hassan Raza, T. Hameed and S. Khalil, 2003. Sensory 367
and physical evaluation of biscuit supplemented with soy flour. Pakistan Journal of Food 368
Science, 13: 45-48. 369
26. Leon, A.E., A. Rubiolo and M.C. Anon, 1996. Use of triticale flours in cookies: Quality 370
factors. Cereal Chemistry, 73: 779-784 371
27. Miller, R.A., R.C. Hoseney and C.F. Morris, 1997. Effect of formula water content on 372
the spread of sugar-snap cookies. Cereal chemsitry, 74: 669-671 373
28. Torbica, A., M. Hadnadev and T.D. Hadnadev, 2012. Rice and buckwheat flour 374
characterisation and its relation to cookie quality. Food Research International, 48: 277–375
283. 376
29. ˇSkrbi´c, B. and J. Cvejanov, 2011. The enrichment of wheat flour cookies with high-377
oleic sunflower seed and hull-less barley flour: impact on nutritional composition, 378
content of heavy elements and physical properties. Food Chemistry, 124: 1416– 1422. 379
30. Pareyt, B., F.Talhaoui, G.Kerckhofsetal, 2009. The role of sugar and fat in sugar-snap 380
cookies: structural and textural properties. Journal of Food Engineering, 90: 400–408. 381
31. McWatters, K.H and E.K. Heaton, 1979. Quality characteristics of ground beef patties 382
extended with moist-heated and unheated seed meals. Journal of American Oil Chemists’ 383
Society. 56: 86A-90A 384
16
385
386
387
388
389
390
391
392
393
394
395
396
397
398
399
400
401
402
403
404
405
406
407
408
17
Table 1. Formulation of wheat flour cookies (as control) and three types of gluten-free 409
cookies 410
411
Ingredient Types of cookies
Wheat
flour
cookies
as
Control
(gram)
Gluten-free
cookies
F I 8%
(gram)
Gluten-free
cookies F II
10%
(gram)
Gluten-free
cookies F III
12% (gram)
Wheat flour 150 - - -
Gluten-free flour
ingredient
-
sorghum flour 52 52 52
Corn flour 28 28 28
Millet flour 26 26 26
Tapioca flour 13 9 7
Coleus tuberosus rich in
RS3
1 1 1
Maranta arundinaceae
flour rich RS3
12 16 18
Corn starch 9 9 9
Maranta arundinaceae
flour
9 9 9
Total Gluten free flour 150 150 150
Flaxseed 10 10 10
Corn syrup 15 15 15
Salt 2 2 2
Cheddar cheese 75 75 75
Chocolate powder 5 5 5
Water 45 45 45
412
413
414
415
416
417
418
419
18
420
421
422
423
Table 2. Chemical characteristic of wheat flour cookies (as control) and three types gluten- 424
free cookies 425
Determination Types of Cookies
Wheat flour
cookies
(Control)
Gluten-free
cookies (F I)
Gluten-free
cookies (F II)
Gluten-free
cookies (F III)
Water content 3.38 ± 0.07a 4.66 ± 0.13b 4.48 ± 0.07b 4.03 ± 0.02b
Ashes 3.45 ± 0.07a 4.47 ± 0.40b 4.52 ± 0.16b 4.77 ± 0.31b
Lipids 31.14 ± 0.13b 31.75 ± 0.21c 30.29 ± 0.10a 30.10 ± 0.02a
Protein 15.14 ± 0.05d 13.40 ± 0.40c 11.53 ± 0.15a 12.16 ± 0.09b
Carbohydrate 25.21 ± 0.11d 19.41 ± 0.78a 23.24 ± 0.13b 24.01 ± 0.06c
Soluble fiber 0.54 ± 0.12a 1.34 ± 0.17b 1.29 ± 0.14b 1.29 ± 0.20b
Nonsoluble fiber 20.56 ± 0.16a 24.62 ± 0.04c 24.07 ± 0.11d 24.84 ± 0.04b
Total fiber 21.09 ± 0.13a 25.96 ± 0.17c 25.36 ± 0.22b 26.136 ± 0.04c
Resistant starch 2.18 ± 0.18a 4.84 ± 1.13b 5.29 ± 1.29b 6.76 ± 0.19b
Values are mean ± SD from triplicate determinations; different superscripts in the same row 426
are significantly different (P< 0.05) 427
428
429
430
431
19
432
433
Table 3. Physical characteristic of wheat flour cookies (as control) and three types of gluten-434
free cookies 435
Determination Types of Cookies
Wheat flour
cookies
(Control)
Gluten-free
cookies (F I)
Gluten-free
cookies (F II)
Gluten-free
cookies (F III)
Weigh (g) 1.65 ± 0.02b 1.32 ± 0.02a 1.34 ± 0.02a 1.33 ± 0.03a
Diameter (mm) 31.59 ± 0.13b 32.16 ± 021a 31.84 ± 0.41a 31.98 ± 0.42a
Heigh (mm) 3.42 ± 0.21b 3.23 ± 0.31a 3.24 ± 0.06a 3.24 ± 0.05a
Spread ratio 9.24 ± 0.09a 9.95 ± 0.12b 9.84 ± 0.23ab 9.87 ± 0.21ab
Kekerasan (N) 12.24 ± 0.25b 8.51 ± 0.08a 8.44 ± 0.06a 8.40 ± 0.10a
Values are mean ± SD from sixplicate determinations; different superscripts in the same row 436
are significantly different (P< 0.05) 437
438
439
440
441
442
443
444
445
446
447
20
448
449
Table 4. Sensory characteristics of wheat flour cookies (as control) and three types of gluten-450
free cookies 451
Determination Types of Cookies
Wheat flour
cookies
(Control)
Gluten-free
cookies (F I)
Gluten-free
cookies (F II)
Gluten-free
Cookies (F III)
Colour 7.93 ± 0.67c 7.63 ± 0.60b 7.21 ± 0.61a 7.04 ± 0.66a
Aroma 8.01 ± 0.58c 7.66 ± 0.62b 7.23 ± 0.69a 7.05 ± 0.69a
Taste 7.89 ± 0.50c 7.55 ± 0.55b 7.24 ± 0.66a 7.16 ± 0.79a
Crispness 7.90 ± 0.54b 7.69 ± 0.61b 7.20 ± 0.66a 7.08 ± 0.71a
Overall
acceptability
7.90 ± 0.54c 7.69 ± 0.61b 7.20 ± 0.66a 7.08 ± 0.71a
Values are mean ± SD from triplicate determinations; different superscripts in the same row 452
are significantly different (P< 0.05) 453
454
OPEN ACCESS Pakistan Journal of Nutrition
ISSN 1680-5194DOI: 10.3923/pjn.2017.
Research ArticleDevelopment of Gluten-free Cookies Rich in Resistant StarchType 3 from Maranta arundinacea1Mutiara Nugraheni, 2Sutopo, 1Sutriyati Purwanti and 1Titin Hera Widi Handayani
1Department of Culinary and Food Technology Education, Faculty of Engineering, Yogyakarta State University, Karangmalang, Depok, Sleman,55281 Yogyakarta, Indonesia2Department of Mechanical Engineering Education, Faculty of Engineering, Yogyakarta State University, Karangmalang, Depok, Sleman,55281 Yogyakarta, Indonesia
AbstractBackground and Objective: Indonesia has potential as a gluten-free food source. Thus, efforts to utilize gluten-free flour in ready-to-eatproducts such as cookies are required. This research aims to determine the chemical, physical and sensory characteristics of gluten-freecookies made from sorghum flour, millet flour, corn flour, tapioca flour, Maranta arundinacea flour rich in resistant starch type 3 (RS3),Maranta arundinacea flour, Coleus tuberosus flour rich in RS3 and corn starch. Materials and Methods: Four types of cookies weremade, namely, wheat flour cookies (as control) and three types of gluten-free cookies based on different proportions of Marantaarundinacea flour rich in RS3 [8% (FI), 10% (FII) and 12% (FIII)]. The cookies chemical, physical and sensory characteristics were analyzed.Results: Gluten-free cookies (FI, FII and FIII) had higher contents of fibre, RS3 and calories than wheat flour cookies (as control). Thephysical characteristics (weight, diameter, height and spread ratio) of gluten-free cookies differed significantly from those of wheat flourcookies but did not significantly differ with the amount of added RS3. Wheat flour cookies were harder than gluten-free cookies. Wheatflour cookies had higher sensory characteristic scores (colour, flavour, taste, crispiness and overall acceptability) than did gluten-freecookies. Among the gluten-free cookies, FI had better physical characteristic scores. Conclusion: Based on the results of this research,gluten-free cookies low in calories, rich in RS3 and high in fibre have good physical and sensory characteristics and thus can be developedas functional food.
Key words: Chemical characteristics, physical characteristics, sensory characteristics, gluten-free cookies, Maranta arundinacea
Received: Accepted: Published:
Citation: Mutiara Nugraheni, Sutopo, Sutriyati Purwanti and Titin Hera Widi Handayani, 2017. Development of gluten-free cookies rich in resistant starchtype 3 from Maranta arundinacea. Pak. J. Nutr., CC: CC-CC.
Corresponding Author: Mutiara Nugraheni, Department of Culinary and Food Technology Education, Faculty of Engineering, Yogyakarta State University,Karangmalang, Depok, Sleman, 55281 Yogyakarta, Indonesia
Copyright: © 2017 Mutiara Nugraheni et al. This is an open access article distributed under the terms of the creative commons attribution License, whichpermits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
Competing Interest: The authors have declared that no competing interest exists.
Data Availability: All relevant data are within the paper and its supporting information files.
Pak. J. Nutr., 2017
INTRODUCTION
Cookies are food much liked by the community. They area type of biscuit made from soft dough, high in fat andrelatively crispy when broken and have a solid texture. Cookiesare representative baked goods containing three majoringredients: Flour, sugar and fat, which are mixed togetherwith other ingredients to form cookie dough1. Cookies arecharacterized by a low moisture content and high levels of fatand sugar2. Cookies do not require ingredients (gluten) thatcause them to expand while cooking, thus, gluten-free flourmade from local crops can be used.High-fibre gluten-free flour can be developed in
Indonesia, which has an advantage as a source of localvegetable foods that can be used to make flour, namely,tubers, legumes and cereals. In order to take advantage of thispotential, high-fibre gluten-free flour needs to be developedby combining locally grown foods to produce a compositeflour that is gluten-free and rich in fibre.Currently, customers have concerns over health and
demand for healthy food has increased. One of the foods thatis preferred by almost all age levels is cookies. Cookie productscan be made as a functional food, because they can controlthe level of sugar in the blood and have a low glycemic index.This can be accomplished by changing the main ingredients,such as replacing wheat flour with starch that is modified tocontain resistant starch type 3 (RS3) and ingredients thatcontain dietary fibre. Resistant starch cannot be digested inthe small intestine but is fermented in the large intestine3,4. Itcan be obtained through physical modification, one of themethods used to produce RS3 is autoclaving-cooling.According to Sajilata et al.4, resistant starch has physiologicaleffects that are beneficial to health, such as colon cancerprevention, hypoglycaemic effects (decreased blood glucoseafter eating), reduced risk of the formation of bladder stones,hypocholesterolemic effects, inhibited accumulation of fat andincreased mineral absorption.Dietary fibre is the part of plants or carbohydrates that is
resistant to digestion; it is absorbed through the wall of thesmall intestine and then fermented in the large intestine5.Dietary fibre includes a polysaccharide, oligosaccharides andlignin. It has beneficial physiological effects such as loweringblood cholesterol and blood glucose levels. Based onsolubility in water, fibre is divided into two types, namely,soluble fibre and nonsoluble fibre6. Soluble fibre in the smallintestine will form a solution that has high viscosity. Becauseof this characteristic, soluble fibre can affect the metabolismof lipids and carbohydrates and has some anticarcinogenicpotential. Soluble fibre can maintain its structural matrix in
water and forms a mixture that has low viscosity. This resultsin increased faeces mass and shortens the bowel transit time.Some ingredients that are used for the manufacture of
gluten-free flour are sorghum flour, millet flour, corn flour,tapioca flour and corn starch. Maranta arundinacea is anupright tuberous plant in kingdom Plantae, subkingdomTracheophyta, division Magnoliophyta, class Liliopsida,subclass Zingiberidae, family Marantaceae7. Marantaarundinacea also has a fairly high starch content ofapproximately 20.96%. In addition, when compared withstarch from various other sources, Maranta arundinaceastarch has fairly high amylose content, making it possible toprocess Maranta arundinacea starch to produce RS3. Marantaarundinacea that is physically modified has low digestibilityand contains quite high RS3 levels. Based on the speed ofrelease of glucose and glucose absorption capability in thedigestive tract, starches are classified into rapidly digestiblestarch (RDS), slowly digestible starch (SDS) and resistantstarch8.Cookies developed from gluten-free Maranta arundinacea
flour rich in fibre and RS3 can be used as functional foodbecause they have a low glycemic index. According toMarangoni and Poli9, the addition of dietary fibre in themanufacture of cookies will decrease the glycemic index by41%. The purpose of this research is to develop cookies usingcomposite gluten-free flour rich in fibre and RS3 and thenevaluate their chemical composition and physical and sensorycharacteristics.
MATERIALS AND METHODS
Maranta arundinacea flour was obtained from afarmer-breeder of tubers in Clereng Kulon Progo, tapioca flour,corn starch, sorghum flour and millet flour were obtainedfrom a Yogyakarta local market. Maranta arundinacea flourrich in RS3 and Coleus tuberosus flour rich in RS3 wereobtained from processing with 3 cycles of modifiedautoclaving-cooling10.
Cookie formulation: Cookies were prepared according toGisslen11 with slight modification. The gluten-free cookiesFI (8%), FII (10%) and FIII (12%) differed in the proportion ofMaranta arundinacea flour rich in RS3 against the total flourused. Based on the percentage of FI (8%), FII (10%) and FIII(12%), the amount of Maranta arundinacea flour rich inRS3 was 12 g (FI), 14 g (FII) and 16 g (FIII). The formula used isshown in Table 1.Making cookies begins with making flaxseed gel by
soaking 10 g of flaxseed in 45 mL of water, stirring and then
2
Pak. J. Nutr., 2017
Table 1: Formulation of wheat flour cookies (as control) and three types of gluten-free cookiesTypes of cookies-------------------------------------------------------------------------------------------------------------------------------------------------Wheat flour cookies Gluten-free cookies Gluten-free cookies Gluten-free cookies
Ingredients as control (g) FI 8% (g) FII 10% (g) FIII 12% (g)Wheat flour 150 - - -Gluten-free flour ingredient -Sorghum flour 52 52 52Corn flour 28 28 28Millet flour 26 26 26Tapioca flour 13 9 7Coleus tuberosus rich in RS3 1 1 1Maranta arundinacea flour rich in RS3 12 16 18Corn starch 9 9 9Maranta arundinacea flour 9 9 9Total gluten free flour 150 150 150Other ingredientsFlaxseed 10 10 10Corn syrup 15 15 15Salt 2 2 2Cheddar cheese 75 75 75Chocolate powder 5 5 5Water 45 45 45
refrigerating for 15 min. Margarine and sugar were blendeduntil creamy, then, the flaxseed gel was added and mixed well.Flour, cocoa powder and cheese were then added. The cookiedough was rolled to a 3 mm thickness and cut into roundshapes using a cutter. The cookies were then baked at120EC for 40 min. The cookies were cooled for 10 min,wrapped in aluminium foil and packed in a polyethylene bag.
Chemical analysis: The moisture, ash, fat, crude protein anddietary fibre contents of the samples were determined by theAOAC method12. The carbohydrate content was estimated bydifference and caloric value was calculated. Analysis ofresistant starch was performed8.
Physical characteristics: Cookies were selected randomly andweighed using an analytical balance and the height anddiameter were measured with a vernier calliper (Tricle Brand,Shanghai, China) before and after baking. To measure thediameter of cookies, three samples were placed next to oneanother and the total diameter was measured. Thediameter of all cookies was measured. The average of thetwo measurements divided by three was taken as the finaldiameter of the cookie. Thickness was measured by stackingthe cookies one above the other and restacking 4 times. Thespread ratio was calculated using the following formula:Cookie diameter divided by height Zoulias et al.13. Physicalcharacteristics (hardness) were measured using a Lloyduniversal testing machine type 1000 S with in 24 h afterbaking.
Sensory evaluation: An 80 member semi-trained panel(30 males, 50 females) of students from the Culinary and FoodTechnology Department of Yogyakarta State Universityevaluated the samples using a 9-point hedonic scale method:9 (extremely like) to 1 (extremely dislike). The cookies wereevaluated 24 h after baking. Sensory testing was performedon all four types of cookies. Each panellist was presented with4 coded randomized samples. Each sample was coded with a3 digit random number and the positions of the samples wererandomized. Panellists were seated in individual sensorybooths.
Statistical analysis: Statistical data were analysed withSPSS version 11.0 (Illinois, USA) using one-way analysis ofvariance (ANOVA). Significance differences were tested usingDuncan’s Multiple Range Test. Three replications were used forchemical and physical analyses and sensory evaluation andStatistical significance was set at p<0.05.
RESULTS AND DISCUSSION
Cookies chemical characteristics: The cookie composition(Table 2) was significantly different (p<0.05) between thewheat flour cookies and gluten-free cookies in terms of water,ash, lipids, protein, carbohydrate, soluble fibre, nonsolublefibre, total fibre, resistant starch and calorie contents. Table 2shows that the gluten-free cookies had higher total fibrecontents and resistant starch levels than did wheat flour
3
Pak. J. Nutr., 2017
Table 2: Chemical characteristics of wheat flour cookies (as control) and three types of gluten- free cookiesTypes of Cookies--------------------------------------------------------------------------------------------------------------------------------------------------------------Wheat flour cookies Gluten-free cookies Gluten-free cookies Gluten-free cookies
Determination (control) (%) (FI) (%) (FII) (%) (FIII) (%)Water content 3.38±0.07a 4.66±0.13b 4.48±0.07b 4.03±0.02b
Ash 3.45±0.07a 4.47±0.40b 4.52±0.16b 4.77±0.31b
Lipids 31.14±0.13b 31.75±0.21c 30.29±0.10a 30.10±0.02a
Protein 15.14±0.05d 13.40±0.40c 11.53±0.15a 12.16±0.09b
Carbohydrate 25.21±0.11d 19.41±0.78a 23.24±0.13b 24.01±0.06c
Soluble fibre 0.54±0.12a 1.34±0.17b 1.29±0.14b 1.29±0.20b
Nonsoluble fibre 20.56±0.16a 24.62±0.04c 24.07±0.11d 24.84±0.04b
Total fibre 21.09±0.13a 25.96±0.17c 25.36±0.22b 26.136±0.04c
Resistant starch 2.18±0.18a 4.84±1.13b 5.29±1.29b 6.76±0.19b
Values are the Mean±SD from triplicate determinations, different superscripts in the same row are significantly different (p<0.05)
Table 3: Physical characteristic of wheat flour cookies (as control) and three types of gluten-free cookiesTypes of Cookies-----------------------------------------------------------------------------------------------------------------------------------------------------------------------
Determination Wheat flour cookies (control) Gluten-free cookies (FI) Gluten-free cookies (FII) Gluten-free cookies (FIII)Weight (g) 1.65±0.02b 1.32±0.02a 1.34±0.02a 1.33±0.03a Diameter (mm) 31.59±0.13b 32.16±021a 31.84±0.41a 31.98±0.42a Height (mm) 3.42±0.21b 3.23±0.31a 3.24±0.06a 3.24±0.05a Spread ratio 9.24±0.09a 9.95±0.12b 9.84±0.23ab 9.87±0.21ab Hardness (N) 12.24±0.25b 8.51±0.08a 8.44±0.06a 8.40±0.10a
Values are the Mean±SD from triplicate determinations; different superscripts in the same row are significantly different (p<0.05)
Table 4: Sensory characteristics of wheat flour cookies (as control) and three types of gluten-free cookiesTypes of Cookies---------------------------------------------------------------------------------------------------------------------------------------------------------------------
Determination Wheat flour cookies (control) Gluten-free cookies (FI) Gluten-free cookies (FII) Gluten-free Cookies (FIII)Colour 7.93±0.67c 7.63±0.60b 7.21±0.61a 7.04±0.66a
Aroma 8.01±0.58c 7.66±0.62b 7.23±0.69a 7.05±0.69a
Taste 7.89±0.50c 7.55±0.55b 7.24±0.66a 7.16±0.79a
Crispness 7.90±0.54b 7.69±0.61b 7.20±0.66a 7.08±0.71a
Overall acceptability 7.90±0.54c 7.69±0.61b 7.20±0.66a 7.08±0.71a
Values are the Mean±SD from triplicate determinations; different superscripts in the same row are significantly different (p<0.05)
cookies (p<0.05). The addition of a high amount of Marantaarundinacea flour rich in RS3 could increase the RS3 contentof gluten-free cookies relative to that of wheat flour cookies.The protein content of wheat flour cookies was higher thanthat of the three types of gluten-free cookies. The three typesof gluten-free cookies had lower energy contents than didwheat flour cookies (p<0.05).
Cookies physical characteristics: Table 3 shows the physicalcharacteristics of the three types of gluten-free cookies(p<0.05) compared to those of wheat flour cookies as control.
Physical characteristics included weight (g), diameter(mm), height (mm), spread ratio and hardness (N). Wheat flourcookies (control) had a lower spread ratio than did thethree types of gluten-free cookies (p<0.05). Table 3 showsthat the decrease in the spread ratio was proportional to theincrease in the proportion of Maranta arundinacea flour rich
in RS3. Wheat flour cookies (control) were harder than the 3types of gluten-free cookies.
Cookies sensory characteristics: Four types of cookies, wheatflour cookies (as control) and three types of gluten-freecookies (FI, FII and FIII), were made. The difference between cookies FI, FII and FIII was the proportion of Marantaarundinacea flour rich in RS3. Sensory analysis was performedon the cookies using 80 semi-trained panellists (30 males and50 females), the sensory characteristics included colour, aroma, flavour, crispness and overall acceptability (Table 4).Table 4 shows that all of the cookies made could becategorized as favoured by panellists. However, wheat flourcookies had the highest value compared to the three types ofgluten-free cookies, while the FIII cookies had the lowestvalues in terms of colour, aroma, flavour, texture and overallacceptability. The FI cookies had a higher overall acceptability
4
Pak. J. Nutr., 2017
than did the FIII and FII cookies. Table 4 shows that the addition of Maranta arundinacea rich in RS3 decreased thelevel of sensory acceptance by the panellists.
This research was conducted using 3 formulationsdistinguished based on the amount of Maranta arundinacearich in RS3 (Table 1). Based on the chemical characteristics, itis observed that the levels of resistant starch were higher ingluten-free cookies than in wheat flour cookies (as control).This is because the constituent ingredient, gluten-freeMaranta arundinacea flour, used for making the cookies ismade rich in RS3 by 3 cycles of autoclaving-cooling10. Theresistant starch content in the cookies increased with theincreasing proportion of Maranta arundinacea rich in RS3(Table 2). Another factor that increases the content of RS3 incookies is the baking process. Replacing some of the flour withflour from novel genotypes with a high amylose contentresults in a higher content of RS in baked bread14.
The total fibre content was higher in the FI, FII and FIIIcookies than the wheat flour cookies (as control) due to someingredients having a high fibre content, such as sorghum,millet and flaxseed. Dietary fibre levels of gluten-free flour arerelated to the composition of the ingredients sorghum flourand millet flour that include high fibre levels. Dietary fibre insorghum flour is 4.7%15 and in millet flour is 2.7%16. Use ofmillet flour can increase levels of dietary fibre in gluten-freecookies. This agrees with studies of Chappalwar et al.17
showing that the chemical properties of oat and finger milletflour significantly improved the dietary fibre, protein and fatcontents of cookies.
The use of flaxseed also plays a role in increasing levels offibre in gluten-free cookies. Flaxseed (Linum usitatissimum)has functional components18, including dietary fibre,"-linolenic acid (ALA) and lignans19. Flaxseed containsapproximately 38-45% oil, 28% dietary fibre and 21% protein20.It is a very rich source of lignans (610-1330 mg 100 gG1)21. Thisagrees with research conducted by Ganokar and Jain22, inwhich the replacement of some ingredients in cookies withflaxseed could increase the levels of dietary fibre relative towheat flour cookies (as control).
The water content in the four types of cookies rangedfrom 3.38-4.66%. This trend can be accepted, as moisturecontent in freshly baked cookies is generally less than 5%23,24.Low water levels can affect the shelf life of cookies. Proteinlevels were higher in wheat flour cookies than gluten-freecookies, this is due to the protein content in wheat flour. Table2 shows that the levels of ash are higher in the gluten-freecookies than in the wheat flour cookies (as control). Thisindicates that the gluten-free cookies contain higher minerallevels than the control wheat flour cookies.
Based on the results of the physical analysis of thecookies, the weight of wheat flour cookies was greatercompared to the gluten-free cookies. However, the spreadratio of wheat flour cookies was lower than that of gluten-freecookies. The spread ratio serves as a parameter to evaluate therising ability of cookies, a lower spread ratio implies betterrising ability25. The low spread ratio of wheat flour cookiesshows that wheat flour cookies have the ability to rise betterthan gluten-free cookies. According to Siddiqui et al.26, cookieswith a high protein content have a greater water bindingability, which eventually restricts their spread. This strengthensthe results of this research because wheat flour cookiescontain a higher protein content than the three types ofgluten-free cookies, thus, the spread ratio of wheat flourcookies was the lowest of the four types of cookies. Proteinaffects the viscosity of cookie dough because the expansionof the protein gluten does not resume in the creation ofcookies. An inverse correlation has been observed betweendiameter and protein content27. The protein gluten in the flourwill form a web in the cookie dough through an apparentglass transition, thereby gaining mobility that allows thecontinuous web to increase the viscosity of gluten and stopthe flow of cookie dough28.
The main attributes that affect cookie quality are texture,flavour and appearance29. Another important aspect indesigning cookies with improved nutritional status is themaintenance of the product's sensory characteristics becausethe consumer’s acceptance of the product remains the keyfactor that determines the successful application of a newlydeveloped product30. During baking, the undissolved sugardissolves progressively and hence contributes to cookiespreading. Other cookie parameters that are influenced by therecipes sugar include hardness, crispness, colour and volume.Fat contributes to cookie spreading and to the generalproduct appearance, it enhances aeration for leavening andvolume and makes the cookies more easily breakable31.Hardness as measured by Lloyd shows that the addition ofMaranta arundinacea flour rich in RS3 decreased the level ofacceptability by the panellists. In contrast, the acceptability ofwheat flour cookies (as control) was higher than that of thethree types of gluten-free cookies. The presence of glutenresulted in the formation of elastic dough during handling,resulting in the wheat flour cookies having a harder textureafter baking than gluten-free cookies. This difference may alsobe due to the high protein content due to the interaction ofprotein during dough development32.
The results showed that FIII gluten-free cookies had thelowest values for all the sensory characteristics evaluated:colour, aroma, taste, crispness and overall acceptability. This
5
Pak. J. Nutr., 2017
result shows that enrichment with Maranta arundinacea flourrich in RS3 by more than 8% reduced the preference for thegluten-free cookies in terms of colour, aroma, taste, textureand overall acceptability.
CONCLUSION
Based on the chemical composition, physicalcharacteristics and sensory evaluation of gluten-free cookiesrich in RS3 from Maranta arundinacea flour, it can beconcluded that gluten-free cookies have value and are a goodsource of functional components. The results of this studyindicate that gluten-free cookies have characteristics ofhigh fibre, high RS3 and low calories. Sensory evaluationshowed that wheat flour cookies have higher values of colour,aroma, taste, crispness and overall acceptability than thethree types of gluten-free cookies. Gluten-free cookies with8% Maranta arundinacea flour rich in RS3 were characterizedwith higher values of colour, aroma, taste, crispness andoverall acceptability than were gluten-free cookies with10 and 12% of Maranta arundinacea rich in RS3.
SIGNIFICANCE STATEMENT
This research was conducted by making gluten-freecookies with added Maranta arundinacea flour rich in RS3.The results of this study indicate that gluten-free cookies havea chemical composition that is high in fibre, rich in RS3, low incalories and free of eggs. The gluten-free and egg-free cookiesproduced in this research have potential as a functional foodfor the management of glucose and lipid profiles, for celiacsufferers and for people who have gluten and egg sensitivities.
ACKNOWLEDGMENTS
The authors would like to thank the Directorate Generalof Higher Education of the Republic of Indonesia, withcontract number: 04/Penel./P. Stranas/UN34.21/2017, 3 April2017, which has funded this research.
REFERENCES
1. Wani, A.A., D.S. Sogi, P. Singh, P. Sharma and A. Pangal, 2012.Dough-handling and cookie-making properties of wheatflour‒watermelon protein isolate blends. Food BioprocessTechnol., 5: 1612-1621.
2. Manley, D., 2000. Tecnology of Biscuits, Crackers and Cookies.3rd Edn., Woodhead Publishing Limited, Cambridge.
3. Haralampu, S.G., 2000. Resistant starch-a review of thephysical properties and biological impact of RS3. Carbohydr.Polym., 41: 285-292.
4. Sajilata, M.G., R.S. Singhal and P.R. Kulkarni, 2006. Resistantstarch: A review. Compreh. Rev. Food Sci. Food Saf., 5: 1-17.
5. Alvarez, E.E. and P.G. Sanchez, 2006. Dietary fibre. J. Nutr.Hosp., 21: 60-71.
6. Kim, Y.I., 2000. AGA technical review: Impact of dietaryfiber on colon cancer occurrence. Gastroenterology,118: 1235-1257.
7. Stephens, J.M., 2015. Arrowroot-Maranta arundinaceaL. Department of Horticultural Sciences, UF/IFAS Extension:HS542, Unoversity of Florida.
8. Englyst, H.N., S.M. Kingman and J.H. Cummings, 1992.Classification and measurement of nutritionally importantstarch fractions. Eur. J. Clin. Nutr., 46: S33-S50.
9. Marangoni, F. and A. Poli, 2008. The glycemic index of breadand biscuits is markedly reduced by the addition of aproprietary fiber mixture to the ingredients. Nutr. Metab.Cardiovasc. Dis., 18: 602-605.
10. Nugraheni, M., B. Lastariwati and S. Purwanti, 2017. Proximateand chemical analysis of gluten-free enriched, resistant starchtype 3 from Maranta arundinacea flour and its potential as afunctional food. Pak. J. Nutr., 16: 332-330.
11. Gisslen, W., 2012. Professional Baking. 6th Edn., John Willeyand Sons Ltd., USA.
12. AOAC., 2005. Official Methods of Analysis of the Associationof Official Analytical Chemist. 18th Edn., Horwitz WilliamPublication, Washington, DC., USA.
13. Zoulias, E.I., S. Piknis and V. Oreopoulou, 2000. Effect of sugarreplacement by polyols and acesulfame-K on properties oflow-fat cookies. J. Sci. Food Agric., 80: 2049-2056.
14. Hallstrom, E., F. Sestili, D. Lafiandra, I. Bjorck and E. Ostman,2011. A novel wheat variety with elevated content of amyloseincreases resistant starch formation and may beneficiallyinfluence glycaemia in healthy subjects. Food Nutr. Res.,Vol. 55. 10.3402/fnr.v55i0.7074.
15. Barikmo, I., F. Ouattara and A. Oshaug, 2004. Protein,carbohydrate and fibre in cereals from Mali-how to fit theresults in a food composition table and database. J. FoodCompos. Anal., 17: 291-300.
16. Devi, P.B., R. Vijayabharathi, S. Sathyabama, N.G. Malleshi andV.B. Priyadarisini, 2014. Health benefits of finger millet(Eleusine coracana L.) polyphenols and dietary fiber: A review.J. Food Sci. Technol., 51: 1021-1040.
17. Chappalwar, V.M., D. Peter, H. Bobde and S.M. John, 2013.Quality characteristics of cookies prepared from oats andfinger millet-based composite flour. Int. J. Eng. Sci. Technol.,3: 677-683.
18. Oomah, B.D., 2001. Flaxseed as a functional food source.J. Sci. Food Agric., 81: 889-894.
6
Pak. J. Nutr., 2017
19. Hall III, C., M.C. Tulbek and Y. Xu, 2006. Flaxseed. Adv. FoodNutr. Res., 51: 1-97.
20. Daun, J.K., V.J. Barthet, T.L. Chornick and S. Duguid, 2003.Structure, Composition and Variety Development of Flaxseed.In: Flaxseed in Human Nutrition, Thompson, L.U. andS.C. Cunnane (Eds.). 2nd Edn., AOCS Press, Champaign, USA.,pp: 1-40.
21. Johnsson, P., A. Kamal-Eldin, L.N. Lundgren and P. Aman,2000. HPLC method for analysis of secoisolariciresinoldiglucoside in flaxseeds. J. Agric. Food Chem.,48: 5216-5219.
22. Ganorkar, P.M. and R.K. Jain, 2014. Effect of flaxseedincorporation on physical, sensorial, textural and chemicalattributes of cookies. Int. Food Res. J., 21: 1515-1521.
23. Cauvain, S.P. and L.S. Young, 2009. Bakery Food Manufactureand Quality: Water Control and Effects. 2nd Edn., BlackwellPublishing, Oxford, UK.
24. SNI., 2011. Indonesian national standard 2011. NationalStandardization Agency of Indonesia.
25. Olapade, A.A. and M.A. Adeyemo, 2014. Evaluation of cookiesproduced from blends of wheat, cassava and cowpea flours.Int. J. Food Stud., 3: 175-185.
26. Siddiqui, N.R., Mehmood-ul-Hassan, S. Raza, T. Hameed andS. Khalil, 2003. Sensory and physical evaluation of biscuitssupplemented with soy flour. Pak. J. Food Sci., 13: 45-48.
27. Leon, A.E., A. Rubiolo and M.C. Anon, 1996. Use of triticaleflours in cookies: Quality factors. Cereal Chem., 73: 779-784.
28. Miller, R.A., R.C. Hoseney and C.F. Morris, 1997. Effect offormula water content on the spread of sugar-snap cookies.Cereal Chem., 74: 669-671.
29. Torbica, A., M. Hadnadev and T.D. Hadnadev, 2012. Rice andbuckwheat flour characterisation and its relation to cookiequality. Food Res. Int., 48: 277-283.
30. Skrbic, B. and J. Cvejanov, 2011. The enrichment of wheatcookies with high-oleic sunflower seed and hull-less barleyflour: Impact on nutritional composition, content ofheavy elements and physical properties. Food Chem.,124: 1416-1422.
31. Pareyt, B., F. Talhaoui, G. Kerckhofs, K. Brijs, H. Goesaert,M. Wevers and J.A. Delcour, 2009. The role of sugar and fat insugar-snap cookies: Structural and textural properties. J. FoodEng., 90: 400-408.
32. Mcwatters, K.H. and E.K. Heaton, 1979. Quality characteristicsof ground beef patties extended with moist-heated andunheated seed meals. J. Am. Oil Chem. Soc., 56: A86-A90.
7
EDITORIAL CERTIFICATEThis document certifies that the manuscript listed below was edited for proper English language, grammar,
punctuation, spelling, and overall style by one or more of the highly qualified native
English speaking editors at American Journal Experts.
Manuscript title:The development of gluten-free cookies rich in resistant starch type 3 from Maranta arundinaceae
Authors:Mutiara Nugraheni, Sutopo, Sutriyati Purwanti, Titin Hera Widi Handayani
Date Issued:July 25, 2017
Certificate Verification Key:4535-5E85-542D-7027-89BB
This certificate may be verified at www.aje.com/certificate. This document certifies that the manuscript listed above was edited for proper English language,
grammar, punctuation, spelling, and overall style by one or more of the highly qualified native English speaking editors at American Journal Experts. Neither
the research content nor the authors' intentions were altered in any way during the editing process. Documents receiving this certification should be
English-ready for publication; however, the author has the ability to accept or reject our suggestions and changes. To verify the final AJE edited version,
please visit our verification page. If you have any questions or concerns about this edited document, please contact American Journal Experts at
American Journal Experts provides a range of editing, translation and manuscript services for researchers and publishers around the world. Our top-quality PhD editors are all native Englishspeakers from America's top universities. Our editors come from nearly every research field and possess the highest qualifications to edit research manuscripts written by non-native Englishspeakers. For more information about our company, services and partner discounts, please visit www.aje.com.
