SENSORY QUALITY OF BROWNIES SUBSTITUTED WITH MUNG BEAN FLOUR

Authors

  • Nurul Azizah Choiriyah Akademi Kuliner dan Patiseri OTTIMMO Internasional, Indonesia

DOI:

https://doi.org/10.32807/jgp.v7i1.352

Abstract

Wheat flour is imported material, so the Indonesian people need to limit the use of this flour. However, brownies are a popular product in Indonesia. Mung bean flour can be used to replace wheat flour in making brownies. This study aims to evaluate the brownie formula using wheat flour and mung bean flour with various concentrations to produce brownies that the panelists prefer. The treatments in this study were the ratio of wheat flour: mung bean flour = 75:0 gram (sample 186), the ratio of wheat flour: mung bean flour = 50:25 gram (sample 318), the ratio of arrowroot flour: banana fruit = 25:50 gram (sample 283). Using mung bean flour with a ratio of mung bean flour: wheat flour = 25:50 produces brownies with sensory characteristics that consumers favor. The use of mung bean flour that exceeds wheat flour can reduce panelists' preferences regarding smell, taste, and overall product. Therefore, using the ratio of mung bean flour: wheat flour = 25:50 is an alternative way to reduce the use of wheat flour in brownie products.

References

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Published

2022-06-22

How to Cite

Choiriyah, N. A. (2022). SENSORY QUALITY OF BROWNIES SUBSTITUTED WITH MUNG BEAN FLOUR. Jurnal Gizi Prima (Prime Nutrition Journal), 7(1), 19–22. https://doi.org/10.32807/jgp.v7i1.352

Issue

Vol. 7 No. 1 (2022): Jurnal Gizi Prima (Prime Nutrition Journal)

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Upon the acceptance of the article by the Editorial Board of Jurnal Gizi Prima (Prime Nutrition Journal) and the decision to publish it, the copyright for the article will be transferred to Jurnal Gizi Prima (Prime Nutrition Journal), published by Poltekkes kemenkes Mataram. Poltekkes kemenkes Mataram as the publisher of Jurnal Gizi Prima (Prime Nutrition Journal) holds the copyright to all published articles in this journal.